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How to Use a Rotisserie Kit

September 19, 2022
Rotisserie Kit for Grilling



The rotisserie motor is capable of turning up to a 12lb. cut of meat or poultry. The motor slides onto the metal motor bracket. The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI NFPA 70-1990.

The skewer for the rotisserie is assembled into the motor assembly by placing the pointed end into the motor and resting the grooved bushing on the support at the opposite side of the grill. The thumbscrew should be inside the grill body. With the skewer pushed as far as possible into the motor, the skewer should rest on the left side of the grill body.




To load the skewer,

  1. Begin with the handle in place and slide one of the meat forks (prongs toward the food) onto the skewer
  2. Center the product to be cooked on the skewer then push the meat forks firmly together
  3. Tighten the wing nuts as tight as possible.

It may also be necessary to wrap the food with a butcher’s string (never use nylon or plastic string) to secure any loose portions. Once the food is secure, insert the skewer into the motor. It is normal for the skewer to flex when larger cuts of meat are being cooked. It may also be necessary to remove the cooking grates (grids) for larger cuts of meat. If the meat scrapes on the cooking grates (grids) during any part of the rotation, then the cooking grates must be removed. Assemble the counterweight with washers and handle to counterbalance the heaviest side of the meat. By screwing the counterweight the rotisserie motor should turn smoothly through all 360 degrees of rotation.

When using rotisserie to cook, it is recommended to use the rotisserie burner only. If no rotisserie burner is available, use the 2 inside burners only, on a low-medium setting, with the lid closed. Please monitor the temperature gauge and adjust the burner setting to regulate the temperature (300’F – 350’ F recommended). It is also recommended that a small drip pan be placed under meat while cooking to prevent drippings from flaring up.

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