> 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" 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.

Thank you - dcarch. Herbs are fun!!!! Caliloo, I got my cutter from the Maker's Mark distillery about 9 years ago and had never used it!!! But I was so glad I did buy it!!! I'll definitely do the same cookies for the party next year! Martha

Often called a "Savonarola" chair, a style that comes and goes in fashion and has since Egyptian times. Linda's right ... not "Mission" style, but it looks to be from the early 1900s based on wood (oak) and the flat rounded splats on the back. it would blen well with it. Can you show the rocking part? I'm having a hard time picturing a Savonarola chair that rocks.

Here's the maker: GG bee mark Guido Galbiati