Expert: Kris Yager - 6/25/2011

Question
Why have all the rotisseries become infra-red? I am reluctant to replace my old Ducane with a gas rotisserie because it cooks chicken and loins (my favorite meats to rotisserie) through and with apparently less problems than infrared. There must be a reason. Change for change sake isn't always better and I am shocked that at least one manufacturer hasn't retained the old gas flame.

Answer
Mr. Charles, thanks for asking a question. I also want to know what all the hype is with infrared rotisseries. I'm not a fan of them at all. You can't really marinate anything you plan to cook with them. With the ones I've used, you have to trim as much fat off the meat as possible to avoid a fire. Needless to say, I will not have one at my house.
Question for you: is your Ducane salvageable? I will say that parts are getting harder to come by for many models. But maybe you can "prolong the pain" by replacing the motor on your current motor. After a quick search, I did find a place carrying motors for a few models. Click on or copy and paste this into your browser and see if they have something to help you keep your Ducane alive and kicking: http://www.appliancefactoryparts.com/    If you're needing to replace your grill, I found many brands that still accommodate our desire to have rotisserie w/gas. Lowe's has a few models available. Personally, I'm big on Broil King. You'll probably have to find an independent dealer to check them out, but if one is located near you I urge you to consider them.
I apologize for not being able to answer your question exactly. I am not sure why so many brands are making infrared. I even called a local store near me and asked them why would I want one compared to the traditional style you and I enjoy so much. They offered no reasons.