Rotisserie grilling is a fantastic method of cooking some of your favorite meats. See some general guidelines below.
- Preheat the grill by setting all of the burners on high for a few minutes.
- Place drip pan under food to catch dripping grease and fat to prevent flare-ups. Prevent moisture loss by adding ½-inch to 1-inch of water into the drip pan to create steam.
- Slide the set of prongs on the opposite ends of the spit and insert the prongs into the food. Be sure to tighten the wing nuts on the prongs to prevent the food from slipping on the spit as it rotates.
- Attached to the brackets of the rotisserie assembly. One end of the spit slides into the motor.
- Set the counterweights; then start the motor and observe the rotation to ensure that the spit is properly balanced.
- Close the lid to ensure even cooking.
- Check for proper doneness with a meat thermometer before removing the meat from the heat source.
- When the food is cooked to the desired doneness, remove the spit from the grill with heavy oven mitts, remove the spit from the meat, and cover with foil and allow it to rest for 10 to 15 minutes before carving.