Using the grill rotisserie option to cook is one of my favorite options allowing me to get that grilled flavor while cooking slowly to seal in all of the natural juices. When using the grill rotisserie, the meat is constantly spinning allowing juices to drip onto the grill. To ensure that the juices don’t get down into the flames, putting a pan below the rotisserie is essential allowing a better airflow too! To get the best result, is always best to use the two burners on the side and to turn off the middle burner. After you have preheated the grill for about fifteen minutes, this is the time to ignite the infrared burner. While most grilling is done at high temperatures, using the rotisserie you will want to use lower heat and close the lid. Napoleon has an infrared burner on the back of the grill to assist with the rotisserie cooking as well. This burner will help to add a golden brown color and crisp exterior to the grilled meats. Whether you have a compact Rogue 365 and 425 or a large Prestige P500RBNK-3 Model, this Stainless Steel, Heavy-Duty, Multi-Piece Rotisserie Kit will fit your needs. Made with food grade stainless steel, the square spit rod features rod extensions to ensure that you can go the distance. The heavy-duty motor can turn up to 12lbs of a balanced load and with two 4 pronged forks, it will securely hold everything you could wish to spit roast!
When using a Thermador wall oven with a rotisserie feature, the result will be a little different than using an outdoor grill. In an oven, the rotisserie will still need a drip pan to help catch any drippings from the meat. It is suggested that the oven temperature be set to 350 degrees and preheats for a minimum of fifteen minutes. The wall oven rotisserie will hold up to twelve pounds and is safe to put in the dishwasher. To help with the movement of air, using the convention setting will ensure your meat has the proper browning. Roasting on an oven rotisserie is a better option than regular roasting because the meat is able to self-baste and the entire roast is getting heated evenly. In traditional roasting, the cut of meat would be sitting in its own juices or some type of liquid in a pan. With the rotisserie, the spit is slowly turning the meat so it gets evenly heated.
You may sit here and think, which cooking method is better? That really comes down to your choice! Using the Napoleon Grill Rotisserie open, your meat will have a smoky flavor while still keeping the meat juicy. Rotisserie cooking in the oven will give you similar results, the taste may be a bit different but other than that the result is the same.
Stop into one of our 9 locations to see both the Napoleon Grill Rotisserie and the Thermador Oven Rotisserie!