Tried out my new [to me] grill tonight, and tried the rotisserie for the first time in my life. Pretty basic stuff, I stuck two chickens on the spit, put some BBQ rub on them and cranked it up. I was also dealing with some grandkids at the time, and when I thought it was stable at 450 degrees I wandered off for a time. When I got back a few minutes later it as at 550 and the chicken skin was black. Tasted good [burn was only of the skin], but not visually appealing, to say the least. It's a 4 burner Jenn-Air, 64,000 BTU. Anyone have a good method for using a rotisserie? It did not come with a manual.
BillR _______________________________________ http://www.okiebenz.com For new parts see official list sponsor: http://www.buymbparts.com/ For used parts email [EMAIL PROTECTED] To Unsubscribe or change delivery options go to: http://okiebenz.com/mailman/listinfo/mercedes_okiebenz.com
