Rotisserie Cooking with Weber

Gas Rotisserie BBQ

Why not put a spin on your BBQ cooking with a Weber rotisserie and additional rotisserie accessories to suit. Fitting all Gas and Charcoal Weber BBQ’s (excluding the basket which will not fit the Q100/Q1000 model gas BBQ’s).

 

Gas Rotisserie BBQ

 

Using a Rotisserie:

  1.  Don’t over load!  Weber rotisseries (gas or charcoal) have a 20 lb. maximum weight limit.
  2. Almost any recipe requires indirect heat on the rotisserie.
  3. When doing rotisserie cooking, using a drip pan filled with veggies and broth or water can help to impart a great flavor to your food, while also catching the dripping to be used later as gravy.
  4. Always refer to your instruction sheet or manual before using your rotisserie.
  5. The cooking time and temperature will be the same as with other methods.
  6. Be sure to always use BBQ mitts for safety.
  7. When using the Infrared burner in the back of the Summit® S-670™ gas grill, turn it off after 20 minutes of grilling, and finish the food over indirect heat.

Rotisserie BBQ

 

1. Using the Spit and Trussing Meats

We recommend that you truss your meet before cooking – for us none chefs, this means tie the roast with twine before popping onto the rotisserie. Although the rotisserie turns gently, as the meat cooks it will tear the roast loose if it is not securely tied down.

To secure meat to the spit place use the spit forks to hold it gently but firmly in place by push them in there tight.

2. Test the Fit & Rotation

Always test that your food freely fits and spins on the rotisserie. It is crucial to test this out before you preheat the grill, we don’t want burnt fingers!

3. 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 cooking 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 to medium, and set a drip pan on top of the Flavorizer bars in the middle of the grill. (If you have a rotisserie burner, now is the time to light it. Note that Weber only recommends keeping the rotisserie burner on for the first 10 to 15 minutes of cooking, any longer will cause the outside of your food to be overdone.)

No matter what you are cooking, use with indirect around 350F, low and slow!

4. 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.

5. Open the lid

Lift lid on the BBQ before attempting to place your spit in place, we don’t want any accidents by 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.

 

6. Mount the spit into the rotisserie bracket

Grab the spit with heat safe gloves or oven mitts. Insert the point of the spit into the rotisserie motor then lower the notch on the spit into the groove on the other side of the grill.

7. Turn on the rotisserie motor

Make sure the spit turns freely and the meat is secure, and the drip pan is centered below the meat. If you get a wobble then stop the motor, loop some twine around the meat, and tie tight, better being safe than sorry!

8. Cook with the lid closed

Leave the motor running, close the lid, and cook with the lid closed as much as possible until done but remember to on occasions.

9. Using the heat safe gloves.

Be careful when removing the spit, this has now become a branding iron.

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

Place on carving, remove the first spit fork then push the meat off the spit and slide it onto the cutting board, REMEMBER keep your heat-proof gloves on until you have the spit set down on a heat proof surface. Cut the trussing string straight away.

11. 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!

 

Rotisserie Basket

 

Weber Rotisserie Basket

This is a fantastic way of cooking potato wedges, roast vegetables, or perhaps herb encrusted chicken thighs, wings or drumsticks! The rotating rotisserie action will ensure whatever you choose is evenly cooked and super moist through self-basting. Cook a perfect baked potato and much more… Just remember to use the same guidelines as above.

 

Weber Skewer System

 

Weber Skewer System

Great for creating those delicious kebabs and yes you can also be used to bake breads! Just remember to use the same guidelines as above.

 

Weber Mesh Basket

 

Weber Rotisserie Fine Mesh Basket

Ideal for smaller cuts of meat, vegetables and even popcorn without the worry of the food falling through the grate. There is no need for use of oil, so your food remains healthy (if you wish) but they will still remain crisp.

 

Charcoal Rotisserie