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知 trying to avoid sugar lately. Although I知 not sure how effective my diet approach is since I literally drank 17 coors lights over the whole day.
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Topic: Vortex low and slow (Read 2732 times)
