Hi Jim thank you for the reply, my latest creation was rib roast, dry brined over night with a simple peppercorn and garlic rub, Apple smoked but done using my rotisserie on a standard 22 grill cooked on New Years day, just managed to avoid the rain here in London it was pulled off the grill at 125f and came out a good medium rare, family and friends were impressed but I think perhaps another 10/15 minutes longer and it would have been even better a great start to the year