KarooBraai™ 1500mm 6-in-1 Insert with ERGO 550 Rotisserie Combo, V-Grid,
Free-Floating RoundBar Grid & Center Fire Starter (with Extras)
Designed, manufactured and supplied solely by KarooBraai™.
Complete Stainless Steel Double Insert Combo with Argentinian type slanted V-grid and removable drip tray, KarooBraai™ free-floating RoundBar Grid, including ERGO 550 Rotisserie /Spit Skewer & Prongs, and Flat Rotisserie Basket.
Suitable for Use in Braai Structures or as a Separate Tabletop Facility.
THIS ITEM /SPECIFICATIONS:
Overall Size: 1500mm Wide x 650mm Deep x 388mm High (Braai Insert)
Total Weight: Approximately 96kg (incl ERGO 550 /Rotisserie items and V-Grid with Drip Tray)
12V DC Motor: 2 x 1,5 volt size D batteries (batteries not included)
Application:
Use as a conventional braai or spit over custom-built fire pit or normal open fire embers or charcoal setting
Design Inspiration:
Sturdy and Durable, Versatile and Portable Mini Rotisserie Braai with option to use Traditional Rotisserie shaft and prongs, or Spit Basket.
Including a Parrilla type V-grid with Removable Drip Tray to catch excess fats and marinades for repurposing.
Grade 304 (Food grade) Stainless Steel used in the following:
Complete 1500mm Braai Inserts and ERGO 550 /Rotisserie Frame Assembly including rotisserie shaft, prongs and spit basket.
INCLUDED IN THIS ITEM / MATERIALS:
1500mm Wide Grade 304 Stainless Steel Double Center Insert with 3 x Braai Grid Height Adjustments
KarooBraai™ famous free-floating RoundBar Grid, Parilla™ V-Grid with Drip Tray, and MyGRID™ (Laser-cut Grid) in ERGO 550.
KarooBraai™ 8mm thick RoundBar Grid available with Detachable Handles as illustrated (optional extra)
Parrilla type V-grid (3mm thick V-bars) with Removable Drip Tray
MyGRID™ (Laser-cut Grid) with 2mm thick Carving / Warming tray (not for braaiing)
Complete Center Insert and ERGO 550 manufactured from Grade 304 Stainless Steel
3 x Rotisserie Height Adjustments
Stainless Steel Rotisserie shaft with 1 x stainless steel double prong and 2 x stainless steel single prongs
Stainless Steel ERGO 550 Flat Rotisserie Basket
12V DC Rotisserie Motor (max capacity 15kg) in Stainless Steel housing and mounting backet
Uses 2 x 1,5 volt size D batteries (not included) or 3V AC adaptor (not included)
OPTIONAL EXTRAS:
* 3mm thick Stainless Steel Ember Pan /Charcoal Tray
* ERGO 550 Storage Cover
PRICING OPTIONS:
Sold as a combo only.
Pricing excludes courier cost – flatpack shipping.
*** Contact us with any queries you may have ***
We ship to your door – nationally!
How to Use a Spit Braai | Skewer Height Tips for Perfect Cooking
Understanding and controlling the heat during spit braai and rotisseries is crucial to achieving restaurant-quality results.
Too much heat can lead to overcooked exteriors and raw interiors,
while too little heat can result in prolonged cooking times and a lack of that desirable charred flavor.
By mastering these techniques, you not only ensure that your food is cooked to perfection but also position yourself as a connoisseur of spit braaiing.
Why have three height adjustments on our KarooBraai™ rotisseries?
When it comes to spit braai or rotisseries, one of the most crucial factors that determine the success of your braai is the distance between the meat and the charcoal.
This distance directly impacts how evenly your meat cooks, how juicy it remains, and the depth of flavor it develops.
The 7-Second Rule: The Gold standard rule for spit-roasting
The “7-Second Rule” is a tried and tested method for determining the ideal height of your meat over the coals.
This rule is simple yet effective:
You should be able to hold your hand just under where the meat is positioned above the coals for about seven seconds.
Too Hot? If you can’t hold your hand there for seven seconds, it indicates that the embers are too hot, or your meat is too close to the heat source.
In this case, you need to either disperse the coals to reduce the intensity of the heat or raise the meat higher away from the embers.
Both of these adjustments will help prevent burning and ensure that your meat cooks evenly from the inside out.
Not Hot Enough? On the other hand, if you can comfortably keep your hand there for longer than seven seconds, the heat may not be sufficient.
To remedy this, you can add more embers to increase the temperature or lower the skewer closer to the embers.
Sometimes, a combination of both might be necessary to achieve optimal cooking conditions.
While the 7-Second Rule is perfect for larger cuts like whole chicken or roasts, different dishes may require slight adjustments to this guideline.
For instance, when a crispy exterior is preferred, a variation called the “4-Second Rule“ is recommended.
The principle remains the same, but the reduced time indicates a need for higher heat,
which is essential for achieving the traditional crispy exterior that makes e.g. Greek gyros so delicious.
