Rotisserie Cooking

Constant turning of the meat while rotisserie cooking allows it to self-baste with natural juices, resulting in exceptionally moist and tender roasts. The best cuts of meat for rotisserie cooking are tightly tied, boned or boneless cuts; however, bone-in cuts can also be used if they are carefully balanced on the spit so they turn easily.

Your barbecue may be equipped with a rear rotisserie burner, or you may use the lower burners. The grill set-up for both methods is outlined below. It may also be possible to rotisserie meat while grilling other foods — simply set the meat on one side of the rotisserie and leave the cooking racks in place on the opposite side of the grill.

Using the Rear Rotisserie Burner

Arranging the Grill

1. Remove cooking grids and warming racks from the barbecue if necessary.
2. Centre a drip pan under the rotisserie so it sits directly beneath the centre of the roast.
3. Preheat the barbecue with the rotisserie burner on Medium-High 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 through the centre of the roast and secure it with the remaining fork.
3. Tighten the fork securely.

Testing for Even Balance

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

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

Using the Rotisserie with the Main Burners

Arranging the Grill

1. Remove cooking grids and warming racks from the barbecue.
2. Preheat the barbecue with all burners on Medium for 10 minutes.
3. Turn off the centre burner(s).
4. Centre a drip pan under the rotisserie so it sits directly beneath the centre of the roast.
5. Fill the drip pan to about 1″ from the top with water, wine, or juice and add herbs to complement the flavours.

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 through the centre of the roast and secure it with the remaining fork.
3. Tighten the fork securely.

Testing for Even Balance

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

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