Haven’t posted much but always watching still. I’m trying my first charcoal snake with a butt on the rotisserie. I’m pretty sure I’ll need to add some more coals to finish but I’m trying to get more smoke then a past run I have done. Went with Bad Byron’s butt rub as it’s sugar free to hold off on to much Char if the crust isn’t what I want I’ll add some brown sugar when I crank up the heat. The Oktoforks help hold the butt to the spit very well.