Braziers come in different styles and sizes that can be used to suit the needs of different clients. However, they all have a common basic shape of an elongated rectangle. This shape is used to maximize on the number of skewers that can be roasted at a go. The narrow breath ensures that minimum fuel is used to roast the arrosticini. Large sized braziers can hold as many as 90 skewers while the small ones can only handle about 20 skewers in a single setting.
Preparation of arrosticini is mostly done on charcoal braziers just like in the past. Charcoal is considered as the best option since it is a cheap source of fuel and is able to cook the meat properly without burning it. Therefore, braziers have a charcoal compartment that is used to hold burning charcoal during grilling operations. The amount of heat from the charcoal compartment can be controlled by either opening the side vent or closing it. The heat needs to be controlled especially when dealing with tough meat that it needs to cook for a long period of time.
Meat used to prepare arrosticini can be prepared either using a chop board and a knife or using a slotted cube and a slicing knife for better results. Manual chopping using a chopping board and a knife gives irregular shapes and sizes of meat chunks while the slotted cube is able to produce regular shaped pieces. Nowadays, most people use the slotted cube and knife to prepare meat for the skewers since it is much faster and convenient as compared to the traditional method. One will only need to pack meat into the cube and cut through using a knife directed by the side slots. Skewers are then inserted into the meat through the perforations at the top of the cube.