Charotis 52' Charcoal Stainless Steel Spit Roaster SS1-DX
Fire up the Charotis 52' Charcoal Spit Rotisserie for amazing roasted goodness! With its quick assembly and rubber locking swivel casters, you can get cooking fast. The removable charcoal pan and Stainless Steel Wind Shield save up to 50% of charcoal, making this a cost-effective solution. Cook up to 120 lbs. of deliciousness on 1000 square inches of cooking surface. The Charotis has the power you need for mouthwatering meals!
Features
- Two years warranty on all parts and a lifetime warranty for the motor.
- Bottle opener
- To save the amount of charcoal used for roasting with added Wind Shield. It will save up to 30% of charcoal- on a windy day even up to 50%.
- You save up to $15 every time you fire up your rotisserie.
- To easily change motor position we invented Ez position motor mounts.
- The Rotisserie is 30' wide, 52' long and 24' above the ground.
- Made of heavy gauge (18 gauge) galvanized steel.
- The heavy duty electric runs at 5 rpm and all gears are made of metal.
- 1' stainless steel Spit rod
- Standard are the electrical motor with lifetime warranty
- On/off switch,
- Removable grease collector,
- 3 easy position motor mounts.
- It can hold up to 120 lbs of well balanced pig, lamb, goat, pork shoulders, roast beef, etc.
- Free Shipping is only good for 48 contiguous states
Accessories Included
Assembly Instructions
How To Put Your Meat On The Spit
Step 1
- Push the spit through rear opening. Slide the spit fork on the spit facing the legs and but section.Do not tighten the spit fork yet!
Step 2
- Push the spit fork into the meat. Try to push it all the way. Do not tighten the spit fork yet!
Step 3
- Now, slide the second spit fork on the spit facing the shoulders section.
- Do not tighten the spit fork yet!
Step 4
- Push the fork all the way through the meat. If ribs are in the way, use the snips and cut the rib. Do not use hammer or try to force it in, this will bruise the meat!
- Do not over-tight forks. DO NOT use pliers, everything must be tightened by hand. Installing the spitforks this way, will let you use every inch of the spit. This is to insurethemeat and spit won't shake or move at all on the spit, while its in the rotisserie.
Step 5
- Poke two small openings with a knife and push the spine fork in.
Step 6
- Now flip over the meat, place spine hook's plate and tighten the wing nuts by hand.
Step 7
- Slide theleg brackets on the spit and secure the front and back legs to the spit.
And your done!
Pig perfectly placed on the spit!
Note: We strongly recommend using hardwood lump charcoal.It won't smell and creates almost no ash while is burning.
