Using a Rotisserie

If you want to cook large hunks of meat—like pork loins, whole chickens, turkey, duck, and prime rib—a rotisserie attachment is a good investment. Any of those meats can be grilled right on the cooking grate over indirect heat, but the advantage of a rotisserie is that the food slowly self-bastes as it rotates and absorbs the flavors of the fire.

To ensure that the meat stays in place as it turns and cooks uniformly, use butcher’s twine to truss your food into a compact shape. Then secure the food on the spit, making sure it is centered as evenly as possible. This will put less strain on the motor. Always preheat the grill first. When ready to cook, set the spit in place, put a disposable foil pan underneath the roast to catch the grease, turn on the motor, and close the lid.