• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
DadCooksDinner
  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Home » Recipes » Building blocks

    Ten Steps to Rotisserie Grilling

    Published: Aug 12, 2014 · Modified: Jan 26, 2015 by Mike Vrobel · This post may contain affiliate links · 7 Comments

    Ten Steps to Rotisserie Grilling

    I love my rotisserie. It turns out better roasts than any other method I’ve tried.
    Get it? Turns? Thank you, thank you, I’ll be here all week.

    There is some extra work involved with rotisserie grilling - you can’t just slap the meat on the grill - but it’s worth the effort. Here is my ten step program for your grill's rotisserie attachment.

    You’ll need:

    • A grill with a rotisserie attachment (spit, spit forks, motor, and motor mount (which is attached to the rotisserie ring if you bought the Weber kettle rotisserie).
    • Trussing twine (look for heavy butcher’s twine)
    • Heat proof gloves
    • Something to rotisserie. (May I suggest a chicken?)

    1. Truss and spit the meat

    No matter what meat you’re cooking, it needs to be trussed. The rotisserie turns gently, but as the meat cooks, that gentle turning will tear the roast loose if it is not securely tied down.

    Secure the meat to the spit with the spit forks - push them in there tight. Again, you don’t want anything wobbling around.

    For trussing and spitting instructions, see my YouTube videos:

    1. How to truss and spit two chickens for the rotisserie (Video)
    2. How to truss a roast (Video)
    3. How to truss a beef tenderloin (Video)

    2. Set the grill up for indirect heat, with a drip pan in the middle, between the lit burners or the coals.

    On a charcoal grill, light the coals, then pour them into two piles on the sides of the grill. (If your grill has charcoal baskets, they’re perfect for this.) Set the drip pan on the charcoal grate between the piles of charcoal. Next, put the rotisserie ring on the grill and make sure it is seated.

    On gas grill, remove the grill grates, then preheat the grill with all burners on high for fifteen minutes. Turn off the burners in the middle of the grill, leaving the two outer burners lit, and set a drip pan on top of the burner covers in the middle of the grill. (If you have a rotisserie burner, now is the time to light it - push the knob in, the knob until the burner ignites, and hold the knob down for twenty seconds to get the gas flowing properly to the rotisserie burner.)

    If the roast will take an hour or less to cook, I almost always use indirect high heat (450°F or higher internal grill temperature). If it will take longer than an hour, I go with medium heat (about 350°F inside the grill.)

    3. Mount the motor

    Slide the rotisserie motor onto the mounting bracket, plug it in, and turn the motor on and off to make sure it is working.

    4. Open the lid on the grill.

    Do this now, before you go pick up the spit - you don’t want to be fumbling with a yard long metal spear with a heavy roast in the middle with one hand, while you try to open the lid with the other hand.
    Not that I’ve dropped a roast when the spit slipped out of my hand. No, that wasn’t me.
    Motor mount and spit
    Handle end of spit into groove on ring

    5. Mount the spit into the rotisserie bracket

    Grab the spit with heat safe gloves or oven mitts. Plug the point of the spit into the rotisserie motor. Lower the notch on the spit into the groove on the other side of the grill. (The groove is in the rotisserie ring for a charcoal grill, or is built into the side of the firebox for a gas grill.)

    What about the counterweight? If you have a gas grill, you don’t have one, so skip this section. If you have a kettle grill rotisserie attachment, it comes with a counterweight; I ignore it unless I’m cooking something huge, like a 20 pound turkey. Then, I remove the motor from the mounting bracket and set the spit in the grooves on the rotisserie ring. I let the spit go, gravity takes over, and the spit ends up with the heaviest part of the roast facing down. I attach the counterweight to the end of the spit pointing straight up - voila, balanced! Slide the spit out, remount the motor, plug the spit in, and go.

    6. Turn on the rotisserie motor

    Make sure the spit is turning freely, the meat is secure, and the drip pan is centered below the meat. If the meat is loose or wobbly, stop the motor, loop some twine around the meat, and tie it down tight. Better to tie it down it now than find it ripped loose from the spit forks later.
    Again, not that that’s ever happened to me. Ever. Nope, not even that one time I…um, I mean…nope, never happened.
    Rotisserie mounted and spinning

    7. Cook with the lid closed

    Leave the motor running, close the lid, and cook with the lid closed as much as possible until the roast is done cooking. (I check the roast after a half an hour to make sure everything is still turning properly, then close the lid again and let it cook.)

    8. Using the heat safe gloves, remove the spit from the grill and transfer it to a carving board.

    Be careful - the spit is a branding iron when it first comes off the grill.

    9. Remove the roast from the spit, and remove the trussing twine

    Remove the first spit fork from the spit. Using tongs or a carving fork, push the meat off the spit and slide it onto the cutting board. (Keep your heat-proof gloves on until you have the spit set down on a heat proof surface.) Cut the trussing string and remove it from the roast immediately. (The crust on the meat will harden as it cools; the sooner you get the trussing string off, the better.)

    10. Rest, carve, and serve

    Let the meat rest for ten to fifteen minutes, then carve and serve the crispest, most crackling roast you’ve ever cooked.

    Adapted from my cookbook, Rotisserie Grilling. I did mention I wrote a cookbook, right? Right?

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Rotisserie Prime Rib, Reverse Seared
    Rotisserie Chicken with Spanish Smoked Paprika Rub
    Rotisserie Leg of Pork with Injection Brine and Herb Rub
    My complete list of rotisserie recipes


    Check out my cookbook, Rotisserie Grilling.

    Everything you could ask about the rotisserie,
    plus 50 (mostly) new recipes to get you cooking.

    It's available as a paperback, or a Kindle e-book, so you can download it and start reading immediately!


    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    More Building blocks

    • Two jars of chicken broth on a wood table in front of an Instant Pot
      Instant Pot Chicken Broth
    • A small bowl of horseradish sauce with a colorful napkin
      Horseradish Sauce Recipe
    • Three jars of ham broth, with carrots, onions, and an Instant Pot in the background.
      Instant Pot Ham Broth
    • Canning jars full of bone broth with a napkin and a canning jar lid in the foreground
      Instant Pot Turkey Bone Broth (Turkey Carcass Broth)

    Sharing is caring!

    Reader Interactions

    Comments

    1. Greer says

      October 13, 2020 at 11:43 am

      My lovely new rotisserie keeps tripping out the power inside my house. I've got no garage, so no other power source. Do you think a portable power bank might help? (I've been looking ta a Energizer 155Wh Portable Power Station which is suitable for low wattage items up to AC100W, total <120W) And will it last long enough to do some low and slow cooking?

      Reply
      • Mike Vrobel says

        October 14, 2020 at 5:24 pm

        I’d recommend a battery powered rotisserie motor: https://www.onegrill.com/Cordless_Rotisserie_Spit_Rod_Motor_with_AC_Adapter_p/4pm03.htm

        Reply
        • Greer says

          October 19, 2020 at 12:46 pm

          Thank you Mike, that's perfect!

          Reply
    2. Vermont Grillmaster says

      December 28, 2015 at 4:43 pm

      How do you maintain the internal temperature in the Weber Kettle for long 1+ hour cooks? My attempts seem to run out of heat after about 45 minutes - 1 hour

      Reply
      • Mike V says

        December 28, 2015 at 10:25 pm

        Add 16 coals to the fire every hour to keep it going.

        Reply
    3. Brian Thomas says

      January 02, 2015 at 5:19 pm

      Wanna say goodbye to handling piping hot spit rods and forks? Get one of these!

      http://www.ebay.com/itm/E-Z-Que-Cradle-Rotisserie-Basket-System-for-Weber-Kettle-Kit-2290-6-x-17-5-/281321423862?pt=LH_DefaultDomain_0&hash=item41801043f6

      I have two of these. One for the Genesis EP320 and one for the Performer. The E-Z Cue Rotisserie Basket is GREAT for smaller items such as pork loins, game hens, etc. You can even use it for chicken depending on the size.

      When your food is done, just loosen the screws on the forks, flip them back and take out your food with tongs or a serving fork. Love it!

      Of course there is a limit to the size of the things you can cook with this. For larger items I just use the regular spit rod and forks. It is more time consuming to clean but it is made of 304 SS so it will last forever.

      Reply
    4. Mike V @ DadCooksDinner says

      August 12, 2014 at 11:51 pm

      Of course you can, Mauri!

      Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Welcome to Dad Cooks Dinner! I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More about me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice

    Recent

    • Shredded pork on a bed of rice, with an Instant Pot, jar of Recaito, and Sazon packets
      Instant Pot Puerto Rican Pulled Pork (Pernil al Caldero)
    • Mexican Brown Rice in a bowl
      Instant Pot Mexican Brown Rice (Pressure Cooker Recipe)
    • A plate of brisket slices with a pickle, onion, and bbq sauce
      Instant Pot Beef Brisket
    • A bowl of Instant Pot Pastalaya with hot sauces and spices
      Instant Pot Pastalaya (One-Pot Cajun Pasta Jambalaya)

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2022 Dad Cooks Dinner

    47 shares