Push the spit trough rear opening.

Slide the spit fork on the spit facing the legs and but section.

Push the spit fork into the meat.

Do not tighten the spit fork yet.

Now, slide the second spit fork on the spit rod facing the shoulders section

Push the fork all the way in.

If ribs are on the way use the snips to cut the ribs.

Do not use hammer to force it in.

Do not over-tight forks. 

Do not use pliers.

Everything must be done by hand.

Using forks this way will let you use every inch of the spit.

Pig won't shake or move at all.

Poke two small holes with knife and push the spine fork in.

Flip over the pig, place spine fork's plate and tighten the wing nuts

Slide legs into the leg brackets and tighten the wing nuts.

We strongly reccomend using hardwood charcoal.

It won't smell and creates almost no ash while burning.