How to Grill Using a Rotisserie

Some of the world’s best live-fire-cooked food comes not off the grill but off a rotisserie. As I’ve said, the food cooks next to or in front of the fire, so it roasts rather than grills. But it’s close enough to the flame to acquire a smoke flavor and a dark, savory, crackling-crisp crust. Since rotisserie cooked chickens baste themselves as they turn, they are the most succulent birds you’ll ever sink a fork into. Rotisserie cooking has another advantage: Because it’s a long, slow cooking method, there’s plenty of time to melt off fat. The melting fat keeps the food from drying out, while conveniently disappearing by the time you’re ready to eat.