Anyone know anything about kitchenaid bbqs? Can't find info on epinions or bbqsource. I think I'm falling in love and I've spent all my $ on the indoor stuff. This is x-posted on kitchens (where I can usually be found) and outdoor cooking, so I apologize for the redundancy.

Hi Jerren. I have the 30" KA warming drawer model #KEWS105, panel ready. I have yet to use the slow cook feature as I keep forgetting it can function this way! I think I need to write myself a note and tape it to the front! I never use my crockpot as a food cooker because the pot isn't removable, and I hate cleaning it. The manual states: "When slow cooking, use serving pans (available for purchase) or oven-safe cookware." The serving pans shown in the picture and on-line are merely hotel pans sold very inexpensively at restaurant supply companies. My DH works for a restaurant supply co and laughed at the $99 price I saw online tonight for one of the KA pans. It seems you don't, however, even need special pans. Any oven-safe pan will work. Aside from this feature that I haven't used, I'm happy with my WD. I like the moist/dry function very much and use the unit at least a couple of times a week. Now to find a recipe with which to inaugerate the slow cook feature!

How perfect!! LOL, I'm with the others in imagining Moe being a littttle worried about that branding iron. I've always thought they were cool. The bbq set is really nice. I love how they now do the spatula with the nice cutting edges. Great idea. The tongs have nice grips on them too. I really like the skewers too. Ann, you like the stop towards the handle but I like how they twist at the other end to help things from sliding off in that direction. What timely thoughtful gifts. For sure ones you'll get tons of use from. Great choices Deanna!

Teresa, I bet you could use any meat other than lamb. Its the seasoning, and food processoring of the meat that makes it 'gyros'. I think I'll play with Nancy's cumin/marjoram and Shelley's lemon juice/parsely (curley?), omitting my dill and italian parsly. I'm looking for that flavor. Nancy, many of the recipes I read called for baking it in self draining loaf pans. I seem to have developed an aversion to most baked meats, preferring my grill (admittedly gas). I'm also trying to avoid heating up my kitchen/house. Mimsic, I consider Shwarma a cousin to gyros. Same vertical spit, maybe different seasoning. Jimster's slide show is exactly how they do it in Israel, including the optional fries! First thing we got once we were off the plane and settled in Jerusalem was schwarma for the kids. DS #2 wants to go back just for that...um....sorry sweetie, I could buy lots of vertical roasters for one plane ticket.