Rotisserie & spit

With a rotisserie spit, meat cooks slowly and evenly all round while its own fat and juices continuously baste over it. The result: a crispy exterior and an extra-juicy interior, with no turning required on your part. At Boender Outdoor you'll find rotisserie accessories for Boretti gas barbecues (including Barilo, Fratello) and the Keij Kamado. Also check out the full range of accessories.

What can you cook on a rotisserie?

Dish	Temperature	Guide time
Whole chicken	180–200°C	60–90 minutes
Leg of lamb	160–180°C	2–3 hours, depending on weight
Rolled pork joint	160–180°C	1.5–2.5 hours
Kebab / skewers (rotisserie basket)	180–220°C	20–30 minutes

Rotisserie on the kamado

For the Keij Kamado, rotisserie sets are available in Compact (15"), Medium (18–20"), Large (21") and XL/XXL (23–25") sizes. Combine with a plate setter for indirect heat, so the meat isn't turning directly over the coals but cooking evenly through convection heat — the same principle used in low-and-slow smoking.

Rotisserie on a gas barbecue

Boretti gas barbecues such as the Barilo and Fratello have a separate rotisserie burner at the back. This dedicated burner heats the meat from behind while the motor keeps the spit turning continuously — ideal for a whole chicken or turkey joint, without needing to use the other burners.

Tips for perfect results

• Balance the meat — make sure it's evenly distributed on the spit, otherwise the motor gets overloaded and turns irregularly
• Tie loose parts together — tie a chicken's legs and wings with kitchen twine into a compact, round shape
• Use a drip pan — place a drip tray under the turning meat to catch fat and prevent flare-ups
• Check the core temperature — use a meat thermometer to know precisely when the meat is done

Rotisserie basket for smaller pieces

Don't want to spit-roast a whole cut of meat, but loose chicken pieces, vegetables or meatballs instead? A rotisserie basket holds smaller pieces together while still benefiting from the same even rotisserie cooking.