Rotisserie

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1. Tim Shenk Verified Buyer – 17 May 2024

   My wife and I love this thing – we bought a basket to go with it and that was a good idea. Load the basket with shish kabobs, hot dogs , hamburgers whatever. OK, this is a very simple design but seems sturdy enough. 2 D batteries are good for maybe 20 hours of cooking. The motor housing is a sturdy thick plastic and after reading how one reviewer melted his (lol)… I just hang a piece of aluminum foil in front as a heat shield and the motor housing doesn’t even get warm. Not sure how the other reviewer melted his – must of had it perched next to a bon fire. The noise from the motor is no big deal – but it churns away non-stop. If it bothers you, turn it off once and a while. You do have that control option. Plant the motor end of the spit maybe an inch lower so the spit doesn’t rotate off. You will figure it out – pretty simple. So yes, I really enjoy BBQ’ing over an open fire with this. For the money, it’s a winner.

   

2. Steve D. Verified Buyer – 21 June 2024

   This past summer I went backpacking on a simple overnighter with a few friends. As I’m used to longer, more exhausting trips I decided this would be a good chance to have some fun. Instead of carrying a weeks worth of serious backpacking gear I decided to go ultra light and take only the bare necessities, then to make up the lack of weight with super ultra luxury food and drink. The Grizzly Spit was my my primary luxury item. Weighing roughly 5 lb with batteries it was an acceptable weight. I then added a 5 lb roast in a vacuum sealed bag, several frozen water bottles (cold retention, drinking water, and ice for mixed drinks all in one!) and placed them into a mylar refrigerator bag. This kept the roast cold for the 5 hour hike (even in 95F weather). We made it to camp early afternoon, immediately started a fire, and as soon as we had enough coals setup the Grizzly Spit. Setup was quick and easy. Stick the two supporting spikes in the ground, attach the motor, skewer the roast, and go! The only attention needed is to make sure the flame doesn’t get too close to the meat, and that there are always enough coals. Basic attention to your fire is all that is necessary (never leave any fire unattended!). The Grizzly spit is a very simple design. Which is good for light weight and simplicity. The motor box is a bit cheap (made in Tiawan), but of acceptable quality (it gets the job done). Mostly of metal construction it does have some plastic parts. So I advise keeping it as far away from the fire as possible (others have suggested an aluminium pie pan as a heat shield). For my setup I put one of the ceramic coated supporting spikes in the fire ring, and the supporting spike with the motor outside the fire ring. This kept the motor adequately cool. Make sure that the spike with the motor is lower than the other. The only thing that holds the skewer to the motor box is gravity. I would recommend the manufacturer (or handy man customer) fix this with a simple cotter pin. The motor is a bit noisy, but tolerable. Upon disassembly you will see the reason for this is a small motor and a step down gear assembly. This is what allows such a small motor the torque to turn such a large piece of meat. You will also notice that the gears are a combination of metal and plastic. Not good for longevity, especially in a high heat environment. To increase it’s life span, and decrease noise I lubricated the gears with some silicone/teflon lubricant (do not use petroleum oil on plastic!). So after roughly 2-3 hours of roasting I tested the internal temperature of our beef, 160F, medium, mmmmm… With a makeshift heat glove we removed the roast and immediately sliced off slivers with our knives. The natural basting of the rotisserie had kept the roast moist, the slow cooking made it tender, and the open flame caramelized the exterrior. Perfect open pit roast beef on the trail. Recipe: 5 lb Beef Roast (any kind) (next time I’m going to try lamb) 1 Head Garlic (make small slices in the roast and insert individual cloves) Olive Oil (gently coat the roast, this helps the spices to penetrate the meat) Salt (sprinkle to taste) Black Pepper (sprinkle to taste) 1 Grizzly Spit A final word of advise, when cooking with a fire made from gathered wood. The quality of your wood will affect the flavor of your food. If you use rotten wood you won’t like the results.

   

3. RENEE M Verified Buyer – 18 February 2025

   I like it but will probably order an electric one eventually. it worked though. I saw pics saying that the battery terminals will melt so put aluminum foil around the battery housing. The housing pops out of the bracket and the whole battery box starts turning, so you have to brace it. The next issue, the rod pops out of the battery housing and stops turning. I will put a stopper of some sort on the opposite side to keep it from sliding out. I added two pictures. it took awhile to cook bc it was the first time so we had to adjust it a few times. the total was 3 hours. oh, and the prongs slide out of the chicken when it shrinks. It may be because we finger tightened them. So next time I will use needle nose pliers.

   

4. chris a. Verified Buyer – 4 March 2025

   I do a lot of camping and didn’t want to drag my big grill out to the campgrounds. I usually bring the fire pit though or have one available. It’s a good product, the motor is a little under powered. It can only handle about 5-6 lbs of meat and it really needs to be balanced on the spit. I have done 2 racks of ribs and a small brisket and had great results. Havent tried a chicken yet, but will this weekend. The legs need to be level and straight or the spit will eventually worm its way out of the hole and fall into the fire. I also filled flower pots with concrete, inverted and put a tube inside for feet. It was a great cheap modification for hard ground or on concrete patios. It keeps the legs sturdy and with the tubes I can pull the legs out for easier transport.