BURGER MEISTER

One of the feet should be centered in the rear and the other 2 on each side of the bottom vent. Eliminated all the wobble in my Jr.

Beautiful piece of meat and perfect cook. Hats off to you and your butcher.

At first I thought $400 for a pan and it doesn't even have a motor or nothin. Then I thought about how much I paid for my KJs.

So you can have either a water heater or a dryer.

Like mushrooms, they're all are edible.....once. Sous vide is all safe......once.

That looks like a pretty darn schnug fit for sure. I've seen others have problems with replacing just one of the outer shells and not fitting the other original. KJ should replace both shells when one breaks but not sure that would address your fitment issues with D&C. Good Luck.

I know the pricing is a little different across the border but........we're all Americans from the northern most tip of Canada to the southern tip of Chile.

The product description on Amazon says "5/8" rod for the basket. Really? That's a humungous rod. How does it fit the Jotisserie? It's only 5/16".

Curious......what's the expanded metal grid on the top for? Trivet?

Gotta realize, they do that for a living. Lots and lots of practice. And the 1 piece was/is notorious for cracking/breaking.

Should verify dome temp. Did you have enough lump to start with? Cooking a 16 lb turkey shouldn't consume all your lump in 3 hours at 300-325.

Is the oven temp a verified temp? Best way is with boiling water. When it's boiling it's 212F. There's an ice bath video on Thermoworks.com to check your lower temps too.

If the budget allows it, I would go with the JR and BJ. I've seen pictures here and other places that with a classic, you have to bend a full packer up in the middle in order for it to fit. I have JR and BJ and use the JR about 98% of the time, but it's just me and the woman that's shared my bed for 45 years. But about 8-9 times a year, the BJ is marginal for capacity. Others will probably have other opinions too.

That would be my limited knowledgeable guess as well. Other than the black, they look pretty darn good.

I did one recently. My only advice would be, make sure the forks are really tight and pushed way into the meat, it shrinks as it's cooking. I raised the lid after 2 hours to get the temp. and it was flopping pretty good. Motor was not struggling as far as I could tell from the outside. My experience with rotisseries is rather limited so mine is a learning curve. Really wide curve.