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Rotisserie Instructions

Rotisserie Instructions

Get great flavor and add a new dimension of enjoyment to your grill with a rotisserie.


Top Tips for Using a Rotisserie

Place the rotis pan with the basting sauce on top of the cooking grid and under the meat on the spit rod when rotissing. This will enable you to collect the drippings from the meat, adding flavor to the basting sauce. For best results, preheat the grill on high for 15 minutes with the hood down prior to rotissing.

If the basting sauce starts to evaporate while you're cooking, simply add more liquid. Remember to keep the hood down during rotissing unless you're basting.

Meats

Setting

Control Weight

Rotis Time

Sauce Suggestions

Tenderloin Beef Rib Roast: Small

High

3 lbs.

36 min.

Asian basting sauce

Tenderloin Beef Rib Roast: Large

High

5 to 10 lbs.

1.5 to 2 hrs.

Asian basting sauce

Turkey: Small

High

8 to 10 lbs.

2.25 hrs.

Cider vinegar basting sauce

Turkey: Large

High

11 to 14 lbs.

2.5 hrs.

Cider vinegar basting sauce

Chicken and Game Birds

High

3 lbs.

1.5 hrs.

Apply Texas-style barbeque sauce during the last 20 minutes.

Roast Duck

High

5 lbs.

1.75 hrs.

Pierce duck skin all over with a fork. Apply orange soy sauce during the last 20 minutes.

Sparerib Slab

High

5 lbs.

50 min.

Accordion-pleat the meat on your spit rod. Texas-style barbeque sauce

Pork Roast

High

5 lbs.

1.5 hrs.

Cider vinegar basting sauce or a cup of white wine

Boneless Ham: Small

High

5 lbs.

1.75 hrs.

Sweet lime glaze

Boneless Ham: Large

High

10 lbs.

2.25 hrs.

Sweet lime glaze

Lamb

High

6 lbs.

1.25 hrs.

Greek mint sauce

Rack of Lamb

High

4 lbs.

40 min.

Greek mint sauce