Similar Posts
Carolina Classic Recipes in a Low Country BBQ | Anthony Bourdain's The Mind of a Chef | Full Episode
Chef Sean Brock invites friends to a BBQ outside of Charleston, South Carolina. Pitmaster Rodney Scott roasts a whole hog, Chef Steven Satterfield makes Savannah Red Rice, and Chef Mike Lata prepares Frogmore Stew. [Originally aired 2013] More recipes, episodes and tips: Made possible by viewers like you. Support your local PBS station: Enjoy full…
The stand-out features of the VonHaus Compact American BBQ with Smoker #bbq #bbqlovers #bbqgrill
Check out the latest addition to our BBQ range – the Compact American BBQ, which comes with a built in smoker. This is a great option for those with limited garden space. Find out more about the BBQ here: source
African Village Life | Roasting Goat Meat #cooking #villagelife #viralvideo
How to prepare the most delicious roasted goat meat #cooking #villagelife #villagelifestyle source
Beginner’s Guide to Buying a BBQ Grill
Buying your first BBQ grill can be a tough proposition. You’ll get a lot of advice from people, but what works for them may not meet your needs or fit your budget. In this video I go over the four main types of grills (GAS, PELLET, CHARCOAL, OFFSET SMOKER) and the pros and cons of…
How Two Master Chefs Run the Only Michelin-Starred Korean Steakhouse — Mise En Place
Cote NYC is the only Michelin-starred Korean steakhouse in the world. See what it takes for its team of highly trained chefs to get ready for dinner service as they prepare about 3,000 pounds of beef per week and hundreds of plates of banchan for the restaurant’s Korean barbecue-style service. Credits: Director/Producer: Daniel Geneen Camera:…
24 Comments
Leave a Reply Cancel reply
You must be logged in to post a comment.
My prestige 500 rear infra red burner only reaches 300 degrees. Video says 400 to 450 on high. How do I increase the rear burner heat?
Agreed. They also failed to show how to properly check the balance. The weight will need to be slid up or down the shaft that secures it to the main spit. Having it sit right against positioned in it's lowest position on the spit likely won't provide any counter balancing or not enough. It then has to be tightened into place on that shaft. It also doesn't have to sit right up against the back of the fork. It can go farther away so as not to interfere with any drip pan you may have below it. Better shown here: https://youtu.be/mgzHMllB8cc?si=CIHrtrZ17Wcqv_to
You need to mention that to turn on the infrared burner, you need the propane on, the electric turned on and have to push the igniter button on the far left. Perhaps you can develop a video that includes the instructional comments included in this thread.
One thing not mentioned is that you want to make sure you have the narrow side of the stop bushings (my rotisserie came with two) positioned so that they sit ON the edge of the grill body that the spindle rides on so that you have the round edge of the stop busing rotating on edge of the grill rather than the squared edges of the spit rod. Really just common sense but the video doesn't mention and the view does not make it clear either.
I just ordered the Napoleon Prestige Pro 500 RSIB. Which rotisserie comes with this grill, and does the rear inside infrared bhrner come with a cover/plate, and does my rotisserie come with the counterbalance weight and stop bushings?
My DIY rotisserie makes this version out dated.
Bought the Rogue 425 RSB
Didn’t has inside the balance thing ..
should I contact with Napoleon or do I have to buy it separately ?
What is the power input required for the rotisserie that comes along with BIG32RBNSS
Hey Napoleon, can I also use this one on freestyle 425? Product number 69812. Thank you
I got the same thing on a Lex 485 but i dont understand the bushing at the end what it is for ?! Please share information I got teh Comercial Rotiseries
Im purchasing the Rogue 525 XT. The rotisserie systems works for it aswell correct? So excited to try it
Will the rotisserie kit work on a Napoleon that does not have a rear burner? I own a rogue 625 and would love to try this accessory but my grill lacks the rear burner. Would this kit still work for me?
I have received a reply from your customer care department and they have informed me that the counter balance (that now you do not include) "IT IS REQUIRED FOR ANYTHING LARGER THAN A SMALL CHICKEN" etc so please get your answers coordinated and give customers who have spent a lot of money on your products a small item like a counter balance – to me left hand and right hand are NOT working together and it is the customer who looses out
You need to update your video on this product as I have bought a new grill which included the rotisserie with it but have been told by the supplier that it no longer includes the counter balance weight – I guess protecting the motor from excess weight distribution is no longer important – so my interpretation is the motor will not last as long as it is designed for!!!!!
I just received the Napoleon 69811 Heavy Duty Kit Grill Rotisserie, but there was no documentation, manual or instructions. Where can I download a copy of the documentation as it doesn't appear to be on the Napoleon website. Thanks.
How does the rotisserie work with the rxt525 it doesn't have the infrared rear burner
I ordered a rotisserie kit (#69912) for my Rogue 525 SE, and it came without the counterweight. Is this deliberately so, or has there been an error?
Hi Napoleon im just check your facebook page and found that rotisserie is christmas gift with rogue grills is that offer available in Greece also ?
I’m trying to use my rotisserie for the first time and the motor doesn’t spin
Just got my PRO665 this weekend and did a chicken this way. YUM! Best chicken I ever had!! Only used the back burner on high. It kept a steady 470 until the bird was almost done and then it crept to 490. I would say closer to 14-15min/pound. I wish the back burner went the whole length of the grill to make the most of the space/rotisserie…or at least 1.5 longer than what it is now.
I just set up my new prestige pro 665 with the rotisserie, and while very happy overall, was surprised to find that when the rotisserie motor is attached you cannot open or use the cutting board/ice bucket. Is this by design or am I doing something incorrectly?
Should you need to really force the rod into the motor
Are you grilling with the lid up or down?
I just bought a new 500. My stop bushing looks different than the one in the picture. Mine has a tapered end. Which side is supposed to go towards the hood, and what is the purpose of the tapered end?