Stuffed Mushrooms were cream cheese, mayo, shredded parmesan cheese, Cajun seasoning, and imitation crab meat all mixed together and stuffed into the mushroom cap and then added a little more shredded parmesan cheese to the top. ----- ----- This was just from a bag of potato's with green beans from the frozen isle section of the grocery store and added some butter and seasoned with Big Poppas Desert Gold in a disposable foil pan. ----- Lit the tube smoker with hickory pellets... this is my first time trying the Vortex for simultaneous indirect/direct cooking over charcoal lump... more info to follow. ----- Cold smoked the Tatonka Dust seasoned chuck-eye steaks in hickory for about an hour. ----- Lit the Vortex and just left the tube smoker going to see if it would stay lit. ----- Cooking the stuffed mushrooms, potato's and green beans indirect. ----- Later seared the steaks to an internal temp of 130º using the Vortex for simultaneous indirect/direct heat grilling. To my surprise the tube smoker was also able to stay lit and keep smoking... I don't know if it was a fluke as this is one of the few times I have been able to keep a tube smoker lit in a charcoal environment as the charcoal usually robs the oxygen the tube smoker needs to smolder, more testing will tell I guess! ----- Tatonka Dust seasoned chuck-eye steak, stuffed mushrooms and also potatoes with green beans. ----- Love the excellent taste of additional char the Vortex adds to the steak! Thanks for looking!