Spit roasting has never been easier with the Napoleon rotisserie kit. Prepare your meat or poultry as desired or follow the Spit Roasting Guide in your Napoleon cookbook.
[singlepic id=258 w=250 float=left]Place one fork onto the spit rod and secure with the thumbscrew provided. Slide the meat or poultry 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) You may also want to tighten the thumbscrew with pliers, as they often loosen when exposed to heat. An easy way to see if your meat or poultry is balanced is to hang the spit rod over your kitchen sink. The heavy side will spin to the bottom, in which case you would attach your counter balance in the opposite direction of the weighted food. (Example: 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 and fit the rotisserie motor onto the bracket on the left side of the grill. 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 your Napoleon cookbook, though we recommend the use of a meat thermometer for completely accurate cooking every time.
This video tutorial will have you rotissing like a
professional in no time.Â Happy Rotissing!