I wasn't originally going to post this cook as there was nothing exceptional about it and I didn't take many pics. Having done wings and legs on the Weber using the vortex yesterday it was time to do some thighs. I've been doing the wings and legs a total of about 35 minutes so I figured thighs would take a additional 10-15. I had eight thighs and sprinkled them with a lemon-garlic rub then placed them around the red hot Vortex on the grill of my Weber. No pics of that, we know the setup. I did the lid rotation every 15 minutes three times, then took four of the thighs and gave them a toss in SBR and back on the grill for another five minutes. It was 109º out when I was doing this cook and the Q was right in direct sunlight. The thighs came out with a super crispy skin but still juicy on the inside, nice smoke flavor from the hunk of hickory over the Vortex. With hindsight I'm thinking next time trying to go 5-7 minutes less on the total time, maybe 43 minutes total time. I'm finding that as I'm learning the ins and outs of the Vortex there's also the outside temperature to make allowances for, part of the learning curve. The leftover thighs will get turned into flautas or enchiladas later today, next up beef ribs using the SnS, the Weber's doing it all! RAY