13
Rotisserie Cooking Tips (Rotisserie available on some models)
Rotisserie cooking rotates food in front
of an infrared burner, creating an intense
heat for searing the outside and sealing
in natural juices.
• The infrared burner reaches cooking
temperatures in about one minute.Do
not preheat when using the rotisserie.
• Select tender meat and poultry.
Allow at least 1 inch space between
infrared burner and the food.
• Rotisserie can be used in combination
with the smoker and/or the grill.
• To make cleanup easier, place a pan
under the food to catch drippings.
• The cover can be opened or closed,
but when using the rotisserie with the
smoker the cover should be closed.
• Add barbecue sauce or glaze only
during the last 10 minutes of cooking
to prevent 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
away from the rod handle. Tighten the
screw to keep it from slipping.
2.Push the rod through the center of the
bird.
3.Cut 24” of kitchen twine and center it
under the bird, breast side up.
4.Wrap each end of the twine around the
wings;catch each wing tip. Br ing the
twine tightly together at the top of the
breast and knot.Do not cut off the
extra twine.
5.Cut another 20 inches 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
twine around the crossed legs.
7.Connect the twine holding the legs to
the twine holding the wings and knot.
Cut off any bits of hanging twine.
8.Slide the second fork pushing the tines
into the drumsticks.
9.Center the food and forks on the rod
and tighten the thumbscrews.The bird
should not rotate or be loose in any
way.
Rotisserie Chart• Use a portable meat thermometer to check internal doneness of the item.
• Turn off rotisserie burner when meat thermometer reads 5°F 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 Doneness Approximate
or Temperature (°F) Grilling Time
Beef
Roasts 4-6 lbs. Med-Rare (145°F) 15-20 min.per lb.
Rib Eye Medium (160°F) 20-25 min.per lb.
Sirloin Tip
Rib, boneless
Poultry
Chicken 3-6 lbs. breast (170°F) 25-30 min. per lb.
thigh (180°F)
Turkey, whole 7-10 lbs. breast (170°F) 11-20 min. per lb.
thigh (180°F)
Lamb
Boneless Leg 4-7 lbs. Medium (160°F) 20-25 min.per lb.
Pork
Loin roast, 4-6 lbs. Medium (160°F) 20-23 min. per lb.
boneless
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.
WARNING