What is a Kamado rotisserie?
A Kamado rotisserie spit, also known as a rotisserie, is a great addition to your Kamado grill. It allows you to rotate dishes slowly over the hot coals, cooking the meat evenly and retaining that delicious juiciness. This allows you to prepare a wide range of dishes, including chicken, gyros, vegetables or even pineapple! The possibilities are endless.
Required accessories
To prepare the tastiest dishes, you need some essential products.
To get started with the Kamado rotisserie spit and pizza mouth, you need essential products. With the Kamado rotisserie spit and pizza mouth, you will achieve the best results. As an extra addition, you can also use the rotisserie basket. In it, you can evenly roast vegetables, potatoes and meat, for example.
Rotisserie: This accessory is specially designed to fit exactly above the Kamado and allows food to rotate slowly over the hot coals. This has a few advantages.
The spit ensures the food is cooked evenly.
The dish retains juiciness as the juices run back over the dish during cooking.
The rotisserie method also gives the food a chance to absorb the smoky aromas of the charcoal
The rotisserie is also hugely versatile, you can cook whole chicken, lamb, ribs, pork and much more.
Pizza mouth : The pizza mouth is a handy accessory specially designed to turn your Kamado into an oven. You can cook delicious pizza in combination with a pizza stone in the traditional style of a wood-fired oven, resulting in a crispy crust and melted cheese. This accessory is also made to be used in combination with the rotisserie spit. You can easily attach this inside the pizza mouth.
Recipes:
Injected chicken:
A juicy and tasty dish which can be easily prepared using the spit and pizza mouth. Check out the full recipe here .
Lamb shoulder on the spit:
Marinate the lamb shoulder in your favourite marinade and let it marinate for at least a few hours to a whole night.
Thread the lamb shoulder onto the rotisserie spit, making sure it is secure.
Insert the spit into the pizza mouth and make sure the meat is above the hot coals.
Let the shoulder of lamb slowly rotate and cook. This can take 2-3 hours, depending on the size and desired doneness.
Check the core temperature, for medium rare, 70-75 °C.
Let the lamb rest for a while before slicing and serving.
Gyros:
Mix sliced chicken with herbs of your choice, olive oil and a splash of fresh lemon juice. Then let this marinate for at least 30 minutes.
Thread the marinated chicken pieces onto the spit. Make sure they are close together to create a nice, even coating.
Light the Kamado and bring it to a temperature of around 180-200 °C.
Place the spit with the marinated chicken in the Kamado
Run the chicken on the spit and roast it slowly. This can take 45 minutes to 1 hour, depending on the thickness of the chicken and the temperature of the Kamado.
When the chicken is cooked, remove it from the Kamado and you can serve it with, for example, pita bread, tzatziki, tomatoes, onions, etc.