So I am brand new to the forum. I live in the great state of Texas where we love to bbq on our "pit". Living in the Dallas metroplex. Northern suburb. I bought my Pecos from academy the Thursday before Memorial Day and used it that weekend. I bought th cover to go over it. I "seasoned" my pit the day before using it at a high temp (about 450) and fed it for a few logs and let it go. on Monday I used it for the first time. Four slabs of baby backs, one slab of beef, 40 pieces of chicken, 30 link sausages and 20 hamburgers. All done from 7 am to 4:30 pm. Overall I was happy with. It rained that day and even in the rain coming on it maintained a temp of 250. That fire box gets extremely hot I learned. I put some aluminum foil at the bottom of the main chamber to catch all the drippings, etc....I eventually will went to grill in the main chamber. I'm learning how to control the temp and it seems as if the Side vent is the best way to do so. I need to get some additional thermostats to check the temp through out the main chamber. I am not a big modifications person so I haven't made any. I checked the temp often since I am not used to how it burns and I don't have a wireless thermo (need to get one). I plan to do a brisket at 225 for about 8-12 hours in a couple of weeks. See how it works. I was able to get all five slabs of ribs on at one time so there's a lot of space to cook on. I chose this versus the larger thicker wrangler because of the size. Wish the Pecos had 1/4" steel but it does its thing so I'm happy. Look forward to all the future posts.