Using a rotisserie on your BBQ is an excellent way to achieve perfectly cooked, juicy, and flavourful meats. This cooking method allows the meat to self-baste as it slowly rotates, ensuring even cooking and a tender result. Whether you’re cooking chicken, pork, beef, or lamb, a rotisserie can elevate your BBQ game. Here’s a comprehensive guide on how to use a rotisserie on your BBQ, along with some tips and recipes to get you started.

Introduction to Rotisserie Cooking

Rotisserie cooking is an ancient method where meat is skewered on a spit and slowly rotated over a heat source. This technique has been used for centuries to cook large cuts of meat evenly. The constant rotation allows the meat to cook in its own juices, resulting in a moist and tender finish. With modern BBQ rotisserie kits, this traditional cooking method is now easily accessible for home cooks.

Equipment You’ll Need

To get started with rotisserie cooking on your BBQ, you’ll need the following equipment:

  • Rotisserie Kit: This includes a motor, spit rod, forks, and a counterbalance. Ensure it is compatible with your BBQ model.
  • Drip Pan: To catch any drippings and prevent flare-ups.
  • Meat Thermometer: For checking the internal temperature of the meat.
  • BBQ Grill: A gas or charcoal grill with enough space to accommodate the rotisserie setup.

Setting Up Your Rotisserie

  1. Install the Rotisserie Kit: Follow the manufacturer’s instructions to install the rotisserie kit on your BBQ. Secure the motor and ensure the spit rod is properly balanced.
  2. Prepare the BBQ: If using a charcoal grill, arrange the coals to create an indirect heat zone. For gas grills, turn on the burners on one side to create an indirect heat setup. Place a drip pan under the area where the meat will rotate.
  3. Preheat the Grill: Preheat your BBQ to the desired temperature, usually between 300°F and 350°F (150°C to 175°C), depending on the recipe.

Preparing the Meat

Proper preparation of the meat is crucial for successful rotisserie cooking. Here are some tips:

  1. Truss the Meat: Trussing ensures the meat stays compact and cooks evenly. Use kitchen twine to tie the meat securely.
  2. Season Generously: Apply a dry rub, marinade, or brine to infuse the meat with flavor. Let it marinate for several hours or overnight in the refrigerator.
  3. Secure the Meat on the Spit: Slide the meat onto the spit rod and secure it with the forks. Make sure the meat is balanced to avoid uneven cooking.

Cooking with the Rotisserie

Once your BBQ and meat are prepared, it’s time to start cooking:

  1. Place the Spit Rod on the Grill: Attach the spit rod to the rotisserie motor and start the rotation. Ensure the drip pan is positioned to catch any drippings.
  2. Monitor the Temperature: Maintain a consistent temperature throughout the cooking process. Adjust the vents on a charcoal grill or the burners on a gas grill as needed.
  3. Baste Occasionally: Basting the meat with its own juices or a prepared basting sauce can add extra flavour and moisture.
  4. Check for Doneness: Use a meat thermometer to check the internal temperature. Poultry should reach 165°F (74°C), pork should be at least 145°F (63°C), and beef can vary depending on your preferred level of doneness.

Recipes for Rotisserie Cooking

Rotisserie Chicken


  • 1 whole chicken
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Paprika
  • Lemon, halved
  • Fresh herbs (thyme, rosemary)


  1. Preheat the grill to medium heat (around 350°F).
  2. Truss the chicken and rub it with olive oil. Season with salt, pepper, garlic powder, and paprika.
  3. Insert lemon halves and fresh herbs into the cavity.
  4. Secure the chicken on the spit and start the rotisserie.
  5. Cook for about 1.5 to 2 hours, basting occasionally, until the internal temperature reaches 165°F.
  6. Let the chicken rest before carving and serving.

Rotisserie Pork Loin


  • 1 pork loin
  • Olive oil
  • Salt and pepper
  • Garlic cloves, minced
  • Fresh rosemary, chopped


  1. Preheat the grill to medium heat.
  2. Rub the pork loin with olive oil, salt, pepper, minced garlic, and chopped rosemary.
  3. Secure the pork loin on the spit.
  4. Cook for about 1.5 hours, or until the internal temperature reaches 145°F.
  5. Let it rest before slicing and serving.

Tips for Perfect Rotisserie Cooking

  1. Balance the Meat: Ensure the meat is balanced on the spit to avoid strain on the motor and uneven cooking.
  2. Keep the Lid Closed: Minimize heat loss by keeping the grill lid closed as much as possible.
  3. Use a Drip Pan: Catch drippings with a drip pan to prevent flare-ups and make cleanup easier.
  4. Rest the Meat: Allow the meat to rest after cooking to let the juices redistribute.

Using a rotisserie on your BBQ opens up a world of possibilities for delicious, evenly cooked meats. With the right equipment and techniques, you can achieve restaurant-quality results at home. Whether you're cooking a classic rotisserie chicken or experimenting with other meats, this guide provides all the information you need to get started. Enjoy the succulent, juicy flavors that only rotisserie cooking can offer!