The PiRO Original Large turns your kamado into a rotisserie pizza oven. You fit the accessory onto your large barbecue, 21 inch, and choose per session what you want to do: slowly turn meat on the spit, or use the heat to bake pizzas. Two cooking methods that normally require two separate appliances, right here on the barbecue you already have.
Rotisserie pizza oven on the spit
Spit roasting works differently from grilling on a grate. The meat turns continuously and bastes itself in its own fat, so it turns crispy on the outside and stays juicy inside. You don't have to stand there to turn it, and the kamado doesn't need to be opened repeatedly, so you lose little heat. A whole chicken, a stack of gyros, a roast or a crown of pork belly are typical cuts you hang on the spit.
Pizza from the same kamado
A kamado easily reaches the temperature you need for a good crust, and the ceramic holds that heat when you open the lid to slide in a pizza. That way you bake several pizzas in a row without the oven losing heat. Light it well in advance and give the kamado and the stone enough time to get properly hot all the way through: a pizza on a cold stone never bakes well on the bottom.
Specifications
- Suitable for
- Large kamado, 21 inch
- Weight
- Approx. 11 kg
- Item number
- PB01
Bill's tipBalance the meat as evenly as possible around the centre of the spit and secure it firmly. A skewed load turns unevenly, and you'll notice it in an uneven crust.
Want to complete the setup? Take a look at the stainless steel rotisserie basket for smaller cuts you don't skewer on the spit. You'll also find matching parts among the accessories for 21 inch kamados and in the full overview of kamado accessories.
