In this video, we demonstrate how to balance your meat on a rotisserie spit so that it cooks evenly and puts less strain on the motor.
You must balance the weight of the animal’s torso and legs or that of large topside roasts and leg roasts with the bone attached when using meats that aren’t nearly cylindrical, such as rolled roasts, gyros, and chickens. Utilizing a counterbalance weight allows for this.
Process:
1.Once the meat has been skewered, flip it around as if it were on a spit until the heaviest section of the meat seems to drop suddenly.
2. The counterbalance weight must then be placed on the skewer, pointed directly up, and tightened.
3. To see if the counterbalance weight has to be adjusted, turn the skewer again. The weight that the weighted part counteracts increases with distance from the skewer.
Heavy Duty Counter Balance Weight by Flaming Coals
Balancing meat on a spit rotisserie
