On 1/13/2012 6:51 PM, Dave, I can't do that wrote:
Hi All,

I want to make some spare rotisserie rods and wondered if I can use
square brass rods. Since they pass through and are in contact with the
meat the entire cook time, I do not want to kill off the family with
heavy-metal poisoning.

Any idea where I can get some valid safety information on using brass?
I know I could get stainless, but I have about 20 pieces of 1/4"
square brass in lengths from about 18" to 26" which would do just
fine.

Dave

1/4" seems kinda' flimsy, my rotisserie rods are 3/8" chrome plated steel.