I did a search and found that they (& the Showtime type) were quite popular on here several years ago, so I'm hoping that someone with experience can lead my non-cooking self by the hand in the creation of something good!

I just acquired one used with most (I think) of the accessories but no owner's manual. I downloaded the book from the 'net and thought I'd begin with french fries. Eww. They weren't so good ............ dry, almost chalky textured - probably needed more time to actually crisp up, maybe more water? almost seems contradictory.

Enough of the failure. Any advice from btdt'ers? Good recipes? Must do techniques and/or must have accessories? And would I be best off with a pair of silicone mitts (or whatever they're called) to get the rotisserie bar off and on? (It was hard to manage with the guiding accessory as described in the book.)

I'm hoping for some help/guidance and appreciate any you have to offer!

Pat