The first meat that I ever wanted to cook on a barbecue was a chicken using the rotisserie and I’ve never really stopped to think about why. I guess it’s down to “the boy with a new toy” mentality in that the BBQ spit came in the pack with the grill and a rotisserie cooking process adds dynamism. Looking back not only is it visually appealing but also the spit does the work for you leaving plenty of time for beer or two! Maybe I did one too many beers on that first cookout because the results weren’t quite up to standard. I tried to light my grill with paper and wood which sent ash all over the chicken. I didn’t balance the chicken very well on the spit so one side cooked before the other. I made every mistake in the book. Having said that, getting that first taste of BBQ smoke was still a defining moment and even after my first disastrous attempt with the rotisserie I was (and still am) hooked on outdoor cooking . I eventually progressed to cooking large animals on larger barbeques; I found that whole lambs or whole hogs are my favorite. Roasting a hog shouldn’t seem scary; if you don’t want to do it yourself there are a number of companies who can do it for you. After tasting pork cooked on a spit roast I don’t think I can ever return to cooking it in a normal oven.