Napoleon.com
| Rogue Series Grills
Operation |
11
O
pe
ra
tio
n
h
ow
to
uSe
the
r
ear
B
urner
& r
otiSSerie
(IF EQUIPPED)
Using the rear burner and spit rod
1. Remove the warming rack prior to using the rear burner and
spit rod. Extreme heat will damage the warming rack.
2. Remove the rotisserie motor from the gas grill.
3. Install the rotisserie motor on the applicable brackets.
Thread the meat you’re cooking onto the spit rod along with
the rotisserie fork. Slide the meat into the rotisserie fork to
hold in place.
4. Slide the second rotisserie fork onto the opposite end of the
spit rod and push into other end of meat until secure.
WARNING!
Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas grill
components unless cleaned regularly.
WARNING!
Disassemble rotisserie components when finished cooking, wash with warm soapy water, and store
indoors.
WARNING!
Use heat resistant grilling gloves when handling the hot rotisserie components.
!
5. Slide the counterbalance onto the spit rod.
6. Hang the spit rod across the hangers. The heavy side of
the meat will naturally hang down.
7. Tighten the counterbalance arm and weight, so the arm
is facing up.
8. Slide the counterweight accordingly to balance the load,
and tighten in place.
9. Reinstall motor. Begin cooking.
10. Place a metal dish under the meat to collect the
drippings.
Tips about using the rotisserie:
• Operate the rear burner on high until the meat
browns. Reduce heat. Keep lid closed. Cook
thoroughly.
• Use a thermometer to check the internal
temperature of the meat.
• Roasts and poultry should brown on the outside
and stay tender on the inside.
• Use drippings to baste and make gravy.
• A 3-pound chicken takes approximately 1 ½
hours on medium to high.
How to cook up to 3 chickens
1. Tie or skewer wings to the body of the
chickens.
2. Thread rotisserie fork onto spit rod.
3. Thread first chicken onto spit rod until it
is held into place by the rotisserie fork.
Tighten.
4. Thread next 2 chickens onto spit rod so all
the chickens are close together.
5. Thread second rotisserie fork onto spit rod
and push into chicken until all 3 chickens
are squeezed together tightly. Tighten.
5
4
3
6
2
1
7
DID YOU
KNOW?
You can remove the
cooking grids if they
interfere with cooking
larger cuts of meat.
