Broilmaster Rotisserie Kit for Stainless Steel Grills (BSAMR)

Elevate Your Backyard Menu: Broilmaster Stainless Rotisserie Kit

Unlock a new world of flavor with the Broilmaster Rotisserie Kit. Designed specifically for the Stainless B & G Series, this kit transforms your grill into a professional-grade roasting oven. Whether it’s a herb-crusted chicken with crackling skin or a slow-roasted prime rib, the constant, steady rotation ensures meat self-bastes in its own juices for unmatched tenderness.

• Complete Kit: Includes motor, heavy-duty spit rod, forks, and mounting hardware.
• Counterweight System: Easily balances off-center loads for even cooking and motor longevity.
• Direct Fit: Custom-sized for Broilmaster Stainless B & G Series grill heads.

Pro-Tips for Rotisserie Success

Mastering the rotisserie is an art, but these simple steps will ensure restaurant-quality results every time you fire up your B or G Series grill.

1. Perfect Balance is Key

An unbalanced spit rod puts unnecessary strain on your motor. After skewering your meat, give the rod a test "roll" in your hands. If one side always flips to the bottom, adjust your Counterweight System to the opposite side. A balanced rotisserie turns smoothly and cooks more evenly.

2. The "Trussing" Technique

Loose wings or legs on a chicken can char or flop, causing the motor to "lope." Always use butcher’s twine to tie your roast into a tight, uniform cylinder. This ensures every inch stays the same distance from the heat source.

3. Use a Drip Pan for Gravity-Fed Flavor

Place a foil pan directly under the meat on the grill grates (or remove the grates and place it on the vaporizers).

• Pro Tip: Fill the pan with water, wine, or apple juice. This keeps the environment moist and catches all the "liquid gold" drippings for a world-class gravy or jus.

4. Harness the Indirect Heat

For the best results, turn off the burners directly under the meat and use the outer burners (or your dedicated infrared rear burner if equipped). This prevents flare-ups from dripping fat and allows the rotisserie to roast the meat via convection.

5. Don't Guess—Check the Temp

Since the meat is moving, use an instant-read thermometer. Briefly stop the motor to take a reading in the thickest part of the meat (avoiding the metal spit rod, which will be hotter than the roast itself).