Whether you own a Weber Q or 57cm Kettle, adding a rotisserie transforms your barbecue into a spit-roasting machine. Slow-turning meat over indirect heat produces juicy, evenly cooked results that are hard to match with any other method.
This guide covers everything you need to know about rotisserie cooking on a Weber, from setup to your first cook.
What You Need
A rotisserie kit designed for your specific Weber model. Gas and charcoal Webers use different kits:
- Weber Q series (Q2000, Q2200, Q2400): Use the Campaquip Rotisserie for Gas Weber Q Series. Mounts directly to the Q frame with no modifications.
- Weber 57cm/22-inch Kettle: Use the Campaquip Charcoal BBQ Rotisserie. Designed specifically for the kettle rim diameter.
Both kits include a heavy-duty motor, spit rod, prongs and mounting hardware.
Setting Up Your Rotisserie
- Place the cooking grates or grill plates of your choice, for your Weber.
- Mount the rotisserie bracket to the side of your BBQ. On the Weber Q, this clips onto the existing frame. On the Kettle, it sits on the rim.
- Thread the spit rod through your meat and secure with the prongs (forks). Tighten them firmly so the meat does not slip as it turns.
- Balance the spit. Hold the rod loosely at both ends and let it rotate naturally. If one side is heavier, adjust the prong positions until the weight is roughly even. Good balance means the motor does not strain and the meat cooks evenly.
- Set the spit into the bracket and connect the motor.
Heat Setup: Gas Weber Q
For a gas Weber, you want indirect heat:
- Light all burners and preheat with the lid closed for 10 minutes.
- Turn the burners down to medium-low (around 180-200 degrees Celsius).
- Place a drip tray on the grill bars below where the meat will sit. Add a splash of water, stock or beer to the tray to catch drippings and add steam.
- Close the lid and let the rotisserie do the work.
Heat Setup: Charcoal Kettle
For a charcoal Weber, use a two-zone setup:
- Light your charcoal in a chimney starter (the Campaquip Mega-Heat starter is ideal).
- When the coals are grey and glowing, split them into two piles on either side of the kettle using charcoal holders (available from Campaquip).
- Place a drip tray in the centre between the coal piles, directly below where the meat will rotate.
- Set the cooking grate back in, mount the rotisserie, and close the lid.
- Adjust the bottom and top vents to maintain 180-200 degrees Celsius. Start with both vents half open and adjust from there.
Cooking Times (Approximate)
- Whole chicken (1.8kg): 1 to 1.5 hours at 180-200 degrees
- Pork loin (1.5kg): 1.5 to 2 hours at 180 degrees
- Lamb leg (2kg): 2 to 2.5 hours at 180 degrees
- Beef roast (2kg): 1.5 to 2 hours at 200 degrees for medium-rare
Always use a meat thermometer. Internal temperatures: chicken 75 degrees, pork 63 degrees (then rest), lamb 60 degrees (medium), beef 55 degrees (medium-rare).
Tips for Better Results
- Truss poultry. Tying the legs and wings tight against the body prevents flapping, ensures even cooking, and stops the motor from working harder than it needs to.
- Season generously. Salt the meat at least an hour before cooking, or overnight in the fridge. The dry surface produces better browning on the rotisserie.
- Do not open the lid constantly. Every time you lift the lid, you lose heat and extend the cooking time. Check every 30-45 minutes at most.
- Baste in the last 20 minutes. If you want a glaze, apply it late so the sugars do not burn.
- Rest your meat. Remove the spit, cover loosely with foil, and rest for 15-20 minutes before carving. The juices redistribute and the result is noticeably better.
Cleaning Up
While the BBQ is still warm, remove the spit rod and prongs. Wash them in hot soapy water. The motor unit wipes clean with a damp cloth, do not submerge it. Pour out the drip tray and clean it.
If you are using cast iron grill plates underneath, now is a good time to season them while the BBQ is hot. A light coat of vegetable oil rubbed on with a paper towel keeps them in good condition.
Shop Campaquip rotisserie kits for Weber Q (gas) and Weber Kettle (charcoal).