This facinating fireplace rotisserie appeared in both this month's Saveur and Gourmet magazines. It's a MUST have in my book.
However, I am a little skeptical. Do you think a common home fireplace burning regular old backyard wood will develop a mound of coals hot enough to cook a leg a lamb in a couple of hours? Wouldn't you need to position this thing well inside the hearth to get enough radiant heat? Thoughts?