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Less than $400 total investment, can’t beat that!

Wish I pulled the upper back panel off and inspected yesterday before buying the switch. Turns out it was just a worn out and corroded spade connector. Replaced with a new one and everything is working as it should. Doing a quick test run on a small pork butt, cubed up and will do burnt...

Great call, thanks! Turns out the local Ace Hardware has a switch that appears to be comparable (if not exact match) for $10. Will try this but also still considering a controller.

Hey All, Hoping someone can lend me a helping hand and or provide some advice. I recently picked up a Smokin Tex 1500-C electric smoker from a FB Marketplace add. Manufactured in 2014. I purchased it for $200, knowing it did not work and am ok spending some cash to get it up and running...

Pm me please

Yep, that did well.

Figure about 30 to 45 on the rotisserie will do it

Off the smoker, on to the rotisserie! Had some trimmings of the brisket basting while on the smoker.... Tempting to demolish but cholesterol :(.

Since I plan on firing my Horizon Offset to do some Bourbon Jerky, I figure I'll hit the point with smoke for a few hours, then bring it inside to finish on the rotisserie.

Plan on trying something random tomorrow. Haven't found many go bys to plan my cook by so here is my plan.. I split the flat and point from a packer brisket, and have about a 3 lb point rubbed down with SPOG. Instead of smoking, I plan to use my RONCO Showtime Rotisserie. No idea how long...

Agree, if you are weary!

Personally, I love lamb fat. Very flavorful. As far as "gamey" Ness, I believe it strongly depends where your lamb is from. American lamb - mild. Australian lamb - gamey.

The 9.99 lb was trimmed, no fat cap

Found out about this cut last year. Hands down my favorite cut of beef. Cast Iron, hot and fast, cooked rare to med. Rare. Intense "beefy" Ness. Really flavorful. I think it may also be considered Picahna (if you ever have been to a Brazilian steakhouse. Cheapest I've seen it is 9.99...

My bad, Powder, not soda is correct!

Mix a little baking powder (not soda) in with your salt.... one part baking powder to 3 parts kosher salt. Trust me.

I've made that mistake in the past. If you are gonna hold in a cooler, definitely pull 5 to 10 degrees below your target temperature. Looks good though, I'm sure no one was hungry!

Will do. Yes firebox wide open and also exhaust stack wide open.

Mind elaborating? Using to much wood, running to hot? To be clear, the rust "bloom" happened after I accidentally left it out uncovered one night where it rained. Looked like this before that

Thanks for the tip. They seem pretty dry, but will open em up for additional dry out. How do you recommend cutting them down? Split in half, or length wise? I have been able to fit them in the firebox whole length, but it is a bit tight....