A charcoal rotisserie BBQ designed and engineered in Britain, with interchangeable cooking accessories and a dedicated stand for a freestanding setup.
Product Description
The Rozza Pro+ brings spit roasting, grilling and flat-top cooking together over one charcoal fire. Inspired by traditional Greek rotisserie cooking, it’s equally at home roasting a whole chicken for Sunday lunch or turning chunks of marinated lamb over the coals for souvla.
The motor turns the skewer steadily, exposing each side of the food to the heat in turn and letting the meat baste in its own juices. The supplied prong and fork set helps secure a whole chicken or joint on the spit, and the second skewer is handy for preparing the next batch while the first cooks.
The Pro+ pairs the Pro cooking accessories with the dedicated Rozza Stand/Table. That gives the barbecue its own freestanding spot on the patio or in an outdoor cooking area. The fish rack and two griddle plates are included, so you can try different ways of cooking over charcoal from your first cook.
Cooking with the Rozza Pro+
Spit Roasting Whole Chickens and Joints
Use the included prong and fork set to help hold a whole chicken or joint securely on the skewer. Try chicken rubbed with lemon, garlic and oregano, or thread chunks of marinated pork onto the spit for souvla.
Cooking Fish, Sausages and Burgers
The included fish rack holds fish, sausages and burger patties in place as they turn over the coals. It’s especially useful for food that’s awkward to thread onto a skewer.
Grilling and Flat-Top Cooking
Use the included griddle plate to char vegetables or sear meat over charcoal. Switch to the flat griddle plate when you want a smooth surface for smash burgers, sliced onions or flatbreads.
Setting Up the Rozza Stand
The included Rozza Stand/Table gives the barbecue a dedicated base. Choose the Pro+ if you want the cooking accessories and stand together in one package.
What Is Souvla?
Souvla is a traditional Cypriot dish made by slowly turning large pieces of meat on a spit over charcoal. Lamb, pork and chicken are all commonly used. For a first cook, try lamb marinated with lemon, garlic and oregano, served with a crisp salad and flatbreads warmed on the griddle.
