Cascade Gas-Fired Rotisserie Best Practices | Rotisserie Chicken

Join Chef Anthony in the Wood Stone Test Kitchen as he demonstrates Best Practices when cooking rotisserie chicken on the Wood Stone Cascade Gas-Fired Rotisserie.
00:06 - Trussing the Chickens
01:14 - Place Chickens on Angle Spit
02:35 - Adding Bamboo Skewers to Secure Chickens
03:26 - Control Panel Basics
05:17 - Filling the Water Bath at the Beginning of the Day
05:41 - Loading a Spit of Chickens
05:52 - Using the Bump Bar
06:34 - Starting the Cascade and Setting the Cook Options
08:01 - Taking Chicken Temps and Review of Spit Set-Up
08:46 - Removing the Spit of Chickens from the Cascade
09:08 - Removing the Cooked Chickens from the Angled Spit
For those who need the production power and flavor profiles of a rotisserie, but without the challenges of solid fuel, the Cascade Gas-Fired Rotisserie is a capable and consistent option.
Available with or without a charbroiler.
FOR MORE INFORMATION CALL: [phone] or VISIT:
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[@escopetesquad4595]

Looks great and very good equipment rotisserie. How much for the equipment?

[@Happylanding6]

Rotisserie for tiny suckling pig is a good market, chicken is so common.