Product Details
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Charotis 62" Stainless Steel Tripod Portable Spit Rotisserie TS1
Experience the Charotis TS1 63" Tripod Spit Rotisserie - a heavy duty, versatile spit roast that lets you cook up to 150 lbs of juicy, succulent meat without the fuss. With its all stainless steel construction, robust 50w motor, and remarkable 200lbs/in of torque, it'll tear through your food in no time. Plus, the adjustable 3-position motor mounts and folding leg design make storage and transport a breeze. Enjoy the confidence of a lifetime motor warranty and two-year parts guarantee - and, get grilling the old-fashioned way with the included hand-crank rotisserie. Try the Charotis TS1 now - and start creating legendary meals!
Features
- Two years warranty on all parts and a lifetime warranty for the motor.
- Spit roast anything up to 150 lbs each.
- Cooking begins 24" to 36" above the ground.
- All stainless steel construction.
- 50w heavy duty motor - 200lbs/in of torque
- 63" long, 1" square stainless steel spits
- Comes with 2 stainless steel removable spit forks and 1 stainless steel spine fork and 2 stainless steel leg brackets.
- Comes with 1 hand crank - To Rotisserie the old fashion way
- Unique leg design is easy to fold up and store.
- Carrying bag and included
- 3 position motor mounts
- Free Shipping is only good for 48 contiguous states
Accessories Included
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 spit forks this way, will let you use every inch of the spit. This is to insure the meat 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 the leg 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.
