Thank you much, still learning the beast but it's doing just fine. Lots more to come!

Thank you, good sir. It sure is pretty, I kind of feel bad cooking in it sometimes!

It's way different than the offset but I'm getting it down. Thing's a monster. Only have about 4 cooks in but I'm getting it dialed in. 😎

That's a hell of a rig right there also. Really like the way you can use the warning oven as a direct heat cooker. 😎

@@evilTexanBBQ thanks man….it comes in handy to make jerky for sure!

Oh hadn't realized you had one as well. Man was I the last one to get one? 🤣 I'm traveling this weekend, doing a class with Johnny Trigg in Louisiana. Actually up early right now to start driving. So no cooks on it this weekend but I've got this really beautiful wagyu brisket. 😎

Thank you, good sir. Whole new ballgame trying to figure it out. 🤣

The beautiful thing about this one is you can walk away from it. I'll do an in-depth video at some point.

@@evilTexanBBQ I bet

I'm going to have to pay closer attention here, that could be a disaster.

You're much better looking than I am. 😂

@@evilTexanBBQ idk.. my mother loves my face... the wife gets a tax break to put up with it 😆

Yeah keep in touch, there's a lot of IVS owners out there but nobody's really making a lot of IVS videos right now. Look up "BBQ By Biggs", he does a lot of cooks on his IVS. I have an offset that I love to cook on, and if I'm having a day to hang out with the fellas and drink some beer and watch a fire I would choose that every time. However, that's not the case a lot of the time! I have been using the IVS almost exclusively for a couple of months because I intend to get it dialed in. I'm making videos alone the way too! When I'm doing briskets I've been sticking them in overnight and getting some sleep. The IVS seems to get them up to temp faster than the offset so you may not get a full nights sleep, but you'll do fine. Depending on your smoking background you're going to have to relearn a few things, it's a little weird for me going to such a low convection smoker. But I'm getting it down and it's doing just fine. Chris' description on how you should load the firebox is good, but I think it works a lot better with more wood. You can see some more of my recent videos where I used a couple of whole splits in there and things turned out wonderful! I definitely love the smoker, you won't regret it at all. You can cook a ton of meat on that thing and it just goes and goes and goes. I opted for the fireboard, the main purpose of this smoker is to require very little intervention and that facilitates that process. You can see how it's doing, where it's headed, what you need to do, and when you need to do it. This things is like driving a boat, nothing happens fast. Including heating it up, so be prepared for an hour or longer to get up to temp. It takes some getting used to but once you do... it's amazing.

Mine's older so a link would be useless, but there are a lot of options out there. Flir is pretty well known and reputable in this space, I went with a Seek brand. There was something between the Seek and the Flir that made a difference for me and for the life of me I cannot remember what that was. Both are great brands and it was pretty cool kind of seeing inside this massive hunk of steel!

Hey there Steve, boy that wait is the worst LOL I've got another video on here how I run the beast that goes into more detail, how I run the firebox is I use a couple of splits with briquettes in-between and over them. I'll light the fire and give it some time, maybe an hour, and what I'm looking for is some nice clean smoke. The temperature is around 180-220 but I'm just really looking for that sweet wood smell and that's when it's go time. I dial it in where the valves should be and I put the meat in then also, it takes the meat some time to heat up anyway so I figure I get some better smoke at that time and save half an hour on the overall cook. 😎

Thanks Wil ! I’ll check out that other video too. Much appreciated.

@@stevemarciniak6707 No problem at all. I've had mine a year and done a fair amount of cooks so feel free if you've got any questions. 😎

I am, but to be honest I'm not on FB very often.