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Cool, thanks!

Welcome, Alex! (From a fellow forum newbie...) ;) ~Perry

Hey everyone! Love the forums, already learning new stuff, and getting some delicious ideas! I'm Perry P. Perkins, a PNW lifer. I'm a third-generation chef, and grew up on kitchen floors. I love BBQ and grilling, and have been doing both for many years. I used to run a BBQ catering business...

I have a FS 2in1 that I use to death. What are the advantages of the chamber sealer? Thanks! ~Perry

This is one of her big brothers, lol...

Thanks for the cross-hatching tip, I'll definitely do that! I'm also thinking, if I go AP, of setting up a second rotisserie, with a whole pineapple on it, over a drip pan, and using the drippings to baste, for a more authentic flavor. Down the road, I want to set up the same idea, but with a...

I think it's ancient Florentine for "order more Lipitor"... ;)

Thanks, man!

Thanks, Al! Hey...several folks have congratulated me on this "carousel" thing...I'm clueless, lol. What is that?

I do an annual "Deep end of the pool" dinner for friends and family. That's a whole roasted beef head, barbacoa-style, from a couple of year ago.

Thanks man! Kinda a cross between the French Tete De Porc Farcie, and classic Roman porchetta. A thick slice of this on top of a plate of pommes puree is pretty hard to beat, lol. I love headcheese too, but my attempts have been hit and miss (old school "boil the trotters" for the aspic.) Any...

Just did pork head porchetta in mine, love it. Haven't tried a London Broil, but now I'm planning to pick one up tomorrow! Thanks for the info!

This was a bit of work, lol, but totally worth it. I've done a lot of porchettas, but I think this was the best I've tasted. Skinning the head was the hardest part. I'm sure it gets easier with practice, but is was a pain for a first timer. Stuffed with pork belly, and shoulder slices. Then...

Going to try something besides the usual birds on my rotisserie. Got a nice 1/2 pork loin in the fridge, and I'm thinking about rubbing with al pastor spices, or basting with a mojo. Has anyone done a loin like this before? Any suggestions? I'll be using my baby caja (picture below). Thanks...

Those look great! What temp are you smoking at?

Hey everyone, Apparently I'm a little slow today (so...business as usual), but I can't seem to find where I enter my name and email on the newsletter signup page? Help? Thanks! ~Chef Perry

I have most of the a-maze-n models, and they're great! My favorite is the box smoker, but I use the tubes when I need to save space.