How to Use the Rotisserie
Learn how to set up and use the Big Green Egg Rotisserie for hands-free roasting. Step-by-step instructions, pro tips, and care guidelines for juicy, fire-roasted results every time.
How to Use the Big Green Egg Rotisserie
Experience live-fire flavor with hands-free, perfectly roasted results.
What Is the Big Green Egg Rotisserie?
The Big Green Egg Rotisserie transforms your Egg into a live-fire, self-basting roaster that delivers juicy interiors and crispy exteriors with zero effort. It’s the perfect way to elevate classic proteins like whole chickens, pork shoulders, and even prime rib - while adding rich, smoky flavor and visual drama to your cooks.
Made from premium marine-grade stainless steel, the Rotisserie is built to withstand high heat and weather. It features a high-torque, weatherproof motor and a non-slip Micarta handle, combining performance with durability. Whether you're cooking with the dome open for a show-stopping live-fire experience or closed for a low-and-slow smoke infusion, the Big Green Egg Rotisserie brings big flavor - on repeat.
Step One: Prepare the Grill
Place your Big Green Egg on a stable, level surface. Remove the standard cooking grid. Set up your Egg for direct cooking - no convEGGtor or heat deflectors. Fill the firebox with lump charcoal.
- For lid-open cooking, use less charcoal and bank it to the back.
- For lid-closed cooking, fill the charcoal to the fire ring.
Light the charcoal and let the Egg reach your desired cooking temperature. Keep the draft door and rEGGulator closed if cooking with the lid open.
Step Two: Installing the Rotisserie
Open the dome and locate the gasket. Attach the rotisserie mounts directly across from each other. Make sure the black silicone pads rest on the glazed exterior of the Egg. Do not allow the grill to exceed 600°F (315°C). Slide the motor unit onto the larger mount. Plug the motor into power using the included USB-C cable and AC adapter. You can also use a USB-C battery pack for portable cooking.
Step Three: Preparing the Spit Rod
Slide one fork onto the spit rod and tighten it. Skewer the item onto the rod, centering it for balance. Press the forks deep into the food and secure both sides.
Step Four: Starting the Rotisserie
Insert the pointed end of the spit rod into the motor. Rest the handle end in the opposite cradle bracket. Make sure the rod is fully seated and spins freely. Flip the switch on the motor to the ON position. You should see smooth, consistent rotation.
Step Five: Cooking with the Rotisserie
Lid Open
For visual drama and flame-kissed flavor:
- Keep dome open
- Close the draft door and rEGGulator
- Use less charcoal
- Great for guests or casual cooks
Lid open gives a live-fire, charred finish and keeps the experience interactive.
Lid Closed
For low-and-slow, smoky results:
- Close the dome and draft door
- The space between the dome and base will provide the intake air flow
- Utilize the rEGGulator to maintain your cooking temperature
- Ideal for larger cuts or longer cooks
Lid closed creates a smokier flavor and holds heat more consistently. Expect a small gap where the spit passes through the dome — this is normal.
Pro Tips
- Center your protein on the spit rod for smooth, even rotation.
- Tie wings and legs with butcher’s twine to keep them secure.
- Use less charcoal and bank it to the back when cooking lid-open.
- Don’t exceed 600°F — high heat can damage silicone pads.
- Use a USB-C battery pack for on-the-go, portable cooking.
Cleaning & Care
- Allow all components to cool completely before cleaning
- Wipe down motor with a damp cloth only (do not submerge)
- Wash the spit rod and forks in warm, soapy water
- Use a brush or steel wool for stuck-on bits
- Dry thoroughly before storage
Storage & Safety
- Use the included molded case for easy storage
- Clean after each use to prevent grease buildup
- Hang case using the built-in loop if desired
- Store indoors to protect motor and stainless finish
- Keep protein centered on the spit for even rotation
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