Once you know how to setup your rotisserie, cooking is as easy as placing the meat on the rod, turning the motor on and sitting back to relax with family and friends, around the campfire while your dinner cooks and self bastes on the rotisserie.

To be successful every time, certain steps must be followed. They are simple and yet will ensure culinary success time after time.

STEP 1 – GETTING READY
Be sure to allow plenty of time to set up and make sure you have all the tools you’ll need:

• Grizzly Spit Portable Campfire Rotisserie (2 D-Cell batteries not included)
• Basting Mop or Basting Brush and your favorite marinade or sauce
• Dry Rub Spice
• Clean pair of suede gloves
• Hammer to drive the vertical supports into the ground
• Shovel to move coals around the campfire
• Thermometer to test internal temperature of meat (do not leave in while cooking)
• Grizzly Spit accessory basket for smaller items
• Additional Grizzly Spit Forks for multiple items cooking
• The Sojoe Fire pit works great if you cant have an open fire on the ground

1. Start your fire no less than 30-45 minutes before you plan to start cooking. Use either charcoal or oak wood to start your fire.
2. Use your hammer to drive the two Grizzly Spit Vertical Support poles into the ground, approximately 34” apart on either side of your heat source.

(NOTE- Drive the support poles in the ground so that the motor side is slightly below the other side to prevent the rod from walking out of the motor slot)

STEP 2 – PREPARING THE ROD

Be sure to run through the complete rod set up prior to starting your fire for the first time.

1. Slide the food to be cooked onto the pointed end of the square rotisserie rod making sure to balance the meat on the bar.
2. Secure the meat with the two spit forks provided with your Grizzly Spit.
3. Season the meat, as desired, with a dry rub spice.

Balancing the meat on the rod
A properly balanced rod is essential to rotisserie cooking.
If the motor makes a struggling sound as it turns the meat it is not properly balanced. Out of balance: re-set the meat on the prongs until the meat is balanced.
A way to test this is to hold the rod with one hand near each end of the rod.
Rotate the rod one-half turn, then spin it in your hands. You will then feel where the meat is out of balance. If this is difficult for you, a counter-balance should solve your problem.

If the rod turns consistently, you are ready to begin cooking.

STEP 3 – COOKING

1. Insert the battery powered gear reduction motor into the slot provided in the Grizzly Spit vertical support pole just before you are ready to start cooking.
2. Insert the pointed end of the crossbar through the eyehole in the support pole without the motor. Back the square end of the rotisserie rod into the opening on the motor (which should be mounted on the second vertical support pole).
3. Flip the switch at the back of the motor and you’ll be cooking!
4. Use a digital instant read thermometer to quickly check the internal temperature of the food being cooked for doneness. Do not stop the rotisserie for more than a few moments to check the internal temperature as you may burn one side.
5. Use leather gloves to loosen the HOT spit fork thumb screws and pull the HOT crossbar from the fire.

STEP 4 – ENJOY!!!

STEP 5 – CLEANUP

1. Use soap and water to clean the rotisserie cross bar and spit forks prior to each use.

STEP 6 – STORAGE

1. Store all of your Grizzly Spit Portable Campfire Kit components in the included canvas storage bag.

RECIPES FOR YOUR GRIZZLY SPIT PORTABLE CAMPFIRE ROTISSERIE

GENERAL COOKING TIMES FOR SELECTED FOODS
Chicken (whole): 2 Hours
Turkey (whole): 4 Hours for 12 to 18 lb. Bird
Prime Rib Roast: 2.5 Hours Depending on size (check with thermometer at 2 hrs)
Beef Rare: 130 Degrees; Medium: 150 Degrees; Well: 170 Degrees
Tri-Tip: 45 Minutes Done easily in Grizzly Spit Accessory Basket
Pork Tenderloin: 45 Minutes Done easily in Grizzly Spit Accessory Basket
Ribs: (Pork or Beef) 1 to 1.5 hours Done easily in Grizzly Spit Accessory Basket

ADDITIONAL HINTS:

If you are cooking on an open fire (not in a pit) some of your heat may go sideways from wind. Cooking time may be longer.

Conversely, if you are using a pit, your cooking time may be shorter. It is best to have a meat thermometer in either case. If you think you are close, stop the motor, check with thermometer and pull meat off or continue cooking.

As your meat starts to cook, it will drip juice which may cause flare-ups. If it seems too hot simply separate your fire into two rows parallel to the crossbar and continue to cook. As the fire cools down move some coals back under the meat.

“GRIZZLY SPIT – YOU’LL NEVER WANT TO COOK INDOORS AGAIN”
For more information please contact:
Barr Brothers Company
1540 Charles Drive, Suite B
Redding, CA 96003
TEL: 800-630-8665
www.toolwizard.com