Wow. I usually notice the date. Especially bleary this morning. Linda, that makes sense about the self basting, but since I trim off all the accessible fat, I don't think that benefits me much. The chickens I buy don't need it and I truly can't find any significant difference between those that are done on stands in convection and those that are done on the rotisserie. I'm sure you're right about the balance and spin. A lot of guys I know won't truss the chickens because they don't want the "blond" part when they're taken apart. I usually use the bands, though have done it Peasknees's way as well as with string. I'm not a fan of floppy. :) Thanks for the ammo for arguing against it!

A CSO is an expensive built-in. Rotisserie does two things: gives all sides a chance at the heat, and self bastes by recapturing the melted fat as it turns instead of having it drip off. For the poultry, at least, though meat as well, the better bet is to try to accomplish these things in your current oven. Heated convection does a lot for the all sides get a chance at the heat, because the point of it is to distribute the heat evenly around the oven. If you don't have a lot of hot/cool spots, however, it's not necessary if you can figure out how to even up the access. This is what butterflying is all about. Cut the spine out of your bird. If it's a tender young chicken, you can just kind of pull it open, turn it over, and gently but firmly press the breast down. For a big turkey, you might have to cut out the breast bone (google butterfly or spatchcock for pictures and directions). Make a bed of root vegetables or stuffing in your roasting pan and lay the flattened bird on top. Turn the legs knees in, and tuck the wing tips under. Add a generous amount( but not a flood) of wine, stock, and/or water to the bottom of the pan to help steam the bird and keep it tender. Butterflying meat just takes a very sharp knife and courage, but it's more technical, especially if there's a bone. Watch some videos. Or get your butcher to do it (or the birds). Most meat has so much fat that a lot is dripping off from the rotisserie. Same with butterflying. So not as good a candidate for roasting on a bed. Instead, use the grill pan as usual, for the fat to fall through. You should get a nice, even cook. You can also add liquid to the pan for steaming, and baste occasionally. Experiment with different temperatures and modes (roast or broil, etc.). Maybe a good alternative to the countertop appliance. :)

Well, you all have me convinced! I'm ordering one today or tomorrow, along with a grill temperature probe, which I needed anyway. I watched a few YouTube's last night on the Instant Pot and was pretty surprised at what it can do. I'm going to get the Ultra, as it seems to have a few more features for now and later - it does have a 'faux' sous vide setting, which I'm sure is inaccurate, but will suffice for now should I attempt it. I'll get the Anova after reno if I still want it. Hard boiled and poached eggs, fast and easy rice, pasta, proteins, steamed veggies, stock and bone broth, and I can make soups! Soups!!!! So glad this was brought up and I was encouraged to get one. I'll most likely order a pressure cooker cookbook as well. Annie, I will look for Instant Pot recipes too! Snowed yesterday, rain and cold temps for the next week, so clearly grilling is not something I can do always. However, I think I'll start small - I've got chili in the fridge, so next non-rainy day, cornbread in the grill : ) I think, with the grill, the electric skillet (which is quite large), the Instant Pot, microwave, and my sad toaster oven, I should be set. I've so few cooking utensils now, and very little space, it's all I can really use! The induction burner looked great, but I'd have to find and unpack my pans and order skillets - but I'm quickly running out of storage containers and I'm finding they aren't ideal for storage/cooking - nothing is, but I'll manage : ) I know one thing: After we're done with the reno, it'll feel like we're living like Kings! LOL! During the reno, I won't be limited in meals as I thought I might be. Again, and again, I'm so grateful to everyone here at the GW Cooking community!

Here is Steve’s page on grills and smokers.I didn’t see it there. https://barbecuebible.com/product-type/grills-smokers/ If you lived around me, I’d let you used my smoker. I got is for free off CL about a year ago. Used, in good condition. Even bags of wood chips. It’s not the same model, but sort of like this. We have it outdoors, covered I saw someone selling a smaller electric Masterbuilt smoker, new looking for $50. As for reviews — I usually peruse the most negatives first, then move up to midlevel. I look at photos from users. However, you often have to keep perspective. Sorry if I seem cynical, but some people don’t take care of things, or they are numb and dumb acting, or do not even glance at directions. Some people would try using a Kitchenaid mixer for an outboard motor in salt water. I love the color of this thing: I think I asked you before: would you like to primarily grill or smoke? Do you have a place to keep it out of the rain or bad weather? And it sound like the meat eating, game watching, testosteroners would not be likely to help you move it, tend it, clean it? I’m sorry if that is the case, but I bet you’re not alone. If that’s the case you can treat yourself to something convenient, even if pricy ;) You can drive over to Texan Tex’s BBQ and Smoke Take Out and fill up. But, I bet you want the freedom to develop your own recipes. My DH can be unwenthused about my extensive projects. (I admit, I’m a bit of a handful and we have different styles). I have set about having him feel an emotional and problem solving interest in a couple of areas. I have B**ching back pain and it cramps my stlye and limits my ”on” time. If not fo that, I’d be eager to fiddle with the smoker. But staying bent over ain’t my thang. So I did the marinade/rub and as I was doing that asked if he’d check out the smoker — function, temperature accuracy and go over the manual. If I am uncomfortable (pain), I have little patience. I usually need to get other things done as well’ So, by default and by some design, he became the pit master (whatever). Maybe you could confiscate the cable bill. Let is go unpaid for a few months. Maybe service will be cut off (right around the time your guys are searching for methods todo you in). So, you’ll be wanting to grill and smoke? For yourself plus at least two grown fellas stuck to recliners, watching sports as the lawn is overgrown? You need to have fun too ;)