Hey folks, I purchased the Vision Grills Pro C Series Kamado a couple of days ago. I broke it in yesterday on some NY Strips and Chicken thighs. Today while working on the honey-do list, the Mrs. ran to Sams Club to stock up on a few things. MUCH to my surprise, she comes back with a truck full of meat!! A whole Strip Loin, Baby Backs, Pork Butts, Whole Chickens I was so overwhelmed with joy I immediately wanted to dive right in with ribs AND butts lol But then I remembered I had rubbed and injected a 5lb brisket last night. So that is whats on the menu today. I received a delivery today which included 50lb mix wood from Fruita and the Large Adjustable Rig R&B Combo from CeramicGrillStore. After opening the boxes, I could not figure out how to setup the rig and decided to just set the oval stone it came with on top of the vision rack, and then I placed the oval rack on top of the Rig. Since this is my first run with the new smoker, I didn't want to add to the possibilities of messing it up. I cranked the smoker up and slammed the brakes on early (around 200) so I would not overshoot my target temp of 230. Right now it is sitting nicely at 235 and has been steady for the last 30 mins (not a bad miss). (Above) The chunks I got today from Fruita. . . . Apple, Pecan, Peach and Post Oak I was trying to figure out how to set the rig up and just gave up, replacing it with the oval stone and oval rack as mentioned above The Mrs also came back with some drip/water pans. They were just a little too big, but the thought is all that counts. I just simply tucked the corners in and filled with water. Here is the star of the show. A 5# Flat. I did a simple rub of kosher salt, pepper, some accent and a little garlic powder. I plan on leaving it on the whole time (no foil) and pulling it off around 198-200 IT. More pics to follow a little bit later!