So happy to her you got a b/t/r--I'm sure you will be really pleased with the way it tones your body.Have Fun! KathyO

I love my Bun and Thigh Rocker! I have a really hard time doing squats. The B&TR is like doing squats but without the strain on my knees. It took a little longer to start seeing results than the advertisements indicate, but I never increased my repititions--I stuck with 3 sets of 15 reps. I hope that helps!

Hi. We've had our Rockit for about 3 months. It is, for sure, a HEAVY piece of equipment! 215 lbs. shipping weight.... Spouse likes it cause he can do a whole bunch of different kinds of squats on it. I like it too, more versatile that just doing squats on the regular Soloflex, which we also have, along with its butterfly and leg extension pieces. Anna Z.

chase, I made the mac 'n' cheese with 1/2 cup butter & 1/2 cup flour for the roux. Then added one can non-fat evaporated milk, had a touch of heavy cream I wanted to use up so I added that, and then added whole milk to make a total of 4 cups. To the sauce, I added a 1 lb. block of cheddar (grated); 8 ounces pepper Jack (grated); 3 slices Velvetta; and a small tub of marscapone & a full teaspoon of black pepper. For the pasta, I used Bionaturae organic 100% Whole Wheat Chiocciole. It's an Italian pasta that we love. I like the Chiocciole for mac 'n cheese because the large, ribbed macaroni-esque pieces hold a lot of cheesy sauce! Poured the mixture into a regular stoneware baking dish & topped with about 1/4 cup extra grated cheddar. Then, into the smoker it went...uncovered. It was smoked at 210 degrees for 90 minutes. It developed a beautiful top color...scared me at first...I thought it was crunchy burned. It wasn't. Just smoked. OMG, this is by far the best mac 'n cheese I've ever eaten. About the ribs...the dry rub was spicey hot from the ancho & red pepper flakes. The sauce was sorta sweet & sour. The first bite gave you the sweet/sour from the Thunder Thigh glaze then the heat kicked in...a beautiful combination with neither overpowering the other. That BBQ sauce is going to be a standard here. I'm going to make it by the cauldron! This summer, I'm going to smoke tomatoes, mozzerella, & basil drizzled with olive oil. We're going to have so much fun with the smoker! /tricia