First cook w/lump and first time using tatonka dust.
Got my vortex(small version) earlier in the week and fired it up for the first time today. Did some bone-in ribeye's via reverse sear and served with homemade cheesy potatoes. There was a bottle of tatonka dust in the box with the vortex. I have seen other folks use it, but have never used it or eaten food cooked with it, so I dusted the steaks with the mystery powder. I also used lump for the first time. Filled the chimney w/a mix of kbb and royal oak lump. I wasn't sure the small vortex would hold a full chimney, but it did(just barely). The vortex worked as advertised and really does a good job at concentrating the heat in the center. Steaks tasted pretty darned good w/the tatonka dust on them. I've never had a problem with heat using kbb, but adding in the royal oak lump really brought the temps up fast and held them there. my performer's lid thermo was pegged the entire time.
cliff notes-vortex, tatonka dust and royal oak lump all get the mrbill seal of approval
now for the pr0n-
chimney dumped, grate set in place as the temps come up
steaks on(indirect for a bit then seared at the end)
steaks done
gratuitous furnace shot
my steak
my plate