My countertop oven has a rotisserie feature / attachment that I’ve never bothered to try until now.
I’ve become increasingly interested of late in testing out how it might fare. Pros would be better quality chicken seasoned more reasonably / less of a salt lick than the grocery store stuff that’s $5-10.
Pork roast, beef, other things would be of interest too.
But I’m wondering whether it would be meaningfully better than low & slow or high temp methods that work pretty well without the rotation, with less mess / splattering inside.
Anyone have experience, or ideas / tips?
