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

It may also be necessary to wrap the food with butchers 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 grids for larger cuts of meat. If the meat scrapes on the cooking grids during any part of the rotation, then the cooking grids must be removed. Assemble the counterweight with washers and handle to counter balance 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 available use the 2 inside burners only, on low-medium setting, with lid closed please monitor temperature gage, adjust burner setting to regulate 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.