What is the difference between traditional spit and convection rotisserie?

How it works: Meat is skewered on a rotating spit over or beside a direct heat source (like gas, charcoal, or electric coils).
Rotation: The meat slowly turns to cook evenly and self-baste in its own juices.
Heat source: Usually radiant heat from one direction (side or below).
Cooking time: Often longer, since there’s no air circulation.
Flavor: Excellent browning and crisping, with a slightly smoky or roasted flavor depending on the heat source.

✅ Best for: Whole chickens, roasts, gyros, shawarma, where the turning action adds flavor and juiciness.

How it works: Combines the spit rotation with convection heat — a fan circulates hot air around the meat.
Heat source: Hot air from all sides thanks to the fan.
Cooking time: Faster than traditional rotisserie due to even heat distribution.
Evenness: More consistent cooking, less chance of hot spots.
Crispiness: Still produces crispy skin, but sometimes less intense browning than traditional unless very dry or well-oiled.

✅ Best for: People who want faster cooking and even doneness, often found in modern countertop ovens or combo ovens.

If you're cooking often and want speed + evenness, convection is a great modern choice. But if you’re all about that classic roast flavor and show, traditional rotisserie wins on charm and taste.