Product is burning on the outside and not cooked inside

There are multiple reasons why your products might be burning on the outside and not cook on the inside:

1. Allow the refrigerated product to temp on kitchen counter 20 to 30 minutes prior to cooking – follow local health regulations. The internal temperature (38 t0 45 degrees) coming straight from the cooler will take longer to cook. 

2. Spits are positioned too close to the burners. When placing raw product in the unit, place the spits close to the burners to create a sear on the outer perimeter of the product being cooked. When degree of coloration is attained -typically after 15 to 20 minutes), move spits away from the burners using the spit movers to avoid burns. Gauge how far from the burners to move them based on the size of the product you are cooking.

3. Reduce the intensity of burner to avoid burning when the spits are backed away from the burners.

4. Check your marinade/rubs/spices: any marinade/rub/spice blend with high sugar content will create a fast caramelization that will turn dark very quickly – Avoid honey and BBQ sauce until the very end of the cooking process (final basting). Note that paprika will also take on a black color very quickly when exposed to the high heat of the burners.