Member's Mark Y0202XC LP Owner'S Manual Download Page 30

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Rotisserie Cooking

Rotisserie cooking produces foods that are moist,
flavorful and attractive. The Rotisserie system is most
commonly used for cooking meat or poultry and is
designed to cook food slowly. You can place a cooking
pan beneath the food to collect juices for basting and
gravy. To flavor the contents of the cooking pan you
may add herbs, onions, or other spices of your choice.

Rotisserie cooking is a slow cooking process and the
maximum temperature you can expect to reach with
the Lid closed is about 325 to 350

Balancing the Food

In Rotisserie cooking, balancing the food is of utmost
importance. The Rotisserie must turn evenly or the
stopping and starting action will cause the food to cook
unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform
shape and texture. To test if the food is balanced
correctly when secured, place the ends of the Rotis-
serie Skewer loosely in the palms of your hands. If
there is no tendency to roll, give the Skewer a quarter
turn. If it is still stable, give it a final quarter turn. It
should rest without turning in each of these positions.
It can then be attached to your grill.

Loading the Rotisserie

Guide to Rotisserie Cooking

To load the Skewer begin with the Handle in place, and
slide one of the Meat Holders (Prongs facing away from
the Handle) onto the Skewer. Push the Skewer through
the center of the food, and then slide the second Meat
Holder, (prongs toward the food) onto the Skewer. It is
very important to center and balance the food to be cooked
on the Skewer then push the Meat Holders firmly
together. Tighten the Wing Nuts with pliers. It may also
be necessary to wrap the food with butcher string (never
use plastic or nylon string) to secure any loose portions.
Once the food is secure insert the Skewer into the motor.
If needed, remove the grill Cooking Grids. Place a basting
pan below the food to collect the juices and drippings as
the food cooks. It is normal for the Skewer to flex when
larger cuts of meats are being cooked. Start motor and
cook food with the Lid closed.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You
will find a variety of wood chips or pellets available for
use in smoking grilled foods. Pre-soaking of wood
chips may be required so read and follow the manufac-
turers instructions for preparation of smoking chips
prior to use.

Guide to Smoking

Note:

it is our experience that many smoking chip and

pellet products do not actually produce a smoke but
instead infuses the food with flavor. Please read
product labels carefully and if in doubt, ask your
retailer for details.

Using A Smoker Box

There are many optional smoker boxes available for
purchase. Follow these guidelines and always refer to
the label of your smoking chips or pellets for specific
directions.

Raise your Grill Lid and light the grill. Lower the Grill
Lid allowing your grill to reach the desired cooking
temperature for the food you are grilling. Fill your
smoker box with your prepared smoking chips or
pellets. Dried herbs and spices may also be added to
produce different flavors. Wear an insulated cooking
glove and place your smoker box on a Cooking Grid or
Flame Tamer directly above a lit grill Burner. The
heated smoking chips or pellets will flavor your foods.

Tips for Smoking

You can reduce the strength of the smoke flavor by
only smoking for half or three quarters of the cooking
time. The heat required for smoking is normally low to
medium.

Foods naturally high in oils lend themselves well to
smoking, while drier foods benefit from a marinade.
You can also rub the food with herbs, spices or
flavored oils. Many foods can be smoked to produce
stunning results with very little effort. Here are a few
suggestions:

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