Rotisserie Cooking Tips
WARNING
Food Poisoning Hazard
Do not let food sit for more than one hour before or after cooking.
Doing so can result in food poisoning or sickness.
Rotisserie cooking rotates food in front of the rotisserie burner, creating an intense heat for searing the outside and sealing in natural juices.
The rotisserie burner reaches cooking temperatures in about
1 minute. It is not necessary to preheat when using the rotisserie.
■Select tender meat and poultry.
■Allow at least 1" (2.5 cm) space between rotisserie burner and the food.
■To make cleanup easier, place a pan under the food to catch drippings.
■The hood can be opened or closed, but when using the rotisserie with the smoker the hood should be closed.
■Add barbecue sauce or glaze only during the last 10 minutes of cooking to keep sauce from burning.
Trussing Poultry for the Rotisserie
1.Load the spit rod by sliding one of the forks on the rod, with the prongs facing inward. Tighten the screw to keep it from slipping.
2.Push the rod through the center of the bird.
3.Cut 24" (61 cm) of butcher’s string and center it under the bird, breast side up.
4.Wrap each end of the string around the wings; catch each wing tip. Bring the string tightly together at the top of the breast and knot. It is not necessary to cut off the extra string.
5.Cut another 20" (50.8 cm) of string and lay it under the back of the bird. Wrap it around the tail then around the spit rod, cinching tightly.
6.Cross the legs on top of spit rod; tie string around the crossed legs.
7.Connect the twine holding the legs, to the string holding the wings, and knot. Cut off any bits of hanging string.
8.Slide on the second fork pushing the tines into the drumsticks.
9.Center the food and forks on the rod and tighten the thumb- screws. The bird should be firmly in place on the rotisserie spit rod.
ROTISSERIE CHART
Use a portable meat thermometer to check internal doneness of the food.
Turn off rotisserie burner when meat thermometer reads 5°F/3°C lower than desired internal temperature. Continue rotating, hood closed, for 10 minutes before carving.
Timing is affected by weather conditions such as wind and outside temperature.
Food | Weight | Internal | Approximate |
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| Doneness or | Grilling Time |
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| Temperature | (min/lb) |
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| (°F/°C) |
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Beef |
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Roasts | |||
Rib Eye | (145°F/ 63°C) |
| |
Sirloin Tip |
| Medium | |
Rib, boneless |
| (160°F/71°C) |
|
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Poultry |
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Chicken | Breast | ||
| (170°F/ 77°C) |
| |
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| Thigh | |
Turkey, whole | (180°F/82°C) |
| |
Breast | |||
| (170°F/77°C) |
| |
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| Thigh | |
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| (180°F/82°C) |
|
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Lamb |
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Boneless leg | Medium | ||
| (160°F/71°C) |
| |
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Pork |
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Loin roast, | Medium | ||
boneless | (160°F/71°C) |
|
Using Your Smoker Box
NOTE: The smoker box is an accessory on some models. See “Accessories” in the “Assistance or Service” section to order.
The smoker box can be used when grilling or when using your rotisserie.
1.Prepare wood chips/pellets following manufacturer’s directions.
2.Open smoker box lid and add prepared chips/pellets onto the grate inside the smoker box.
NOTE: For about 1 hour of smoking, fill the smoker box approximately ¼ full of chips/pellets.
3.Remove the small grate from the grill and replace with the smoker box.
AB
A. Shown with small grate removed
B. Smoker box
4.Light the burner below the smoker box and preheat on high until smoker begins smoking. Reduce the heat setting to keep the smoke at the amount desired.
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