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Tips
Avoid burning or charring food as this has been shown to be unhealthy.
Don't leave cooked food standing for too long before eating.
Indirect Cooking Method
Using indirect cooking, there is no direct heat on the food. To achieve this the hood needs to be
closed and the burners either side (not directly under) the meat need to be on.
Preheat the barbeque
Skewer meat through the middle onto the centre prongs
Allow a drip pan to fit underneath the centre of the meat and on top of the Cooking grate.
Fill the drip pan approximately one inch high (depending on the height of the pan) with water and
add your favourite fruit juice, wine or beer.
The drip pan's contents can be improved by the addition of cinnamon, bay leaves, rosemary, star-
anise cardamom pods or lemongrass. This will add flavour and keep the meat moist during the
cooking process.
Place the balanced Rotisserie shaft in the motor and turn on.
Leave the burners directly under the meat off and leave the remaining burners on low.
Now close the hood. For heat circulation and flavour retention ensure the hood is kept closed, and
maintain a medium cooking temperature.
Cook until meat thermometer registers a cooked temperature. (Do not leave the meat
thermometer in the roast during cooking)
Two Burner Indirect Cooking
Best for smaller meals or foods. Consumes
less LPG.
Cooking with your Rotisserie
Three Burner Indirect Cooking
Great indirect cooking on low. Produces slow,
even heating. Ideal for slow roasting and
baking
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