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I bought the 32” Rotisserie charcoal splitter just over a year ago. I have just started using it and once you get the charcoal figured it works very Nice! Here’s the 10lb Pork Belly we split,stuffed and rolled. Then rotisserie for about 4 hrs. IMG_2182.mov IMG_2183.mov

I honestly LOVE Aron Franklins process 50/50 course cracked pepper and kosher salt. Not going to lie I like a little blackening seasoning and cayenne also. Cook at 275F for 7-8 hrs no wrapping to really keep the Bark intact . Did these a couple weekends ago just melted like butter in your mouth . Used the big double bottom drip tray with beer and rosemary to protect from direct heat. Oh forgot chilled them in the freezer to cool em down and cold smoked em for 2 hrs (Hickory/Pecan) the day before thats the 2nd picture with no seasoning .

Last night was pork short ribs and corn on the cob. Don't know where the corn came from, definitely not local (not til late July). It was sweet, but a bit tough (age?). Pork was cooked indirect at 250F for 3 1/2 hours with smoker pot of hickory and apple wood chunks. I was busy in the yard, so I used the Guru to manage the cook. Plated with salad and hush puppies (air fryer).