Turkey, beef, pork, duck and potatoes are all fit for spits. But finding the perfect location for the rotisserie might be a challenge. And, while hiding rotisseries in the kitchen might be more useful, it separates customers from temptation. Use a second rotisserie in the kitchen for actual cooking. Choosing fuel is not complicated.
Electric rotisseries require minimal instruction.
Set the time and temperature and wait for the birds to brown. Gas models are generally more expensive and complicated, but provide greater control and shorter cooking times. Wood-burning rotisseries, on the other hand, add extra flavor to meats. Determining the right rotisserie size also is important. Sizes range from a tabletop rotisserie with a few spits to one that cooks at least 40 birds.