This past summer I went backpacking on a simple overnighter with a few friends. As I'm used to longer, more exhausting trips I decided this would be a good chance to have some fun. Instead of carrying a weeks worth of serious backpacking gear I decided to go ultra light and take only the bare necessities, then to make up the lack of weight with super ultra luxury food and drink. The Grizzly Spit was my my primary luxury item.Weighing roughly 5 lb with batteries it was an acceptable weight. I then added a 5 lb roast in a vacuum sealed bag, several frozen water bottles (cold retention, drinking water, and ice for mixed drinks all in one!) and placed them into a mylar refrigerator bag. This kept the roast cold for the 5 hour hike (even in 95F weather).We made it to camp early afternoon, immediately started a fire, and as soon as we had enough coals setup the Grizzly Spit. Setup was quick and easy. Stick the two supporting spikes in the ground, attach the motor, skewer the roast, and go! The only attention needed is to make sure the flame doesn't get too close to the meat, and that there are always enough coals. Basic attention to your fire is all that is necessary (never leave any fire unattended!).The Grizzly spit is a very simple design. Which is good for light weight and simplicity. The motor box is a bit cheap (made in Tiawan), but of acceptable quality (it gets the job done). Mostly of metal construction it does have some plastic parts. So I advise keeping it as far away from the fire as possible (others have suggested an aluminium pie pan as a heat shield). For my setup I put one of the ceramic coated supporting spikes in the fire ring, and the supporting spike with the motor outside the fire ring. This kept the motor adequately cool. Make sure that the spike with the motor is lower than the other. The only thing that holds the skewer to the motor box is gravity. I would recommend the manufacturer (or handy man customer) fix this with a simple cotter pin.The motor is a bit noisy, but tolerable. Upon disassembly you will see the reason for this is a small motor and a step down gear assembly. This is what allows such a small motor the torque to turn such a large piece of meat. You will also notice that the gears are a combination of metal and plastic. Not good for longevity, especially in a high heat environment. To increase it's life span, and decrease noise I lubricated the gears with some silicone/teflon lubricant (do not use petroleum oil on plastic!).So after roughly 2-3 hours of roasting I tested the internal temperature of our beef, 160F, medium, mmmmm... With a makeshift heat glove we removed the roast and immediately sliced off slivers with our knives. The natural basting of the rotisserie had kept the roast moist, the slow cooking made it tender, and the open flame caramelized the exterrior. Perfect open pit roast beef on the trail.Recipe:5 lb Beef Roast (any kind) (next time I'm going to try lamb)1 Head Garlic (make small slices in the roast and insert individual cloves)Olive Oil (gently coat the roast, this helps the spices to penetrate the meat)Salt (sprinkle to taste)Black Pepper (sprinkle to taste)1 Grizzly SpitA final word of advise, when cooking with a fire made from gathered wood. The quality of your wood will affect the flavor of your food. If you use rotten wood you won't like the results.