This method can be used with any charcoal bbq. We recommend the use of lump wood charcoal and not bbq briquettes. Firstly, fill the fire tray with charcoal. Now create a hole right to the bottom of the tray. Drop one section of bbq fire lighter into the hole. Now built a pyramid over the hole. Light the fire lighter and then place a large, flat piece of charcoal on the top. Gaps in the charcoal create a blast furnace effect and within 15 minutes the fire lighter will have burned out. Depending on the size of your barbecue, you may have to create more than one hole. Now rake the coals so that any unburned charcoal is mixed with the burned charcoal. Leave for another 15 minutes and you are ready to use your bbq.
Topping Up The Charcoal
About every 30 to 45 minutes top the bbq up the charcoal. Don't over do it, or you will kill the heat. A reasonable top up is where you can still see the grey of the hot charcoal, through the top up. In hot, sunny conditions, you only have to top up your bbq about every 45 minutes, whereas in cold and windy conditions, every 30 minutes should do the trick.
This is probably one of the most important things to do before you start your rotisserie bbq. Unbalanced meat, or meat that is not held firmly onto a rotisserie skewer, will damage your rotisserie motor, often beyond repair. Take the time to balance the meat properly. If this takes several efforts, so be it. Your rotisserie motors will last a long time.
Unlike normal bbq's, rotisserie bbq's take the guesswork out of cooking. You can weigh your meat and calculate the exact rotisserie cooking time. With a traditional bbq, it is often the case of burnt and undercooked meat. With a rotisserie bbq, it is difficult to overcook joints. Two things can affect your cooking on a rotisserie or bbq; the amount of heat being generated by the charcoal and the height of the meat above the fire. If you follow the start up procedure above, you will have plenty of heat from the charcoal. If you are cooking something like beef and wish to sear the outside in order to retain juices, then lower the meat for no more than 10 minutes (be careful not to burn the meat). Then raise the meat to its regular cooking height. As a general rule, if a lot of fat drips out and you get "flaring" or flames, then raise the height until everything settles down. During cooking, meat shrinks as the moisture content evaporates. Care needs to be taken to take the meat off your rotisserie so that you can adjust the meat forks so that the meat continues to be held firm. You can also lower the meat towards the end of cooking to achieve really good crackling. Always remember that for the best roasting results, rest the meat for about 20 minutes in foil.. The meat is still cooking during this time and a process of tenderisation is continuing. You will also find that when you open the foil that you will have luscious juices to pour over your meat. At the end of cooking, check that the meat has reached its correct temperature by using a bbq thermometer. Or you can pierce the meat right through with a kebab skewer and see the colour of the juices that flow out. If they are red, your meat is under done. Pink and the meat is medium rare and clear means the meat is well cooked.
Rotisserie cooking is not just about large joints of meat turning on a spit. Kebab rotisseries enable you to let your imagination go and produce some wonderfully creative dishes. Generally, kebabs take only a short time to cook, compared to the main spit roast. The picture below shows some salmon cooked with orange pepper, which has been spread with coriander butter.
Kebab cooking usually takes place when the main joint is resting. Either remove some charcoal or push it away from under where the kebab skewers will rest. You do not need intense heat to produce good kebabs. Do not be confused with kebabs that are bought from a catering van. Have a look at some of our kebab dishes, by clicking recipes. TIP: To secure meat on a kebab skewer place a small piece of potato at either end of the food to be cooked. Gently squeeze the potatoes (and the food in between) and your food will remain firm on the skewer.
We do not ignore the traditional grill however and you will find that grilling is an option on most rotigrill models.
The height adjustment on Rotigrills, makes grilling a really successful operation. So there's no need to burn or undercook black chicken breasts, sausages or burgers. Most charcoal barbecues do not have this facility.
We have a number of recipes on this site, (please see below for the link). In general terms, when roasting a joint of meat, you will experience an age old method of cooking. Rotisseries retain all those lovely juices that provide flavour. You can also cook the meat exactly as you want it, fast and rare or slow and tender. Recipes for rotisseries include kebabs, which many people find amazing. Marinades and sauces add to the opportunities of rotisserie recipe options
Please click on these links for more information:
"Recipes" for more outdoor cooking ideas
"How to Roast a Pig" for cooking a Hog Roast
"Guide To Rotisserie Cooking" for general information on how to cook on our rotisserie bbq products
Q. What is the best type of charcoal to use on your bbq?
A. Lump wood charcoal – preferably locally made from a sustainable source.
Q. How long does it take to roast on your barbecue?
A. Cooking time is very similar to a conventional oven. 20 minutes per pound, plus 20 minutes resting time at the end of cooking. (Always wrap the joint in foil and leave to rest for at least 20 minutes).
Q. How can I tell when the meat is ready?
A. Use one of the kebab skewers and run it through the meat. Look to see the colour of the juices as they run out. Red means it is rare in the middle, pink means that it is pink in the middle and clear juices indicate well done. Never serve pork until the juices run clear!
Q. Will your rotisserie kit fit my barbecue?
A. Please send us some pictures of your barbecue to email@example.com and we will advise you.
Q. Do all the kebab skewers turn at the same time?
Q. What is the best rotisserie for a whole lamb?
A. Our Lamb Roaster
Q. Are your barbecues guaranteed?
A. Yes. Please see Terms & Conditions for details
Q. What happens when fat drips onto the charcoal?
A. If excessive fat starts to drip and flame, the meat is too close to the charcoal and you need to raise the height using the height adjustment mechanism. This should stop it.
Q. Can you do fish on your bbq’s?
A. Yes, you can use the kebab skewers or the BBQ grill. Please see our bbq recipe page for some ideas
Q. How often do I need to top up the charcoal?
A. About every 45 minutes. Just spread a thin layer (so you can still see the grey embers through the layer) to maintain the heat. Too much will kill the heat and to little will leave the heat to die.
If you require any specific advice on how to rotisserie, please call us on 01494 511368 or email: firstname.lastname@example.org