Megamaster 5-6 Burner Rotisserie Kit

Before loading your rotisserie spinner, the first thing to do is truss your chicken. Trussing a chicken means tying it (usually with butcher’s twine or unflavoured dental floss) so the legs and wings are snuggly pressed against the body. Don’t skip this step because trussing leads to even browning and cooking with flavourful crispy skin. 

With your chicken properly trussed, set it aside and pick up your rotisserie skewer. Notice how it has a long rotisserie spit with two roasting forks? Pull the two roasting forks off the rotisserie spit, grab the main spit rod (the “skewer”), and follow these steps: 

1. Carefully slide the spit rod through the head end of your chicken until the bird is positioned at the centre of the skewer. If you have multiple chickens, be sure to centre them.
2. Slide one of the roasting forks over the skewer, and deep into the meat of the bird. Tighten the thumbscrew to secure the fork.
3. Slide the other fork into place, deep into the meat, and secure it with the screw. (Pro-tip: To get a nice evenly cooked meal, it’s important to balance your ingredients evenly on the rotisserie skewer. If there’s too much weight on one side, the rotisserie may not turn smoothly, and your food may not cook evenly.)
4. Open the lid to your braai. Place one end of the rotisserie skewer into the motorized spinner. Then lower the entire rotisserie (chicken and all) into the grill.
5. Before you fire things up, plug in the rotisserie motor and turn it on. Check to see that your meat is centred on the gas braai, and watch it spin a few times to make sure everything is well balanced. 
6. Again, if you notice one side is heavier than the other, pull out the forks and adjust the chicken as best you can until it feels balanced on the skewer.
7. Once it all feels balanced. Turn on the rotisserie motor, ignite your braai, and set the heat to about 150 to 180°C. Cook until the chicken is nice and brown, about 20 minutes per 450 grams, and the internal temperature on your digital meat thermometer reads about 76°C.

Pro-Tip

Now that you know how to load up your rotisserie skewer with a chicken, you can try your hand at briskets, roasts, chucks, tenderloins, and so much more. You can even put pineapple on!

And for bonus points, try placing a foil tray with roast veggies beneath your meat. This is like making your rotisserie work double duty. While your meat spins on the spit, the fat will render and drip down onto the veggies, so they roast in pure flavour!

• Ensure the motor is connected to a properly grounded power supply.
• Ensure the on / off switch is in the on position.
• Ensure that the spit is fully inserted into the rotisserie motor.
• Ensure that the load does not exceed 6 kg which is the operational capacity.
• Ensure that there is no encumbrance or drag.

Important to remember:

• Keep the back and side cart free and clear from debris. Keep any electrical supply cord, or the rotisserie motor cord away from the heated areas of the braai.