The Inverse Spit

You’ve probably come across a spit roast (or ‘rotisserie’) before — rotating some meat (I bet vegetables would work, too) over a fire or hot coals.

But what if you do the inverse — rotate the fire around the meat? Probably hard to do horizontally, but in a vertical column I hear it is more than possible. Doing it this way oxygenates the coals even more and generates more radial heat, perfect for roasting.

One day…