Cooking meats evenly over a heat source can be difficult, which is why many grills or grill companies offer a rotisserie attachment. These attachments, which can also sometimes be used in conventional ovens, toaster ovens, or over campfires, feature two major components: a spit, which is a long metal rod that meats can be secured to, and a motor that rotates the spit. Sometimes the rotisserie attachment will feature a basket or cradle rather than a spit. The motor can be battery-operated or it may feature a plug that can be affixed to an outlet.
The motor turns the spit or basket, which will in turn rotate the meat that is secured to the spit or within the basket. The rotisserie attachment ensures all sides of the meat or food is exposed to a heat source evenly; the rotation also helps prevent burning or drying of the meat. Some rotisseries are all-inclusive units, but a rotisserie attachment is meant to be used with a separate heat source. Very often the attachment is designed for use with a propane or charcoal grill, though in other cases it can be used over a campfire or even in an oven. When it is used over a campfire, the attachment will also feature a vertical arm or arms that support the spit.
It is possible to buy a rotisserie attachment with more than one spit; this will therefore increase the amount of meat or other foods that can be secured to the unit for cooking at one time. It will then be important, however, to ensure that such an attachment will work in conjunction with the heat source. A grill, for example, may only have one slot through which the spit can be secured, which means extra spits will go unused or will not fit at all. Other grills are made to accommodate several spits at once.
If vegetables are to be cooked with the rotisserie attachment, they are likely to be placed inside a special basket. This basket will feature a lid that will snap closed and keep the vegetables in place as the spit rotates. Placing the vegetables directly onto the spit is usually not advisable, since they can begin to tear and ultimately fall off the spit and into the heat source. It helps to place a drip pan beneath the spit to catch debris and fat from the cooking foods.