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yeah i cut it open. the taste is fantastic. i want to make 2 more. shame it takes forever.

1) If I were doing a high ticket/Snake River Farms brisket, I would absolutely pull the splitter, (which takes seconds) and put the meat dead center with foil and drip pan on the lower grate.. The heat left, and right sides of the meat would be completely uniform.. If you want to leave the splitter in I'd still put the meat over the coals with foil to make your airflow indirect.. Might not be noticeable but with the splitter in and the meat on the other side the far side will be a lower temp.. Not sure if it will change the outcome in a noticeable way but one side will definitely get more heat. Note.. All offset cookers have directional heat and they get great results..

"I can move this sled fully loaded with my big toe. Wheel size and construction matters." A quote to remember.

Hoo boy, a question dear to my heart. After building dedicated shelves elsewhere for my extruded lump charcoal museum (I have each generation of "evil empire" and of Dennis charcoal) I built a sled for wood scraps, to slide into the space I'd freed up. My neighbor is a master woodworker, and I get great scraps. A wheel's a wheel, right? I could hardly move my first draft. There are specs for the weight a wheel can handle, and wheels move easily when they're way under max load. (What's amusing is like the online "sagulator" for sag calculations, there are online calculators to predict how much weight a screw can handle before pulling out. My wheel boxes are entirely held in place by screws resisting being pulled straight out, and this design is generously overbuilt.) I can move this sled fully loaded with my big toe. Wheel size and construction matters.