Rotisserie roasting is ideal for large pieces of meat like pork loin, legs of lamb, and whole birds. The rotisserie system rotates the food allowing it to cook evenly as it bastes in its own juices. It yields delicious browned exterior crusts and tender juicy meat on the inside. Plus, it’s a show-stopping way to cook; your guests will be impressed when they see the rotisserie in action!
How to Use the Rotisserie on the Hybrid Fire Grill
You have several heat source options when cooking with the Hybrid Fire Grill: the infrared rotisserie burner, an indirect wood fire, smoker pellets, or an indirect gas fire. We particularly love cooking over a live wood fire because it generates a dry, consistent heat that creates delicious browned crusts, and infuses the food with a subtle smoky wood flavor. To rotisserie roast over a wood fire using the Hybrid Fire Grill, simply remove the grill surfaces, then place the wood limbs in the front, back and sides of the Hybrid Fire Grilling Drawer/s to create an indirect heat source.
Wood limbs placed at the front of the Hybrid Fire Grilling Drawer create an indirect fire
We also love making traditional barbecue using the Hybrid Fire Grill smoker pellets and inserts. The smoker pellet inserts fit neatly inside the Hybrid Fire Grilling Drawer and are designed to be filled with wood smoker pellets. The smoker pellets produce ample, flavorful wood smoke for hours on end. Read our Barbecue Techniques Grilling Guide for more information on how to use the Hybrid Fire Grill as a smoker.
Rotisserie pork roast smoking on the Hybrid Grill using the smoker pellets and grill inserts
If you’re using the infrared burner as your heat source we recommend placing a drip pan beneath the food. The juices in the drip pan can be used for basting. The infrared rotisserie burner should not be used in conjunction with another heat source.
Rotisserie duck roasting over a wood fire on the Hybrid Fire Grill
How to Use the Rotisserie on the Gaucho Grill
Rotisserie cooking is one of our favorite ways to cook on the Gaucho Grill. Once you have got a wood fire going, let it burn down to embers, then rake the embers to the front, back, and sides of the firebox to create an indirect heat source. For more in-depth tips on building a cooking fire in the Gaucho, visit our Gaucho Grilling Guide. Once you’re ready to cook, you can raise and lower the grill grates above the fire to adjust the intensity of the heat. We like to crisp poultry skin lower near the coals, and then raise the grate up for a more gentle heat to slowly roast the bird to doneness.
Herb crusted lamb rotisserie roasting over wood coals on the Kalamazoo Gaucho Grill
Tips for Setting up Your Grills Rotisserie
- Heat up the grill using your desired heat source.
- After seasoning your meat and/or tightly trussing your poultry, insert the rotisserie spit all the way through the middle of the meat. Centering the meat on the spit ensures that it will cook evenly. When grilling birds, we prefer to thread the spit through the middle of the bird rather than through the neck cavity (they’ll look like they’re standing up next to each other). This method results in the most even cooking.
- Next, place the rotisserie forks on either side of the spit and use them to secure the food. Tighten the lock screws by hand first and then use pliers to make sure they’re really secure. While wearing protective grilling gloves, insert the left end of the spit into the holder on the grill, and then slip the right end into the socket. Once the rotisserie is in place, you simply need to push the rotisserie button on your grill control panel to get it moving.
The spit is threaded through the center of the meat and the forks are securing it
Essential Tools for Rotisserie Grilling
- Long grilling gloves
- Long grilling tongs for moving logs of wood
- Clamps or deep dish pizza holders, for removing the rotisserie when hot
- Pliers, for tightening the lock screws
- Butcher’s twine for trussing poultry
Our Favorite Rotisserie Recipes for the Grill
- Spit-roasted Wood-grilled Prime Rib
- Spit-roasted Leg of Lamb over Grits and Tomatoes
- Rotisserie-smoked Turkey on the Grill
- Pulled Pork Sandwiches
- Smoke-roasted Rotisserie Pork with Espresso Garlic Rub
Rotisserie Grilling Videos
Watch Kalamazoo grillmaster Russ Faulk, and a few of our favorite chefs, rotisserie roast some of incredible dishes on the Argentinian Gaucho Grill and the Hybrid Fire Grill.
- Chef Rick Bayless uses the rotisserie to cook two chickens over a live fire on the Hybrid Fire Grill. WATCH A VIDEO >
- Watch Steven Raichlen rotisserie-roast a gorgeous 22-lb prime rib on the Gaucho Grill.
WATCH A VIDEO >
- Steven Raichlen rotisserie-roasts a leg of lamb over a live wood fire on the Argentinian-style Gaucho Grill. WATCH A VIDEO >