PENMART01 wrote:

> The grill has no thermostat, its temperature must be constantly monitored, or
> one can easily end up with incinerated food, or food that's been twirling for
> hours with no heat at all (yes, bottled propane can and will expire).
>

A grill doesn't need a thermostat. Once you've used it a few times using
a good themometer you can very easily run at a constant temperature for
hours on end. It's dead simple to do.

As to running out of fuel, that's easy to prevent. Make sure you have
enough. Not hard.

> Rotisserie attachments are notorious for using el cheapo motors (some actually
> opperate with two D cells), if the motor fails the food will be incinerated,
> promptly. As meat cooks on the spit, especially larger chunks, its balance
> will change (you'll know by hearing the sound of the motor groaning as it
> strains to go uphill), requiring adjustment of the spit's counter balance
> device (or as most have no such device the meat will need to be shifted, a
> rather disagreeable but manditory job... if not those el cheapo motors will
> crap out, ceasing rotation, producing incinerated meat.

The situation you describe is theoretically possible, but it's very
easy to prevent if you have even minimal experience. Don't use a rot with
a POS motor and you won't have motor failure. Proper setup makes
the problem of meat going out of balance very, very unlikely.

--
Reg email: RegForte (at) (that free MS email service) (dot) com