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BBQ Rotisserie Kit 240 volt Electric

BBQ Rotisserie Kit 240 volt Electric

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BBQ Rotisserie Kit 240 volt Electric
£52.50
Product Features:
  • Strong and efficient UK 240-volt electric motor.
  • 36-inch spit rod.
  • Universal fittings for use on most barbecue grills.
  • Two strong four-prong rotisserie forks.
  • Free counter balance weight included.
 
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Price: £52.50
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Barbecue specialist Callow Retail is proud to introduce its Universal Heavy Duty 240-volt Electric Operated Rotisserie Kit. A 36-inch long rotisserie kit, this latest unveiling from the outdoor cooking equipment supplier includes a very strong and efficient 240-volt mains supplied electric motor with an on-off switch, a counter balance weight, two heavy-duty four-pronged forks to secure your meat in place, and a spit rod. The counter balance kit allows the meat to be evenly cooked throughout. Supplied with the kit are universal mounting brackets and a spit roller that can be used on most barbecue grills using either gas or charcoal.

Chosen and used by the best outdoor caterers, the rotisserie boasts superb quality and reliability and is ideal for cooking large joints of meat or for cooking several smaller joints or chickens simultaneously.

Rotisserie cooking is sometimes underrated but there are so many advantages to this type of outdoor cooking. Meats are generally juicier when they are self-basted and slow roasted, allowing you to experience the full flavour of the meat without any waste or extra effort and with a far more tender result. There are, however, a number of differences between grilling and cooking using a rotisserie that should be taken into account. Firstly it pays to start with the instruction manual for your particular grill, with Callow Retail’s model coming with a comprehensive set. Another thing to remember is that while a lot of grilling takes place over a hot fire, you actually need a lot less heat when cooking with a rotisserie.

Setting you up for the ideal way in which to indirectly cook your food, Callow Retail’s rotisserie provides the optimum distance between the coals and your meat. If you are cooking larger joints, you do not want a hot fire directly under these. The best advice, if using charcoal, is to build the fire around the edges to the point where it overlaps the food by a few inches but with no coals directly underneath. If using a gas grill the advice is to keep the burners on a low setting. It can also help to put a drip pan under the food to catch the juices and avoid the fire flaring up.