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Rotisserie Cooking
Rotisserie cooking produces foods that are moist, flavor-
ful and attractive. The Rotisserie system is most com-
monly 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 375 to 400
P
F.
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 Rotisserie 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 manufacturers instruc-
tions 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 tempera-
ture 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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Chicken, boneless chicken pieces—especially sliced
breasts.
Fish, sliced fillets of firm fish, assorted seafood such
as prawns, scallops and calamari.
Pork, sliced fillets, diced or minced pork, sliced leg
steak and sliced chops.
Beef, sliced fillet, rib-eye, round, rump and sirloin.
Lamb, sliced fillet, round and loin.
Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels, brushed with lemon rind and chili oil.
Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
