Never leave a spit cooking unattended, if you do, make it brief.
An “ideal heat” has been achieved when surface fats or juices are gently bubbling.
If a meat product starts to reduce in size, stop immediately, it is cooked and is now drying and toughening.
Practice is the key to good roasting.
Operation of the Auspit can also be for use at home or in areas where an open or ground fire is not practical.
This can be achieved by the use of a tray or steel container such as a washing machine drum, beer keg or 1/2 of a 30/40 gallon drum.
Any product cooked on a woodfire is subject to:
Convected heat – this is heat that is rising directly off and above the heat source containing smoke, burnt gases, flame and high amounts of heat.
Radiant heat – produced from the coals,this heat is transferred through the air producing a sterile clean heat but not transferring any flavours to the product. The ideal requirements for spit roasting are good radiant heat, small amounts of flavour enhancing smoke and a simple formula of 70% radiant heat, 30% convected heat.
Therefore the ideal location for the spit bar is slightly off to one side of the heat source gaining predominantly clean radiant heat and picking up small sections of smoke producing a perfect flavoured golden roast meat or vegetable.
Use only dry cured natural cut timber where possible, wet or green wood will give poor radiant heat and undesirable partially burnt gases and very strong smoke which can destroy the flavour of your product when spit roasting.
Each type of wood produces varying degrees of smoke strength,the following is a guide to different trees for required smoke strengths.
Differing flavours can be achieved with any dry fruit tree wood such as cherry, apple, peach, apricot etc.
Made from coal, these are convenient where a open type fire is not applicable or wood is not available.
Producing a clean radiant heat, try placing small amounts of dry sticks or wood occasionally off to one side to burn with the beads, this again will enhance your product flavour.
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