I’ve been fighting the urge to join the club. Even as recently as this afternoon I was telling jfmorris that I wasn’t sure I wanted to change my old habits.
This 8 lbs of stainless may have pushed me over the edge!
What the hell, let’s just see what all this new fangled stuff can do for an aging redneck and find out what the real limits are on my beloved kettles’ …
Check this out….I have NEVER instigated enabling from “What Are You Drinking NOW? What started out as a harmless post has now turned into full fledged MCS folks! I merely asked Mr. Neil if he had a vortex. 10 minutes later it’s ordered and on the way….I’m so proud of myself!
Sadly the original "What are You Drinking RIGHT NOW?" is currently acting funky, in fact it broke and can't be opened :'(... so I'm creating volume II.
I think you will love it. I did some chicken legs the other night, indirect then seared on the hot side. Liked them more than the Vortex (which still has a place)
Great decision. I think the SNS and the Vortex are both tools every person with a kettle needs. I like the SNS for low and slow, or reverse sear. The Vortex is my chicken machine!
You can cook fine food without either, but getting charcoal almost to grate level for searing would be hard to achieve without these two tools. Sure fire bricks might help, but I like these much better!
I totally agree with jfmorris. I have both for my kettle and l can do almost anything with these 2 needed accessories. You will love them both. Great choice.
Equipment
Weber Genesis Gas
Weber 22" Kettle (black)
Smokenator
Slow N Sear
Thermometers
Maverick 732 Redi-Chek
Thermopop
Fuel
Kingsford Blue Bag
Kingsford Professional
Wood
Apple (chunks)
Mesquite (chunks)
Hickory (chunks)
Oak (chunks)
Beverages
Beer: Sun King Sunlight Cream Ale; Goose Island 312; Goose Island Green Line; Revolution Anti-Hero IPA; Lagunitas IPA
Bourbon: Basil Hayden
Rye: George Dickel
Cocktail: Manhattan
Personal
Married, one child (son)
Originally from Indianapolis, IN. Currently live in Chicago's Western Suburbs (near Meathead!)
Associate Dean at Chicago area university
Worst move you ever made. You will regret it like many who have preceded you. I mean we’ve seen thousands of posts on why not to do it. Everything you need to do you can do with soux vide or a microwave. No one gives a rip! Convinced?
I think we should change our name to Amazing Liquid Smoke. Therein we will have solved everything. Who needs all those cookers & wood & charcoal & thermo-meters. A dash or a dose of Liquid Smoke yer done. If ya want to git creative, throw in a dash of Worcestershire sauce.
While we’re on the subject, I was discussing how I was goin to cook the pork butt last week & was asked that I wasn’t really goin to cook a pig’s butt was I? Then this friend & another buddy veered into my beloved Wibs & they thought it was way to much work that I did. The one fella said his wife puts em in a crock pot & what makes em BBQ is the sauce you use, cuz BBQ is what makes BBQ, BBQ. The other buddy says, yup, that’s what I do to, into the crock pot, and I use Sweet Baby Ray’s.
In my older age I have now learned when to keep my yap shut.
Sometimes. This was one of em.
Last edited by FireMan; October 21, 2022, 11:57 AM.
Haha. My problem according to my wife is that I don't know when to keep my trap shut... I would have probably gotten all over those guys. What is "too much work"? Lighting a starter cube in the corner of the SNS and throwing the ribs on for 5-6 hours, and coming back to an awesome meal?
It's a slippery slope. Next thing you know you'll have a few more cookers, some new knives, a cabinet full of rubs and several shelves of beans. Or is that just me???
I admit to being pretty excited about the vortex. Been using 2 weber baskets in the center of my kettle and it works ok but I want to see what all the hubbub is about!
I’ve got a line on a SS grate for my 26 that actually has the weber GBS removable section so I’m thinking maybe I should get the large one to try as well…
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