The Farberware Rotisserie may be out of production, but it is still considered a useful, portable and, perhaps most importantly, smoke-free outdoor cooking appliance. Although it comes in different sizes and shapes, the same basic principles are applied when using the rotisserie to cook your favorite barbecue-style foods. Each appliance comprises a frame, drip pan for hot oil, a grill rack, a support arm for the grill rack, a broiler element, an electrical cord, a rotating “rotisserie” spit, a motor for power and a few support feet to maintain its stability.

Clean and prepare the food you wish to cook on your rotisserie. Whole chickens, duck breasts, pieces of lamb and game birds are all suitable meats you can slow roast. Coat meat with a thin layer of butter. Add seasoning, garlic and a splash of wine for extra flavor (red for dark meats like game; white for paler meats like chicken). According to Cooks, a whole chicken takes about 1 hour to cook.

Wrap the meat around the spit rod or push the sharp end of the spit through the meat to secure it. Add extra butter between the steel spit rod and the meat to prevent the meat sticking to the rod. Tie loose pieces of meat tight using butcher’s string, which can be cooked with the meat safely. Test the balance and adjust the meat so the spit can turn without getting stuck.

Wear protective gloves. Start a fire using kindling in a steel container. The pieces of kindling should not exceed 3/4-inch in diameter, as described by Hearth Heat. Add coal pieces to the new fire and ignite using, for extra speed, a set of modern bellows. Add them to the grill rack above the drip tray using steel tongs. Turn on the motor of the rotisserie. Check that the meat turns slowly and is not directly in the flames coming from the hot coals as the surface will burn while the interior stays cool. Adjust the height of the meat if necessary using the adjustable arms.

Cook your meat slowly on the rotating spit for even heating and attractive, even browning. Some manuals suggest cooking times that are slightly too long. Check your food regularly to avoid overcooking. Insert a meat thermometer into the center of the meat and check the temperature. According to Homemade Foods, turkey should reach at least 185 degrees Celsius before cooking can stop.

Remove any butcher’s string using scissors or a sharp knife and discard. Cut portions of freshly cooked meat off the spit or remove the whole meal by pulling the spit rod out slowly. Make sure the rotisserie is switched off and the fire is out.