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That looks sensational Case.

Bob, you're the one that pointed me toward them.

I store mine with the vents open. I also purchased a waterproof cover for it as we get some really crazy weather here.

Thank you Robert.

I second Tim. I have a Mav, and IGrill2, and just recently got the Smoke and prefer it far and above the others.

I recently ordered some wood from Fruitawood and have noticed a definite difference.

I do likewise.

My guess would be your temp was to high. I always use my Smoke at least to monitor the chamber temp. If your rub had a high ratio of sugar that could factor inas well. I'm sure some of the more seasoned veterans here can offer more insight than I.

I have the same thing occur. I don't really rely on the dome thermometer. I use a remote at the grate level. I agree with Rich about all the variables that can effect the temp reading as well as the actual cook itself. Like Rich I too keep notes of each cook. More to help me develope my process...

Great looking wings Chuck.

That's an amazing looking brisket Dwain. Everything else looks incredible as well.

Great looking cooks Chris. It was a lot of fun yesterday sharing throughout the day a seeing everyone else's cooks going on.

We've had the same kind of lousy weather here also. Those look great Robert, especially the poppers. What temp were you running the kettle at? Also do you flip your wings when you use the Vortex? I'd love that sauce recipe.

Looking forward to seeing it Dwain.

Bob those meatballs and that sandwich look super.

Great looking burgers Robert.

Great looking pizza and a fine choice of beverage. Love Pliny.

The final product.

I got in just under the wire. I just finished closing up everything and storms with lightning are moving in. I'm so glad I got to get this cook in and got to share together with you great guys.

This probed tender at 205. A little over 4 hours at 370 using Chris' HH method.