Rotisserie cooking times vary based on factors such as heat, food preparation, and size. Most meats take 15-20 minutes per pound, while chicken can take 60-90 minutes. Fish takes less time, and a whole pig can take as little as 10 minutes per pound. A thermometer is the best way to ensure food is fully cooked.
A number of factors can affect rotisserie cooking times. The heat of the grill, the state of the food and its preparation, and even the weather when cooking outdoors can increase or decrease the time it takes for food to finish cooking in a rotisserie. In general, rotisserie cook times for most meats can be estimated at 15 to 20 minutes per pound (per pound), with the exception of chicken cutlets or whole chickens which tend to cook within 60 minutes. -90 minutes unless they are old enough. Fish tends to take less time in a rotisserie, especially when fish cutlets are placed in a rotisserie basket, while a whole pig roasted on a large spit may take as little as 10 minutes per pound (0.45 kg), depending on its preparation. Ultimately, the only way to accurately know if the food in a rotisserie is fully cooked is to use a thermometer to measure internal temperatures.
When determining rotisserie cooking times for meats, there are a few factors to consider. Well-sealed meat will be denser and take a little longer to cook. Likewise, meat that has a thick filling will cook more slowly inside. Room-temperature meat that has been marinated will cook a little faster, as will meat that has been cut into chunks and skewered, because more surface area will be exposed to the heat.
The heat from the grill can affect rotisserie cooking times. Many recipes call for a grill to be set over medium heat, which is generally considered to be 325 to 350°F (about 162 to 176°C). Be especially careful with an infrared grill, as there is a possibility that infrared heat will cook food at a faster rate than charcoal or gas.
It’s important to note that while estimating rotisserie cooking times, the size of the food matters. Pieces of meat – lamb, beef or pork – between 1 pound and 3 pounds (about 0.45 kg to 1.3 kg) tend to cook in 15 minutes to 1 hour. The heavier the meat, however, the less accurate the calculations per pound become, because the heat takes less and less time to cook the meat inside the cut. A whole pig, for example, might take less time to weigh than just one leg.
Regardless of how many factors are considered in determining rotisserie cooking times, these times are just an estimate. The only way to be certain that a food is fully cooked is to use a thermometer to measure the internal temperature. However, care must be taken when using a thermometer on a rotisserie; if the thermometer touches the skewer or a bone inside the meat, the temperature reading may be artificially high.
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