KarooBraai™ Avant Garde ERGO 4-IN-ONE Braai & Rotisserie Combination
with Precision-cut MyGRID (laser-cut braai grid) & Carving /Warming Tray
Designed, manufactured and supplied solely by KarooBraai™.
Versatile Combo Suitable for Use in Braai Structures or as a Complete Tabletop Braai Experience
A forward-looking, modern Avant-Garde approach to your braai experience – compatible with most table braai structures.
THIS ITEM /SPECIFICATIONS:
Overall Size: 550mm Wide x 500mm Deep x 500mm High
Total Weight: Approximately 19kg
12V DC Motor: 2 x 1,5 volt size D batteries (not included) or AC adaptor (not included)
Application: Use over custom-built fire pit or normal open fire or charcoal setting
Design Inspiration:
A Combination Braai & Spit with a Tray to carve from the spit and keep meat from the carvery warm!
Sturdy and Durable, Versatile Avant Gard Design with option to simply braai in the traditional manner,
or to use a larger Rotisserie skewer and prongs for larger meats, or Spit Basket.
Complete ERGO 550 including rotisserie shaft, prongs and spit basket manufactured from Grade 304 Stainless Steel.
THIS ITEM / SPECIFICATIONS:
– Actual Size (excl motor): 515mm Wide x 500mm Deep x 553mm High
– Illustrated our famous 8mm thick Free-Floating Design RoundBar Braai Grid Size 745mm x 456mm
– 2 x Non-Slide Grid Height Adjustments (Laser or RoundBar Grids) @ 105mm and 183.5mm from ground
– 10mm Thick Heavy Duty Food Grade Stainless Steel Skewer with 2 Single Prongs and 1 Double Prong
– Food Grade Stainless Steel Rotisserie Flat Basket Size 600mm x 305mm
– 3 x Rotisserie Height Adjustments @ 308mm, 398mm and 488mm from ground
– 2mm Thick Food Grade Stainless Steel Meat Carving Tray for Rotisserie – keep carvery meat from spit warm!
– 12V DC Motor: 2 x 1,5 volt size D batteries (not included) or AC adaptor (not included)
– Available Flatpack
OPTIONAL EXTRAS:
* KarooBraai™ Parilla V-Grid or EAZYDuty™ 8mm Free-Floating RoundBar Grid
PRICING OPTIONS:
Sold as a 4-IN-ONE combo only.
*** 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.
