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Unread 02-17-2011, 01:52 PM   #5
barbefunkoramaque
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Quote:
Originally Posted by hpdrifter View Post
I was looking for info as well on those, and that thread really didn't help much. Saw it earlier. Was wondering how one would compare to a large offset. I guess there are two issues, rotisserie vs. other types pros/cons, and SY vs. the other commercial grade rotisseries. I wonder what the build quality, ease of operation, temp-holding, longevity, etc. is with the SY.

Greg
did nt read it huh?
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