Here is how to use a grill rotisserie in short: mount the motor bracket, slide one fork onto the spit rod, skewer the meat through its center, lock the second fork, balance the load with the counterweight, set a drip pan underneath, then cook over a rear rotisserie burner or over the outer main burners with the center burner off. Check doneness with a thermometer, not the clock. The steps below follow the instructions Broil King and Blaze publish for their own kits, so treat your grill’s manual as the final word for your model.
What comes in a rotisserie kit
Most kits share five parts.
- Spit rod: the long steel shaft that runs through the food. Its length must match the grill width, so kits are sold by grill size.
- Forks (prongs): two sets of tines that slide onto the rod and grip each end of the food, locked with thumb screws.
- Motor: an electric unit that turns the rod. Most plug into an outlet; some run on batteries.
- Motor bracket: mounts the motor to the side of the grill so the rod sits level above the grates.
- Counterweight (counterbalance): an adjustable weight that offsets lopsided food.
The Delta Heat Rotisserie Kit for 26 and 32 inch grills lists exactly this set: a heavy duty motor, spit rod, two meat forks and a counterbalance, listed at $269 at the time of writing. The Sunstone Stainless Steel Rotisserie Kit with Mounting Bracket is 304 stainless steel and listed at $211. Sunstone also sells parts separately, such as the Sunstone P-Rmotor rotisserie motor ($73) and a 304 stainless split fork ($49).
Rotisserie burner vs indirect heat with the main burners
Rear rotisserie burner
A rotisserie burner sits on the back wall of the firebox, often infrared, and heats the food from behind while a drip pan catches juices underneath. Broil King’s rotisserie guide says to remove the cooking grids and warming rack if needed, center a drip pan under the roast and preheat with the rotisserie burner on Medium High for 10 minutes. Blaze’s rotisserie instructions say its rear burner reaches cooking temperature in about 5 minutes and warn not to run the main grill burners while the rotisserie burner is on.
Main burners, indirect
No rear burner? Broil King’s method is to remove the grids and rack, preheat with all burners on Medium for 10 minutes, then turn off the center burner or burners and set the drip pan in the middle under the roast. Broil King suggests filling the pan to about 1 inch from the top with water, wine or juice.
| Grill with rotisserie | Rotisserie burner | Kit included | Listed price |
|---|---|---|---|
| Broil King Baron S 490 Pro | Rear burner, BTU not listed | Yes | $1,399 |
| Napoleon Prestige 500 RSIB (propane) | Rear infrared, BTU not listed | Not listed | $2,099 |
| Delta Heat 32 inch built in | 13,000 BTU infrared | Yes | $3,959 |
| Lynx Professional 30 inch built in | 14,000 BTU | Not listed | $5,729 |
Prices are as listed at the time of writing. For the full Napoleon lineup, see our Napoleon Prestige Pro review. Rotisserie burner BTUs do not heat the main grates, so leave them out when you size a grill with our gas grill BTU guide.
How to use a grill rotisserie, step by step
- Mount the motor. Blaze screws the bracket to the grill frame, then slides the motor onto it.
- Assemble the rod. On the Blaze kit, the nut, counterbalance and handle go on the threaded end, with the forks facing each other on the shaft.
- Load the food. Slide one fork on and tighten it, push the rod lengthwise through the center of the food, then press the second fork in and tighten both screws.
- Balance it (next section), center the drip pan and preheat as your manual directs, then seat the rod in the motor, switch it on and confirm it turns smoothly.
- Check early. Blaze notes the meat can shift during the first 10 to 20 minutes and slip on the forks. Retighten if needed.
Whether you cook with the lid open or closed depends on the grill, so follow your owner’s manual on that point.
Rotisserie chicken on grill: trussing and balancing
Broil King notes that tightly tied cuts turn best and that bone in cuts work if carefully balanced. For a whole chicken, tie the legs together and tuck or tie the wings against the body with butcher’s twine so nothing flaps. Blaze’s manual says to secure any loose parts so they do not tangle as the shaft turns.
To balance, both Broil King and Blaze describe the same test. Loosen the counterweight, hold the loaded rod at both ends (Broil King suggests resting it over a sink) and let it roll freely. The heavy side drops to the bottom. Set the counterweight pointing straight up, opposite that heavy side, then tighten it. If the motor strains or the rotation jerks, repeat. Blaze adds that food that is nearly round and centered may not need the counterweight at all.
Check your motor’s capacity before loading something big. Blaze rates its motor at up to 15 lb. The Cal Flame rotisserie motor is listed as handling up to 35 pounds, runs on 110 volts and fits only Cal Flame P Series and G Series grills.
The drip pan
Broil King warns never to let the drip pan run dry because it can cause a flash fire, and suggests refilling it carefully with hot water, wearing an oven mitt. Blaze notes you can flavor the pan with herbs, onion, garlic or spices and use the drippings for basting or gravy.
How to tell when it is done
Go by temperature, not time. Use an instant read thermometer in the thickest part of the meat, away from bone and away from the spit rod, which conducts heat. The University of Minnesota Extension’s safe food temperatures chart lists 165 F for whole poultry and parts, and 145 F with a 3 minute rest for whole cuts of beef, pork and lamb. Turn off the burner and motor, then lift the rod out with heat resistant gloves before removing the forks.
Cleaning and storing the motor
Unplug the motor and let it cool before you remove it. Wash the rod and forks once cool. Wipe the motor housing with a damp cloth rather than soaking it, and store it indoors and dry between cooks.
Safety
- Route the motor cord away from burners, the hot lid and the firebox. Never let it hang over the grill.
- Plug corded motors into an outdoor rated, GFCI protected outlet. Napoleon’s Prestige brochure shows a built in outlet on some models meant for the rotisserie kit.
- Never leave a running rotisserie unattended.
- Gas lines, outlets and built in installs are jobs for a licensed pro, and local code has the final word.
Still choosing a grill? Compare fuel types in pellet grill vs gas grill, or see the built in grill and outdoor kitchen guide if you are planning an island. Browse Broil King grills and accessories for more rotisserie options.
Frequently asked questions
What is a rotisserie burner?
It is a burner on the back wall of the grill that cooks spit food from behind. On our listings the Delta Heat 32 inch has a 13,000 BTU infrared rotisserie burner and the Lynx Professional 30 inch has a 14,000 BTU rotisserie burner.
Can I cook rotisserie chicken on a grill without a rear burner?
Yes. Broil King’s method is to preheat all burners on Medium for 10 minutes, turn off the center burners and roast over a drip pan with the outer burners on.
What temperature is rotisserie chicken done?
165 F in the thickest part, per the University of Minnesota Extension chart.
Do I always need the counterweight?
No. Blaze says food that is almost round and centered on the rod may not need it.
Talk to us
Need a kit that fits your grill or a grill with a rotisserie burner built in? Call 866-777-2590, Monday to Friday, 9AM to 6PM PST. Orders of $999 or more ship free by freight; smaller orders ship for a flat $200. See our return and refund policy before you order.
