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Spit roasting has never been easier with the Napoleon rotisserie kit. To begin, season your meat or veggies as per the recipe, then place one fork onto the spit rod and secure with the thumbscrew provided. Slide the meat or veggies onto the spit rod, balancing it as evenly as possible. Then secure the next fork onto the meat and tighten the thumbscrew. Repeat this procedure if you have 4 forks and are doing more than one piece of meat. An easy way to see if your rotisserie is balanced is to hang the spit rod over your kitchen sink. The heavy side will spin to the bottom. If that happens,  attach your counter balance in the opposite direction of the weighted food; heavy side down, counter balance up. Next you will add the stop bushing to the left side of the spit rod but do not tighten. Secure the spit rod handle to the spit.

Remove the warming rack from your grill and fit the rotisserie motor onto the bracket on the left side. Slide the spit rod into the square opening in the motor and let the spit rod rest on the notch out on the other side of the hood. Move the stop bushing to the inside left of the hood and secure tightly into place. Now you are ready to use your Napoleon® Rotisserie. Remember to always place a pan under whatever you are rotissing to catch all the drippings. You may even want to add some orange or apple juice, wine, water or even beer to the pan to baste your meat or poultry with during the cooking process. It is always best to start your rear burner on the high position to sear in the juices and then turn down the heat to medium and close your lid. For cooking times please refer to the chart below.

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5 Responses to “Using Your Rotisserie”

1. Kris Snidal October 3, 2012

   Hi
   I purchased a BBQ from BBQ Galore a couple of years back. It has 3 regular burners, 1 infared (sizzle zone) burner and an infared back burner for rotisserie cooking. So this is a large BBQ and I was thinking of trying out my Turkey this year for Thanksgiving on it. Already picked it up and it is 24 pounds I was actually hoping to stuff it but first the question. This bird is fairly large and normally I do it in my oven but I really wanted to try out the BBQ for it. Do you think it will be too large and close to the infared burner to do it??

   I do appreciate your help. THanks ;D
   Kris Snidal
   Lethbridge, AB

   Reply
   • Sultana of Sizzle October 4, 2012

     Hello there Kris!
     As long as you have the commercial grade spit and not the regular one, you should be able to rotiss up to 30 lbs. My suggestion is to rub the turkey with your favourite seasonings like you would for oven roasting, preheat the rear burner on high and spit roast the turkey on high for about 20 minutes, or until the whole thing is nice and browned. Once it’s browned, cover the wings and thighs (carefully) with tinfoil and turn the rotisserie burner down to medium to finish the roasting. If you still have the directions for your rotisserie, it should be able to tell you how many pounds it can handle.

     Thank you for your question! I can’t wait to hear how your turkey turned out!
     Happy Thanksgiving!

     Reply
2. rae February 11, 2013

   How hot should my grill get when using the rotisserie? I have the back infrared burner on and it is only 280 F. Shouldn’t it be hotter?

   Reply
   • Sultana of Sizzle March 6, 2013

     The temperature read on the temperature gauge is affected by a lot of variables (outside air temperature, size of roast being cooked, grill model, etc.). The food generally ends up being located between the heat source and the temperature indicator, so the indicator readings will tend to be on the low side. If working properly, the rear burner should cook an average sized chicken in about an hour and 15 minutes.

     Happy Grilling!

     Reply