> DReg babbles:
>
>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.

Ignorant piece of shit, go sit in the imbecile corner with low IQ sqwertz.


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