How a Rolltisserie Works
- The Rolltisserie™ has a firebox in the back of the cooking chamber containing the burner where wood blocks or logs are added to smoke your product.
- During the cook cycle, the rotisserie advances allowing the food to self baste as juices from food drip onto the next food rack in the rotation. Each hanger has two levels to hold food for a total of 8 racks.
- A convection fan in the top of the cooking chamber insures that the heat and smoke are evenly distributed throughout the cooking chamber.
- A baffel board is located between the rotisserie and the firebox to prevent food from being seared as it passes. This is known as indirect heat.
- By placing the firebox behind the food, grease fires and flare ups are eliminated.
- The heat source is a 65,000 BTU LP gas burner. A 120V power supply, utilizing only 3 amps, is required for the rotisserie and convection system.
1. Season and load your product. 2. Load wood in the firebox (if smoking is preferred) 3. Turn the oven on and set the temperature.