How to set up the Rotisserie 2.0
When should I use the Rotisserie 2.0?
Rotisserie cooking involves using the Big Green Egg Rotisserie 2.0 accessory to spit roast large ingredients. Spit-roasting whole birds and big cuts of meat results in the perfect combination of juiciness and crispness. The rotisserie mode isn’t all about meat, though. A whole salmon. A cauliflower. A squash. Even a pineapple. They’ll all benefit from the steady turn of a spit.
Step 1: Set up the Rotisserie
Load and light your Big Green Egg, with no cooking surfaces in place. Once the EGG is up to temperature (but not exceeding 315°C), open the Dome and carefully slot the Rotisserie mounts onto the gasket, directly opposite each other. Make sure the black silicone pads rest on the exterior of the EGG. The larger mount will accommodate the motor unit, so fit this to whichever side works best with the setup of your EGG and the location of your power source.
Slide the motor unit onto its mount. Plug the motor into a power socket using the USB-C cable and AC adapter. You can also use a USB-C battery pack for portable cooking.
Step 2: Prepare the spit
Slide the first fork onto the spit. Work out roughly how far apart the forks will need to sit to accommodate your food centrally. Position the first fork accordingly, then use the wing screws to tighten it enough to stay in place.
Push the sharp end of the spit through the centre of your chosen ingredients and thread it through until the food is firmly fixed on the first fork. Add the second fork to the spit and press it deep into the other end of the food. Check that everything is aligned centrally, then secure by fully tightening the wing screws at each end.
Step 3: Start the Rotisserie
Insert the pointed end of the spit into the motor. Rest the handle end in the opposite mount. Make sure the spit is fully seated and spins freely. Flip the switch on the motor to the ON position. Wait for a full rotation to check if any of the food is hanging loose. If it is, remove the spit and reattach the ingredients. Otherwise, it’s time to get cooking.
Step 4: Cook with Dome open or closed
With the Rotisserie 2.0, you can cook with the Dome either closed or open.
Dome closed provides greater temperature control, so is ideal for larger cuts or longer cooks. Close the Dome and fully shut the Draft Door. The Rotisserie 2.0 mounts leave a small gap through which some air will flow, so you only need to adjust the rEGGulator to control the temperature.
Dome open is great for visual drama and flame-kissed flavours. It’s harder to control the heat, so is best for quicker grills. Use less charcoal and keep both the Draft Door and the rEGGulator closed.
Top tips
Centre your ingredients on the spit for smooth, even rotation. Tie any loose elements, including chicken wings and legs, with butcher’s twine to keep them secure. Don’t allow the temperature to exceed 315°C, as high heat can damage the silicone pads.
Cleaning
Allow all components to cool completely before cleaning. Wipe down the motor with a damp cloth only (do not submerge). Wash the spit rod and forks in warm, soapy water. Use a brush or steel wool for any stuck-on bits. Dry thoroughly before storage.
Storage
To protect the motor and stainless steel finish, return the Rotisserie 2.0 to its moulded case after every cook. Clean thoroughly before packing to prevent grease buildup. Store indoors, hanging from the built-in loop if required.
