[Sca-cooks] A Question of Spit Roasting....

[Terry Decker]

Burnt.

Roasting can be done over direct heat (over the fire) or from reflected heat
(beside the fire, remembering that in a fireplace heat reflects from the
surrounding mass).  If you're cooking over the fire, a nice bed of red hot
coals with white ash is preferred, while reflected heat works with flames or
coals.

One of the reasons to roast indirectly is to position a pan to catch the
drippings to make soups and sauces.

Bear

>
>Interesting. I'd always considered roasting to be done on top of
fire/coals.
>So, what is it called when the fire is under the spit instead of beside it?
>
>Stefan