The first choice to be made is:
Do you want to use a Charcoal Spit or a Gas Spit? This main deciding factor to this question is, Taste (Charcoal) verses Convenience (Gas).
The Charcoal Spit Roast.
The Charcoal Spit Roast is the more Traditional way to cook on a Spit Roast. This Spit Roast has the advantage of gaining the Rich Smokey Flavor from being cooked over the fire. There is a larger range of Spit Roast Sizes available.
Some of the disadvantages of cooking with a charcoal spit are: lighting and tending the fire, cost of fuel, the smoke produced and it is also more likely to be affected by natures elements (wind & rain). Disposal of ashes when finished. The Charcoal Spit Roast cannot be used on a day of Total Fire Ban.
The Gas Spit Roast.
The Gas Spit Roast is the easiest way to cook, once the meat is loaded onto the bar, you light the burner, close the cabinet and let it cook. The only tasks to perform are the basting of the meat and checking occasionally that the wind has not blown out the flame. When you hire a Gas Spit Roast it costs more initially than a Charcoal Spit but the fuel is included with the hire fee. It will often cook quicker than a Charcoal Spit and is not affected so much by natures elements. No smoke is produced when cooking. The Gas Spit Roast can be used on a day of Total Fire Ban.
The main disadvantage of using a Gas Spit Roast is the lack of Rich Smokey Flavor of the meat, it is bigger and bulkier to transport and there is a limited choice of sizes available.
What type of meat do l want to cook?
Charcoal Spit Roasts have no real limitations on the type of meat that can be cooked on these Spit Roast Units.
Whole Lamb to 25kg, Whole Pig to 60kg, Butts of Beef, Round Roasts, Legs of Pork, Gyros or Souvlaki Meats.
The Gas Spit Roasts have length limitations that restrict type of meat that is suitable to be cooked in these units.
Whole Lamb to 16kg only, Whole Pig to 18kg only, Butts of Beef, Round Roasts, Legs of Pork, Gyros or Souvlaki Meats.