Barbecue Rotisserie Key Terms

Learn barbecue rotisserie jargon before making your final purchase

Gone are the days when almost everyone barbecued hot dogs and hamburgers over open charcoals on a round, flat grill. Fortunately, today's food businesses get to choose from a huge selection of commercial barbecue rotisserie products. With so many types and styles of barbecue rotisserie products to choose from, knowing where to begin is the first challenge you face. Brushing up on the key terms that describe the different barbecue rotisseries can help you decide which kind best fits your business.

 

Gas barbecue rotisserie ovens

Gas barbecue rotisserie ovens refer to industrial-grade ovens that are mostly used by supermarket kitchens and upscale cafeterias. These special ovens allow customers and patrons to watch whole chickens, turkeys, and beef and pork cuts turn slowly on the rotisserie as they roast.
Try: Cooking for Profit compares several different models of these commercial barbecue rotisseries.

Smoker box

These metal boxes for holding your wood chips have lips and holes. As the wood chips burn, the smoke escapes through the holes and flavors the food you're cooking inside the barbecue rotisserie unit.
Try: The discussion at The Firepit and Grilling Guru gives practical tips for how to use a smoker box and also explains how to find the right one.

Rotisserie basket

Sometimes called a tumble basket, a rotisserie basket is used when you want to barbecue foods that can't fit on a rotisserie spit, such as vegetables or fish. You simply lock the foods into metal baskets attached to the rotating spit.
Try: Read Recipe Tips to understand how a rotisserie basket is different from a steel grill basket.

Churrasco

Also known as the Brazilian Churrasco, or Brazilian barbecue, the Churrasco refers to a large brick or tiled oven which holds many skewers that large cuts of meat are roasted on.
Try: Green Field not only provides a short history of Churrasco cooking, it also explains why Churrasco is such a distinctive way of cooking.

Rock-lined pits

Rock-lined pits are used when roasting whole hogs on a barbecue rotisserie. They are known to produce a crisp skin and super-moist meat.
Try: Read Cannulis Meats for a discussion of how to build rock-lined pits for a pig rotisserie and how to prepare the hog for roasting in the pits.

Rotisserie wood-burning barbecue pits

Rotisserie wood-burning barbecue pits allow the heat to circulate around the food rather than attacking it from the bottom only.
Try: Read descriptions of Better BBQ Grills to understand the distinctive cooking method whereby foods are basted slowly as they rotate on steel spikes over slowly burning wood chips.

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