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Operator’s Manual 19
Operation
COOKING WITH SPIT:
Leg of Lamb (Fig. 12)
1. Have 3” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a ap. Put a spit fork
on rod.
3. Fold ap up and run rod through ap and leg.
4. Put second fork on rod and insert forks in each end of leg.
5. Test for balance. Tighten screws.
Poultry (Fig. 13)
1. With breast down; bring neck skin up over cavity.
Turn under edges of skin; skewer to back skin. Loop twine
around skewer and tie.
Turn breast side up; tie or skewer wings to body.
2. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone; bring it out just above tail.
Put second fork on rod and insert forks in breast and tail.
Test for balance. Tighten screws.
3. Tie tail to rod with twine. Cross legs; tie to tail.
Three Chickens on a Spit (Fig. 14)
1. Tie or skewer wings to body.
2. Put a spit fork on rod. Dovetail chickens on rod. Loop twine
around tails and legs; tie to rod.
3. Put second fork on rod and insert forks in chicken. Tighten
screws.
Spit Balance (Fig. 15)
1. Loosen the rod handle to allow the balance to turn freely.
Set the rotisserie rod in the slots of the grill casting. Let the
heaviest side of the meat rotate to the bottom.
2. Adjust the balance to the top of the rod, opposite the heaviest
side of the meat. Tighten the rod handle. Periodically, check
to see if the meat turns smoothly while cooking. Adjust the
balancer as necessary.
Fig. 12
Fig. 13
Fig. 14
Fig. 15
Spit Balance