Galoots Assembled,

About 40 years ago I had a blacksmith at an 18th century living history
event make a set of fire irons and spit. Photos may be seen at the
address below. Thus far this arrangement has worked well. The two spikes
fit over the cross piece and keep the spit from turning within the meat.
The shape of the loop at the top allows the meat to be turned and kept
stationary at roughly four points on the compass.

The only downside of this system is that the meat must be threaded onto
the crossbar and the last spike put on so that the end of the crossbar
can then be inserted through the second upright. As I have lived with
this downside for 40 years, I've learned to accommodate to it.

This system is about as low-tech as can be. There are lots of variables
that affect how often to turn the spit, as others have indicated. I have
also cooked on an (electric) rotisserie, and I find there appears to be
no advantage to continuous rotation as compared to turning a bit every
few minutes.

You will note there is a fourth piece (on the right with the little
crook at the end) that I use as a fire poker and pot-lid and pot-handle
lifter. I also have found that this bar can be inserted through the end
loop of the spit cross-bar and can then be used to anchor the spit if
the meat is off-center (and thus tends to flop around rather than
staying at the rough four points of the compass).

If I were to have these made again, the only change I'd make was to
allow the meat to be spitted away from the fire and then set on the two
uprights. Other than that, this set up works perfectly.

_http://galootcentral.com/index.php?option=com_copperminevis&Itemid=2&p-
lacethumbnails&album=681_ (http://galootcentral.com/index.php?option=co-
m_copperminevis&Itemid=2&place=thumbnails&album=681)

or

_http://tinyurl.com/774npm6_ (http://tinyurl.com/774npm6)

Cheers, John

John M. Johnston "There is a fine line between hobby and mental
illness." Dave Barry
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