The old, vintage rotisserie spits did not have wood handles on the end Rub. It was just a metal rod with one end sharpened. You had to thread the spit through the hole opposite the motor, then thread the other end back through the hole into the motor. This was while having the weight of whatever meat was on the spit and work over hot coals. It was even more challenging removing the spit when the food was done. Hot metal spit, hot meat dripping fluids and again over hot coals. I know because I used my vintage rotisserie once (and only once). My vintage rotisserie rings and spits are just for show now.