20
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 th e
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.
Using Your Smoker BoxThe 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.
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.
To Refill the Smoker Box During Use
IMPORTANT: You may want to wear oven mitts when opening
and closing the smoker box lid.
1. Open grill hood.
2. Lift smoker box lid and add more prepared chips/pellets.
3. Close the smoker box lid.
4. Close the grill hood and continue grilling.
Hood Lights For Freestanding Models;
The grill must be plugged in for the hood lights to work. See
“Plug in Grill” in the “Style 1 - Freestanding Outdoor Grill
Installation” section.
For Built-In Models:
The 5,000 mAmp power transformer must be plugged in for the
hood lights to work. See “Plug in Grill” in the “Style 2 - Built-in
Outdoor Grill Installation” section.
To Us e:
Press the LIGHTS button on the control panel to turn the hood
lights on and off.
Food Weight Internal
Doneness or
Temperature
(°F/°C)
Approximate
Grilling Time
(min/lb)
Beef
Roasts
Rib Eye
Sirloin Tip
Rib, boneless
4-6 lbs
1.5-2.2 kg Medium-rare
(145°F/ 63°C)
Medium
(160°F/71°C)
15-20
20-25
Poultry
Chicken
Turkey, whole
3-6 lbs
1.1-2.2 kg
7-10 lbs
2.6-3.7 kg
Breast
(170°F/ 77°C)
Thigh
(180°F/82°C)
Breast
(170°F/77°C)
Thigh
(180°F/82°C)
25-30
25-30
11-20
11-20
Lamb
Boneless leg 4-7 lbs
1.5-2.6 kg Medium
(160°F/71°C) 20-25
Pork
Loin roast,
boneless 4-6 lbs
1.5-2.2 kg Medium
(160°F/71°C) 20-23
A.Shown with small grate removed
B.Smoker box
AB