Pig rotisserie question

[halfcocked]

'Tis the time and I'm hobbling my pig rotisserie "box" together for an intended Christmas roast. I read that the suggested distance between the coals and meat should be about 30". I know about the hand above coals and 5-8 seconds suggestions but I can't fire up the pit right now and the spit rod and motor position will be fixed so I won't be able to adjust later. Whatever the distance should be (and I'm asking for opinions) is it the spit rod that would be at the suggested distance or is it the the meat closest to the coals that is intended to be the measurement. Thanks for any input.

 

[Back9Q]

I would say the rod but I have never done rotisserie hog. Also how are you cooking it? Butterfly or racer position. Depending on hog size this may factor into rod to coal distance


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