Only thing I would do differently might be to have the electrical cord separate, from the base, like slow cookers have, otherwise, all is just as I'd like.
I failed to mention that those metal pieces to hold the lid open on end, come on both sides for "righties and lefties."
My hubby is asking if the skin gets crisp; when we have had big crowds (not much these days) we’ve done both a turkey and a ham. I’m thinking we could do the turkey in the oven and ham in the roaster. How does it do ham?
-JT