Rotisserie Totally Explained

Rotisserie is a style of roasting where meat is skewered on a spit and revolves over a flame or other heat source. The rotation cooks the meat evenly in its own juices and allows easy access for continuous basting if desired.
Historically, rotisseries were turned by hand or by clockwork contrivances. Nowadays, they're usually driven by electric motors.

Horizontal rotisserie

This style of rotisserie mounts the spit horizontally. They are often used to cook whole chickens or roasts of various meats including beef and pork. The design may include a single spit mounted over an open broiler or grill, a single spit mounted within an otherwise-conventional oven, or many spits mounted within a large industrial oven. The latter are commonly used to mass produced roasted meats for sale to consumers.
   In this style of rotisserie, balance is important. If the object to be cooked is far out of balance, it'll impose a heavy load on the drive mechanism or cause the mechanism to fail to turn. Loose chicken legs or wings can also cause the mechanism to jam. For these two reasons, some skewering skill is required.
   High-end consumer ovens commonly come with a rotisserie (or allow the installation of a rotisserie as an option). In these cases, the motor drive mechanism is usually concealed within the oven. The rotisserie is used by removing the normal cooking racks; a special carrier may be needed to provide one or both bearing points for the spit.
   A dish that's usually cooked on horizontal rotisserie is:

Pollo a la brasa, from Peru
Frango de churrasco, [Portuguesecuisine]
Churrasco; [Portuguesecuisine]

Vertical rotisserie

The other common style of rotisserie is the vertical rotisserie; here, the heat is applied directly from the side (as shown in the picture) or, less-commonly, convected up from below. In this style of rotisserie, balance of the load is less important than with a horizontal rotisserie.
Some dishes that are commonly cooked on a vertical rotisserie include:

Döner kebab from Turkey

Gyros, from Greece

Shawarma, from the Near East

Taco al pastor, from Mexico

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