EXTRA LARGE Stainless Steel 59 Inch Charcoal Spit Rotisserie with a Heavy duty 40 watt motor This is the largest spit roaster available COMMERCIAL GRADE

All my research on the internet told me it will take between 5 to 8 hours to roast a 35lb Lamb.You know what?My lamb was 37lb and I had 34lb natural wood charcoal.It took 2.5 hours to rotisserie the lamb for my BBQ party. Amazing!You know what else?That lamb was so good it disappeared in 20 minutes. It was gone!People were asking for more.I would definitely recommend this XTRA LARGE Stainless Steel 59 Inch Charcoal Spit Rotisserie.The only issue I had was that the back brace (or bracket) was too short. I had to use stainless steel wires and the back brace plate to hold the lamb. They need to make the U-Bolt longer.

Cheap welding, things pretty solid just the welding that holds the wheels in place broke off one and than broke off the other side a month later.. design flaw, should've had One side with wheels only.. need to find a shop to weld the wheels back on!! Plus the predrilled holes were offset a little, needed to redrill right holes so the door can close properly..

Extremely well built...very sturdy and the guage of stainless steel is very good....would like to see a balancer for the spit to even out the stress on the rotation of a 100# piggy. This is an awesome toy (piece of equipment). Endless meats to roast on this baby! If you have a pick-up truck, it is very easy and manageable to transport home from the shipping dock. Two flat boxes...one guy can move and unload. Customer service is awesome at Smoke Daddy!

I've had mine for 3yrs now and I roast 5-8 whole pigs per summer with it and we can always count on a perfect cook as long as you adjust your coals and watch temps in various locations. We have roasted from as small as 35# up to 89# with out a problem with the rotisserie motor. I use butcher twine to secure the spine to the spit rod with a 6-12" stitching needle bent into a half circle. Learn what herbs and spices to stuff the cavity with and stitch up the center cut from the butcher to hold in the flavor. Depending on the size of the pig expect to use 1 1/2-2 bags of charcoal.