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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...

You ALL are SUPER freaken AWESOME!!! I truly appreciate it all fellas, really! I will for sure post and update along with pictures of the spread and hopefully happy faces. Ordering chafer dishes this weekend and going to get the ball rolling on everything else soon enough. Thanks again Tim...

I've been fighting with myself about doing the butts ahead of time, but for some reason, weary of it (not sure why). I'll think it over some more but I'd really like to have everything fresh-ready if I can. The 16lb butt I've seen at Restaurant Depot are pretty long which why I was only...

Man, I just looked and he's pretty sold out.

Hey again Bob, true it never hurts to have more but it's just going to be tough to get everything on there at once, unless I add a grate or something as mentioned above. I have a 22 WSM and a 22 kettle but never smoked anything on it (the kettle) and I plan to use run it for wings that day...

I am going to do apps as well; chicken wings and various sausage to start. As for sides, I'm going to do Harry Soo's peach bbq beans, corn on the cobb, potato salad and maybe pasta salad (still mulling this over). I like your buffet idea, and haven't even thought of bread; maybe some good...

Yeah there were 2 guys who had taken it previously in my class. I'd consider taking it again in the future but I'm getting great experience right now helping out a catering company (The Smoking Ribs restaurant owner). Kenny was actually a student and now friend with Harry so I know I'm in good...

I absolutely loved his class! I took it even before I purchased a smoker; I'd have so much more better questions now. lol Good stuff! Johnny

So I am stupid! Funny, how I can easily forget elementary maff... :( but I completely got it after that break down. Thanks for that! Ok, Ok, I'm done with the math questions for this week...:cool: True, true; I'd rather get everything in line now. Old me would have procrastinated until the...

Cool options for those looking for something other than a cb door that you have to set aside when you take it off, I guess.

So my brother is graduating from the Sheriff's academy in early August and I've been tasked with "catering" the celebrations. Yes, it's a bit early but it's sort of fun to plan so I'm trying to put together numbers now. I'm not sure if it's because I'm stupid or tired (or both) but the math is...

The way I was taught, yes remove the membrane. Wrap after the bark has set, typically 2.5- 3 hours give or take, I use foil to wrap at this point in time.

That's an awesome tip, I think I'll try Worchester route on my next burn - Thank you Dustin! Johnny

I'm still working on getting a meteorite color to my cooks (butts and briskets), I'm getting close but still have not achieved that DARK greatness; hoping to do a butcher paper cook soon to see if that helps. Just worries me because I put liquids in when I wrap and probably won't be able to with...

Cold smoke anyone?

Thank you all for your input. I wasn't aware of the gourmet setup but looking into it now. Johnny Edit: after a short look-see, no matter what route (cast irom or gourmet setup) its going to be pricey, at least the cast iron will be.. I guess I'll see after my first cook.

Hello Everyone, Just had a quick question for those running Vortex units. Would you recommend upgrading to a cast iron grate? I've read a few reviews that stated it burns so hot that it rusted the existing grate. Any truth to this? Thanks in advance, Johnny