I am pursuing other cooking interests. I'll be dabbling in Sous Vide cooking. I was intrigued by this method when I read an article about having a tender brisket that was cooked medium rare, after reading that article I was immediately hooked, So I have been studying Sous Vide for a bit and have the bug, I am working on building my own unit and will hopefully have some articles in a few months. I have read the posts here on SMF as well pertaining to Sous Vide. I am always willing to try new methods (new to me) and I am the type of person who has to try something and draw my own conclusions before I can preach about it, and I usually jump in feet first! My first attempt will be a 48 hour Corned Beef cooked at 135° that is currently curing. I will post my results in a few weeks. I do have a few pit cooks lined up but not many. I would love to hear from other folks, I know Martin picked up a unit a few years back. I'll be back!!