SpitJack - For Men Who Cook, Tools for Food and Fire. Tools and accessories for cooking with wood and charcoal. Fireplace cooking grills, whole pig, hog, & lamb rotisseries, barbecue smokers, fire pit cooking systems.
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  • Stick a fork in it - it's &*%$*@ delicious!
  • Now THIS is a mcmuffin
  • Brats on the grill - just about ready
  • Jamon Iberico - $1000 (!) ham from Spain. They make it now in Virginia for a lot less.
  • Corn, tomatoes, zucchini, onions, mushrooms, peppers. All grilled. Yeah, I could eat this.
  • Why doesn't my chicken look like this?
  • Once you've had pizza done like this, well, you'll want it again. The secret is the heat.
  • Paella - yellow rice and seafood from Spain. Traditionally cooked over an open wood fire.
  • Yes, I am getting hungy now...
  • 'nuff said
Lamb on a Spit
Cooking a whole lamb is a sacred tradition that goes back deep into our history. For some cultures a whole lamb cooked in the spring is as an important a culinary and socal event as Thanksgiving. It is usually done in a simple, traditional style and cooked over a live fire like you see at the right. I've had it done this way and it was fantastic.

Click here or on the image to learn more about spit roasting whole lamb. We have the rotisseries that can handle any size lamb and some handy accessories too.

    Click on the images to popup more information.
    Click here for events and other news.
  • Thermoworks Infrared Thermometer Gun with Laser
    This is your best deal in a basic infrared gun. Designed for broad general purpose use in research, industrial applications, HVAC, construction, repair or maintenance services, and even around the house if you're technically inclined. Read temperature instantly from a distance. The quality lens and machined baffles ensure accuracy with a 12:1 distance-to-target spot ratio. At 12" you can measure a 1" spot diameter.

    Click on the image to go to the full product page.

  • Premium Whole Hog/Pig Storage Bag (Medium Weight)
    If you've ever cooked (or are planning to cook) a whole pig, goat, lamb or hog, you know that securing it to the spit can take so long that you have to do it the night before. That leaves the challenge of what to do with your "spitted" animal until the cooking starts. Well, here is the answer - a storage bag that's big enough and strong enough to hold your whole setup. Click on the image for a full product description.
  • Custom Case for SpitJack Meat Injection Systems
    This case was designed and custom built for our heavy duty meat injectors. Since all of our systems come configured with at least one extra needle, we were asked to provide a container that would keep everything handy and secure.

    Click on the image for a full product description.

  • Power Inverter - 400 Watt
    This unit lets you operate your rotisserie (or any other electrical appliance up to 400W rated) off of your car or any standard 12V battery source. You simply plug the included connector into the lighter socket of the car or attach directly to the battery with the included clips...
  • Whole Hog, Pig & Lamb BBQ Basting Mop - Black
    Now it may seem a bit fussy and some might say that it isn't necessary at all, but basting a whole hog while its cooking is a crucial part of the effort (if you want the best results, that is). Price: $12.95 Savings: $2.00
  • Thermoworks Two-Channel Thermocouple BBQ Thermometer With Alarm
    The thermometer is perhaps the most important tool for a serious barbecue cook. Correct temperature must be seriously condisered in a number of ways if you want the best results. You need to constantly monitor not only the temperture of the meat but the cooking chamber as well. This unit does all of that with great accuracy and reliability (unlike most of the other models being sold). It is an industrial quality insturment built for performance and durability.
  • MAC 4 inch paring knife.
    New from MAC! A 4" Paring knife for peeling and paring; with a standard pointed tip for fine work.
  • MAC Kitchen Shears - 8.5 inch
    These heavy-duty shears will make quick work out of hard shellfish shells, poultry bones, and fish bones. One blade is micro-serrated for holding onto slippery surfaces while the other has a razor-polished edge that slices cleanly through tough shells and bones. The drop-forged stainless steel blades are some of the strongest we could find. They are held together by an adjustable nut with a quick-release joint so that you can maintain tight blade-to-blade contact and easily take them apart for cleaning.

SpitJack News & Events

We have so many great ideas but so little time and manpower to get them all done. Check back here or better yet subscribe to our free online newsletter to get the latest news, updates and event announcements.

Hog on a spit
There are many ways to cook a whole animal and each cook has his or her own style and techniques. We specialize in rotisseries that we design and manufacture and sell directly to you.

Whole hog (and pig and lamb and goat and turkey) is our specialty. We came on it almost by accident, but it now drives our business. There is great interest all over the U.S. (some parts more than others) in roasting whole animals. The events range from simple and casual to culturally sacred.

Click here or on the image to learn more about spit roasting whole animals. We have the rotisseries that can handle up to 200 lbs.!

    Click on the images to popup more information. Click on the popup to go to the full product page for details, specs, more pictures and to order.
  • Whole Animal Trussing Needle - 14 inch

    This trussing needle is used to help fasten a whole animal to a rotisserie spit. For solid pieces of meat (a roast, or smaller birds) spit forks are adequate. But if you are using a large whole animal, whether it is a 25 lb. lamb or a 150 lb. hog, forks, no matter how big, won't do the job.

    Regular: $29.00
    Price: $19.00
    Savings: $10.00

    Click on the image above to order.

  • Electric Reproduction Fireplace Rotisserie

    The Electric SpitJack Fireplace Rotisserie is a beautifully crafted, solidly constructed (cast iron) appliance that lets you enjoy a delicious new way to roast meats, fish and vegetables.Using radiant heat from the wood burning in your fireplace, the SpitJack sits on the hearth cooking dinner for a whole family in no more time than it takes to use a conventional oven or stove.

    Regular: $279
    Clearance Price: $249.00
    Savings: $30.00

  • Taylor Instant Probe AND Infrared Compact Thermometer

    It used to be I would just "wing it" - trusting my cheap, factory issued thermometers or even using my sense of what and when was the correct temperature. Kind of like not wanting to ask for directions. I tell you this, I would have avoided a lot of unnecessary mistakes if I had invested in some better thermometers much sooner.

    Regular: $95
    Clearance Price: $69.95
    Savings: $25.05

    Click on the image above to go to the full product page for more details and to order.

  • Batard Folding Picnic and Bread Knife

    This knife is what the French call fait tout, meaning it does just about everything. Not only will it slice crusty breads, the Bātard (named after the French bread loaf) folding picnic knife will cut cheese, salami, roast chicken - virtually anything you can bring on a picnic. And since you can't have a picnic without wine, there's a built-in corkscrew.

    Regular: $29.95
    Price: $18.95
    Savings: $11.00

    Click on the image above to go to the full product page for more details and to order.

  • The Open-Hearth Cookbook - Recapturing the Flavor of Early America

    "Food cooked in the fireplace tastes better than food cooked in most conventional methods today," say the authors and this book shows how twenty-first century folks can enjoy hearth-cooked meals today. Surprisingly few pieces of special equipment are needed, especially for camping families. The authors emphasize the appliances and techniques that make open-hearth cooking realistic in today's homes where the fireplace is not in the kitchen.

    Regular: $16.95
    Price: $13.95
    Savings: $3.00

    Click on the image above to go to the full product page for more details and to order.

  • Long Handle Chestnut Roasting Pan

    Perhaps the most authentic and surely the simplest chestnut roaster, this is a great all-around tool for cooking over a live fire. The long (27" - and yes, you do need all of those inches for a really hot fire) handle keeps you far away from the heat while the heavy duty pan does a great job cooking the chestnuts (or whatever else you want to roast).

    Regular: $39.00
    Price: $29.00
    Savings: $10.00

    Click on the image above to go to the full product page for more details and to order.

  • Slide Handle Log Splitter

    This is a fantastic tool! If you don't have really big logs to split or if you just have to tidy up what has been delivered, this simple, convenient device is what you are looking for. Very easy and safe to use, our Slide Hammer Log Splitter is no bigger than an ax, no heavier than a big hammer and is tougher than both.

    Regular: $42.95
    Price: $29.95
    Savings: $13.00

    Click on the image above to go to the full product page for more details and to order.

  • SpitJack Woodchopper and Anti-Vibration Gloves

    If you cut down trees or still split wood by hand, you know how stressful it can be on certain body parts. These lightweight gloves use the latest anti-vibration technology to help minimize the shock of impact to your hands. Gel padding in the palms and fingers helps absorb shock and vibration, improving grip and reducing fatigue.

    Regular: $16.95
    Price: $13.95
    Savings: $3.00

    Click on the image above to go to the full product page for more details and to order.


Clearance Items
There are always items that we have overstocked, have been discontinued or that we have gotten a special deal on that we are offering at a deeply discounted price. You can see a summary collection of all these items on the Clearance page and the clearance price will be available for each product individually on its own pages.

Click here to see all current clearance items.

CouponUPS has raised their rates again and we don't think its fair . So we are lowering ours! Use this coupon code: SHIP20-11 during checkout and get 20% off your shipping charges.

If it still seems like too much, call us when you're ordering and we'll see what we can do.

From time to time we get lucky enough (or persistant enough) to get some attention from the media. They usually say some very nice things and do us the favor of broadcasting our products and ideas to a new and bigger audience. This section gives you a sampling of some of the articles or books that we have been in over the years. If you are in the media and would like to include SpitJack in your next project, please contact us or our press agent .

Click here to download a printable copy.


Chicken is a lighter alternative to the traditional sausage meats and the additional of fresh apples and cider gives this dish a seasonal and regional accent. I like giving them a light smoking and warming them just before serving. Mustard and sauerkraut and fresh garden herbs make a great accompaniment.

Serves 8-10 as an appetizer.

Special equipment needed:
A meat grinder with fine blade and a sausage stuffing horn.


2.5 lbs. bone-in, skin-on chicken thighs (to yield 2 lbs. of boneless meat)
1 large tart apple, peeled, cored, & grated or finely dices
1 TBS salt
1 tsp ground black pepper
½ tsp granulated garlic
½ tsp granulate onion
½ tsp ground fennel seed
1 cup apple cider
1 TBS lemon or lime juice
Sausage casings, soaked and rinsed.


  1. Reduce the cider in a saucepan to ¼ cup over high heat and let cool.
  2. Toss processed apple with lemon juice and put aside.
  3. Remove the bone and any tough cartilage from the chicken. Leave the skin and all of the fat on the meat.
  4. Chop the meat into 1” chunks and put through a meat grinder with a fine blade.
  5. Add all the seasonings, the cider and the apple and mix thoroughly.
  6. Attach a stuffing horn to the meat grinder, attach the casing and fill.
  7. Tie the sausages off and create 4” links.
  8. Poach the sausages in simmering water until an internal temperature of at least 160 F is reached.

Let cool and reheat with clarified butter before serviing. The sausages will taste better hours after cooked or even the next day.

Click here to download a printable copy.

Click here to download a printable copy.


Now (late Feb.) is about the time the maple sap starts running and there isn’t a New England food I appreciate more than maple syrup. It is world-class delicious sweet treat and one of the pillars of great New England cooking. Here is something light but still very rich and a bit on the sweet side. The unsweetened whipped cream and walnuts cut it nicely though and the little nip you get at the end from the liqueur makes you want more.
Serves 6-8


½ cup milk
1.5 teaspoons unflavored gelatin
1 cup heavy cream
½ cup real maple syrup (preferably Grade B)
3 large eggs, separated
3 tablespoons maple liqueur (Cabin Fever or Sapling)
1 teaspoon vanilla extract

3 tablespoons white sugar
3 tablespoons real maple syrup (preferably Grade B)
¼ cup heavy cream
1 tablespoon maple liqueur

1/3 cup walnut halves


Prep time: 30-40 minutes
Total time to service: 4-5 hours


  1. Combine milk and gelatin and reserve.
  2. Heat the syrup to a simmer. Beat the egg yolks and slowly add the maple syrup .
  3. Transfer the egg yolk mixture to a small saucepan and cook over low heat, stirring constantly, until the mixture slightly thickens (170F).
  4. Transfer to a small bowl, add the milk and gelatin mixture and stir until combined.
  5. Add the vanilla and maple liqueur
  6. Place the small bowl with the egg yolk mixture in a large bowl 1/3 filled with cold water.
  7. Let it cool, stirring occasionally until the mixture is cool and starts to gel.
  8. Meanwhile whip the egg whites until medium firm peaks form and fold carefully into the cooled egg yolk mixture.
  9. Whip the cream until medium whipped (not stiff yet). Fold ¾ of the cream into the yolks and whites mixture (mousse).
  10. Reserve and refrigerate (covered) the remainder of the whipped cream for garnish at service.
  11. Transfer the mousse to a cool dish, cover and place in the refrigerator to set for at least 4 hours.


  1. Combine sugar and 2 tablespoons water in a small saucepan. Cook until the water has evaporated and the sugar has caramelized to a dark brown and has started to smoke.
  2. Combine the syrup and cream.
  3. Remove the pan from the flame and add the syrup and cream. Mix well until smooth. Put through a fine strainer, let cool and then add the liqueur. Reserve.

Assembling the dish:

  1. Using a sharp knife, cut walnuts lengthwise into thin slivers.
  2. Scoop out about ½ cup of mousse onto a chilled plate.
  3. Drizzle 2-3 tablespoons of the sauce around the mousse.
  4. Refresh the reserved whipped cream with a couple of whisks and place a large dollop on or near the mousse.
  5. Sprinkle with the slivered nuts.
Click here to download a printable copy.

The competitive barbecue circuit is huge right now and is still growing fast.

For those of you who aren't familiar, this is as close to a real sport as cooking gets. A bunch of teams (up to 700!) gather for a weekend to see who can cook (at least) the best ribs, chicken, pork butt and brisket. At the end of it, some win some money or other prizes and most everyone eats and drinks much too much and has a great time.

There are a couple of credible organizations (KCBS being the biggest) that sanction events giving this "sport" a true legitimacy. The judging is done by trained and certified judges and the contest rules are strictly enforced. There are some great cooks that compete regularly and the results of their efforts are superb. I suggest you head out to your next local contest and check it out. Great family event too.

Click here or on the image to learn more about competitive BBQ, the teams we support and the products we supply to this market.

Although we're just getting started with this, check us out on Facebook and Twitter or whatever other sharing source you use.

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SpitJack · 116 Pleasant Street, Easthampton, MA 01027 · 800 755 5509 (USA) · © 2016 SpitJack
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