Vortex low and slow

[HoosierKettle]

Works good. Holding 250 for 3 hours and looks like there is a ton of fuel left. I usually do hot and fast but I'm trying low and slow ribs. Bottom and top vents at half on the 26. I'm liking the performance so far. It was a mix of used kings ford and new Weber coal with cherry wood mixed in. Picture is two hours in




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[HoosierKettle]

3 hours in.



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[HoosierKettle]

5 hours after an hour wrap



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[bbqking01]

Wow....looks great. Tell me how it tastes

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[JEBIV]

Awesome looking

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[SMOKE FREAK]

Ribs look great HK...
A good friend of mine does most all of his cooking on the 26er with the vortex shoved to the side...It works!

[HoosierKettle]

Ribs look great HK...
A good friend of mine does most all of his cooking on the 26er with the vortex shoved to the side...It works!

It really works awesome. It can hold temp for hours. This was a 5 hour cook and I had at least 3 more hours worth of fuel. Good air flow too. I never had to stir.

Also, I started the fire right in the vortex using 2 bacon grease soaked paper towels folded up and buried under a few of the top coals. That brings it up to temp very gradually. The first three hours. Averaged around 240-250 degrees and I bumped the vent open a little for the two hour wrap. Temp was around 300. With the lid off, it will reach searing temps quickly. I could have seared a steak once I pulled the ribs off.

Two of the slabs I used a no sugar rub that is mainly coarse salt and pepper. The wood chunks were cherry.  They were excellent tasting. Some of my favorite. I'm trying to avoid sugar lately. Although I'm not sure how effective my diet approach is since I literally drank 17 coors lights over the whole day.


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[WNC]

Damn man, looks great!
Love your cooks, I've been doing the "continuing my obsession" ribs for awhile now. Now you've given us another use for the vortex, good show sir!


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[KettleMaster]

Excellent looking cook! Love the real estate in the 26er

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[HoosierKettle]

Damn man, looks great!
Love your cooks, I've been doing the "continuing my obsession" ribs for awhile now. Now you've given us another use for the vortex, good show sir!


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Thanks for the kind words!  I like to cook ribs and wings a few different ways. I still love ribs and chicken in the wsm no pan method.


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[SMOKE FREAK]

Ribs look great HK...
A good friend of mine does most all of his cooking on the 26er with the vortex shoved to the side...It works!

It really works awesome. It can hold temp for hours. This was a 5 hour cook and I had at least 3 more hours worth of fuel. Good air flow too. I never had to stir.

Also, I started the fire right in the vortex using 2 bacon grease soaked paper towels folded up and buried under a few of the top coals. That brings it up to temp very gradually. The first three hours. Averaged around 240-250 degrees and I bumped the vent open a little for the two hour wrap. Temp was around 300. With the lid off, it will reach searing temps quickly. I could have seared a steak once I pulled the ribs off.

Two of the slabs I used a no sugar rub that is mainly coarse salt and pepper. The wood chunks were cherry.  They were excellent tasting. Some of my favorite. I'm trying to avoid sugar lately. Although I'm not sure how effective my diet approach is since I literally drank 17 coors lights over the whole day.


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I avoid sugar also...And it's a good thing to save room for the "good carbs" 

[HoosierKettle]

I'm really excited about this one.



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[HoosierKettle]

Look at the real estate!!  I'm adding more items later but I'm really digging the vortex offset in the 26
12 chicken legs so far. Veggies later

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[HoosierKettle]

Now I'm getting there




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[JEBIV]

Nicely done, let's eat

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