Cooking meat on a rotisserie creates succulent and tender meats because the meat is roasted, not grilled over direct heat. As the spit rotates, the meat cooks while being basted in its own juices. Meats prepared on a rotisserie are lower in fat because the natural fat drips off into a drip pan during the cooking process. The method of cooking meats on a rotisserie allows for an evenly brown and crunchy outside, and moist and flavorful inside.
Every rotisserie has three components: a spit, the metal rod upon which chefs secure the meat; a motor, which rotates the meat to ensure even cooking; and the indirect heat source, which can be electric, charcoal or gas.