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HOW TO USE YOUR ROZZA

This step-by-step guide will help you assemble and use your rotisserie correctly, ensuring safe setup, even heat distribution, and perfectly cooked results every time.

Setting up the Rozza stand
Setting up the Rozza
Setting up the Rozza
Fire and Coal set up on the Rozza

PREPARE THE FIRE

Remove the motor section and skewer holders.

Pile charcoal and kindling in the center of the Rozza, then light a fire using non-toxic firelighters or paper.

When the fire is established with a red glow and no black smoke remains, spread charcoal along the fire pit, making sure that the ends have more charcoal as they lose heat faster than the center.

Rozza skewer pierced through a joint of ham

SKEWER THE MEAT

Use a sturdy wooden board. Drive the skewer point through the meat into the board (never use your hand near the tip).

For a better cook, leave small gaps between meat pieces for a crispy finish.

Setting up the Rozza

ASSEMBLE THE ROTISSERIE

Sit the motor section at the adjustment handle end.

Add skewer holders and set to the highest setting.

Insert skewers into the motor section and rest the handle end onto the holders (ensure they are located in the V), then switch on the motor.

Be patient—rotisserie cooking is slow and even. It may take 5+ minutes before meat shows signs of cooking.

Adjust height as needed for proper cooking.

COOKING TIPS

Cooking time varies by meat cut.

To add charcoal, use a charcoal chimney and remove skewers before adding the charcoal.

Longer cooking = crispier finish (within reason). Rotisserie cooking keeps meat moist.

FINISH AND SERVE

When meat looks ready, remove skewers, place vertically on a board, and slide meat off.

Check internal temperature with a probe.

Serve and enjoy!

AFTER USE

Remove motor and store in a sheltered area.

Clean skewers thoroughly.

STAY CLOSE TO THE SIZZLE