Using The Rotisserie With The Main Burners


Arranging The Grill

  1. Remove cooking grids and warming racks from barbecue
  2. Centre a drip pan under the rotisserie, positioning it so it will be beneath the center of the roast
  3. Fill the drip pan to 1" from the top with water, wine or juice and any herbs that might complement the flavours
  4. Preheat the barbecue on MEDIUM for 10 minutes

Placing The Meat On The Spit Rod


  1. Slide one of the skewer forks onto the rod and tighten it securely
  2. Insert the spit rod lengthwise into the centre of the roast securing it in place with the remaining fork
  3. Tighten the fork securely

Testing That The Meat Is Evenly Balanced On The Spit


  1. Loosen the spit balance
  2. Lay the rod over the sink, allowing the heavier side of the roast to rotate to the bottom
  3. Adjust the balancer to the highest point to counterbalance the weight, and tighten the rod handle
  4. Insert the spit rod into the rotisserie motor and turn it on
  5. Check to see if the meat turns smoothly while cooking and adjust the balancer as necessary


Note: Never let the drip pan run dry as it may cause a flash fire. Keep a pitcher of hot water handy and when the water is running low, carefully refill the drip pan with hot water, using an oven mitt to protect your hand from steam burns.



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