How To Cook On A Rotisserie BBQ

Many people ask me how to get the best cooking results from their rotisserie bbq.

The first thing to mention is that on our web site there is a page dedicated to helping you with rotisserie cooking. http://www.rotigrill.com/how-to-rotisserie

The same basic principles apply to rotisserie cooking as to cooking in your oven, regarding cooking time. It's also similar in that you "blast" your roasts for 15 minutes to seal the meat.  Apart from these two aspects of cooking, your rotisserie will need a slightly different approach.

Temperature control is vital.  Cooking over charcoal gives best results and is more authentic than gas.  Also, with charcoal rotisseries you can see your food cooking.  It's what I call the "theatre of cooking".  If your food is underneath a hood, you see nothing.  Admittedly with a gas bbq, you can adjust the temperature by turning a knob and checking the thermometer.  With charcoal bbq's, getting the right amount of heat is a combination of the right amount of charcoal, plus the cooking height above the coals.

Charcoal bbq's create a heat "envelope" within which your meat sits during cooking, so it is not subject to direct heat. As a general rule, if lots of fat is dripping onto your coals, causing flares, your meat is too close to the coals.  If little or no fat drips out you are too far away, but if some fat is dripping out and not causing any flares, you are about right.

For crackling you need to lower your cooking height for the last 5 to 10 minutes.  Unfortunately, gas (covered) rotisseries tend not to produce such good crackling.

Anyway, do look at our web site and call me if you need any help or advice with your rotisserie cooking.