At 06:01 PM 6/23/2012, Joseph Sullivan wrote:
>Tony:
>
>That is an interesting design.  I guess the meat stays put and turns
>properly because of the multiple rods?

Yes it does.  The rods are threaded at the one end and lock in place 
with a nut.  The X pieces have a hex set screw in the outer collars.

>  Do you need the sheet metal on the side to reflect heat?

We find that it helps focus the heat with a lot of meat like 
that.  If we were just using one instead of the pair, then they 
aren't as useful unless it is a windy day.

>   How often do you turn the meat?

Really depends on the type of meat and how much there is.  Everything 
is done pretty much by eye (and I have been the guy doing the 
watching and turning for a few years now).  I'd say on average about 
once every 20 minutes but I never timed it.   That many chickens are 
a bit tricky to  get cooked all the way through.  Hunks of meat are 
easier, if things aren't cooking fast enough on the inside, we take 
it off, slice off the cooked parts, then return it to the fire

Tony

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