Beef ribs on a new CB stacker...

[Don_]

So, I butchered a ribeye to get myself a Christmas roast, and some steaks etc... I saved the ribs as well.
Recently, I purchased a Cajun Bandit Stacker(Weber conversion kit). It was delivered around the end of last week.
I ran it for a burn in with some bacon, and I baked a chicken pot pie...it ran steady, and predictably... so today I decided to pull out the ribs to smoke for a few hours...

I was happy with the way things went...temp was easy to maintain...

...and after a few hours, things were looking good...

The end product was excellent...

Good smoke ring, flavor, and tenderness...

I'm stoked to cook more with this rig!


Sent from my iPhone using Weber Kettle Club mobile app

[Uncle Al]

Looking good there for sure!

[JDann24]

Looks delicious. How high is that top grate with the stacker?

[Don_]

Looks delicious. How high is that top grate with the stacker?

It's about 10 inches above normal grate height.
It seems to be settling in nicely.
When shutting down, it's killing the fire faster with each run.
Today's run was done using the charcoal ring from the 14.5 WSM..to the top....no refueling.



Sent from my iPhone using Weber Kettle Club mobile app

[captjoe06]

That's a pretty slick setup

Sent from my LGLS991 using Weber Kettle Club mobile app

[Mr.CPHo]

Yeah, I like that setup you have. 


Sent from my iPhone using Weber Kettle Club mobile app

[swamprb]

Love the Cajun Bandit!

[Don_]

That's a pretty slick setup

Sent from my LGLS991 using Weber Kettle Club mobile app

Thanks! I've always been able to do enough with the Performer with a SnS, and/or the 14.5 WSM...but the last time I mentioned that I was making ribs at work, I wound up taking requests from enough people that I had to run both pretty full. It was fun, and all went well, but it was a little bit hectic at times.
Now I should be able to throw 4 to six racks on the Stacker with no fuss. I may even try a brisket cook at some point.
Temperature control seems good so far too.

My burn in run was pretty easy to get to 350° and hold it stable for a good bit of time. That's something that I can't seem to do with my WSM.

My rib cook held stable at 225°-250° with very little attention(other than monitoring) for five hours. I did use a water pan with about a half gallon of water, the charcoal ring from the 14.5 WSM(just because I was curious about how it would work)filled with KBB, and a few chunks of cherry wood. I used 12 lit coals, minion method, and no refueling was necessary.

I'm glad that I finally broke down, and added the stacker to my kit. Now, if I can find a blue 22 that I can cut down a set of stubby legs, and dedicate the stacker to....or a blue SSP...or...




Sent from my iPhone using Weber Kettle Club mobile app

[Snowbeast]

Love the setup, gonna have to look for one myself.

Your ribs looked awesome mate.