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[reubenray]

Gotcha.  Sounds like a rotisserie does the job better for you.  Someone on here converted a MAK to use a rotisserie at one point.  I'm guessing pellet grill mfg don't want to deal with a second source for electric or an additional place for smoke (and air) to escape which may potentially cause issues with their algorithms for the controller temps.  Looking forward to hearing and seeing what you end up with and how you make the rotisserie work on it.

When not using my rotisserie I removed the motor and used washers and nuts to plug the holes for the spit and motor bracket.

[reubenray]

After doing more researching I think I will go with a Smokin Brothers Premier Plus 30.  This is about 300 sq. in. bigger than my GMG DB, it is rotisserie capable and it is made in the USA in Missouri.  There is a dealer about 50 miles away from me in Missouri.

[Brushpopper]

After doing more researching I think I will go with a Smokin Brothers Premier Plus 30.  This is about 300 sq. in. bigger than my GMG DB, it is rotisserie capable and it is made in the USA in Missouri.  There is a dealer about 50 miles away from me in Missouri.

An excellent choice in my opinion.  I've never seen one but they look like great grills. 

[reubenray]

I ordered a Smokin Brothers Premier Plus 36 today.  I now need to sell my Traeger Junior and GMG DB being this one will be big enough that I don't have to use both of them on holidays.

[Bar-B-Lew]

I ordered a Smokin Brothers Premier Plus 36 today.  I now need to sell my Traeger Junior and GMG DB being this one will be big enough that I don't have to use both of them on holidays.

If you can afford it and have the space, I would recommend keeping one.  I can't tell you how many times I've had a pellet jam, grease fire, dirty grill, dead igniter, etc. and had a spare grill to keep cooking until I got around to repairing or cleaning the other one.