Very nice. It would be difficult to be at a function and not have meat served.
I noticed you use the stacks or rings along With that diffuser plate for most of your cooks that you share with us. What do you think the benefit is of cooking that way compared to being closer to the fire?
Sent from my iPhone using Tapatalk
I only use the diffuser for smoking or when i want a very consistent temperature throughout the cooking grate whether it's for low or high temperature cooking. No moving or rotating the food required. Everything gets cooked very evenly and get done at the same time. If multi zone is required, then the diffuser is not used. In that case, then charcoal holder can be on the center, middle or either sides. A stacker is used on more than 9 out of 10 of all my cooks. My preferred method of cooking is direct with an elevated cooking grate. The elevated grate prevent flames from ever reaching the food. Steaks and Vortex style chicken are also done with a stacker.
Both cooking grates are on the stacker. While using the same amount of charcoal in a vortex, the temperature at the cooking grate is as high if not higher than without the stacker.
Topic: Day after ribs. (Read 936 times)
