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I'm sorry I was drying my hands from the brisket juice and getting into my truck. I have to go run an errand real quick before I get started. So I apologize for the delayment. So yeah, now the big easy. I'll piggyback off of what Gray said. I bought mine, I guess this is my third or fourth year owning it. I've used it. When I first got it the first year I took a few different things in it. Kind of like what Gray did. But then I put it in storage and to be honest I forgot about it. I dug it back out a while back because I knew turkey day was coming up. And yeah, I've smoked on it. Gosh I've done three or four turkey, I mean three or four chickens now. I did a little piece of, oh it ended up like prime rib. I forget what it was called. Anyhow, I've done that. I've done pork, I've done ribs. You can do ribs. Chicken legs. So the big easy you can buy attachments for it. I've not bought them. I probably will. I was looking at them the other day. I don't know why I didn't buy them back in the day. But I think I will be buying the attachments for it. You can add extra shelves, hooks, chicken leg holders, chicken ring holders. All kinds of things that you can buy to attach it to the big easy. But yeah, I mean Gray's right. I mean if you look economically at it, I do eustine at all. I haven't looked at the price this year but I'm going to assume it's somewhere around thirty to fifty dollars for a five gallon jug. I think no it's a two and a half gallon. I don't even remember now. Anyhow, yeah the big easy is if you catch it on sale you can get it for around a hundred to a hundred and fifty dollars. Normally I think it's one ninety nine. And this is the time I bought mine. I bought mine before Thanksgiving three or four years ago and I got it for ninety nine bucks at academy. So you might look there if you're interested. But yeah, again, you can cook anything. It's a roaster. I guess, I mean, you know, yeah, we say infrared or not really infrared. It's indirect. But I mean it's roasting. I am actually toying with the idea of seeing how you could have a vertical rotisserie. Kind of like a, I don't know if you all have ever seen them, but over in the Middle East or wherever I was over there, they would, I forget what they called it, but they would stack meat up on like a cone looking thing. And it would rotate around an element that would cook the meat right on the outside. It just continues to turn all the time. And they would just gently slice off some meat off the edges of it and they would make a gyro or something similar to that. I forget what it's called. Anyhow, really good meat. But I was thinking something similar along that line. Could you slide the Big Easy under something that could hold a rotisserie that turns it internal? That would be an interesting thought. Anyhow, KJ5LQ, back to the next show.