WSM and WSK in action

[Todd K Wisc]

Made chicken in the WSM and pork rib pieces with vortex in the WSK. First time doing rib pieces and they were good. Chicken as always works well on the WSM. No water in the pan allowed me to get 330 to 350 to crisp up the skin.

 

[Brian Johnson]

Looks tasty! Very intrigued by the rib pieces... Never would have thought to do that... not that I have a WSK or vortex to work with. hahaha

 

[Todd K Wisc]

Looks tasty! Very intrigued by the rib pieces... Never would have thought to do that... not that I have a WSK or vortex to work with. hahaha

Very fast, but not as good as regular ribs. More of a pork chop texture. You could do nearly the same the same with WSM with direct heat and wide open vents. I was running about 350 degrees on the WSK.