Rotisserie Forks & Trussing
Keeping meat securely attached to the spit is one of the most important parts of rotisserie cooking. As meat cooks, it softens, shifts, and can become badly unbalanced, putting extra strain on the motor and the rest of the system. We use different methods depending on the size and shape of the load, including rotisserie forks, U-bolts, spit pins, clamps, shackles, and trussing needles. Smaller roasts and poultry may need only forks, while larger whole animals usually require several attachment points along the spit.
Need help choosing the right method? See our Rotisserie Trussing, Forks & Hardware Guide.