Weekly Recipes

Cooking in 2012!

There is no reason for getting out and doing some serious cooking.  The weater has been mild and we look forward to an extended outdoor cooking season this year!

If you haven't done so already, be sure to check out all of our great tips and techniques as well as hundreds of barbecue related recipes!
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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .

FAQ Subject: How does a rotisserie cook meat?


I am a student at the University of Delaware. I am a Nutrition major and we are doing a project on beef. I was wondering if you could answer two questions for me.

1. How does rotisserie cook meat?
2. What cuts of meat are best for rotisserie cooking?

I hope you can help me with my project.
Thank you,

Hi Kate,

Meat cooks the same whirling noisily on a spit as it does sitting still and quiet on a grill. As far as I am concerned NO beef should be cooked on a spit. The metal rod conducts heat into the center and instead of having a beautiful, juicy pink center, it is overdone brown with an ugly hole in it.

Click into "According to Smoky" from and read "Heat."

Have fun,

The Barbecue Store

Holiday Suggestions For Your Barbecue'n Enthusiasts

20 piece Stainless Steel Master Grill Set

20 piece Stainless Steel Master Grill Set

Wireless Thermometers

Wireless Thermometers

Smokin Joe's BBQ Sprayer

Smokin Joe's
BBQ Sprayer

Burger EXPress Single with Patty Ejector
Burger EXPress Single with Patty Ejector
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Since February, 1996