Its so nice to have a place to go where others share your pain. I started tomatoes from seeds for the first time ever, way back in February. Needless to say, I'll never make that mistake again! They are blooming in their pots as they await the day they can finally be planted in the garden. I don't even feel comfortable giving any away because I'm so afraid they won't do well. I eagerly awaited that magical date May 15, supposedly, and then one thing after another prevented me from planting them out. Argh. I know it's my own fault, but knowing that doesn't make it any less frustrating!

Glad to hear you are happy. The Webers get good ratings from Consumer Reports, as well. However, it's not quite the same type of grille as the Members Mark or the Virco, which have a more "professional" or restaurant quality appearance. I admit that looks were a large part of my decision to purchase the Virco. That it works well is of course very nice. I see no problems with the rotisserie other than the left hand warming shelf support interfering with the thumbscrew. Apparently this is a problem on one run of the Vircos. I fixed in in about 10 minutes with a dremel tool. For me, no biggie. The spit on the Virco is very strong and thick and looks like it could easily hold a 20 lb turkey. However, the Virco is not easily transported. It has high quality wheels, but the whole thing weighs about 200 lbs so I'm not planning on loading it into the truck and taking it to picnics. That's just not what it's designed for. Another good grill in the sub-$500 price range is the Great Outdoors grill series. These have 25 year burner warranties, and sound like they are excellent as well. Again, not a restaurant quality look, but like your Weber a well built functioning unit. In terms of temperatures... I frankly don't understand the preoccupation with temps over 500F. I don't think these extremely high temps are necessary or desirable for good cooking results. Searing can be done at 450F, indirect, or on the grill for direct heat. Roasting or smoke-roasting (which is what happens when you lower the lid) is best done at temps at or below 325. The rotisserie gives great results - the chamber only heats to about 150F - but who cares about that as long as the food is cooked properly?

This looks good, and I love Brussels Sprouts! Spicy Asian Chicken with Brussels Sprouts (Real Simple) 1 cup long-grain white rice 1 large egg 1/2 cup cornstarch 1 pound boneless, skinless chicken breasts, thinly sliced (2 large) 3 tablespooons canola oil, plus more, if necessary 1/2 pound Brussels sprouts, thinly sliced 1 1-inch piece fresh ginger, peeled and cut into matchsticks 2 garlic cloves, thinly sliced 3 tablespoons low-sodium soy sauce 3 tablespoons rice vinegar 2 tablespoons packed light brown sugar 1 red chili pepper, thinly sliced 1 teaspoon toasted sesame oil 2 scallions, thinly sliced 2 tablespoons chopped roasted peanuts Cook the rice according to the package directions. Meanwhile, in a large bowl, beat the egg. Place the cornstarch in another large bowl. Add the chicken to the egg and toss to coat. A few pieces at a time, lift the chicken out of the egg and coat in the cornstarch, tapping off the excess; transfer to a plate. Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. In 2 batches, cook the chicken, turning occasionally, until golden, 3 to 5 minutes (add more oil for the second batch, if necessary); transfer to a plate. Heat the remaining 1 tablespoon of oil in the skillet over medium heat. Add the Brussels sprouts, ginger, and garlic and cook, tossing occasionally, until beginning to soften, 2 to 3 minutes. Add the soy sauce, vinegar, sugar, and 3/4 cup water and cook, stirring occasionally, until the Brussels sprouts are crisp-tender and the liquid begins to thicken, 2 to 3 minutes more. Return the chicken to the skillet, along with the chili, and cook, tossing, until heated through, about 1 minute. Add the sesame oil and scallions. Serve over the rice and sprinkle with the peanuts.

Edited to add: After viewing your video I notice that your oven is a newer model than mine, but the controls and panel are generally the same. Hopefully my advice below will still be of some value. I have a Kitchenaid double oven which came with a home I recently bought. It is junk. Here’s what I’ve found: 350* seems to be the temperature at which I have the most problems. I’ve found that if I consistently set the oven to ten degrees above my desired cooking temperature I can reasonably maintain the proper temperature. It’s as if the standard temperature settings, 350, 400, 425 etc are worn out (which I freely agree really makes no sense). If I set the oven to 360* it will reach 350 and hold that temperature for about an hour. After an hour I cancel and restart the oven at 360 again to maintain 350 for another hour. At this point some may be thinking “her oven is off by 10 degrees, what’s the big deal?” However, if I set the oven to 350, it will never, ever get above 300. I have similar problems with other standard temperature settings, but 350 has the widest temperature delta. So my advice, short of replacing it, (which I explored only to discover the oven is a somewhat non standard size and will require reworking my built in cabinet,) is to always use an oven thermometer and set the oven ten degrees above your desired temperature. Hope this helps.