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Sorry just seeing this, I know it's old. I didn't to use it a ton. That New yrs eve I ended up having a house fire and lost just about everything. I never purchased another one. It did work good the few times I used it.

I been looking for a basket. I want this or the 6 inch ezque cradle. Do you think this can hold a 12 pound packer? I just love cooking things on the roti.

Anyone use one of these? Looks pretty cool. http://www.onegrill.com/OneGrill_Performer_8_Basket_Builder_p/5pb814.htm

Looks awesome and worthy enough to me. I bought the smokenator years back also. I still pull out sometimes. I always had great success using it.

Thanks guys. That was probably the best butt I cooked. Used some Texas Grand Champion rub which is unreal on pork. Good luck Jim but with seeing all your cooks, you'll knock it out the park.

Here was mine.

Texas bbq rubs grand champion.

I have and I do sliced pork instead of pulled pork. I found I actually favor sliced butt over pulled. I think I cooked to 180. Can't remember. I think everything's better on the roti. I want to try a brisket.

Have never tried but on a pizza forum this seems to do some nice pizzas. http://www.mightypizzaoven.com/ If you have room and the extra cash I would look into a Black Stone pizza oven.

Thanks guys.

Ohh man that sandwich looks awesome. Love some pulled beef.

Nice looking pie.

Made two Ny pies on the Black Stone pizza oven and one Sicilian/Detroit pie.

Pizza looks good. Sounds like what you plan to do next cook is a good plan. Not sure if your interested but the kettle pizza is offering $50 off. Coupon code FACEBOOK50. Or the Blacks Stone pizza oven is an awesome pizza making machine. Griddle Guru has them for $369 free shipping.

I saw those myself. I was wondering how they were. I saw a few different flavors. Thanks for the post. I will pick some up.

That chicken looks great. I love doing pork butt for sliced pork. It's a nice change from pulled pork.

I used the controller today. I was sitting at 200 food grate temp for like an hour (220 dome) so I turned the knob to see how it would react. It's been about 230 food grate temp for the last hour (250 dome). I have the bottom vent barely cracked even though the instructions say to close it...

I agree. Here was an email from a representative from Maverick Industries. "I tested the TTT a while ago on some ribs. See images. Works great provided you only light a few lumps or briquets of charcoal and let the TTT bring it to temp. Crack the bottom vent slightly and keep the weber top vent...

I'm thinking something to with the spring loaded vent. I asked about the dial numbers and the temps by the position of pics I sent him. Here was his reply. "Here is my easiest answer. forget the numbers they are just there as a reference. The damper moves a degree angular for every 1+ degree C...

I used on my ceramic and I opened my bottom vent until I hit around 250. Closed off bottom vent to the width of nickel and opened put the tip top controller on and ran about 300 for like 3 hours or something, I can't remember. Hopefully I'll see how the weber does this weekend.