I’m one of those that love the ROL!
But I’ll be totally honest the first time I saw it was at an Unsanctioned competition and I really thought it was a gimmick! Bob Garnash was using them on gas grills. But at the end of the day ROL won First Place in Ribs to my Second Place and Bob gave me one to demo on a Weber rotisserie ring. I was bummed when I realized it was too large for the ring. Bob took a set of trays and shortened them to fit and the rest is history, but at the time he wasn’t convinced there was a market for them on Kettles! Bob still has his day job though!
Here’s a video of the original trays in action on my old Cajun Bandit conversion and Weber ring
https://m.youtube.com/watch?v=aULTIgBof0ESent from my iPhone using
Weber Kettle Club mobile appI used it in competition for a few years with chicken and did very well with it. Its not for everyone, but I'm a gadget queer and love spinning meats on my PK, Drums, WSM and kettles.
As far as cleaning goes, I spray all the surfaces with PAM before cooking, and have a deep stainless steel steam table pan that I use to soak the trays and cross bars in with a couple spoonfulls of Oxi-Clean powder. Let soak overnight and hose clean. The look like new again.
Ive only had 2 or 3 incidents where the meat wasn't balanced in the trays, but I always have a grate below the ROL and it was good to go.