Hot & fast spare ribs.

[Jules V.]

Smoked at 320-340F for 1 1/2 hour and wrapped for 1 hour.  No sauce.

[TheKevman]

They look good—sweet setup. Do you notice a difference in flavor between low-and-slow ribs versus hot-and-fast?


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[SMOKE FREAK]

Great looking bones...
So do you use a step ladder to load and unload that setup???

[Jules V.]

Great looking bones...
So do you use a step ladder to load and unload that setup???

My kid's chair is sufficient[emoji3]

[Jules V.]

They look good—sweet setup. Do you notice a difference in flavor between low-and-slow ribs versus hot-and-fast?


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There's a slight different flavor between hot & fast and low & slow.  Hard to explain the difference but i prefer the flavor profile of hot & fast. Maybe it has to do with the drippings  on the coals burning more cleanly  at the higher temperature. 

[Mike in Roseville]

As the late, great Stuart Scott once said: "Holler at a player when you see him in the street!"

Those bones look excellent!

[Erictag]

Ive never seen hanging ribs wrapped- very cool !!


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[Jules V.]

Ive never seen hanging ribs wrapped- very cool !!


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It works very well. I use a plastic squeeze condiment bottle and pour liquid at the top every 20 minutes. 

[HoosierKettle]

Those look incredible. As you know, I’ve been planning on getting a stacker set up for sometime. Still plan on doing so, but in the meantime, my gateway rack should be arriving today. Can’t wait.

I have access to stainless sheet metal. Is making a vortex as simple as it looks?  Just cut a circle then cut and bend the fins?


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[Mike in Roseville]

Those look incredible. As you know, I’ve been planning on getting a stacker set up for sometime. Still plan on doing so, but in the meantime, my gateway rack should be arriving today. Can’t wait.

I have access to stainless sheet metal. Is making a vortex as simple as it looks?  Just cut a circle then cut and bend the fins?


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If you have more money than time, Hunsaker makes a vortex basket like that. They also make the Vortex plate for $33. I just picked up a plate for my 22WSM.


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[HoosierKettle]

Those look incredible. As you know, I’ve been planning on getting a stacker set up for sometime. Still plan on doing so, but in the meantime, my gateway rack should be arriving today. Can’t wait.

I have access to stainless sheet metal. Is making a vortex as simple as it looks?  Just cut a circle then cut and bend the fins?


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If you have more money than time, Hunsaker makes a vortex basket like that. They also make the Vortex plate for $33. I just picked up a plate for my 22WSM.


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Your awake awfully early. Do you plan on laying the plate on top of the ring? 


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[Jules V.]

Those look incredible. As you know, I’ve been planning on getting a stacker set up for sometime. Still plan on doing so, but in the meantime, my gateway rack should be arriving today. Can’t wait.

I have access to stainless sheet metal. Is making a vortex as simple as it looks?  Just cut a circle then cut and bend the fins?


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The diffuser is very quick and simple to make.  Cut the sheet into  a circle  or octagon, cut fins, bend it to your desired angle.   Anything between 16 to 12 gauge should  work fine.

[Mike in Roseville]

Those look incredible. As you know, I’ve been planning on getting a stacker set up for sometime. Still plan on doing so, but in the meantime, my gateway rack should be arriving today. Can’t wait.

I have access to stainless sheet metal. Is making a vortex as simple as it looks?  Just cut a circle then cut and bend the fins?


Sent from my iPhone using Weber Kettle Club mobile app

If you have more money than time, Hunsaker makes a vortex basket like that. They also make the Vortex plate for $33. I just picked up a plate for my 22WSM.


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Your awake awfully early. Do you plan on laying the plate on top of the ring? 


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5AM isn't terribly early. 

But yes...It is designed to sit on the top of the charcoal ring. I can also probably lay it on the vortex cone that I have for my 26'er as well. I'd like to lightly season it before officially cooking on it. Haven't had time for either, but I am really excited to try out when it's ready to go. I am curious to see how much better it is than simply hanging over coals.

[crizpynutz]

I just had lunch and I'm hungry all over again!  Nice job!

[Jules V.]

[/quote]

5AM isn't terribly early. 

But yes...It is designed to sit on the top of the charcoal ring. I can also probably lay it on the vortex cone that I have for my 26'er as well. I'd like to lightly season it before officially cooking on it. Haven't had time for either, but I am really excited to try out when it's ready to go. I am curious to see how much better it is than simply hanging over coals.
[/quote]

The only way you  can find out how effective the diffuser is to run a side by side comparison using identical charcoal baskets, one with a diffuser and the other without. I don't have the real deal but with the diffuser, smoke  and heat are dispersed much more evenly throughout the cooking chamber.
No idea of the diameter for the Hunsaker but i made mine much larger to accommodate a snake and different sizes of baskets ranging from 9" to 18 1/2" in diameter.


Temperature is very consistent throughout.  Without the diffuser, the temperature at the top ( lid & top stacker thermometer) along with the lowest thermometer will be much higher than those at the middle.

Left: 20", 12 gauge
Right : 18 1/2", 16 gauge


I prefer the diffuser at roughly 4 1/2"-5" above the charcoal ring.

I use the diffuser for all the different charcoal configurations below.

Snake

18 1/2" basket

9 1/2" basket with drip pan.

12" basket with or without drip pan.