Vertical Rotisserie Oven 800W, Multi-Function Electric Grill Smokeless Shawarma Rotating Oven Barbecue Grill for Home Use Infrared Roaster Oven

I love this machine. One of the great features on this machine is it not only works with the metal skews that came with it, is also worked with the wooden skews I had. Now the way it works is, each individual skew slowly rotates around in place. That way the food is cooked very evenly. Now the juice runs off the food, and down into a catch tray in the inside of the machine. I safe the juice from the food and make a gravy out of it to serve with the kabobs.I also make up a large batch, (20 or so), kabobs, and take them off the skews and put two of them in a food vacuum bag, pull a vacuum and then freeze them. This way I can have kabobs anytime I feel like it, I just take them out of the freezer the night before I am going to eat them, and defrost them in the refrigerator, and warm them up on half power in my microwave. This is a very good machine for kabobs.

I would not buy this. Hard to clean. Stays hot after you turn it off. The meat falls off . You cant change any temperature.

My family enjoyed using this during winter time what a nice machine :)

Is very good

If you can cut pieces of meat into small-ish pieces that fit the following constraints: (1) can't be too big that it will get stuck when it hits the meat beside it, (2) can't be too big that it hits the glass cover and gets stuck, (3) can't be too tall because the heat source can't reach it and it will get stuck as well, and (4) it can't be too long at the bottom because it will get stuck. Basically, there is a maximum size if you want to use all 12 slots. With some configurations, you can get away and use 6 slots. Ultimately, it's a pain to figure out how to efficiently use it. Otherwise, you will be turning the skewers manually, which is also a serious pain. This was a good concept, but just too much work. Might as well fire up the grill and you are sure that things will get cooked properly without the multitude of size/cut restrictions.

Very good! It is super hot inside but no smoke at all. Very good for using in house. Easy to clean.

Want to make kebabs? Then this rotisserie probably isn't for you. Interested in cooking chicken shawarma, gyro meat, or tacos al pastor? It's not set up for that. Cooking for three or more people? It probably isn't for you. Want to make skewered meats like a thin chicken teriyaki? Hot dogs and sausages? You might find it useful. Overall, this rotisserie didn't meet my expectations. But I'll walk you through the good, and not-so-good things about it.WHAT'S GOOD ABOUT THIS ROTISSERIE:1. If you're cooking very thin strips of chicken or beef, you can make 12 of them at one time.2. You can either cook with the 12 included metal skewers, or the thin bamboo skewers it also comes with.3. It's surrounded by glass, so you have a 360 degree viewing range of all skewers at any time.4. It doesn't take up too much counter space.5. When the kebabs spin completely, everything is cooked evenly.6. It's smokeless. You get the benefit of the good smell from cooking in your kitchen, without any smoke.WHAT'S NOT GOOD ABOUT THIS ROTISSERIE:1. No instructions included. I had to figure out where everything goes based on product page pics. You have to guess, and use a meat thermometer, as to when the food is cooked.2. There's no temperature control, if you want to adjust the heat. The only thing you can control is to set a timer by turning the large knob on the front. The knob doesn't turn easily.3. There is absolutely no way you can cook with all 12 skewers at once. Unless whatever you put on each skewer is half an inch to maybe an inch wide, at most. Like a quarter, or a pack of Rolos. If you aren't making tiny kebabs, you'll have to limit yourself to only using six skewers instead of twelve. And skip a cooking space between each skewer. Otherwise the things you're cooking will be crammed in, and each skewer won't spin. Even then, there's a chance the ingredients will get caught against the glass, and it won't spin.4. The metal skewers will not stay perfectly upright, when you first insert them into the spinning base. They'll be leaning everywhere. They won't be upright until you put the top on, and move the end of each skewer into its designated gap.5. The metal skewers have a flat blade that goes into the spinning base. This ensures it will spin. I didn't even attempt to use the included wooden skewers, because I can't see how they would possibly catch on anything and be spun. I have bigger ones I might try one day.6. The metal skewers are poorly designed. Each one is basically a flat pointed tip, then a spiral, and then the skewer goes flat again. The purpose of the spiral seems to be to keep ingredients from sliding down while it's cooking. But when a kebab is inserted, the spiral area at the bottom starts a few inches above where the actual heat starts (at the base of the interior). And it ends above where the heat stops in the middle burner. So your ingredients won't get equal exposure to the heating element, the closer they get to the handle end up top.7. Once you place the "lid" on, you'll find that some ingredients will keep it from being closed all the way. And you'll have to remove a few things to make it fit.8. One of the questions in the Q&A section of the product page relates to cooking time. The seller's reply was that it takes six minutes. Unless you're cooking meat the width of an American nickel, I don't see how it would cook that fast. I made kebabs using pieces that were an inch to an inch and a half (3.81 cm) in width. It took about 25 minutes for the chicken to reach a "safe" temperature for consumption (160 degrees using my meat thermometer).9. Because this is a "top load" rotisserie, as opposed to the kind that has a "door" you can open, it's not easy to take a skewer in or out individually to check it. If you want to remove anything, or adjust a piece of food that slid down a skewer, you have to remove the lid. And then go through the motions of putting each skewer back through their designated areas, one by one, in the lid when you're done.10. The ceramic spinning bases won't stop spinning when the timer goes off. You have to unplug the rotisserie to get it to stop. Maybe it was designed to keep spinning when the time runs out, so that it continues to cook evenly while the heating element cools down. But it's easy to forget it does this. So the timer will go off, you'll remove the lid, and the skewers will go back to leaning all over the place. While still spinning. It's mildly frustrating that I have to unplug it to make it stop spinning, when I want to remove the skewers.11. You can't really cook for more than two people at a time. Unless you're grilling hot dogs, bratwurst maybe. If you're not making skinny chicken teriyaki skewers, and making regular-size kebabs, you're limited to six skewers. Then you're limited to only a specific area of each skewer that you can cook with. You're pressing your luck if you're cooking for three people, on the quantity of food. Unless you're serving small portions of kebab with a side like rice or couscous.12. The included oven mitt is on the small side. It looks like something your kid would get with a home kitchen play set. I have large hands, it fit snugly.USING THE ROTISSERIE VS COOKING IN THE OVEN:I made kebabs using chicken thighs I cut into small squares, green bell pepper, red bell pepper, yellow bell pepper, whole regular mushrooms, quartered red onions, all marinated. Each piece was maybe an inch, to an inch and a half in width. I could only cook six skewers at one time. Once I realized it was taking longer to cook than expected, I needed another option (everyone was hungry and waiting to eat). So I decided to cook with the oven, at the same time.Cooking with the oven meant that I wasn't going to be limited to how many ingredients I could put on each skewer. I didn't have to worry about positioning the food where it would be exposed to the heating element. I could basically go from end to end with each skewer. So I loaded the skewers up, and rested them one by one on top of a 9 by 13 inch disposable foil pan. Placed the pan in the oven at 400 degrees.Halfway through cooking the kebabs in the oven, I removed the pan. I collected the drippings in a separate container, flipped the kebabs over to the other side. Then basted them by gently pouring the drippings over each kebab. Once the temperature of the chicken pieces was registered at a safe level on my digital meat thermometer, I took them out. If I wanted to, I could have set it to broil in the last few minutes, to brown the chicken. Otherwise, everything was cooked just as well as with the rotisserie. And in less time, overall.It was faster to cook with the oven. I was able to put more stuff on each skewer. I was able to baste everything easily. I could control the oven temp to my liking. All it took was an 80 cent disposable foil pan, and a set of skewers. I could have used wooden skewers, but then I'd have to use one last skewer across the final ingredient on all the kebabs, to ensure they stayed put when I flipped them over. The amount of time that it took to set the kebabs up on the rotisserie, was longer than it took to flip them in the oven.Look at the pictures I uploaded for comparison. You can see what the rotisserie kebabs looked like before and after cooking. And what the oven-cooked kebabs looked like before and after. It's a night and day difference, as far as how much I could load up on the skewers. And that was just using six small skewers and a small disposable pan. I could have easily made a dozen large kebabs, just in the oven.Long story short, the only incentive to using the rotisserie, is that the skewers rotate fully for a perfectly even cook. But I don't know if the difference would be that noticeable from making kebabs in the oven, and flipping them once mid-cooking.SHOULD YOU BUY THIS ROTISSERIE?The only customer I can imagine buying this, is one that plans on ONLY cooking small skewers of meat, and doesn't own a traditional oven or small toaster oven. So you'd have to be without an oven, and want to make things like teriyaki chicken, or Chinese/Taiwanese street food. You could use it to grill hot dogs, or brats. But then you could just spend $50 less and buy one of those small electric hot dog rollers that also toast the buns. If you're making kebabs, all you'd need is a set of metal skewers for $8 to $15 (less for wood), an oven, and a pan. Aside from the fact that the kebabs rotate constantly, there's no other benefit to using the rotisserie. And here's the kicker....For $10 less than what this rotisserie costs, you can buy a NutriChef vertical rotisserie oven. Which doesn't have a heating element in the center. Which means not only can you cook kebabs, but you can roast whole small chickens. Or stacked meat to be sliced as it cooks (like chicken shawarma, gyro, or pastor for street tacos). Another brand on Amazon actually sells the EXACT same rotisserie oven as HUIDANGJIA (minus the skewers and oven mitt), but for $20 less. My guess is that one factory in China cranked out a bunch of these for different brands, and the sellers marked them up as they see fit. If this unit was priced at $40, maybe it would be worth buying, despite all its shortcomings. I also find it questionable that most of the positive reviews came from accounts with very little review history, vague descriptions of the use, and no pictures of it being used.Final Verdict: Interesting idea, poor execution, impractical when you consider alternate products that cost less. I'll probably never use this thing again, unless it's to cook hot dogs or sausages when I don't feel like firing up one of my grills outside. I wouldn't recommend this rotisserie oven to anyone, even if they cut the $109 price tag by half.

very small capacity, no temperature adjustment