Before starting your fire, attach the rotisserie cabinet and hood to your PORTA-GRILL®.
The hood attaches to the rotisserie cabinet the same way it does on the PORTA-GRILL® firebox. Just snap the
hood down over the pins on either side of the cabinet and secure all the parts in place. Set up includes not
only your grill and rotisserie, but also the other supplies you will need:
- Sturdy Table
- Sharp Knives with Strong Handles
- Meat Thermometer
- Basting Brush
- Meat Pans
- Charcoal & Lighter Fluid
( If using a charcoal grill )
- Wood Chips
- Apron & Oven Mitts
- Carving Boards
- Garbage Bags
If you are using a charcoal PORTA-GRILL®, start the fire before you start preparing the pig.
While the fire heats, you have the time to prepare your pig. The most important thing to remember when roasting on
a Belson rotisserie is do not place the fire directly under the drip pan. This causes the grease in the drip pan to
heat up, resulting in a fire. When using the charcoal or mesquite models, line only the front and back panels of
the firebox. If using a gas model, ignite only the front and back burners. The heat will circulate through the grill
and bread-box hood to cook the pig - it is unnecessary to have the fire under the drip pan. For charcoal, figure 1
pound of charcoal for every 2-1/2 pounds of meat. Start with five pounds of charcoal on each side of the rotisserie,
soak well with lighter fluid and ignite. The roaster is very efficient - starting with too much charcoal will result
in an elevated cooking temperature.