I've got the spit too and I'll agree with the moderator in that if the piece of meat is a large diameter, the decrease in cooking time will probably be negligible. For something like a tenderloin (either beef or pork) I've noticed that the cooking time is reduced somewhat due to the heat convection of the rod, over just doing the loin in the v shaped roaster rack. It's kind of like spiking a baked potato in that your cooking time is reduced a bit. I've done many prime ribs on the grill, both in the v shaped roaster basket as well as on the spit, and obviously both indirect. The cooking time was almost the same. The I attributeed the difference was due to higher winds, and a very slight temp difference. In any case let your experience, and your thermometer be your guide. Welcome to the club.