Well after my original grill had been running for about 10 years the heating element finally failed. We usually cook chicken once a week and it's always turned out great: My biggest complaints were: 1) OLD: No temperature control (always used 1.5-1.25 hours for medium sized chickens. About 90% success rate using this method1) NEW: . So there are now two distances to the heating element that you can use, which is great at first glance. However, they reduced the rotation speed to a much lower speed, so it seemed impossible to have two different cooking temperatures. You should watch this a lot more as the slow spin seems to cook hotter. BE CAREFUL WITH THE NEXT SPIT. Very hot.2) OLD: The grill unit had a Teflon coating that peeled off over time. I kept threatening to replace the straight mounting hardware with stainless steel so it wouldn't be so annoying. 2) NEW: Not only have they made the grill assembly out of stainless steel for easy cleaning, they've also added a removable stainless steel plate. which is flat and curved and slides behind the heating element. Much easier to clean. However, I believe this caused the cooking temperature to go up. The heat does not bounce off the shiny stainless steel baffle plate onto the food 3) OLD: Aligning the food on the grid (as centered as possible) was a pain in the back. The sticks that go through the chicken or meat are flexible and when they come out the other end they can be "off" enough to not get to the other end of the build and you have to start over. 3) NEW; Stainless steel bars are much stiffer and don't flex as much. In addition, they are equipped with a plastic stand, on which the assembly can be placed by guiding the bars "up" and leveling the meat with both hands. Works much better. 4) OLD: The timer was mechanical. If you want to pause just turn the wheel off, if you want to change the time remaining just spin the wheel etc. Similar to a one button Apple mouse. 4) NEW: NUMERIC display. Push buttons for pause, stop, start. Same features as "OLD" but looks digitally cool! There is no added value, friends! I like the new one as much as the old one. Slightly better with stainless steel. It has some downsides, but they're doable if you're careful about what you're doing. I just made a little "roast beef" and it came out really good. Salted and stuffed with garlic cloves. I left it overnight, washed and cooked the next day. Again very tender and tasty!
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