SpitJack P150 Whole Hog Rotisserie
Contents
1. User Manual SpitJack P150 Whole Hog Rotisserie 3 4 09 Note for updates or to get another copy of this manual http www spitjack com Merchant2 merchant mvc Store_Code SJ amp Screen MANUAL Thank you for purchasing the Spitiack P150 Whole Hog Rotisserie All of our products are designed and constructed to give you years of reliable service if used properly and kept adequately maintained Please read over the material below before assembling or using the product There are some important notes tips and safety cautions mixed in that will help you in using the P150 safely and effectively List of Parts Assembly and usage Operation Prepping Rigging The pit Maintenance Safety precautions Hardware and motor specs 10 Limited warranty 11 Rigging a hog illustrated Se a a a a T List of parts The P150 is packed in 3 separate boxes Please check that you have received all 3 boxes and that all the parts listed below are accounted for Box 1 Spit parts and hardware 1 Hardware package a Spit assembly hardware 6 bolts and 6 wing nuts b 2 hex wrenches 2 Spit plates 2 3A Spit section A with bearing ring attached 3B Spit section B with connector pipe and bearing ring attached 3C 2 bearing rings attached to the spit with set screws Box 2 Tripod stand parts and hardware 4 Tripod stands 2 and base pins 2 5 Spit support B 6 Spit support A 1 Spit support pipes Box 3 Motor and motor mount with ha2. The spit connector pipe is blackened steel and needs to be coated after each use and cleaning to prevent rusting and pitting 3 Touch up any paint chipping or scratches with high heat black paint usually made for stoves or BBQ grills Motor The P150 motor is well built rugged component that will last years if properly used and maintained 1 Try not to expose it to too much dust or dirt while in use and keep it as dry as possible 2 Keep it as dry as possible 3 Occasionally oil the drive shaft with some 10W 40 Safety precautions The SpitJack P150 is a powerful machine with electrical components that will be used outdoors in conjunction with live fire and high heat and safety awareness and proper safety procedures should be followed at all times while in use Electrical hazard 1 i HI Make sure any extension cord you use is properly grounded rated for this use and in sound condition Keep all electric cordage whether the cord or plug from the P150 motor or any extension that is connected away from the direct heat source fire hot coals or any part that has gotten very hot Keep all electric cordage whether the cord or plug from the P150 motor or any extension that is connected away from water Make sure any extension cords are not in any collected water Do not operate the P150 in rain or snow unless all parts and connections are kept dry Do not attempt to modify or repair the motor while it is running Disconnec
3. ambient flavor such as smoke or even surface seasoning that is applied and brining Since it s not very easy to brine a large hog flavor injection is more popular You can inject up to 12 hours before cooking Stuffing it Since the hog will cook for many hours and end with a high internal temperature you can stow just about anything pork buts turkeys sausages etc in the belly and it will cook through Stuffing should be done after the hog is rigged to the spit see below Rigging Attaching the meat to the spit Just as there is no standard way to cook a whole hog there is no standard way to rig the hog for cooking and there are probably as many variations as there are cooks For use with this machine we recommend a specific method of securing the hog to the spit that will keep the hog from loosening on the spit all throughout the cooking Instead of using forks at each end this technique is more practical for solid pieces of meat such as a roast we recommend lashing the backbone of the hog directly to the spit by stitching it with butchers twine and a special trussing needle A detailed guide on how to do this can be found on our web site Note this process can easily take two hours Try to have someone helping you and plan the timing accordingly Remember it will take at least 12 hours to cook a 150 Ib hog so you may want to consider rigging the night before if you plan an all day cook Trussing and binding The other t
4. by adjusting the height of the spit Using these guidelines we have cooked a hog in 40 degree F ambient temperature on a windy day to 195 degrees in normal cooking time Maintenance Care of the SpitJack P150 is simple and inexpensive but should be done regularly to insure maximizing the product life Cleaning Before the first use and after extended storage 1 Clean the entire spit assembly inside and out with warm soapy water rinse and dry thoroughly Coat the spit bearing rings and spit connector pipe lightly with vegetable or other food safe oil 2 Wipe off any excel oil dirt or residual packaging from the rest to the parts After each use and before extended storage 1 Clean the entire spit assembly inside and out with warm soapy water rinse and dry thoroughly Coat the spit bearing rings and spit connector pipe lightly with vegetable or other food safe oil 2 Wipe down or wash other parts as needed Dry and touch up with heat safe paint if needed Store in a dry place until nest use Cover the motor assembly if possible to prevent dust and dirt accumulation Rust protection Keeping certain parts lubricated lightly coated with oil or other anti corrosive material or touching up paint scrapes or chips will prevent premature rust and corrosion 1 The spit bearing rings These are not stainless steel although they are highly polished and needs to be coated after each use and cleaning to prevent rusting and pitting 2
5. end of the hog you will need to remove one of the bearing rings to do so Using the smaller wrench provided unscrew the setscrews on either side of the bearing rings and slip the ring off the spit Reverse the procedure to reattach the ring when the hog has been rigged to the spit Note 2 he bearing ring housing material and the setscrews are not stainless In order to prevent rust spots and pitting coat with vegetable or mineral oil after each use and before prolonged storage Motor and motor mount assembly procedure 1 Remove the two spit support screws from the motor mount Place the spit support A in the hole on the motor motor mount and secure it by replacing the screws Spit support screws removed from motor mount aplestppole added STEWS teyaced Check to see that the spit coupler set screw is tight and that there is sufficient space between the coupler and the motor mount so that the motor shaft can turn freely Spit coupler and set screw 3 Tripods and spit supports assembly procedure 1 Place the spit support pipe through the tripod bases Adjust the height of each pipe and set it with the pins provided by putting it all the way through the holes in the tripod base and the support pipe Note make sure both pipes are set at the same height Base pin Support pipe going into tripod base Base and pipe assembly with pin Close up of base pin inserted 2 Place the spit support B in the top of one of the spit
6. support pipes 3 Place the motor mount assembly in the other spit support pipe Note there is no need to secure these any further Spit support on pipe Motor mount assembly with spit support on pipe Final assembly procedure Note at this point you would most likely have rigged the hog to the spit see below 1 Set the spit up so that it is resting on both supports with the bearing rings seated into the spit supports 2 Place one end of the spit in the spit coupler attached to the driveshaft of the motor and secure it with the screw provided Push the screw through the coupler and the spit and secure tightly with the wing nut Spit seated on support 1 Spit attachment detail side view Spit Attachment detail top view 3 Check to make sure all connections are tight and secure Attaching the Manual Operation Wheel an optional accessory not included in the standard pee 1 Attach the handle to the wheel by fastening it through the wheel plate with the screw and bolt provided Slide the wheel onto the end of the spit flange end first and adjust so that the holes in the spit and the wheel line up Insert the setscrew provided and secure tightly with the wing nut Note When using the manual operation wheel you will be using the spit coupler screw as your set pin This is designed so that the spit cannot be turned accidentally from the motor while in manual operation this could damage the motor and s
7. up the cavity Step 8 Sliding the needle all the way through both sides of the meat and pulling the twine back through works the best Complete the procedure closing the entire cavity With your coals hot you re ready to start cooking Remember the key to great rotisserie cooking is LOW and SLOW This means keep the coals low maintaining a steady heat which will cook the meat slow taking advantage of the rotation of the machine This will tenderize the meat to its fullest capacity 15 Firepit Layout Below are illustrations of how a firepit can be constructed from simple building materials The green area is the ground the gray is a sheet metal panel and the red is standard bricks and border edging available at Home Depot The drip pan directly under the spit is not yet in production 16 Material List and Instructions for a Brick Pit for the P150 Rotisserie From The Home Depot similar products are available through other sources you will need 60 of these concrete pavers bricks in either style 1 75 In x 4 In Holland 45MM Paver Red Model 22051EA http www homedepot com weba wcs stores servlet ProductDisplay storel d 10051 amp langld 1 amp catalog d 10053 amp productl d 100619492 amp category D 502344 ee 1 75 In x 4 In Holland 45 MM Paver Red Charcoal Model 22088EA http www homedepot com webapp wcs stores servlet ProductDisplay sto reld 10051 amp langld 1 amp catalogl d 10053 am
8. R IMPLIED INCLUDING BUT NOT LIMITED TO IMPLIED WARRANTIES OF MERCHANTABILITY AND FITNESS FOR A PARTICULAR PURPOSE WITH REGARD TO THE PRODUCT AND ANY RELATED OR ACCOMPANYING WRITTEN MATERIALS THIS LIMITED WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS YOU MAY HAVE OTHER RIGHTS WHICH VARY FROM JURISDICTION TO JURISDICTION NO LIABILITY FOR DAMAGES TO THE MAXIMUM EXTENT PERMITTED BY APPLICABLE LAW IN NO EVENT SHALL THE COMPANY OR ITS SUPPLIERS BE LIABLE FOR ANY DAMAGES WHATSOEVER INCLUDING WITHOUT LIMITATION SPECIAL INCIDENTAL CONSEQUENTIAL OR INDIRECT DAMAGES FOR PERSONAL INJURY LOSS OF BUSINESS PROFITS BUSINESS INTERRUPTION LOSS OF BUSINESS INFORMATION OR ANY OTHER PECUNIARY LOSS ARISING OUT OF THE USE OF OR INABILITY TO USE THIS PRODUCT EVEN IF THE COMPANY HAS BEEN ADVISED OF THE POSSIBILITY OF SUCH DAMAGES IN ANY CASE THE COMPANY S AND ITS SUPPLIERS ENTIRE LIABILITY UNDER ANY PROVISION OF THIS AGREEMENT SHALL BE LIMITED TO THE AMOUNT ACTUALLY PAID BY YOU FOR THE PRODUCT BECAUSE SOME JURISDICTIONS DO NOT ALLOW THE EXCLUSION OR LIMITATION OF LIABILITY FOR CONSEQUENTIAL OR INCIDENTAL DAMAGES THE ABOVE LIMITATION MAY NOT APPLY TO YOU SpitJack 2006 7 All rights reserved 11 Rigging the hog to the spit Step 1 Support your spit on both ends about sixteen inches off of a clean work surface This will give you enough room to work on both sides of the spit Slide lay your choice of meat across the spit If you re cooking a w
9. above on the spit so that the holes line up The U plate should be facing down into the meat below 22 a Fa 3 Slip spit bolt through the spit and the U plate from the underside and secure with the wing nut 23 a S ia 4 5 Drive the pins all the way through using a 9 16 socket wrench hand or power 24 6 Turn the spit over 180 degrees so the pins are exposed as above 29 j j i 7 Place the top plate over the pins and screw on the wings nuts 26 8 Tighten the wing nuts down to the plate and adjust as needed throughout cooking SpitUack 2004 2009 All rights reserved 2
10. arrants that a its Spitiack the Product will perform substantially in accordance with the accompanying written materials for a period of one year from the date of receipt and b that the components of the Product is contained will be free from defects in materials and workmanship under normal use and service for a period of one 1 year In the event applicable law imposes any implied warranties the implied warranty period is limited to one year 365 days from the date of receipt Some jurisdictions do not allow such limitations on duration of an implied warranty so the above limitation may not apply to you This warranty is valid only for Product s purchased directly from SpitJack or from one of its authorized dealers CUSTOMER REMEDIES The Company s and its suppliers entire liability and your exclusive remedy shall be at the Company s option either a return of the price paid for the Product or b repair or replacement of the Product that does not meet this Limited Warranty and which is returned to the Company with a copy of your receipt This Limited Warranty is void if failure of the Product has resulted from accident abuse or misapplication Any replacement Product will be warranted for the remainder of the original warranty period or thirty 30 days whichever is longer NO OTHER WARRANTIES TO THE MAXIMUM EXTENT PERMITTED BY APPLICABLE LAW THE COMPANY AND ITS SUPPLIERS DISCLAIM ALL OTHER WARRANTIES EITHER EXPRESS O
11. at has been close to the heat source Mechanical hazard The P150 is a very powerful machine and can cause bodily harm or injury unless used safely and according to instructions 1 rA 3 Make sure the power is disconnected before assembly disassembly or maintenance Some of the components of the P150 are heavy Use proper lifting and transport procedure while handling Do not overload the motor This machine is rated and tested at no more than 200 Ibs on the spit Any additional weight may case excess wear on the motor or motor malfunction Hardware specifications If you need to order hardware for your P150 either call us or ask for the following at your local parts dealer or online key diameter length mm thread pitch 1 Bearing ring setscrews 4 M4 10 70 stainless 2 Spit coupler setscrew 1 M4 16 70 stainless 3 Spit support motor mount screws 2 M8 26 1 25 stainless 4 Spit coupler screw 1 M8 80 1 25 stainless 5 Spit coupler screw wing nut 1 stainless 6 Spit plate assembly screws 6 M8 70 1 25 stainless 1 Spit plate assembly wing nuts 6 stainless 8 Motor housing motor mount screws 4 M8 1 25 9 Hex wrench large M6 10 Hex wrench small M3 Motor specifications Voltage Motor type RPM Phase Shaft Speed Continuous torque Operating temperature range 10 Limited Warranty LIMITED WARRANTY Rasa Incorporated d b a SpitJack the Company w
12. hing to consider is how to keep the hog intact until the end of cooking Because of the size of the animal the larger the hog the bigger this problem the prolonged cooking times and the condition of the meat when fully cooked some parts of the hog my come loose toward the end of cooking Because the meat gets soft some shrinkage occurs connective tissue is broken down so the cooked animal may start to loose it s integrity In other words unless properly held together parts of the animal may become dislodged and actually fall off To address this some people wrap the hog in chicken wire to form a crude cage and sometimes even tighten the apparatus as needed during the cooking This is can be cumbersome and unhealthy most chicken wire is treated with a poisonous zinc compound We suggest both trussing the whole length of the hog at intervals with butcher s twine and using over sized worm gear hose clamps available at http spitjack com on the fore and hindquarters as a backup It s also a good idea to sew up the belly even if it s empty to make the cooking easier For a detailed illustrated tutorial on rigging your hog see blow or click here Setting up the fire pit There are many different ways to configure a pit for use with this rotisserie The method below is one that we have tested successfully and which addresses most issues that come when cooking a whole hog in this way This machine is designed to use directl
13. hole hog slide the spit through the mouth Cut several twenty four inch lengths of butcher twine which will be used to attach the meat to the spit Step 2 Insert the trussing needle through the back of the meat in between the ribs and and alongside of the spit Insert about six inches of the double over twine in the tip hole of the trussing needle Pull the needle with twine slowly back through the meat leaving one end of the twine loose on top 12 Step 3 Continue by bringing the trussing needle and twine back up through the other side of the spit ending up with both ends of the butcher twine on top and looped around the Spit Step 4 Pull both ends tight while tying a triple knot securing the meat tightly to the spit Cut any excess twine leaving about an inch from the knot 13 Step 5 Repeat these steps every six inches from one end of the meat to the other until you have fully secured the meat to the spit Step 6 Give special attention to the head and legs making sure all parts are secured Make sure to pull both ends tight allowing for the shrinkage that will occur during cooking 14 Step 7 When you have fully secured the meat to the spit rotate the spit one half of a turn revealing the open cavity toward you Now is the time you can add any seasonings to the inside of the cavity When all seasonings and fillings are in place using the trussing needle and a long piece of twine you can start sewing
14. isserie cooking process If not done properly and sufficiently your entire event may be susceptible to failure Since the rotisserie will be turning at a constant rate of 4 RPM and you have a relatively heavy unbalanced load there are considerable forces that you must reckon with to insure your success Using the appropriate hardware and accessories are essential to this process Each event is different both in type and weight of animal slaughtering methods and final preparation so it is virtually impossible to prescribe just one method hardware set or piece of specialty equipment Our answer is to provide you with many different tools and equipment so you can adapt to the specific needs of your event Basic concepts and tips 1 Skewering vs Securing The simple idea of skewering meat with a spit is best suited to solid pieces of meat like roasts The whole animal is a hollow object not a solid piece of meat Because of this a different approach is taken The animal must somehow be firmly connected to or engaged with the spit While another popular concept large spit forks that are bolted to the spit and then stuck into the meat have some value they are rarely sufficient to do the job especially on larger animals The best way to assure the animal will stay connected to the spit throughout the entire cooking process is by bringing the spit and the animal s backbone into play By either stitching with twine wire or by using
15. lthough not practical if the head of the animal is still on While this method seems natural it has its drawbacks when cooking whole animals It is better suited for solid pieces of 19 uniform size meat that are cooked more quickly When used on a whole animal it may be hard to engage the tines effectively and if you are able to they may start to loosen and are not able to be adjusted or tightened as the meat softens toward the end of cooking Method 4 Spit pins see photo illustrations below This method uses a specialized spit pin made of stainless threaded rod long bolt actually with washers and wing nuts at each end The pin is jammed or power driven though the animal usually at the heaviest concentration of meat such as the legs hips or shoulders through the spit and out through the meat again The wing nuts at each end can then be easily tightened as needed Oversize washers prevent the wing nuts from digging too far into the meat By utilizing the holes in the spit the pin method brings the spit into play to help move the largest parts of the animal The drawback of this technique is that the backbone is not used and if the meat becomes soft enough they could lose their effectiveness not likely Pins can also be used to secure the head to the spit or bind the feet together etc Method 5 Internal spit forks I fork see photo illustrations below Internal forks are very effective in binding the meat to the spit and
16. other hardware a strong tightenable connection between the spit and the backbone is the best way to avoid the meat flopping during the cooking Method 1 Trussing with a needle and butcher s twine This method uses a special long needle and butcher s twine to basically stitch the animal onto the spit see instructions of the website hitp Awww spitiack com Merchant2 merchant mvc Store Code SJ amp Screen ITRUSS or in the user manuals This method is all that is needed for most animals under 50 Ibs The drawback to this technique is that if the stitches loosen there is no easy way to tighten them Also this alone is not sufficient for larger animals Method 2 Banding with oversized hose clamps These can be used in one of 3 ways 1 as a way to lash the legs of the animal either together or to the spit or both 2 as a stitch as in the method described above or 3 as a way to keep the meat intact by banding it around the animal usually at the key heavy parts legs shoulders This provides an alternative to chicken wire wrapping which may leech poisonous chemicals if galvanized into the meat These clamps can be tightened as needed with a simple screwdriver throughout the cooking process Method 3 External spit forks External forks are what most people associate with spit binding They slide onto the spit and the fork tines enter the meat before the fork is tightened on the spit This can be done at either or both ends a
17. p productl d 100619494 amp categoryl D 502344 and 16 of these landscape edging bricks 12 In Straight Picket Red i Model 75951 http www homedepot com weba wcs stores servlet ProductDisplay sto reld 10051 amp langld 1 amp catalogld 10053 amp productl d 100145487 amp N 10000003 502055 90039 amp marketl D 90039GlocStoreNum 2684 Pattern suggestion for pit floor layout Place edging blocks around the pattern on all sides 17 Pork Injection Marinade 3 variations 3 4 cup apple juice 1 2 cup water 1 2 cup sugar 1 4 cup kosher salt finely ground 2 tablespoons Worcestershire Dizzy Pig 2 c apple juice 1 c cider vinegar y4 c Worcestershire 1 cup sugar 2 TBS rub ground fine Spit ack 1 cups apple juice 1 cup apple cider vinegar 2 tablespoons Worcestershire sauce 1 2 Cup Sugar 2 Tablespoons salt 2 Tablespoons powdered in a coffee grinder rub of your choice or 2 more tablespoons Salt Optional hot sauce e g Frank s Heat the apple juice and add the salt rub and sugar When dissolved add the remaining ingredients Cool 18 Securing a Whole Animal to the SpitJack 150 or P80 Spit A user s instruction sheet for trussing hardware and equipment This document is updated periodically For the latest version go to web address http www spitijack com Merchant2 merchant mvc Store Code SJ amp Screen MANUAL Securing the animal to the spit is a critical part of the rot
18. pit assembly Using the spit coupler screw set the spit at the position you like and secure by pushing the screw through the wheel plate into the spit support pipe When you need to rotate the spit remove the setscrew set a new position using the handle to turn the spit assembly and reset the screw Completed P150 assembly with Manual Operation Wheel Operating the Rotisserie Once the rotisserie has been fully assembled all the screws and bolts are checked for tightness and proper adjustment the loaded spit has been attached as instructed above the drip pan is in place the fire pit has been constructed and the fire is underway simply attach a connected properly rated and sized extension cord to the power cord of the motor and the motor will automatically start Check to see that the spit is turning smoothly and motor is running without and unusual noises To shut off the motor disconnect the power source Prepping the hog It s a good idea to hose or even scrub the hog down thoroughly and dry it before you begin Then give it a good rubbing inside and out with salt If you have to store it for any longer than a few hours ice it up as best you can and store in a cool safe place until ready to cook this can be done after the rigging As far as any culinary preparations there are of course endless options Some of the most common are injecting with a flavor solution or marinade the meat of the hog will not pick up much
19. preventing flopping of the heavier sections of the animal during cooking They use the best design concepts of some other methods and provide the most reliable way of securing larger 100 lbs or more animals The l fork is bolted though the spit and threaded spit pins are then driven up through the meat and protrude on either side of the backbone They are then secured with a common plate and tightened with wing nuts The plate can then be easily tightened down as needed throughout the cooking 20 Spit Pin instructions 7 aby 2 Make sure you have the spit oriented so that the hole is facing the proper direction to receive the pin Push pin through one side of the meat through the hole in the spit and then out the other side of the meat You can use a 9 16 socket wrench hand or power to help if you need to The pin should now look like it does in the photo above 3 Place the second washer and wing nut on the open end and tighten down as needed 21 Internal Fork I fork Instructions 1 Disassemble the I fork so it appears as in the photo above Note you may have a different center bolt or have received no bolt at all Just use one of the spit bolts that came with your P80 or P150 2 Make sure the spit and meat are oriented properly to receive the l fork correctly The hole in the spit should be facing upwards and be located in line where you want to fasten the meat Place the U plate being held
20. rdware 8 Motor with housing and power cord attached motor mount attached to motor a Two spit support screws b Spit coupler parts with setscrew attached to drive shaft For hardware specifications see below Accessories and other components There are many accessories that you can order separately for your P150 If you have ordered them with the P150 they may be included in one of the boxes but not pictured below or come in a separate package Box 1 LULL Box 3 Rotisserie Assembly The P150 requires some minor assembly before its first use Before you begin the assembly procedure check to make sure you have all the parts tools and necessary hardware at hand Spit assembly procedure 1 Slide spit section A into spit section B Spit Section A Spit Section B 2 Set spit plates A amp B alongside the spit evenly at its center and adjust so that the 4 centered holes in the plates match up with the hole in the spit 2 Note the spit plates have changed shorter now since this picture was taken and there are only 4 bolts needed for this assembly 3 Push each of the 4 stainless bolts through both spit plates and the spit and fasten each securely with a stainless wing nut using the larger Allen wrench E Fully Assembled spit center section 4 The bearing rings are installed on the spit at the factory Note 1 If you will be putting the spit through the natural openings at either
21. t the power immediately if any unusual sound or odors or smoke are coming from the motor Fire heat and burn hazard Since you will need a large heat source to use the P150 special precautions must be taken to prevent harm to yourself other people the environment property and the equipment 1 aai Make sure you have properly prepared your pit area where the fuel will be burned There should be not be any easily combustible material either directly under the burning area or in nearby proximity Keep all combustible material a safe distance from the fire at all times Use only appropriate fuel sources wood logs natural or other charcoal products for your heat source Use only approved starter fluid or other methods to start the fire only Do not add starter fluid gasoline or any other highly flammable material to the fire once it has started Tend the fire continuously and carefully Never leave sight of the live fire Do not add more fuel than needed Be aware of fat dripping from the cooking meat Hot fat can easily ignite if it comes in contact with a live flame If you have a fat collection device or system make sure collected or excess fat is removed periodically and not let to sit hot by the heat Do not wear very loose fitted clothing such as a long dress or robe while tending the fire Keep a properly rated and sized fire extinguisher handy for emergency use Take care when handling any part of the P150 or anything th
22. y on the ground or floor surface Make sure you have a level hard non flammable surface at least 10 x 4 to use for the operation If there is anything you want to protect in this space such as patio tiles or a lawn we suggest laying down sheet metal as a protective base a 4 x 8 sheet is perfect for this The indirect cooking method Although it may seem illogical it is best not to cook the hog directly over the fire The main reason for this is that when fat starts rendering and dripping onto a hot coal it may cause a flare up It is also possible for fat to heat up to a high temperature without dripping out and a flare up can cause the whole hog to ignite Either way unwanted flare ups are to be avoided if possible and the best way to accomplish this is by not cooking directly over the heat source On the other hand you want to get as close as possible to the heat or else the hog will take too long to cook We recommend a drip pan directly under the animal to catch drippings of fat and juices and a fire of charcoal or hot hardwood embers as close as possible to the turning meat This will be different with every pit configuration but the principal is the same 1 Consider the drippings and the danger of flare ups 2 Have a drip pan or sand pile directly underneath the meat to catch the drippings 3 Have the fire as close to meat as possible while still considering the above 4 Have the meat as close to the heat as possible
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