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Hi All, Back in October 24, in part based on the experiences documented here in the forum, I bought a ThermPro TempSpike XR meat thermometer. I bought it because it's completely wireless and ideal for monitoring box and meat temperatures when rotisserie cooking. I used it once last...

I'm way ahead of myself here, but, for some reason, my thoughts have turned to Thanksgiving turkey lately. I'd like to try rotisserie cooking this year. My Weber Genesis with a rotisserie attachment is way too small to accommodate a 16-20 pound bird, so I'm wondering what kind of set up I...

Hi all, I have a recipe for Texas chili that I really like. I've attached it here in case anyone is interested. This isn't "my" recipe. I stole it off he internet a few years back. So, I can't take credit for it. Among other things, the recipe calls for cubing and browning chuck roast in...

I calibrated my new Smokin-It Model 2 earlier this week by cooking a slab of spare ribs. Tonight, I'm going for my first long smoke with a Boston Butt. I dry-brined the butt in the refrigerator for 3 days at right around 34 degrees and noted that there was almost no visible Kosher salt on the...

Hi all, I've been lurking around here for a couple weeks and decided to sign up. I'm in the DFW area of North Texas and have been smoking meat -- and enjoying doing it -- for quite a few years with some success, although I'm convinced on reading this forum that I've still got lots to learn...