SET-UP INSTRUCTION FOR ROTISSERIE MODELS
1. To use as a rotisserie pit, open lid, making sure latch is secured in slot. Removable grill supports must be removed from inside of pit to enable rotisserie to move freely.
2. Load rotisserie unit first, then assemble motor into rotisserie unit. Insert pin in shaft and bolt motor down.
3. To unload, remove motor first. NOTE: Cannot remove rotisserie unit unless motor is removed.
4. To use as a regular pit, remove motor and rotisserie unit, then install three (3) grill supports and insert grill on top.
TIPS FOR HOG ROASTING
Preparation for pig roasting: Season with garlic cloves by punching holes with narrow, sharp knife and inserting a out 15-20 cloves for a 180 lb. hog
Hog Roasting: If using a charcoal model: Start with not more than 50# of charcoal in the center of grill. Light. Let it get hot and spread the coals out with a poker. Keep larger share of coals under front shoulder and ham area.
This amount will approximately do a 200# whole pig in 7-8 hours keeping lid closed. Open only if basting and seasoning. If necessary to add charcoal, pull screen forward with pig on and add charcoal, then replace screen.
Propane and Charcoal: Pig does not have to be turned when roasting on screen; it will get done evenly. Any favorite seasoning may be used as pig is roasting, check hams first. Use gloves when removing pig. Tighten down clamps as pig continues to cook
SET-UP AND CLEAN-UP INSTRUCTION FOR 6’ TOW CHARCOAL BBQ GRILL
1. DO NOT OVERFIRE with large amounts of meat, 200# or more, start with no more than 50# of charcoal, put in center of grill, light, and then let it get hot and spread out with poker. Keep larger share of coals by the biggest portion of meat. Keep lid closed, only open to baste and add seasoning. If necessary to add charcoal, pull screen forward with meat on and add charcoal, then replace screen. (If have ashpan, just pull out ashpan and add charcoal.)
2. PREPARATION FOR HOG ROASTING: Season with garlic cloves, punch holes with narrow sharp knife and insert about 15-20 cloves for a 200# hog.
3. HOG ROASTING: Hog does not have to be turned when roasting on screen, it will get done evenly. Any favorite seasoning may be used as hog is roasting. Check hams first. Use gloves when removing hog.
4. CLEAN UP: Take unit to a car wash or use a pressure washer. Tilt grill backwards with lid open to remove ashes. Make sure ashes are cleaned out from between double floors for longer lasting service. Spray or wipe vegetable oil on screen and rotisserie to prevent rusting.
| WEIGHT OF PIG | CHARCOAL | APPROX COOKING TIME (OPEN CAVITY) |
| 75 LBS | 60 LBS | 4 TO 5 HOURS |
| 100 LBS | 70 LBS | 6 TO 7 HOURS |
| 125 LBS | 80 LBS | 7 TO 8 HOURS |
| 150 LBS | 90 LBS | 8 TO 9 HOURS |
| 200 LBS | 110 LBS | 10 TO 11 HOURS |
IMPORTANT:
- Internal temperature of 170 degrees must be reached.
- Distribute more coals under the hams and shoulders and less in the center for more uniform cooking.
- Additional coals started outside of the cooker should be added as needed to maintain proper temperature.
Determine the number you plan to serve, allowing 1 lb. of meat per person. This will tell you the amount of pork needed to purchase plus estimated cooking times.
- 75 lbs. dressing pig = approximately 40 lbs. cooked, chopped pork
- 100 lbs. dressing pig = approximately 50 lbs. cooked, chopped pork
- 125 lbs. dressing pig = approximately 60 lbs. cooked, chopped pork
- 150 lbs. dressing pig = approximately 70 lbs. cooked, chopped pork
- 200 lbs. dressing pig = approximately 90 lbs. cooked, chopped pork