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Operator’s Manual 17
Operation
Leg of Lamb (Fig. 10)
1. Have 3” of bone sawed from small end of leg.
on rod.
5. Test for balance. Tighten screws.
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.
backbone; bring it out just above tail.
Test for balance. Tighten screws.
3. Tie tail to rod with twine. Cross legs; tie to tail.
Three Chickens on a Spit (Fig. 13)
1. Tie or skewer wings to body.
around tails and legs; tie to rod.
screws.
Spit Balance (Fig. 14)
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
to see if the meat turns smoothly while cooking. Adjust the
balancer as necessary.
Fig. 10
Fig. 11
Fig. 12
Fig. 13
Fig. 14
Spit Balance