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I'm planning to do some hanging ribs tomorrow, do you hang them from the 'back' or small end? I get what you're saying but in this area the hot & fast is what is getting the calls in comps. We were consistently in the middle with the low & slow pellets so we switched to hot & fast cans and...

Thanks Brian! In Harry's review he listed these 3 things as why he likes the Vortex basket: Keeps constants temps Gets the sizzle effect Drafts the hot air well In talking to Mark Hunsaker, his biggest frustration with the WSM is what he feels is space wasted by the water pan that could be used...

Also grab a few wood shims, the taper allows you to fine tune the level of your smoker. As long as no one bumps into the smoker it should be stable.

I'm a soaker as well, at least for my WSM grates. The grills not so much. I use a cheap plastic kiddie pool from Wally world, soak for a couple hours then brush the food particles off. The grates stay brown, but they are clean. If you want really shiny again, the oven cleaner/trash bag trick...

If your probe was in a pocket of fat you could have been getting a falsely high reading as well. If it's tough it's probably a little undercooked, I usually take my butts to 205°ish but mostly it should probe soft as butter. I suspect the dryness comes from almost being dehydrated from the long...

As for how it works; I did a brisket Saturday but had trouble keeping the temp down due to air leaks. It was done in 5 hours and was OK, but it was a grass fed ungraded brisket which may or may not have made a difference. Sunday I did a butt, this time I used aluminum foil to seal around the...

Pictures of the Hunsaker Vortex basket in the 18.5" and 22.5" WSM Yes, the basket is designed for a drum but Mark has adapted one for the WSM due to multiple requests for it. Yes, it is designed for hot & fast cooking but they are capable of low & slow as well. In my limited trials so far I...

My Hunsaker Vortex basket was delivered Tuesday: Wednesday evening I put it in my 18" WSM (yes it will now fit the 18") for a trial run. With one bottom vent and the top vent at 50% it was reading 335° at the top grate per my Maverick. I closed them down to just a sliver and it settled in at...

Here's an idea for you: http://www.slapyodaddybbq.com/2013/11/five-kcbs-entries-on-one-mini-12-inch-wsm-new-world-record/

I'm not familiar with the slow-n-sear, but I do have a Smokenator and it does a good job turning the kettles into a smoker. IF it doesn't work out, keep in mind that ceramics can be fragile. If you are looking at a Pit Barrel Cooker, you owe it to yourself to check out the Hunsaker Smokers as...

Prime has more internal fat; fat = flavor. The extra fat is also why they cook faster. Waygu has even more fat, which is why the big boys in competitions choose them to cook. But they aren't $2.98/lb.

I don't know if I'm too late, but I have 2 of these; https://www.amazon.com/exec/obidos/ASIN/B00TP5N01C/tvwb-20 The tines won't break or come unscrewed, does a great job quickly, and I run the drill in the forward direction.

IMO some seasonings work better with a higher heat. I have no science to back that up, but I took a class from a "hot & fast" competitor but used his seasonings 'low & slow' and couldn't get a call. Tried the butts and briskets on a drum cooking at 275° - 300° (5-7 hours) and started getting...

I used to have both but gave away the 18" because it never was used. But then I have 3 of the 22" kettles :cool:

I've done 8 on a 22.5" a couple times standing on edge, foiled pan with nothing in it. IIRC I rotated bottom to top when I foiled but don't remember how much time it added if any.

Have you considered starting the pork around midnight and finishing in the oven so the brisket can go on? I think 7-9 hours will be pushing it for hot holding.

It hasn't gotten any better yet, both our local Costco and Sam's Clubs are having trouble keeping them in stock.

I think the size would depend on how much meat you are trying to hold. The more air space you have, the less efficient it will be. I have a couple cheap 48 quart coolers I use and can put as many as a dozen butts in each if needed.

Well done sir, well done! I've done a few cooks on mine that included so much direct that it took 2 of the 18# bags of KBB. Didn't have any hair on my arms when I was done but the food was great :rolleyes:

A piece of counter top would work. Another thought would be to obtain an old gasser that's on a cart and repurpose the cart.