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Charotis | 52" Tripod Spit Rotisserie - TSC1

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Our Price: $649.00 USD
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MSRP: $799.00 USD
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Our Price: $649.00 USD
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Estimated Arrival: Between Mar 25 and Mar 27.

Free Shipping & No Sales Tax On All Orders Over $199 Within Contiguous 48 States! Found A Better Price Elsewhere? We'll Price Match It! Contact Us @ 800-485-8747 OR info@thehomeoutdoors.com

Description

Charotis | 52" Tripod Spit Rotisserie - TSC1

Experience delectable rotisserie spit-roasted meats with Charotis! This powerful yet easily portable 52” Tripod Spit Rotisserie has an all-stainless steel construction and is capable of cooking up to 100 lbs of meat. With an impressive 40w heavy-duty motor and 150lbs/in of torque, the rotisserie can be positioned 24”-36” above the ground to maximize flavor. Plus, its unique leg design is both strong and easy to fold for storage. Enjoy delicious, flavor-rich meals with Charotis!

**Please contact us for shipping solutions to Puerto Rico**

Features
  • Two years warranty on all parts and a lifetime warranty for the motor.
  • All stainless steel construction
  • Spit roast anything up to 100 lbs 
  • Cooking begins 24" to 36" above the ground.
  • 40w heavy duty motor - 150lbs/in of torque
  • 52" long, 1" square stainless steel spits
  • Comes with 2 stainless steel removable spit forks and 1 stainless steel spine fork and 2 stainless steel leg brackets. 
  • Comes with 1 hand crank - To Rotisserie the old fashion way 
  • Unique leg design is easy to fold up and store.
  • Carrying bag included
  • 3 position motor mounts
  • Free Shipping is only good for 48 contiguous states 
  • Please contact us for shipping solutions to Puerto Rico
      Accessories Included

        


      How To Put Your Meat On The Spit

      Step 1

      Push the spit through rear opening. Slide the spit fork on the spit facing the legs and but section. Do not tighten the spit fork yet!

       

      Step 2 

      Push the spit fork into the meat. Try to push it all the way. Do not tighten the spit fork yet!

       

      Step 3

      Now, slide the second spit fork on the spit facing the shoulders section. 

      Do not tighten the spit fork yet!

       

      Step 4

      Push the fork all the way through the meat. If ribs are in the way, use the snips and cut the rib. Do not use hammer or try to force it in, this will bruise the meat!
      Do not over-tight forks. DO NOT use pliers, everything must be tightened by hand. Installing the spit forks this way, will let you use every inch of the spit. This is to insure the meat and spit won't shake or move at all on the spit,  while its in the rotisserie.


      Step 5

      Poke two small openings with a knife and push the spine fork in.

       

      Step 6

      Now flip over the meat, place spine hook's plate and tighten the wing nuts by hand.

       

      Step 7

      Slide the leg brackets on the spit and secure the front and back legs to the spit.

       

      And your done!

      Pig perfectly placed on the spit!

      We strongly recommend using hardwood lump charcoal.
      It won't smell and creates almost no ash while is burning.

       

       


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