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I keep forgetting about this. When I start my laptop, I get an option to not install 10, does anyone else get this? Will it still try to install?

Damn, how'd I miss this!

They folks over at the Woodshed are amazing and so kind! It's the only place I'd ever get my wood from! Patty and team always take care of my requests and always make me feel like extra special. So glad they are only 35 or so mins away from me.

Enrico, no the member I purchased the unit from stated he would run it this way for an 18inch unit. I have a 22 and run it anywhere from 100% wide open to 20% closed with no issue.

Rather than deep fry, have any of you tried to cook wings up with these flavors with your vortex?

Not sure how good a seal it will provide though.

From the photo's I've seen, you sit it inside the plastic tab.

Thanks for the heads up.

Packer... Also, don't flats cost more per lb?

Five guys provided the most bland burger I've ever had in my life!!! I'd never ever go back, even if they were free. I'd really rather have Jacks or some other disgusting option. lool

Ugh, just ugh!

Sooo awesome! You all are enablers. Lol I saw they have a rotisserie setup too. Pretty sweet rig and good looking tip. I have some costal live oak waitin go for jus this.

- The WSM top damper: WIDE OPEN - The WSM bottom damper that the pit viper goes through: All dampers stay closed with the exception the fan is hooked up to (plug the other holes). - The Pit Viper damper: half way or slight more open than that. I have a 22inch and have it about 20% closed and...

I'm doing this roller mod today, just need to pick up the angles and bolts. Just wanted to see if I should get lock bolts or wing nuts or standard bolt.

That's interesting. I've seen vids where the person cuts pockets in the fat out, showing the meat under it.

Why do you score the fat?

I got one in yesterday and can't wait to try it out. You all are posting awesome stuff with it!

So after looking at some old picture logs of my cooks so far, I've realized that I have in fact done 2 butts at one time before so I feel a bit better about doing them both at once (brisket and butt). I think I'd like the challenge, I seem to thrive off of pressure.

For those who toss on a chuck, do you see any issue with just tossing it in the vortex? Up top on the grate, won't it just smolder?

Think I will do that Bob; 4th of July sounds like a great opportunity to try your very idea. I've done brisket and ribs or butts and ribs but never 2 hunks of meat. I might do that and email Harry. I'm also going to pick Kenny's brain about this. I'm actually working a 400 person wedding this...