Charotis 52" Stainless Steel Tripod Portable Spit Roaster TSC1
Experience delectable rotisserie spit-roasted meats with Charotis! This powerful yet easily portable 52” Tripod Spit Rotisserie has an all-stainless steel construction and is capable of cooking up to 100 lbs of meat. With an impressive 40w heavy-duty motor and 150lbs/in of torque, the rotisserie can be positioned 24”-36” above the ground to maximize flavor. Plus, its unique leg design is both strong and easy to fold for storage. Enjoy delicious, flavor-rich meals with Charotis!
Features
- Two years warranty on all parts and a lifetime warranty for the motor.
- All stainless steel construction
- Spit roast anything up to 100 lbs
- Cooking begins 24" to 36" above the ground.
- 40w heavy duty motor - 150lbs/in of torque
- 52" 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 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.
