A rotisserie oven is provided having a radiating heating system in combination with a convection heating system to prepare raw meat and poultry food product inside of a cooking chamber. A spit assembly carries the food product, and includes components that are detachable to assist in cleaning. The oven further includes a steam cleaning assembly that is integrated with the convection heating system that assists in grease removal from the components inside the cooking chamber. A humidity removal system regulates the moisture level inside of the cooking chamber during food preparation. A rotisserie oven is provided of the type that includes a cooking chamber having at least one open end closed by a movable door assembly. A radiating heating system is disposed in the cooking chamber and receives electricity to produce radiating heat to cook food carried by a rotating spit assembly. A hood assembly is supported by the cooking chamber, and defines a filtration chamber that receives incoming grease-laden air from the cooking chamber and houses at least one filtration member drawing the incoming air therethrough towards a hood outlet. The hood assembly and cooking chamber move together as the rotisserie oven travels from one location to another.