I'll get around to posting exactly how this is done,
complete with pictures, on my MM web site ... but I'm
grappling with what I should set the BTU levels at.

I.e. stock is 10,000 BTU with ON ... so I see three choices:
1. LOW=6,000 BTU, HIGH=10,000 BTU
2. LOW=6,000 BTU, HIGH=15,000 BTU (or higher?)
3. LOW=10,000 BTU, HIGH=15,000 BTU (or higher?)

One has to be a bit careful with going to LOW ... since it
can flameout in the wind ... and last thing I want is to
have the grill explode on me!

And I'm not too sure (from a safety point of view) how HIGH
I want to go.

HOWEVER, my questions for the IR griller's out there is
do you find that you wish you had MORE or LESS heat
available from the IR burner ... or is factory stock
about "right"

Thanx,
alek

So it is rated at 12,000 BTU at the HIGH setting (?);
does anyone know what the LOW setting is?

BTW, if you have converted to Natural Gas, you can do this
by cranking up the grill ... and watching your gas meter
to see what the Cubic Feet consumption is per some unit
of time ... convert this to Cubic Feet/Hour ... and then
look at your Gas Bill which should tell you a conversion
factor from Cubic Feet to BTU's (it varies a bit for me;
but here in Denver, Colorado area is about 0.8).

alek

I rotisserie two 5-pound chickens regularly on my 1-year old MM grill. Cooking time is a little over two hours. The skin is golden-brown, but I would prefer it to be a bit crispy.

Cooking longer to get the crispy skin results in over-cooked meat.

So, while I am satisfied with the results from the the factory setup, I would certainly be interested in reading more about cranking up the heat just a little.