Yes thank you for the correction. Spießbraten does indeed seem to be essentially low and slow smoking.Not really, there are two different "systems" or better say two different arts of BBQ.
The "Schwenker" have a rotating and swinging grill gate. Powered by a Human nudge.
It's mostly over a wood-fire and direkt heat.
The "Spießbraten" is more likely to be low and slow.
It's more a "Pike- roast meat" that means, your Meat is impaled and rotates (mostly electrical) over or near the fire on low to mid heat.
It is similar to a "Spanferkel"
For example
The "Spanferkel"
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And a kind of "Spießbraten"
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There is something remarkable about pork slow-smoked on a rotisserie over open coals.
girlscangrill.com/recipe/spiessbraten/Roll that pork baby onto a spit and smoke it with the beech wood for about 5 hours, or until the internal temperature reaches 195F.
Also is there any truth to schwenker being from South America like the English wikipedia article says?