How to use a spit roaster

Cover the base of the tray with unlit charcoal. The amount of charcoal used depends on the amount of meat you're cooking. A kilo of charcoal for each kilo of meat is a rough guide. Ensure there's enough fuel to cover the underneath and a couple of inches over. 

Empty a full chimney of lit briquettes evenly over the length of the charcoal and, once the charcoal is glowing, use a tool to spread charcoal evenly. For best results, the flame should not be directly under the meat. It should surround the meat, thus preventing fat dripping onto the charcoal and causing flare ups and burning. 

The smoker will reach ideal cooking temperature for your chosen meat quickly, so make sure you're ready to bring in the rod, attach your meats and switch on the rotisserie!