The rotating rod a rotisserie item is cooked on is called a spit. A spit is a long, usually metal rod that supports meat or another food while it turns near or over a heat source.
Rotisserie cooking works by rotating the food gradually, allowing heat to reach it more evenly and helping its juices baste the surface. The method is especially associated with whole chickens, turkeys, lambs, pigs, and large roasts. In modern appliances, an electric motor turns the spit at a steady speed.
The word "rotisserie" can describe the cooking method, the appliance, or even a restaurant specializing in spit-roasted foods. The rod itself remains the spit, so “rotisserie” and “spit” are related terms but are not exact synonyms. A rotisserie oven contains or uses a spit; it is not the name of the rod alone.
Spit-roasting is ancient, but historic kitchens often relied on people to turn the rod by hand. Later systems used mechanical clockwork, steam power, and even treadmill-powered dogs. Contemporary home ovens generally use a small motor.