I haven't checked the product numbers on mine to be sure it's exactly the same, but I do have a Ronco Showtime Rotisserie.

I absolutely LOVE it for roasting whole chickens. They come out juicy, tender, perfect! And, you don't need to baste unless you're using a sauce, of course, which I don't. I just season the chicken with granulated garlic & onion, paprika, celery salt and pepper and tuck the extra chicken fat or some herb butter under the breast skin. It has become one of our favorite no-fuss meals. Plus, I put it out on the patio while it's baking so it doesn't heat up the kitchen during the hot Summer months. I always made a pretty darn good roast chicken, but something about cooking it on the rotisserie just can't be beat.

I haven't tried it for much other than the whole chicken, though. I did try some chicken pieces once, in the basket thingy, but they cooked too fast for the skin to be really nice as there isn't a temp-adjust.

I have been meaning to do a pork roast and see how that works out.

My basic review is that its worth having just for the chickens, if you've room to comfortably store it. If you're space-challenged, there might be other small, multi-purpose appliances that could better take up shelf room. But, boy oh boy, I'd hate to give up my rotisserie chickens!

My brother has one & he loves it. Does his Thanksgiving turkey on it.

I have the full size one and LOVE it! It makes the best Chickens,& Turkeys, I do a rolled herbed pork roast in it and it always cooks up juicy. I've done ribs, vegie's. I use it alot, I keep mine on a table outside under the eves, instead of in the house.

Happytime--
Please share the pork roast recipe. My pork roast never cooks up moist.
Thanks, Nancy

We also have a Showtime Ronco Rotisserie, and are pleased with its performance. We use it mainly for roasted
chicken.

The chicken we make with the Ronco R. comes out much
better, tastier and cheaper than buying one from the
super market's rotisserie dept.

I know I could do a lot more with it other than chicken. One of these days I will atempt to use it for ribs.

Mudlady: I am so bad with recipes, and directions but here it goes, I use a boneless pork shoulder roast not a pork tenderloin so there is more fat and "dark" meat. What I do is unroll it best I can and then try to butterfly it, keeping it in one piece, so its pretty even. Into my food processor I put garlic, rosemary, shallots, parsley, basil, salt, mustard, olive oil, and/or whatever spices strike my fancy that day, process it into a thin paste, slather the whole roast, both sides, and on the inside of it I sprinkle a bit of breadcrumbs, and sometimes nuts, and or dried cranberries, reroll it and tie it all up. Set it and forget it! Well not really forget it! Then I let it rest before carving. Now I am craving pork roast!

happytime - I don't own this appliance, but after reading your recipe I feel the need to look into it.

Well, I finally did a pork shoulder roast, and it was yumalicious! Just a simple dry rub of garlic & onion powders, celery salt, pepper, paprika & oregano. The time table said 30 minutes per pound, but it took a little longer than that, probably because I rubbed the roast this morning and took it out of the fridge to get going when I got home from work, so it was still cold.

I made a very simple sauce to serve with it. Sauteed some garlic in some of the drippings, added chicken stock, white wine, some apricot jam & cornstarch. Not enough jam to make it icky sweet, though.

Very moist, tender, flavorful and EASY (not to mention how inexpensive pork shoulder is!) My husband and I both decided this one is going to be a regular.

Hi everyone, Not sure which version I had, but it was a gift from my sil. I did wear out mine doing chicken, ribs, and I tried a turkey once, the turkey was arkwardly positioned and I didn't want to make more holes in the meat using the steel rods. My Set&Forget was ran into the ground (doing chicken, ribs and cornish hens) literally, I broke the lil piece that helps slide the door in place, but I still used it until I replaced mine with a George Forman version that does the same exact thing and only cost me $49.00 on sale. It was worth the investment again!!

Helpful tips, those that run out of the elastic bands (rubberband) (unit comes with some) to truss the chicken can use kitchen twine to tie those birds up, also a lil tin foil on the back sleeve and bottom tray help with the clean up. hth, A~

adriennecooks I also have that George Foreman Rotisserie; I like it but dont use it very often. I hate cleaning it. And it's so big.