A type of open stove
that consists of a rotating spit
mounted vertically in front of a panel
of heating elements, usually gas
. Meat that is roasted on this spit is usually shave
d off by the cook, who holds a knife
in one hand and collects the meat in a dustpan
-like tool held in the other hand.
It is used to cook gyros and shwarma, and so is not commonly seen in the United States, outside of a Greek or Arab restaurant.
Meat cooked on a vertical broiler tends to drip out much of its fat, which is good for those who want their fat out of their meat, as well as for those who want to isolate the fat of other nefarious purposes.