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No Jeff, thats my Performer. I’m becoming quite proficient at chicken wing Tetris.

I do the same as Andy and rotat the lid 45 degrees every 10-15 minutes.

Just a bit Cliff. Thanks.

Yes the Vortex can generate incredible amounts of heat but the big plus for me is how it creates a kind of convection effect so flipping wings isn’t necessary.

Good looking food there David.

Those birds look incredible Cliff.

Yes I used the Vortex. It changed my wing game. - - - Updated - - - Thanks Dustin.

My wife said she wanted wings for her birthday dinner. When she who must be obeyed wants wings she gets wings.

Thank you Kemper. I’ve seen pics of your briskets so that is a great compliment.

I consider that high praise coming from a Texan. Thanks Dustin.

Great looking pizza Rich.

Thanks Rich. The recipe here from the site is the one I used on the very first brisket I ever did and I honestly have never used any other.

This has been a projectI had been working on but had to be put on the back burner (no pun intended). I looked back at your thread Dustin and remember seeing it when I first started working on mine. Your sausage have alway been the benchmark I aim toward.

Cliff those look absolutely incredible.

Lol I suggested the same thing to my wife Rich. I’d share her reply but I’m fairly sure it would get me booted.

Brother I wish I was your neighbor.

Oh I sure did eat it Cliff but I wont say I didn’t just gaze at it for a while.

One of my favorite recipes from the site, the Central Texas style flat in butcher paper.

I put my rub on the night before for the reason that Dustin stated. It does in essence create a concentrated dry brine. I also apply just before it goes on the smoker.