Just pulled our first chicken out of the rotesserie! Looks beautiful and also tastes really good. Nice and moist. My ife qkeeps saying “This is really good”! LOL She is a chickenholic! Knows her chicken.
Just wait till you pull your first 2” thick sirloin steak out of there with onions and peppers. You may notice any residual Neanderthal genes are alive and kickin!
Did you see what I mean about the hunger pangs waiting for the chicken to be done?
One last thing before I knock off and forget!
Let the rotisserie run for about 7 minutes to heat up real good - pull the spit assembly out beforehand - so when your (room temp) meat goes in it faces instant searing heat. Searing keeps the juices from dripping out. Get two long pairs of tongs to pull the spit and meat up and out of the groove. Or oven-proof gloves.
Where the end knobs of the spit sit in the hole in the groove - put some oil in there so no squeaking.
Oh, and tell me what the manual says about spit positions A vs. B - I ain’t got no manual.