I have one of these rotisseries which I love. It is about 7-8 years old and the spit has started to slip out of the left rut after 15 seconds of use.

Nothing about the spit fitting together seems worn, nor does the ceramic end piece seem worn.

Ronco at first tried to pretend that I was using the spit upside down, then confessed that they have had to stop letting anyone technical who might have any knowledge of he product come to the phone any more.

Perhaps somewhat self-servingly they suggested I might buy a new spit (and see if it also slips out??)

Does anyone know what causes this problem please? Or is his unit just dead? (expansion of the VERY soft metal side pieces/wear to the ruts over time?)

They do now have a slightly appealing looking new supposedly space saving model which might be a bit more practical in my tiny kitchen but I am reluctant to buy something which the manufacturer says they don'l dare support using anyone with any technical knowledge!

On 3/30/2016 10:35 AM, Amanda Ripanykhazova wrote:
> I have one of these rotisseries which I love. It is about 7-8 years old and the spit has started to slip out of the left rut after 15 seconds of use.
>
> Nothing about the spit fitting together seems worn, nor does the ceramic end piece seem worn.
>
> Ronco at first tried to pretend that I was using the spit upside down, then confessed that they have had to stop letting anyone technical who might have any knowledge of he product come to the phone any more.
>
> Perhaps somewhat self-servingly they suggested I might buy a new spit (and see if it also slips out??)
>
> Does anyone know what causes this problem please? Or is his unit just dead? (expansion of the VERY soft metal side pieces/wear to the ruts over time?)
>
> They do now have a slightly appealing looking new supposedly space saving model which might be a bit more practical in my tiny kitchen but I am reluctant to buy something which the manufacturer says they don'l dare support using anyone with any technical knowledge!
>

Try this, save some money, get lifetime durability:

http://www.ebay.com/itm/George-Forem...AOSwP~tW5KJ P

Price:US $35.00

http://www.ebay.com/itm/George-Forem...AOSwdU1W9ho g

Price:US $34.00

On 3/30/2016 9:35 AM, Amanda Ripanykhazova wrote:
> I have one of these rotisseries which I love. It is about 7-8 years old and the spit has started to slip out of the left rut after 15 seconds of use.
>
> Nothing about the spit fitting together seems worn, nor does the ceramic end piece seem worn.
>
> Ronco at first tried to pretend that I was using the spit upside down, then confessed that they have had to stop letting anyone technical who might have any knowledge of he product come to the phone any more.



This is just another reason to elect Trump. Trump will force Ronco to
manufacture its goods here at home.
STOP BUYING CHEAP CHINK GOODS THAT PUT AMERICANS OUTA WORK!
YAY FOR TRUMP!

> Try this, save some money, get lifetime durability:
>
> http://www.ebay.com/itm/George-Forem...AOSwP~tW5KJ P
>
> Price:US $35.00
>
> http://www.ebay.com/itm/George-Forem...AOSwdU1W9ho g
>
> Price:US $34.00

Price point OK but I only really cook 7-9 lb chickens (or sometimes roasts) and they wouldn't fit in the George Foreman one.

I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.

On 3/30/2016 12:24 PM, Amanda Ripanykhazova wrote:
>
>> Try this, save some money, get lifetime durability:
>>
>> http://www.ebay.com/itm/George-Forem...AOSwP~tW5KJ P
>>
>> Price:US $35.00
>>
>> http://www.ebay.com/itm/George-Forem...AOSwdU1W9ho g
>>
>> Price:US $34.00
>
> Price point OK but I only really cook 7-9 lb chickens (or sometimes roasts) and they wouldn't fit in the George Foreman one.

Yes, the Baby Georhge tops out at 5 lbs. max, give or take.

But they madee a larger size too:

http://www.ebay.com/itm/Big-George-F...YAAOSwZ1lWfC0J

Price:US $125.55

http://www.ebay.com/itm/George-Forem...AOSwxcRW9YK u

Starting bid:US $149.99

Pricing is higher yes, but these things last forever.

> I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.

:-)

> But they madee a larger size too:
>
> http://www.ebay.com/itm/Big-George-F...YAAOSwZ1lWfC0J
>
> Price:US $125.55
>
> http://www.ebay.com/itm/George-Forem...AOSwxcRW9YK u
>
> Starting bid:US $149.99
>
> Pricing is higher yes, but these things last forever.
>
> > I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.
>
> :-)

But it seems huge! Possibly bigger than m y whole kitchen? And you cant put anything on top of it at all.

I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?

If every thinks my Ronco 5000 has died, has anyone tried one of these?

On 3/30/2016 2:54 PM, Amanda Ripanykhazova wrote:
>> But they madee a larger size too:
>>
>> http://www.ebay.com/itm/Big-George-F...YAAOSwZ1lWfC0J
>>
>> Price:US $125.55
>>
>> http://www.ebay.com/itm/George-Forem...AOSwxcRW9YK u
>>
>> Starting bid:US $149.99
>>
>> Pricing is higher yes, but these things last forever.
>>
>>> I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.
>>
>> :-)
>
> But it seems huge! Possibly bigger than m y whole kitchen?

I hope not.

> And you cant put anything on top of it at all.

No need to, it's a by-use appliance.

Pantry it away when done.

> I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?

But they already disappointed you, so why not try something else, say:

http://www.amazon.com/NutriChef-Vert...otisserie+oven

Price: $97.99 & FREE Shipping.

or...

http://www.amazon.com/MaxiMatic-ERO-...otisserie+oven

Price: $69.99 & FREE Shipping

or...

http://www.amazon.com/TO4314SSD-Roti...otisserie+oven

Price: $83.00 & FREE Shipping

> If every thinks my Ronco 5000 has died, has anyone tried one of these?

http://www.amazon.com/Wolfgang-Puck-...otisserie+oven

Price: $337.89 & FREE Shipping

And at that price it better not break!

Or... go for broke:

http://www.amazon.com/Vollrath-40704...otisserie+oven

Price: $2,112.96 + $78.09 shipping

Amanda Ripanykhazova wrote in rec.food.cooking:

> I have one of these rotisseries which I love. It is about 7-8 years
> old and the spit has started to slip out of the left rut after 15
> seconds of use.
>
> Nothing about the spit fitting together seems worn, nor does the
> ceramic end piece seem worn.
>
> Ronco at first tried to pretend that I was using the spit upside
> down, then confessed that they have had to stop letting anyone
> technical who might have any knowledge of he product come to the
> phone any more.
>
> Perhaps somewhat self-servingly they suggested I might buy a new spit
> (and see if it also slips out??)
>
> Does anyone know what causes this problem please? Or is his unit just
> dead? (expansion of the VERY soft metal side pieces/wear to the
> ruts over time?)
>
> They do now have a slightly appealing looking new supposedly space
> saving model which might be a bit more practical in my tiny kitchen
> but I am reluctant to buy something which the manufacturer says they
> don'l dare support using anyone with any technical knowledge!

Tiny kitchen? Look to a vertical unit. Lots less footspace and works
nicely.

Carol

--

> Tiny kitchen? Look to a vertical unit. Lots less footspace and works
> nicely.
>
> Carol


Yes, I was wondering about people's experiences with vertical units. Do they cook evenly or would a 9 lb chicken just sink to the bottom? Could a vertical one even handle a 9lb chicken? And don't they heat up cabinets above them even more than horizontal ones?

> Pantry it away when done.

I wish I had a pantry! LUXURY!!

> > I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?
>
> But they already disappointed you, so why not try something else, say:

Yes, you hit the nail right on the thumb with that one! To hear the level of DUH when I tried asking what was wrong with their top level appliance was an experience which doesn't exactly endear me to their products.

The Wolfgang Puck looks interesting but possibly gigantic? I wonder if there is a comparison chart anywhere for their range of rotisserie ovens?

On 3/31/2016 3:13 PM, Amanda Ripanykhazova wrote:
>
>> Tiny kitchen? Look to a vertical unit. Lots less footspace and works
>> nicely.
>>
>> Carol
>
>
> Yes, I was wondering about people's experiences with vertical units. Do they cook evenly or would a 9 lb chicken just sink to the bottom? Could a vertical one even handle a 9lb chicken? And don't they heat up cabinets above them even more than horizontal ones?
>

Well...the answers are out the

http://www.amazon.com/NutriChef-Vert...otisserie+oven

Price: $97.99 & FREE Shipping

Product Dimensions 9.1 x 9.1 x 10.2 inches

Heat convects upward, whether in a vertical or horizontal rotisserie, so
the heat release is the same for either style.

The heat from this type of element (700 watts) will not be enough to
impact your overhead cabinetry.

The manual shows this is intended for a 5lb. bird, larger might require
removing the wings or tying them up.


This model goes even larger:

http://www.amazon.com/CuiZen-CUI-762...otisserie+oven

Price: $107.99 & FREE Shipping

1050 watts of power ensure the best cooking conditions for a variety of
foods

Product Dimensions 14.5 x 14.5 x 17 inches

Verified Purchase
Is a great product. Cook our 2.5 kg chicken to perfection. Crispy skin
and moist meat. Easy to use and clean up! Very well built and happy to
see the use of stainless steel and tempered glass instead of plastic,
like many similar priced rotisseries.


And finally:

http://www.amazon.com/Kalorik-DGR310... MQ2E80PMWXFS

Price: $117.99 & FREE Shipping

Hold up to 10-pound chicken, poultry, turkey, roast beef, ham, lamb or
pork roast

DGR 31031 Features: -Roasts from inside out and outside in for juicy and
tender food. -Great for grilled ribs or cornish hen in less than 30
minutes. -Electronic controlled cycles cook food evenly inside and
without over browning. -Unlike traditional rotisseries which rotate food
in front of heating elements, this rotisserie rotates heat around and
through food. -Stainless construction.

Product Dimensions 15.4 x 16.1 x 16.5 inches

Our first "cook" was a chicken (slightly more than 5 lbs)and it went
quite well: the bird was first prepped by rubbing some oil completely
over the meat surface and then a spice mixture was applied over
that----this REALLY helped to brown and crisp the skin very nicely and
evenly; We started the cook with 30 mins. on "High" (with center coil
"On"); then 30 mins. on "Low" (center coil "On" for only about the first
10 mins., then center coil "Off").
When we determined at this point the bird was done, the unit was turned
the unit "off" and let the bird sit in the chamber (with lid on) for
another good half hour to "finish".

Results: as good as or better than our traditional rotating rotisserie,
only in much less time.

On 3/31/2016 3:42 PM, Amanda Ripanykhazova wrote:
>
>> Pantry it away when done.
>
> I wish I had a pantry! LUXURY!!

Garage...closet...etc?

>>> I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?
>>
>> But they already disappointed you, so why not try something else, say:
>
> Yes, you hit the nail right on the thumb with that one! To hear the level of DUH when I tried asking what was wrong with their top level appliance was an experience which doesn't exactly endear me to their products.
>

No doubt!

> The Wolfgang Puck looks interesting but possibly gigantic? I wonder if there is a comparison chart anywhere for their range of rotisserie ovens?

You can do that manually on Amazon, or look at my other reply.

Also:

http://frommykitchen.net/rotisserie-reviews

http://www.bestcovery.com/best-rotisserie

Amanda Ripanykhazova wrote in rec.food.cooking:

>
> > Tiny kitchen? Look to a vertical unit. Lots less footspace and
> > works nicely.
> >
> > Carol
>
>
> Yes, I was wondering about people's experiences with vertical units.
> Do they cook evenly or would a 9 lb chicken just sink to the bottom?
> Could a vertical one even handle a 9lb chicken? And don't they heat
> up cabinets above them even more than horizontal ones?

THe verticals cook as evenly as the horizontals.

Mine will not handle a chicken of that size but it was not meant to
either. I suspect at a 9lb chicken, you'd be looking for a commercial
unit.

Generally most regular small chickens for a rotisserie (or vertisserie
vertical units) are max of 5lbs (with 3.5-4lbs optimal for them) and
most chickens sold are about 3-4lbs I think. The bigger oven roasters
you speak of aren't optimal for this cooking type. If nothing else,
drip pan overload.

The chicken will sit over a frame in a verical that holds it out of the
fat trap pan and yes, it heats at the sides so will heat the bottom.
There are normally several attachments to fit over the pan and at least
one will have spikes where you can fit the chicken upside down so as to
somewhat stuff it is you want (not recommended, if you want a stuffed
chicken, use the oven). Mine has fish grilling racks, kabob type
scewers, and some other stuff.

The nice aspect of verticals besides less footspace, is they often have
a metal crock on top and you can cook a second dish in it.

Yes, you have to pull them out from under the cabinet when in use or
have at least 8 inches clearance. You need the same 8 inch with a
horizontal so the end result is you pull both types out a bit to use,
but this vertical ones stores back smaller.

Carol


--

On 3/31/2016 5:35 PM, cshenk wrote:
> Amanda Ripanykhazova wrote in rec.food.cooking:
>
>>
>>> Tiny kitchen? Look to a vertical unit. Lots less footspace and
>>> works nicely.
>>>
>>> Carol
>>
>>
>> Yes, I was wondering about people's experiences with vertical units.
>> Do they cook evenly or would a 9 lb chicken just sink to the bottom?
>> Could a vertical one even handle a 9lb chicken? And don't they heat
>> up cabinets above them even more than horizontal ones?
>
> THe verticals cook as evenly as the horizontals.

Not according to the reviews on Amazon.

The bottom of the chicken in many units stays undercooked.

> Mine will not handle a chicken of that size but it was not meant to
> either. I suspect at a 9lb chicken, you'd be looking for a commercial
> unit.

Nope - and I posted examples that will handle that.

> Generally most regular small chickens for a rotisserie (or vertisserie
> vertical units) are max of 5lbs (with 3.5-4lbs optimal for them) and
> most chickens sold are about 3-4lbs I think. The bigger oven roasters
> you speak of aren't optimal for this cooking type. If nothing else,
> drip pan overload.

Prove that.

> The chicken will sit over a frame in a verical that holds it out of the
> fat trap pan and yes, it heats at the sides so will heat the bottom.

No, that's not a given.

In fact unless there is an element at the bottom heat distribution will
be uneven due to convection - the tendency for hot air to rise.

> There are normally several attachments to fit over the pan and at least
> one will have spikes where you can fit the chicken upside down so as to
> somewhat stuff it is you want (not recommended, if you want a stuffed
> chicken, use the oven). Mine has fish grilling racks, kabob type
> scewers, and some other stuff.

Your model is?

> The nice aspect of verticals besides less footspace, is they often have
> a metal crock on top and you can cook a second dish in it.

I have not seen that in the units now on the market.

> Yes, you have to pull them out from under the cabinet when in use or
> have at least 8 inches clearance. You need the same 8 inch with a
> horizontal so the end result is you pull both types out a bit to use,
> but this vertical ones stores back smaller.
>
> Carol

They do, yes.

onglet wrote in rec.food.cooking:

> On 3/31/2016 5:35 PM, cshenk wrote:
> > Amanda Ripanykhazova wrote in rec.food.cooking:
> >
> > >
> > > > Tiny kitchen? Look to a vertical unit. Lots less footspace and
> > > > works nicely.
> > > >
> >>> Carol
> > >
> > >
> > > Yes, I was wondering about people's experiences with vertical
> > > units. Do they cook evenly or would a 9 lb chicken just sink to
> > > the bottom? Could a vertical one even handle a 9lb chicken? And
> > > don't they heat up cabinets above them even more than horizontal
> > > ones?
> >
> > THe verticals cook as evenly as the horizontals.
>
> Not according to the reviews on Amazon.

Depends on version probably but generally, not an issue if the size of
the bird is as the machine is designed for.

> > Mine will not handle a chicken of that size but it was not meant to
> > either. I suspect at a 9lb chicken, you'd be looking for a
> > commercial unit.
>
> Nope - and I posted examples that will handle that.

Yes, they were far larger than her space provides and were near
commercial unit sized.

> > Generally most regular small chickens for a rotisserie (or
> > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs optimal
> > for them) and most chickens sold are about 3-4lbs I think. The
> > bigger oven roasters you speak of aren't optimal for this cooking
> > type. If nothing else, drip pan overload.
>
> Prove that.

Experience. If you want a HUGE unit, sure you can do a larger poulty
but then, you probably WILL have a problem with the fatter (bottom)
portion not cooking as fast.

> > The chicken will sit over a frame in a verical that holds it out of
> > the fat trap pan and yes, it heats at the sides so will heat the
> > bottom.
>
> No, that's not a given.

True, there may be cheap ass units that set it direct in the tray. I'm
not suggesting getting one of those.

> In fact unless there is an element at the bottom heat distribution
> will be uneven due to convection - the tendency for hot air to rise.

Nope, works fine here.


> > There are normally several attachments to fit over the pan and at
> > least one will have spikes where you can fit the chicken upside
> > down so as to somewhat stuff it is you want (not recommended, if
> > you want a stuffed chicken, use the oven). Mine has fish grilling
> > racks, kabob type scewers, and some other stuff.
>
> Your model is?

No longer sold but here is a link to it:
http://www.dvo.com/OldFiles/rotisserie-oven.html

It's been a decade or so but here it is today:

http://tinypic.com/r/29m5cac/9

The door handle is actually fine, light was shining on it. She's seen a
few years use but still works like out of the box.


> > The nice aspect of verticals besides less footspace, is they often
> > have a metal crock on top and you can cook a second dish in it.
>
> I have not seen that in the units now on the market.

Sad but i suspect they are there. It's a natural addition.
>
> > Yes, you have to pull them out from under the cabinet when in use or
> > have at least 8 inches clearance. You need the same 8 inch with a
> > horizontal so the end result is you pull both types out a bit to
> > use, but this vertical ones stores back smaller.
> >
> > Carol
>
> They do, yes.



--

On 3/31/2016 6:06 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 3/31/2016 5:35 PM, cshenk wrote:
>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>
>>>>
>>>>> Tiny kitchen? Look to a vertical unit. Lots less footspace and
>>>>> works nicely.
>>>>>
>>>>> Carol
>>>>
>>>>
>>>> Yes, I was wondering about people's experiences with vertical
>>>> units. Do they cook evenly or would a 9 lb chicken just sink to
>>>> the bottom? Could a vertical one even handle a 9lb chicken? And
>>>> don't they heat up cabinets above them even more than horizontal
>>>> ones?
>>>
>>> THe verticals cook as evenly as the horizontals.
>>
>> Not according to the reviews on Amazon.
>
> Depends on version probably but generally, not an issue if the size of
> the bird is as the machine is designed for.

The reviews I read on half a dozen models all had comments on uneven
cooking.

Heat rises, this is to be expected.


>>> Mine will not handle a chicken of that size but it was not meant to
>>> either. I suspect at a 9lb chicken, you'd be looking for a
>>> commercial unit.
>>
>> Nope - and I posted examples that will handle that.
>
> Yes, they were far larger than her space provides and were near
> commercial unit sized.

I don't have specific space deimnsions, nor do you.

>>> Generally most regular small chickens for a rotisserie (or
>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs optimal
>>> for them) and most chickens sold are about 3-4lbs I think. The
>>> bigger oven roasters you speak of aren't optimal for this cooking
>>> type. If nothing else, drip pan overload.
>>
>> Prove that.
>
> Experience.

Nope.

With a factual citation, not anecdotes.

> If you want a HUGE unit, sure you can do a larger poulty
> but then, you probably WILL have a problem with the fatter (bottom)
> portion not cooking as fast.

None of the reviews I read flagged this.

>>> The chicken will sit over a frame in a verical that holds it out of
>>> the fat trap pan and yes, it heats at the sides so will heat the
>>> bottom.
>>
>> No, that's not a given.
>
> True, there may be cheap ass units that set it direct in the tray. I'm
> not suggesting getting one of those.

Cost was one of the poster's requirements.

>> In fact unless there is an element at the bottom heat distribution
>> will be uneven due to convection - the tendency for hot air to rise.
>
> Nope, works fine here.

You can not deny the laws of convection, sorry.

>>> There are normally several attachments to fit over the pan and at
>>> least one will have spikes where you can fit the chicken upside
>>> down so as to somewhat stuff it is you want (not recommended, if
>>> you want a stuffed chicken, use the oven). Mine has fish grilling
>>> racks, kabob type scewers, and some other stuff.
>>
>> Your model is?
>
> No longer sold but here is a link to it:
> http://www.dvo.com/OldFiles/rotisserie-oven.html

I like the design of that!

Why the newer models deleted the warming dish is likely a cost cutting
measure - a pity too.

> It's been a decade or so but here it is today:
>
> http://tinypic.com/r/29m5cac/9
>
> The door handle is actually fine, light was shining on it. She's seen a
> few years use but still works like out of the box.

Worn but working, no shame in that - looks like it's a regular go-to item.

>>> The nice aspect of verticals besides less footspace, is they often
>>> have a metal crock on top and you can cook a second dish in it.
>>
>> I have not seen that in the units now on the market.
>
> Sad but i suspect they are there. It's a natural addition.

I'm half a dozen in and no show.

If I had to buy again I'd likely go vertical for space, so if there's
one with warming dish I'd love to see it.


>>> Yes, you have to pull them out from under the cabinet when in use or
>>> have at least 8 inches clearance. You need the same 8 inch with a
>>> horizontal so the end result is you pull both types out a bit to
>>> use, but this vertical ones stores back smaller.
>>>
>>> Carol
>>
>> They do, yes.

Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.

The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.

Amanda Ripanykhazova wrote:
> Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.


Have you googled "turkey rotisserie cooker"?

> Have you googled "turkey rotisserie cooker"?

Interesting idea, as turkeys rarely come up in sizes smaller than 8lbs!

I suppose if I do it often enough eventually I should see a reasonable variety of whoever has paid google most to sell one to me this week/month. I never thought that was the best way of finding out which one was best, which is why I posted to a cooking ng.

onglet wrote in rec.food.cooking:

> On 3/31/2016 6:06 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > > On 3/31/2016 5:35 PM, cshenk wrote:
> > > > Amanda Ripanykhazova wrote in rec.food.cooking:
> > > >
> > > > >
> > > > > > Tiny kitchen? Look to a vertical unit. Lots less
> > > > > > footspace and works nicely.
> > > > > >
> >>>>> Carol
> > > > >
> > > > >
> > > > > Yes, I was wondering about people's experiences with vertical
> > > > > units. Do they cook evenly or would a 9 lb chicken just sink
> > > > > to the bottom? Could a vertical one even handle a 9lb
> > > > > chicken? And don't they heat up cabinets above them even more
> > > > > than horizontal ones?
> > > >
> > > > THe verticals cook as evenly as the horizontals.
> > >
> > > Not according to the reviews on Amazon.
> >
> > Depends on version probably but generally, not an issue if the size
> > of the bird is as the machine is designed for.
>
> The reviews I read on half a dozen models all had comments on uneven
> cooking.
>
> Heat rises, this is to be expected.
>

Logic says yes but these are not that tall, nor is it a top broiler
sort of deal like a horizontal unit. The heating units are on the side
and the heat is even. If you hate the units though, just do not get
one. Pretty simple solution right?

> > > > Mine will not handle a chicken of that size but it was not
> > > > meant to either. I suspect at a 9lb chicken, you'd be looking
> > > > for a commercial unit.
> > >
> > > Nope - and I posted examples that will handle that.
> >
> > Yes, they were far larger than her space provides and were near
> > commercial unit sized.
>
> I don't have specific space deimnsions, nor do you.

Her post was pretty clear. Tiny kitchen.


> > > > Generally most regular small chickens for a rotisserie (or
> > > > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
> > > > optimal for them) and most chickens sold are about 3-4lbs I
> > > > think. The bigger oven roasters you speak of aren't optimal
> > > > for this cooking type. If nothing else, drip pan overload.
> > >
> > > Prove that.
> >
> > Experience.
>
> Nope.
>
> With a factual citation, not anecdotes.

Believe what you want then. You seem all about reviews instead of
actual experience, and if so, get some actual experience with the units.


> > If you want a HUGE unit, sure you can do a larger poulty
> > but then, you probably WILL have a problem with the fatter (bottom)
> > portion not cooking as fast.
>
> None of the reviews I read flagged this.

Ok, make sense then. You say none of the larger units have this
problem but seem to feel the smaller ones do? Here's your experience
reply. Nope. Smaller units do not have that issue.

> > > In fact unless there is an element at the bottom heat distribution
> > > will be uneven due to convection - the tendency for hot air to
> > > rise.
> >
> > Nope, works fine here.
>
> You can not deny the laws of convection, sorry.

Do you even HAVE a verical unit? Why am I bothering to discuss this
with you? I showed you pictures of the real article and you still do
not get it.


> > >
> > > Your model is?
> >
> > No longer sold but here is a link to it:
> > http://www.dvo.com/OldFiles/rotisserie-oven.html
>
> I like the design of that!

Yes, and it works nicely.
>
> Why the newer models deleted the warming dish is likely a cost
> cutting measure - a pity too.
>
> > It's been a decade or so but here it is today:
> >
> > http://tinypic.com/r/29m5cac/9
> >
> > The door handle is actually fine, light was shining on it. She's
> > seen a few years use but still works like out of the box.
>
> Worn but working, no shame in that - looks like it's a regular go-to
> item.

Sure is. Been used about 3 times a month for over a decade now.

> > > > The nice aspect of verticals besides less footspace, is they
> > > > often have a metal crock on top and you can cook a second dish
> > > > in it.
> > >
> > > I have not seen that in the units now on the market.
> >
> > Sad but i suspect they are there. It's a natural addition.
>
> I'm half a dozen in and no show.
>
> If I had to buy again I'd likely go vertical for space, so if there's
> one with warming dish I'd love to see it.

Its a great addition to the unit. Olive oil, a bit of butter, cut
potatoes, mushrooms, and a few onions. Add spices (we used to use
lavendar off our bush but it finally died last year).

> > > > Yes, you have to pull them out from under the cabinet when in
> > > > use or have at least 8 inches clearance. You need the same 8
> > > > inch with a horizontal so the end result is you pull both types
> > > > out a bit to use, but this vertical ones stores back smaller.
> > > >
> >>> Carol
> > >
> > > They do, yes.



--

Amanda Ripanykhazova wrote in rec.food.cooking:

> Look guys, I am OP and I only really had one requirement, which was
> that it cook an 8-9lb chicken. An imponderable is that I buy most of
> my chickens in the United States, where most chickens are
> commercially produced and conform to a certain specification: The
> main characteristic is that thy have to grow to a specific size in a
> specific number of days, meaning they all tend to be the same strain
> and are uniformly tasteless. Possibly because they have been
> butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy
> one which hasn't been butchered so young, so I really have no
> interest in any machine optimised for cooking a 4-5lb chicken. Yes,
> I do know that they can be moist, not dry, tasty if sufficient
> spicing or herbs are used but I like to start off from the base that
> the chicken has some minimal (remember, they are all likely the same
> strain) taste. I love the outcome with a Ronco rotisserie but now
> dont like Ronco. i kinda like WPuck but his commercials show him
> cooking a tiny chicken and it makes me wonder how his smaller (?)
> rotisseries would manage an 8-9lb chicken. Similarly with a
> vertical: I don't doubt they could do a fine job on a TYT chicken but
> wonder how they would manage an 8-9lb chicken and whether the
> footprint of one which could manage a larger chicken would be as
> small as is suggested?.

Ok Amanda, you will not find one of a small footprint that also does an
oven roaster chicken. Your earlier post was about a small kitchen.

--

On 4/1/2016 11:42 AM, Amanda Ripanykhazova wrote:
> Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.
>

Well go back and read the last reply I posted with machines that Do
handle the larger size birds!


http://www.amazon.com/Kalorik-DGR310... MQ2E80PMWXFS

Price: $117.99 & FREE Shipping

Hold up to 10-pound chicken, poultry, turkey, roast beef, ham, lamb or
pork roast

On 4/1/2016 2:46 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 3/31/2016 6:06 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>>> On 3/31/2016 5:35 PM, cshenk wrote:
>>>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>>> Tiny kitchen? Look to a vertical unit. Lots less
>>>>>>> footspace and works nicely.
>>>>>>>
>>>>>>> Carol
>>>>>>
>>>>>>
>>>>>> Yes, I was wondering about people's experiences with vertical
>>>>>> units. Do they cook evenly or would a 9 lb chicken just sink
>>>>>> to the bottom? Could a vertical one even handle a 9lb
>>>>>> chicken? And don't they heat up cabinets above them even more
>>>>>> than horizontal ones?
>>>>>
>>>>> THe verticals cook as evenly as the horizontals.
>>>>
>>>> Not according to the reviews on Amazon.
>>>
>>> Depends on version probably but generally, not an issue if the size
>>> of the bird is as the machine is designed for.
>>
>> The reviews I read on half a dozen models all had comments on uneven
>> cooking.
>>
>> Heat rises, this is to be expected.
>>
>
> Logic says yes but these are not that tall, nor is it a top broiler
> sort of deal like a horizontal unit.

The George Foreman is side element.

> The heating units are on the side
> and the heat is even. If you hate the units though, just do not get
> one. Pretty simple solution right?

I never said I hated them!

>>>>> Mine will not handle a chicken of that size but it was not
>>>>> meant to either. I suspect at a 9lb chicken, you'd be looking
>>>>> for a commercial unit.
>>>>
>>>> Nope - and I posted examples that will handle that.
>>>
>>> Yes, they were far larger than her space provides and were near
>>> commercial unit sized.
>>
>> I don't have specific space deimnsions, nor do you.
>
> Her post was pretty clear. Tiny kitchen.

That's not a size in inches or feet.

>>>>> Generally most regular small chickens for a rotisserie (or
>>>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
>>>>> optimal for them) and most chickens sold are about 3-4lbs I
>>>>> think. The bigger oven roasters you speak of aren't optimal
>>>>> for this cooking type. If nothing else, drip pan overload.
>>>>
>>>> Prove that.
>>>
>>> Experience.
>>
>> Nope.
>>
>> With a factual citation, not anecdotes.
>
> Believe what you want then.

I'll stick with the bulk of real world reports.

> You seem all about reviews instead of
> actual experience, and if so, get some actual experience with the units.

What do you think a review is if not "actual experience"?

>>> If you want a HUGE unit, sure you can do a larger poulty
>>> but then, you probably WILL have a problem with the fatter (bottom)
>>> portion not cooking as fast.
>>
>> None of the reviews I read flagged this.
>
> Ok, make sense then. You say none of the larger units have this
> problem but seem to feel the smaller ones do?

I never said that, I simply said the reviews did not mention it.

> Here's your experience
> reply. Nope. Smaller units do not have that issue.

OK, maybe they don't. You'd think that was part of the engineering
calculations.

>>>> In fact unless there is an element at the bottom heat distribution
>>>> will be uneven due to convection - the tendency for hot air to
>>>> rise.
>>>
>>> Nope, works fine here.
>>
>> You can not deny the laws of convection, sorry.
>
> Do you even HAVE a verical unit?

Nope - horizontal.

> Why am I bothering to discuss this
> with you?

Because you enjoy argumentation.

> I showed you pictures of the real article and you still do
> not get it.

I get it hust fine.

Read for comprehension, I said I think yours is a better unit than
what's out there today.

>>>>
>>>> Your model is?
>>>
>>> No longer sold but here is a link to it:
>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>
>> I like the design of that!
>
> Yes, and it works nicely.

See...

Just as I said above...

>> Why the newer models deleted the warming dish is likely a cost
>> cutting measure - a pity too.
>>
>>> It's been a decade or so but here it is today:
>>>
>>> http://tinypic.com/r/29m5cac/9
>>>
>>> The door handle is actually fine, light was shining on it. She's
>>> seen a few years use but still works like out of the box.
>>
>> Worn but working, no shame in that - looks like it's a regular go-to
>> item.
>
> Sure is. Been used about 3 times a month for over a decade now.

That's about the same frequency I use mine.

>>>>> The nice aspect of verticals besides less footspace, is they
>>>>> often have a metal crock on top and you can cook a second dish
>>>>> in it.
>>>>
>>>> I have not seen that in the units now on the market.
>>>
>>> Sad but i suspect they are there. It's a natural addition.
>>
>> I'm half a dozen in and no show.
>>
>> If I had to buy again I'd likely go vertical for space, so if there's
>> one with warming dish I'd love to see it.
>
> Its a great addition to the unit. Olive oil, a bit of butter, cut
> potatoes, mushrooms, and a few onions. Add spices (we used to use
> lavendar off our bush but it finally died last year).

Well you have a keeper.

>>>>> Yes, you have to pull them out from under the cabinet when in
>>>>> use or have at least 8 inches clearance. You need the same 8
>>>>> inch with a horizontal so the end result is you pull both types
>>>>> out a bit to use, but this vertical ones stores back smaller.
>>>>>
>>>>> Carol
>>>>
>>>> They do, yes.
>
>
>

On 4/1/2016 2:49 PM, cshenk wrote:
> Amanda Ripanykhazova wrote in rec.food.cooking:
>
>> Look guys, I am OP and I only really had one requirement, which was
>> that it cook an 8-9lb chicken. An imponderable is that I buy most of
>> my chickens in the United States, where most chickens are
>> commercially produced and conform to a certain specification: The
>> main characteristic is that thy have to grow to a specific size in a
>> specific number of days, meaning they all tend to be the same strain
>> and are uniformly tasteless. Possibly because they have been
>> butchered so young.
>>
>> The only way of getting any taste in the meat itself is to try to buy
>> one which hasn't been butchered so young, so I really have no
>> interest in any machine optimised for cooking a 4-5lb chicken. Yes,
>> I do know that they can be moist, not dry, tasty if sufficient
>> spicing or herbs are used but I like to start off from the base that
>> the chicken has some minimal (remember, they are all likely the same
>> strain) taste. I love the outcome with a Ronco rotisserie but now
>> dont like Ronco. i kinda like WPuck but his commercials show him
>> cooking a tiny chicken and it makes me wonder how his smaller (?)
>> rotisseries would manage an 8-9lb chicken. Similarly with a
>> vertical: I don't doubt they could do a fine job on a TYT chicken but
>> wonder how they would manage an 8-9lb chicken and whether the
>> footprint of one which could manage a larger chicken would be as
>> small as is suggested?.
>
> Ok Amanda, you will not find one of a small footprint that also does an
> oven roaster chicken. Your earlier post was about a small kitchen.
>
The other option is a rotisserie on a gas grill - works nicely.

> The other option is a rotisserie on a gas grill - works nicely.

That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now.. Yes, I have been avidly watching Shark Tank for signs of this.

MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.

Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?

And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.

CORRECTION:

Here is a review of the Wolfgang Puck, which may explain why they only show rotisserie'ing a Tender, Young & Tasteless chicken!

It wasn't just me, my wife tried it too; she's the brains of the family anyway.Photographed the mess to send to the Wolfgang people, showing the runoff.Maybe a lemon?Problems ran on for weeks of trying to get it working right..But problems persisted.When I listed my complaints Amazon refunded m'money immediately.

"The Problems:The rotisserie could not turn the weight of chicken promised.The unit itself, remarkably and messily leaked onto the counter top; both for rotisserie'd birds under five pounds and for the roasting/baking functions.It smoked a lot too.Scary.Smelly,too.

These disappointments happened in December/January,so specifics are foggy;smoky?Probably the only viable version for home rotisseries are built-in models.(But that's a guess,they're all 'way-more expensive.

We bought an inexpensive Elite Rotisserie unit from Amazon- Elite Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit doesn't work (again,using weights under the minimum called for),but it roasts/bakes,etc;so we gave up and forsook rotisserie action.Roast/baked chicken and pizza. M'wife's biggest complaint:the cooking splatters gunk up the interior and necessary cleaning removes their so-called protective covering."

Solution: Keep scouring thrift shops for Roncos and change every few months until some non-made-in-China unit comes onto the market?

On 4/2/2016 7:14 AM, Amanda Ripanykhazova wrote:
>> The other option is a rotisserie on a gas grill - works nicely.
>
> That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now. Yes, I have been avidly watching Shark Tank for signs of this.
>
> MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.
>
> Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?
>
> And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.
>

My suggestion was a rotisserie unit for a typical gas BBQ grill, not
your home oven.

They cost about $50 at Lowes or Home Depot.

onglet wrote in rec.food.cooking:

> On 4/1/2016 2:46 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > > On 3/31/2016 6:06 PM, cshenk wrote:
> > > > onglet wrote in rec.food.cooking:
> > > >
> > > > > On 3/31/2016 5:35 PM, cshenk wrote:
> > > > > > Amanda Ripanykhazova wrote in rec.food.cooking:
> > > > > >
> > > > > > >
> > > > > > > > Tiny kitchen? Look to a vertical unit. Lots less
> > > > > > > > footspace and works nicely.
> > > > > > > >
> >>>>>>> Carol

> > > I don't have specific space deimnsions, nor do you.
> >
> > Her post was pretty clear. Tiny kitchen.
>
> That's not a size in inches or feet.


No but her initial post had that as part of it. Now, she's changed
pattern (not unusual for here) and it seems the main thing is she wants
a big unit. Some silly thing about bigger chickens tasting better.

What she might actually mean is she wants a more aged chicken, aka
'stewing hen'.

> > > > > > Generally most regular small chickens for a rotisserie (or
> > > > > > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
> > > > > > optimal for them) and most chickens sold are about 3-4lbs I
> > > > > > think. The bigger oven roasters you speak of aren't optimal
> > > > > > for this cooking type. If nothing else, drip pan overload.
> > > > >
> > > > > Prove that.
> > > >
> > > > Experience.
> > >
> > > Nope.
> > >
> > > With a factual citation, not anecdotes.
> >
> > Believe what you want then.
>
> I'll stick with the bulk of real world reports.

Feel free! I'll stick with actual use of them.

> > You seem all about reviews instead of
> > actual experience, and if so, get some actual experience with the
> > units.
>
> What do you think a review is if not "actual experience"?

I just read a series of reviews on Amazon. They lambasted a bread
machine for poor paddle design. Problem is, they were referring to a
different unit and one that had dual paddles, yet putting the review on
a single paddle unit and a company that doesnt *make* dual paddle units.

> > Do you even HAVE a verical unit?
>
> Nope - horizontal.
>
> > Why am I bothering to discuss this
> > with you?
>
> Because you enjoy argumentation.

No actually I do not. I enjoy talking about cooking.

> > > > No longer sold but here is a link to it:
> > > > http://www.dvo.com/OldFiles/rotisserie-oven.html
> > >
> > > I like the design of that!
> >
> > Yes, and it works nicely.
>
> See...
>
> Just as I said above...
>
> > > Why the newer models deleted the warming dish is likely a cost
> > > cutting measure - a pity too.
> > >
> > > > It's been a decade or so but here it is today:
> > > >
> > > > http://tinypic.com/r/29m5cac/9
> > > >

> > > Worn but working, no shame in that - looks like it's a regular
> > > go-to item.
> >
> > Sure is. Been used about 3 times a month for over a decade now.
>
> That's about the same frequency I use mine.
>
> > > > > > The nice aspect of verticals besides less footspace, is they
> > > > > > often have a metal crock on top and you can cook a second
> > > > > > dish in it.
> > > > >
> > > > > I have not seen that in the units now on the market.
> > > >
> > > > Sad but i suspect they are there. It's a natural addition.
> > >
> > > I'm half a dozen in and no show.
> > >
> > > If I had to buy again I'd likely go vertical for space, so if
> > > there's one with warming dish I'd love to see it.
> >
> > Its a great addition to the unit. Olive oil, a bit of butter, cut
> > potatoes, mushrooms, and a few onions. Add spices (we used to use
> > lavendar off our bush but it finally died last year).
>
> Well you have a keeper.

About to clean it up a little after I finish my messages, then do some
trout in there.

--

On 4/2/2016 11:13 AM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/1/2016 2:46 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>>> On 3/31/2016 6:06 PM, cshenk wrote:
>>>>> onglet wrote in rec.food.cooking:
>>>>>
>>>>>> On 3/31/2016 5:35 PM, cshenk wrote:
>>>>>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>>>>>
>>>>>>>>
>>>>>>>>> Tiny kitchen? Look to a vertical unit. Lots less
>>>>>>>>> footspace and works nicely.
>>>>>>>>>
>>>>>>>>> Carol
>
>>>> I don't have specific space deimnsions, nor do you.
>>>
>>> Her post was pretty clear. Tiny kitchen.
>>
>> That's not a size in inches or feet.
>
>
> No but her initial post had that as part of it.

No it did not- stop making stuff up.

No dimensions were cited at all.

> Now, she's changed
> pattern (not unusual for here) and it seems the main thing is she wants
> a big unit. Some silly thing about bigger chickens tasting better.

Well they are a bit gameier, so if she likes that, so be it.

> What she might actually mean is she wants a more aged chicken, aka
> 'stewing hen'.

Agreed.

>>>>>>> Generally most regular small chickens for a rotisserie (or
>>>>>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
>>>>>>> optimal for them) and most chickens sold are about 3-4lbs I
>>>>>>> think. The bigger oven roasters you speak of aren't optimal
>>>>>>> for this cooking type. If nothing else, drip pan overload.
>>>>>>
>>>>>> Prove that.
>>>>>
>>>>> Experience.
>>>>
>>>> Nope.
>>>>
>>>> With a factual citation, not anecdotes.
>>>
>>> Believe what you want then.
>>
>> I'll stick with the bulk of real world reports.
>
> Feel free! I'll stick with actual use of them.

ALL of them

Or just YOUR unit, which is no loner in production.

>>> You seem all about reviews instead of
>>> actual experience, and if so, get some actual experience with the
>>> units.
>>
>> What do you think a review is if not "actual experience"?
>
> I just read a series of reviews on Amazon.

You also just updated your own!

> They lambasted a bread
> machine for poor paddle design. Problem is, they were referring to a
> different unit and one that had dual paddles, yet putting the review on
> a single paddle unit and a company that doesnt *make* dual paddle units.

Non sequitur, totally.

>>> Do you even HAVE a verical unit?
>>
>> Nope - horizontal.
>>
>>> Why am I bothering to discuss this
>>> with you?
>>
>> Because you enjoy argumentation.
>
> No actually I do not. I enjoy talking about cooking.

You enjoy both, don't be disingenuous.

>>>>> No longer sold but here is a link to it:
>>>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>>>
>>>> I like the design of that!
>>>
>>> Yes, and it works nicely.
>>
>> See...
>>
>> Just as I said above...
>>
>>>> Why the newer models deleted the warming dish is likely a cost
>>>> cutting measure - a pity too.
>>>>
>>>>> It's been a decade or so but here it is today:
>>>>>
>>>>> http://tinypic.com/r/29m5cac/9
>>>>>
>
>>>> Worn but working, no shame in that - looks like it's a regular
>>>> go-to item.
>>>
>>> Sure is. Been used about 3 times a month for over a decade now.
>>
>> That's about the same frequency I use mine.
>>
>>>>>>> The nice aspect of verticals besides less footspace, is they
>>>>>>> often have a metal crock on top and you can cook a second
>>>>>>> dish in it.
>>>>>>
>>>>>> I have not seen that in the units now on the market.
>>>>>
>>>>> Sad but i suspect they are there. It's a natural addition.
>>>>
>>>> I'm half a dozen in and no show.
>>>>
>>>> If I had to buy again I'd likely go vertical for space, so if
>>>> there's one with warming dish I'd love to see it.
>>>
>>> Its a great addition to the unit. Olive oil, a bit of butter, cut
>>> potatoes, mushrooms, and a few onions. Add spices (we used to use
>>> lavendar off our bush but it finally died last year).
>>
>> Well you have a keeper.
>
> About to clean it up a little after I finish my messages, then do some
> trout in there.

Mmmm...trout are very tasty!

Enjoy.

On Sat, 2 Apr 2016 10:29:31 -0600, onglet > wrote:

>On 4/2/2016 7:14 AM, Amanda Ripanykhazova wrote:
>>> The other option is a rotisserie on a gas grill - works nicely.
>>
>> That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now. Yes, I have been avidly watching Shark Tank for signs of this.
>>
>> MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.
>>
>> Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?
>>
>> And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.
>>
>
>My suggestion was a rotisserie unit for a typical gas BBQ grill, not
>your home oven.
>
>They cost about $50 at Lowes or Home Depot.

I have a rotisserie for my Weber, it works fine, but I'll caution
everyone anytime you're using a rotisserie never walk away from it
while it's cooking... as a piece of meat is cooking it can go out of
ballance, stop rotating and go up in flames, I learned the hard way.
Many gas grill rotisseries use a battery driven motor, those have very
little power. The Weber rotisserie motor plugs in to AC but still
hasn't much power and it also has a slip clutch to protect the motor
so if it goes out of balance the meat stops rotating and begins to
burn ... I walked away to talk to someone and lost a bone-in loin of
pork, I was away for about 15 minutes and it incinerated... that was
some ten years ago, I haven't used the rotisserie since. Also be sure
your grill is not on a wooden deck or within 15' of any combustible
material. A fellow I worked with lived in a high ranch and had his
grill on a second story deck... he went across the street to check out
a neighbor's new car. All of a sudden the fire engines came
screaming, his house was totally engulfed, his two small children who
were in an upstairs bedroom were burned to a crisp. My Weber is on
the ground about 20' from my house and I never leave it unattended...
in fact I rarely use it anymore, I only light it when I have company
and that's not often anymore either.

On 4/2/2016 12:28 PM, Brooklyn1 wrote:
> On Sat, 2 Apr 2016 10:29:31 -0600, onglet > wrote:
>
>> On 4/2/2016 7:14 AM, Amanda Ripanykhazova wrote:
>>>> The other option is a rotisserie on a gas grill - works nicely.
>>>
>>> That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now. Yes, I have been avidly watching Shark Tank for signs of this.
>>>
>>> MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.
>>>
>>> Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?
>>>
>>> And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.
>>>
>>
>> My suggestion was a rotisserie unit for a typical gas BBQ grill, not
>> your home oven.
>>
>> They cost about $50 at Lowes or Home Depot.
>
> I have a rotisserie for my Weber, it works fine, but I'll caution
> everyone anytime you're using a rotisserie never walk away from it
> while it's cooking... as a piece of meat is cooking it can go out of
> ballance, stop rotating and go up in flames, I learned the hard way.

I have had the same unfortunate experience.

One must be meticulous in attaching the set screws and making sure thy
do not bind on the lid of the grill.

> Many gas grill rotisseries use a battery driven motor, those have very
> little power.

I have never seen a battery driven one, nor would I use it.

> The Weber rotisserie motor plugs in to AC but still
> hasn't much power and it also has a slip clutch to protect the motor
> so if it goes out of balance the meat stops rotating and begins to
> burn ... I walked away to talk to someone and lost a bone-in loin of
> pork, I was away for about 15 minutes and it incinerated... that was
> some ten years ago, I haven't used the rotisserie since.

Wow, you give up easily.

> Also be sure
> your grill is not on a wooden deck or within 15' of any combustible
> material. A fellow I worked with lived in a high ranch and had his
> grill on a second story deck... he went across the street to check out
> a neighbor's new car. All of a sudden the fire engines came
> screaming, his house was totally engulfed, his two small children who
> were in an upstairs bedroom were burned to a crisp.

That is tragic.

This is why most condo and apartment buildings limit grills on decks to
electric only.

> My Weber is on
> the ground about 20' from my house and I never leave it unattended...
> in fact I rarely use it anymore, I only light it when I have company
> and that's not often anymore either.

You're missing out then, big time.

Amanda Ripanykhazova wrote in rec.food.cooking:

> CORRECTION:
>
> Here is a review of the Wolfgang Puck, which may explain why they
> only show rotisserie'ing a Tender, Young & Tasteless chicken!
>
> It wasn't just me, my wife tried it too; she's the brains of the
> family anyway.Photographed the mess to send to the Wolfgang people,
> showing the runoff.Maybe a lemon?Problems ran on for weeks of trying
> to get it working right.But problems persisted.When I listed my
> complaints Amazon refunded m'money immediately.
>
> "The Problems:The rotisserie could not turn the weight of chicken
> promised.The unit itself, remarkably and messily leaked onto the
> counter top; both for rotisserie'd birds under five pounds and for
> the roasting/baking functions.It smoked a lot too.Scary.Smelly,too.
>
> These disappointments happened in December/January,so specifics are
> foggy;smoky?Probably the only viable version for home rotisseries are
> built-in models.(But that's a guess,they're all 'way-more expensive.
>
> We bought an inexpensive Elite Rotisserie unit from Amazon- Elite
> Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit
> doesn't work (again,using weights under the minimum called for),but
> it roasts/bakes,etc;so we gave up and forsook rotisserie
> action.Roast/baked chicken and pizza. M'wife's biggest complaint:the
> cooking splatters gunk up the interior and necessary cleaning removes
> their so-called protective covering."
>
> Solution: Keep scouring thrift shops for Roncos and change every few
> months until some non-made-in-China unit comes onto the market?

Ok, lets try what I think comes close?

To keep the size down yet work, I suspect a vertical unit will be the
best option. With a vertical, at least if it fits, the weight being a
bit over isn't much of an issue. You may want to have some butchers
string and tie the wings down (or consider removing the wings for
something else). Depending on the bird, might want to do same with the
drumsticks but it's up to you.

Key issue is check carefully. There are versions 'called' a vertical
rotisserie that do not rotate. I've tripped over 2 in just 5-6 minutes
of looking. Those seem to have all sorts of issues and aren't what you
are looking for.

Second issue is you will be pushing the limits somewhat so the fat pan
may be an issue. As in, over filling which can be dangerous.

I've done 8lb chickens before in mine commonly and I'm sure some bigger
ones. The only problem (other than tying the wings down) was over
filling the drip pan.
- For about $1.50 you can get a turkey baster then check it every 30
minutes or so and siphon off as needed.

http://www.amazon.com/CuiZen-CUI-762...-Champagne/dp/
B003VW2HDW/

This one rates to the weight you want and several list 7lb birds with
no problems. It's taller than the Ronco models (which all I saw were
horizontal) but less wide. It should still fit under the upper
cabinets on a standard counter. Pull it out when in use then tuck back
would be my guess.

Now here's a unit below that is out of stock but key reason for listing
is to read the first review. They are former users of the same type
you had before.

http://www.amazon.com/Cuisinart-CVR-...op-Rotisserie/
dp/B001RNG422/ref=pd_sbs_79_8?ie=UTF8&dpID=41Er5hdut0L&dpSrc=sim s&preST=
_AC_UL160_SR145%2C160_&refRID=0BC4VJ467NP2HHWDR522

Hopefully that helps explain what is very different in a vertical unit.


Honorable mention to this one for others who want a smaller unit (it is
too small for your needs but Jill or Ophelia might find it just right
for them if they see this)

http://www.amazon.com/NutriChef-Vert...erie-Rotating/
dp/B00VHLXAR6

Sadly just like Onglet, I see no modern units with the accessory top
crock that mine has. There was one with a glass lid that had me
hopeful but it doesnt spin and is simply a counter top oven in effect.

BTW for now, this might be useful. Not a rotisserie but may fit a need.

http://www.amazon.com/Fox-Run-Non-St...p/B000I1X4RC/r
ef=pd_sim_79_2?ie=UTF8&dpID=41xBDzAHoWL&dpSrc=sims &preST=_AC_UL160_SR112
%2C160_&refRID=1QYWWW26GVXD1P74CGD9

onglet wrote in rec.food.cooking:

> On 4/2/2016 11:13 AM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > Now, she's changed
> > pattern (not unusual for here) and it seems the main thing is she
> > wants a big unit. Some silly thing about bigger chickens tasting
> > better.
>
> Well they are a bit gameier, so if she likes that, so be it.

True, that or she wants a darker meat sort. Nothing wrong with that
but it changes the recommendations.

> > What she might actually mean is she wants a more aged chicken, aka
> > 'stewing hen'.
>
> Agreed.

I go for those too but for soups and stews.

> > > What do you think a review is if not "actual experience"?
> >
> > I just read a series of reviews on Amazon.
>
> You also just updated your own!
>
> > They lambasted a bread
> > machine for poor paddle design. Problem is, they were referring to
> > a different unit and one that had dual paddles, yet putting the
> > review on a single paddle unit and a company that doesnt make dual
> > paddle units.
>
> Non sequitur, totally.

Yes, their reviews were a non sequitur. Thats why I say you have to be
careful with reviews. Generally, read the ones with a 1 with a grain
of salt.

> > > > Why am I bothering to discuss this
> > > > with you?
> > >
> > > Because you enjoy argumentation.
> >
> > No actually I do not. I enjoy talking about cooking.
>
> You enjoy both, don't be disingenuous.

Seriously, I am not the sort who thrives on arguments. It's a big
group and quite a few of us are actually nice folks into cooking.


> > > > > > No longer sold but here is a link to it:
> > > > > > http://www.dvo.com/OldFiles/rotisserie-oven.html
> > > > >
> > > > > > > > The nice aspect of verticals besides less footspace, is
> > > > > > > > they often have a metal crock on top and you can cook a
> > > > > > > > second dish in it.
> > > > > > >
> > > > > > > I have not seen that in the units now on the market.
> > > > > >
> > > > > > Sad but i suspect they are there. It's a natural addition.
> > > > >
> > > > > I'm half a dozen in and no show.
> > > > >
> > > > > If I had to buy again I'd likely go vertical for space, so if
> > > > > there's one with warming dish I'd love to see it.
> > > >
> > > > Its a great addition to the unit. Olive oil, a bit of butter,
> > > > cut potatoes, mushrooms, and a few onions. Add spices (we used
> > > > to use lavendar off our bush but it finally died last year).
> > >
> > > Well you have a keeper.

Yes and I didnt find a single one with the top crock either.
> >
> > About to clean it up a little after I finish my messages, then do
> > some trout in there.
>
> Mmmm...trout are very tasty!
>
> Enjoy.

They came out great. Sorry, no pictures. They got eaten too fast ;-)

I used the 4 spike inner holder which has a basket that fits together
with kebab thingies to hold the food in place.

Recipe as follows:

I made a thin slurry of egg and fine ground corn meal with a little bit
of leftover mashed potato. Then added salt and pepper. Score the skin
fairly well then dip and let dry a bit. Dip and let dry again then
load in the basket. Timing will depend on size of fish but these went
at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
pan and brought it all to temprature before adding the inner holder
with the fish to it.

--

On 4/2/2016 3:59 PM, cshenk wrote:
> Amanda Ripanykhazova wrote in rec.food.cooking:
>
>> CORRECTION:
>>
>> Here is a review of the Wolfgang Puck, which may explain why they
>> only show rotisserie'ing a Tender, Young & Tasteless chicken!
>>
>> It wasn't just me, my wife tried it too; she's the brains of the
>> family anyway.Photographed the mess to send to the Wolfgang people,
>> showing the runoff.Maybe a lemon?Problems ran on for weeks of trying
>> to get it working right.But problems persisted.When I listed my
>> complaints Amazon refunded m'money immediately.
>>
>> "The Problems:The rotisserie could not turn the weight of chicken
>> promised.The unit itself, remarkably and messily leaked onto the
>> counter top; both for rotisserie'd birds under five pounds and for
>> the roasting/baking functions.It smoked a lot too.Scary.Smelly,too.
>>
>> These disappointments happened in December/January,so specifics are
>> foggy;smoky?Probably the only viable version for home rotisseries are
>> built-in models.(But that's a guess,they're all 'way-more expensive.
>>
>> We bought an inexpensive Elite Rotisserie unit from Amazon- Elite
>> Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit
>> doesn't work (again,using weights under the minimum called for),but
>> it roasts/bakes,etc;so we gave up and forsook rotisserie
>> action.Roast/baked chicken and pizza. M'wife's biggest complaint:the
>> cooking splatters gunk up the interior and necessary cleaning removes
>> their so-called protective covering."
>>
>> Solution: Keep scouring thrift shops for Roncos and change every few
>> months until some non-made-in-China unit comes onto the market?
>
> Ok, lets try what I think comes close?
>
> To keep the size down yet work, I suspect a vertical unit will be the
> best option. With a vertical, at least if it fits, the weight being a
> bit over isn't much of an issue. You may want to have some butchers
> string and tie the wings down (or consider removing the wings for
> something else). Depending on the bird, might want to do same with the
> drumsticks but it's up to you.
>
> Key issue is check carefully. There are versions 'called' a vertical
> rotisserie that do not rotate. I've tripped over 2 in just 5-6 minutes
> of looking. Those seem to have all sorts of issues and aren't what you
> are looking for.
>
> Second issue is you will be pushing the limits somewhat so the fat pan
> may be an issue. As in, over filling which can be dangerous.
>
> I've done 8lb chickens before in mine commonly and I'm sure some bigger
> ones. The only problem (other than tying the wings down) was over
> filling the drip pan.
> - For about $1.50 you can get a turkey baster then check it every 30
> minutes or so and siphon off as needed.
>
> http://www.amazon.com/CuiZen-CUI-762...-Champagne/dp/
> B003VW2HDW/
>
> This one rates to the weight you want and several list 7lb birds with
> no problems. It's taller than the Ronco models (which all I saw were
> horizontal) but less wide. It should still fit under the upper
> cabinets on a standard counter. Pull it out when in use then tuck back
> would be my guess.
>

That's one I already pasted a link to, now once again we need to go to
the unsatisfied reviews:

1.0 out of 5 starsI love the way it looks cooking but its not worth ...
Tried and tried to cook my chicken .Top half be done bottom half be undone.

2.0 out of 5 starsPoor design after you think about it
Poor design after you think about it. Heat rises. So the bottom of your
chicken will be nearly raw while the top over cooks.

1.0 out of 5 starsOne Star
sent it back= bottom of the chicken was raw-didn't brown..

On 4/2/2016 4:27 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 11:13 AM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>> Now, she's changed
>>> pattern (not unusual for here) and it seems the main thing is she
>>> wants a big unit. Some silly thing about bigger chickens tasting
>>> better.
>>
>> Well they are a bit gameier, so if she likes that, so be it.
>
> True, that or she wants a darker meat sort. Nothing wrong with that
> but it changes the recommendations.

It surely does.

>>> What she might actually mean is she wants a more aged chicken, aka
>>> 'stewing hen'.
>>
>> Agreed.
>
> I go for those too but for soups and stews.

Same here, the stronger flavor works in its favor due to dilution.

>>>> What do you think a review is if not "actual experience"?
>>>
>>> I just read a series of reviews on Amazon.
>>
>> You also just updated your own!
>>
>>> They lambasted a bread
>>> machine for poor paddle design. Problem is, they were referring to
>>> a different unit and one that had dual paddles, yet putting the
>>> review on a single paddle unit and a company that doesnt make dual
>>> paddle units.
>>
>> Non sequitur, totally.
>
> Yes, their reviews were a non sequitur.

Ah no, your example was.

> Thats why I say you have to be
> careful with reviews. Generally, read the ones with a 1 with a grain
> of salt.

And if there are several?

It's called a pattern.

>>>>> Why am I bothering to discuss this
>>>>> with you?
>>>>
>>>> Because you enjoy argumentation.
>>>
>>> No actually I do not. I enjoy talking about cooking.
>>
>> You enjoy both, don't be disingenuous.
>
> Seriously, I am not the sort who thrives on arguments. It's a big
> group and quite a few of us are actually nice folks into cooking.

A larger percentage are just common bullies who feed off Julie like
psychic vampires.

>>>>>>> No longer sold but here is a link to it:
>>>>>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>>>>>
>>>>>>>>> The nice aspect of verticals besides less footspace, is
>>>>>>>>> they often have a metal crock on top and you can cook a
>>>>>>>>> second dish in it.
>>>>>>>>
>>>>>>>> I have not seen that in the units now on the market.
>>>>>>>
>>>>>>> Sad but i suspect they are there. It's a natural addition.
>>>>>>
>>>>>> I'm half a dozen in and no show.
>>>>>>
>>>>>> If I had to buy again I'd likely go vertical for space, so if
>>>>>> there's one with warming dish I'd love to see it.
>>>>>
>>>>> Its a great addition to the unit. Olive oil, a bit of butter,
>>>>> cut potatoes, mushrooms, and a few onions. Add spices (we used
>>>>> to use lavendar off our bush but it finally died last year).
>>>>
>>>> Well you have a keeper.
>
> Yes and I didnt find a single one with the top crock either.

Yeah, cost cutting rules.

>>>
>>> About to clean it up a little after I finish my messages, then do
>>> some trout in there.
>>
>> Mmmm...trout are very tasty!
>>
>> Enjoy.
>
> They came out great. Sorry, no pictures. They got eaten too fast ;-)

Lol.

> I used the 4 spike inner holder which has a basket that fits together
> with kebab thingies to hold the food in place.
>
> Recipe as follows:
>
> I made a thin slurry of egg and fine ground corn meal with a little bit
> of leftover mashed potato. Then added salt and pepper. Score the skin
> fairly well then dip and let dry a bit. Dip and let dry again then
> load in the basket. Timing will depend on size of fish but these went
> at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
> pan and brought it all to temprature before adding the inner holder
> with the fish to it.

I presume the batter held up well and there was no problem with it
flaking off.

Sounds darned good, and much healthier than pan frying in oil too.

onglet wrote in rec.food.cooking:

> On 4/2/2016 3:59 PM, cshenk wrote:
> > Amanda Ripanykhazova wrote in rec.food.cooking:
> >
> > > CORRECTION:
> > >
> > > Here is a review of the Wolfgang Puck, which may explain why they
> > > only show rotisserie'ing a Tender, Young & Tasteless chicken!
> > >
> > > It wasn't just me, my wife tried it too; she's the brains of the
> > > family anyway.Photographed the mess to send to the Wolfgang
> > > people, showing the runoff.Maybe a lemon?Problems ran on for
> > > weeks of trying to get it working right.But problems
> > > persisted.When I listed my complaints Amazon refunded m'money
> > > immediately.
> > >
> > > "The Problems:The rotisserie could not turn the weight of chicken
> > > promised.The unit itself, remarkably and messily leaked onto the
> > > counter top; both for rotisserie'd birds under five pounds and for
> > > the roasting/baking functions.It smoked a lot
> > > too.Scary.Smelly,too.
> > >
> > > These disappointments happened in December/January,so specifics
> > > are foggy;smoky?Probably the only viable version for home
> > > rotisseries are built-in models.(But that's a guess,they're all
> > > 'way-more expensive.
> > >
> > > We bought an inexpensive Elite Rotisserie unit from Amazon- Elite
> > > Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit
> > > doesn't work (again,using weights under the minimum called
> > > for),but it roasts/bakes,etc;so we gave up and forsook rotisserie
> > > action.Roast/baked chicken and pizza. M'wife's biggest
> > > complaint:the cooking splatters gunk up the interior and
> > > necessary cleaning removes their so-called protective covering."
> > >
> > > Solution: Keep scouring thrift shops for Roncos and change every
> > > few months until some non-made-in-China unit comes onto the
> > > market?
> >
> > Ok, lets try what I think comes close?
> >
> > To keep the size down yet work, I suspect a vertical unit will be
> > the best option. With a vertical, at least if it fits, the weight
> > being a bit over isn't much of an issue. You may want to have some
> > butchers string and tie the wings down (or consider removing the
> > wings for something else). Depending on the bird, might want to do
> > same with the drumsticks but it's up to you.
> >
> > Key issue is check carefully. There are versions 'called' a
> > vertical rotisserie that do not rotate. I've tripped over 2 in
> > just 5-6 minutes of looking. Those seem to have all sorts of
> > issues and aren't what you are looking for.
> >
> > Second issue is you will be pushing the limits somewhat so the fat
> > pan may be an issue. As in, over filling which can be dangerous.
> >
> > I've done 8lb chickens before in mine commonly and I'm sure some
> > bigger ones. The only problem (other than tying the wings down)
> > was over filling the drip pan.
> > - For about $1.50 you can get a turkey baster then check it every 30
> > minutes or so and siphon off as needed.
> >
> > http://www.amazon.com/CuiZen-CUI-762...erie-Champagne
> > /dp/ B003VW2HDW/
> >
> > This one rates to the weight you want and several list 7lb birds
> > with no problems. It's taller than the Ronco models (which all I
> > saw were horizontal) but less wide. It should still fit under the
> > upper cabinets on a standard counter. Pull it out when in use then
> > tuck back would be my guess.
> >
>
> That's one I already pasted a link to, now once again we need to go
> to the unsatisfied reviews:
>
> 1.0 out of 5 starsI love the way it looks cooking but its not worth
> ... Tried and tried to cook my chicken .Top half be done bottom half
> be undone.
>
> 2.0 out of 5 starsPoor design after you think about it
> Poor design after you think about it. Heat rises. So the bottom of
> your chicken will be nearly raw while the top over cooks.
>
> 1.0 out of 5 starsOne Star
> sent it back= bottom of the chicken was raw-didn't brown..

Of COURSE heat rises! Did you really believe that you get a raw bottom
half of the chicken?

If your reason for joining here is to bait people, then you can join
the herd that bait Julie etc. I'm not part of that.



--

On 4/2/2016 4:44 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 3:59 PM, cshenk wrote:
>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>
>>>> CORRECTION:
>>>>
>>>> Here is a review of the Wolfgang Puck, which may explain why they
>>>> only show rotisserie'ing a Tender, Young & Tasteless chicken!
>>>>
>>>> It wasn't just me, my wife tried it too; she's the brains of the
>>>> family anyway.Photographed the mess to send to the Wolfgang
>>>> people, showing the runoff.Maybe a lemon?Problems ran on for
>>>> weeks of trying to get it working right.But problems
>>>> persisted.When I listed my complaints Amazon refunded m'money
>>>> immediately.
>>>>
>>>> "The Problems:The rotisserie could not turn the weight of chicken
>>>> promised.The unit itself, remarkably and messily leaked onto the
>>>> counter top; both for rotisserie'd birds under five pounds and for
>>>> the roasting/baking functions.It smoked a lot
>>>> too.Scary.Smelly,too.
>>>>
>>>> These disappointments happened in December/January,so specifics
>>>> are foggy;smoky?Probably the only viable version for home
>>>> rotisseries are built-in models.(But that's a guess,they're all
>>>> 'way-more expensive.
>>>>
>>>> We bought an inexpensive Elite Rotisserie unit from Amazon- Elite
>>>> Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit
>>>> doesn't work (again,using weights under the minimum called
>>>> for),but it roasts/bakes,etc;so we gave up and forsook rotisserie
>>>> action.Roast/baked chicken and pizza. M'wife's biggest
>>>> complaint:the cooking splatters gunk up the interior and
>>>> necessary cleaning removes their so-called protective covering."
>>>>
>>>> Solution: Keep scouring thrift shops for Roncos and change every
>>>> few months until some non-made-in-China unit comes onto the
>>>> market?
>>>
>>> Ok, lets try what I think comes close?
>>>
>>> To keep the size down yet work, I suspect a vertical unit will be
>>> the best option. With a vertical, at least if it fits, the weight
>>> being a bit over isn't much of an issue. You may want to have some
>>> butchers string and tie the wings down (or consider removing the
>>> wings for something else). Depending on the bird, might want to do
>>> same with the drumsticks but it's up to you.
>>>
>>> Key issue is check carefully. There are versions 'called' a
>>> vertical rotisserie that do not rotate. I've tripped over 2 in
>>> just 5-6 minutes of looking. Those seem to have all sorts of
>>> issues and aren't what you are looking for.
>>>
>>> Second issue is you will be pushing the limits somewhat so the fat
>>> pan may be an issue. As in, over filling which can be dangerous.
>>>
>>> I've done 8lb chickens before in mine commonly and I'm sure some
>>> bigger ones. The only problem (other than tying the wings down)
>>> was over filling the drip pan.
>>> - For about $1.50 you can get a turkey baster then check it every 30
>>> minutes or so and siphon off as needed.
>>>
>>> http://www.amazon.com/CuiZen-CUI-762...erie-Champagne
>>> /dp/ B003VW2HDW/
>>>
>>> This one rates to the weight you want and several list 7lb birds
>>> with no problems. It's taller than the Ronco models (which all I
>>> saw were horizontal) but less wide. It should still fit under the
>>> upper cabinets on a standard counter. Pull it out when in use then
>>> tuck back would be my guess.
>>>
>>
>> That's one I already pasted a link to, now once again we need to go
>> to the unsatisfied reviews:
>>
>> 1.0 out of 5 starsI love the way it looks cooking but its not worth
>> ... Tried and tried to cook my chicken .Top half be done bottom half
>> be undone.
>>
>> 2.0 out of 5 starsPoor design after you think about it
>> Poor design after you think about it. Heat rises. So the bottom of
>> your chicken will be nearly raw while the top over cooks.
>>
>> 1.0 out of 5 starsOne Star
>> sent it back= bottom of the chicken was raw-didn't brown..
>
> Of COURSE heat rises!

Thank you!

> Did you really believe that you get a raw bottom
> half of the chicken?

Raw, no.

Under-browned, likely.

> If your reason for joining here is to bait people, then you can join
> the herd that bait Julie etc. I'm not part of that.

Stop projecting.

I posted more links, suggestions and analysis on the subject in the
first few replies than you have to date.

On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" > wrote:

>
>If your reason for joining here is to bait people, then you can join
>the herd that bait Julie etc. I'm not part of that.

FFS... don't you realise who it is??

On 2016-04-02 6:44 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:

>
> If your reason for joining here is to bait people, then you can join
> the herd that bait Julie etc. I'm not part of that.



Who baits Julie? Think of baiting as sitting in a boat, putting a worm
on a hook and dropping it into the water and hoping for a bite. With
Julie it is more like putting the boat in the water to go fish and she
jumps into the boat

On Sun, 03 Apr 2016 09:32:13 +1000, Jeßus > wrote:

>On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" > wrote:
>
>>
>>If your reason for joining here is to bait people, then you can join
>>the herd that bait Julie etc. I'm not part of that.
>
>FFS... don't you realise who it is??

I refrained from posting that, so glad you did. Last time round she
lectured me about how she knew exactly how to deal with the troll blah
blah blah.