Rotisserie Roasting

Rotisserie Roasting

Rotisserie roasting is great for roasts and whole birds. The rotisserie system rotates the food for even cooking, and bastes meat in its own juices.

The cooking heat for the rotisserie heat can be from the infrared rotisserie burner, a fire in the grill directly below the rotisserie, an indirect fire banked to the front of the grill or off to the sides, or from a side-mounted smoke box. A wood fire in the Kalamazoo Hybrid Fire Grilling Drawers is perfect for rotisserie roasting.

When using any of the indirect heat sources or the infrared rotisserie burner, it is a good idea to place a drip pan beneath the food. You may need to remove the cooking surface to create clearance for the rotisserie. The juices in the drip pan can be used for basting. When you are not basting or checking the internal meat temperature, the grill hood should be kept closed.

Never use the infrared rotisserie burner in conjunction with another heat source.

Rotisserie Cooking on a Kalamazoo Hybrid Fire Grill

The Kalamazoo K500H, K750H, K1000H and K1500H series grills all include ample warming racks to expand the cooking zones at your disposal. To use the rotisserie system, simply lift up the front of the warming rack and hang it from the hooks at the top-back of your grill. It conveniently flips up and stores out of the way of the rotisserie rod.

Rotisserie Rod on a Kalamazoo Grill

You may use heat from below — a gas, charcoal or wood fire — or the infrared rotisserie burner(s). Prepare the fire and then mount the food onto the clean rotisserie rod. The rod inserts into the grill by first inserting the pointed end into the opening on the left-side upright, and then inserting the other end into the drive socket on the right-side upright. Activate the rotisserie switch on the grill's main control panel to start the rotisserie motor turning.