Originally Posted by PatioDaddio
The best way that I can explain it is easily summed up in two words: stationary rotisserie. It cooks incredibly evenly with no tending, muss or fuss.
It really is one of those you-have-to-experience-it-to-believe-it things.
If you have a piece of meat where one end is anywhere from 6" to 18" closer to the fire than the other, how can it cook evenly?
In the rib video, the ends near the fire look more done. I can't imagine what the brisket looked like since the point was hooked and the flat was closer to the fire (and it was getting some flare up).
The only advantage I could see is having the fat hit the fire and that add something. I'm trying to understand.