Hunsaker Smokers Vortex Firebasket + 22" WSM Hot 'n Fast!

[Brian Moriarty]

19.50 lbs of injected and rubbed bone in pork butts over the Hunsaker Smokers Vortex Firebasket 3/4 full of KBB with Cherry for smoke.

View from the top

1.5 hours then flipped fat cap up

The WSM ran between 300-320* the entire cook with one vent open 50%!! Measured at the top grate level. Outside temp in mid 30's* Light rain.

Foiled @4.5 hours in with a total cook time of 7 hours.

 

[Brian Moriarty]

After a 5 hour rest in a Cambro internal temp is 162* and we end up with 11 lbs of juicy, barky porky goodness!

For more pics: https://www.facebook.com/media/set/?set=a.963844653696683.1073741849.116187658462391&type=3

Hot 'n Fast baby!

 

[Ted A]

Logged in just to post a reply. Oh my! Mighty fine looking food you got there.

 

[AustinPhillips]

Nice bark, meat looks juicy and tender! Great cook. That vortex looks like it did what it was supposed to!

 

[Barb D]

WOW!!!That looks fantastic and mighty tasty also. One outstanding job for sure.

 

[Rich Dahl]

That thing sure did the job, great cook.

 

[Brian Moriarty]

I've been using the Vortex Firebasket in some of the Drum Smokers I've built and am a big fan of them. This basket comes without the legs and ash pan and will work well with lump as well on the WSM charcoal grate.

Drum basket

 

[Enrico Brandizzi]

Pulled / Shredded pork looks good! Great bark and moist too!

 

[CaseT]

Great looking pork! Nifty charcoal basket too!

 

[KellyM]

Great looking pulled pork. Do you use the water bowl with that vortex?

 

[Brian Moriarty]

Great looking pulled pork. Do you use the water bowl with that vortex?

No water pan. Direct without the flareups.

 

[Robert-R]

I like that vortex.Good job there with the pulled pork. Do they make one for the 14.5 or 18.5 WSMs?

 

[Cliff Bartlett]

Nice looking butts.

 

[ChuckO]

A WOW! moment if ever, congrats Brian

 

[Craig Alumbaugh]

Charcoal basket is pretty cool looking and the pork looks delicious