Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

Pit Barrel and Vortex Combo

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Pit Barrel and Vortex Combo

    Greetings Brothers and Sisters of AR: Although i searched the subject, did not locate any reference and sorry if i missed an earlier post. Am looking for experience/advice for setting up a vortex inside my standard size PBC for higher chicken cook temps (approx 425-450), please. (Yes, i have tried removing the rods, but am still not getting temps that high.) Am pretty sure a vortex setup requires a grate on which to rest for air circ, and i have experimented reasonably well--the final product was great; but am not entirely happy with temporary mod and some of the clean up issues. Many thanks for considering; would be most grateful for your thoughts.
    Last edited by John Henry; February 19, 2024, 12:41 PM. Reason: Add'l lnfo: Am running B&B Briquettes. Thanks to all.

    #2
    I run a vortex in my SnS kettle.
    I've NOT run one in my PBC.

    When I wanted higher temps in the PBC, I stood a cinder block, long ways, in the bottom to raise the charcoal basket.
    If you go this route, make sure you have REALLY good gloves.

    IF I were going to try this..... I'd set two grates, rotated 90 degress from each other, to hold the charcoal up. set the vortex and coals on that. Have a third grate above the vortex level. I'd also open all the vents on the PBC.
    Of course, my PBC has extra vents. So, maybe cracking the lid, and opening the bottom hole is enough.

    Comment


    • MsTwiggy
      MsTwiggy commented
      Editing a comment
      In order for this to be effective you do need to get the basket closer to your cooking grate. Any type of concrete block or conduit will work. It’s going to be tricky getting the vortex to fit in the basket, I’m not sure it will fit under the handle. Instead i recommend getting a no 10 can and snipping the sides so you can put it in the center of your basket. For other cooks this will allow you to dump lit coals in the center of your basket which was a game changer for me with the PBC. 🔥🔥🐿️
      Last edited by MsTwiggy; February 19, 2024, 05:08 PM.

    #3
    What charcoal are you using? I ran 450 and it is more than just removing rods. Haven't used the Vortex is years but I'm pretty sure it is much smaller than the charcoal basket in a PBC.

    Comment


    • BFlynn
      BFlynn commented
      Editing a comment
      Definitely much smaller.

    • John Henry
      John Henry commented
      Editing a comment
      Thank you all; am running B&B oak briquettes.

    • John Henry
      John Henry commented
      Editing a comment
      Thank you, Jerod. Much obliged.

    #4
    Did you try lump charcoal? It seems to run hotter.
    Also remove rods and crack the lid.

    Comment


      #5
      Airflow (or the lack thereof) is a likely culprit in addition to your choice of fuel. A few years ago I pulled together a lot of info about just how best to set the bottom vent based on your elevation ... in a bit more detail than the PBC folks provided at the time.

      If you'd like to share your vent setting and your PBC's elevation, I'd be happy to check and see it seems optimal ... assuming I can find all those old docs and spreadsheets, of course.

      Comment


      • John Henry
        John Henry commented
        Editing a comment
        Thank you MB; am running the proscribed 1/4 open at approx 1200 ft. elevation.

      #6
      You need to overload the basket with the B&B, leave the bars out and leave the lid off to get it all HOT. Then you'll need to crack the lid during the cook.

      Comment


        #7
        John Henry - Just checked the vent opening calculator that I developed and it recommends 37% (about 3/8) open:

        Click image for larger version

Name:	Screenshot 2024-02-19 at 11.51.21 AM.png
Views:	343
Size:	57.2 KB
ID:	1556311

        Which should look about like this:

        Click image for larger version

Name:	Screenshot 2024-02-19 at 11.52.34 AM.png
Views:	327
Size:	81.4 KB
ID:	1556312

        Might be worth cracking it open just a bit more.

        Comment


        • Jerod Broussard
          Jerod Broussard commented
          Editing a comment
          The reason I ask is once I removed the rebar and/or crack the lid, the vent opening was moot.

        • John Henry
          John Henry commented
          Editing a comment
          Many thanks, MB. Your research is amazing and can't wait to give this a try. Truly appreciate your kind help, sir.

        • BFlynn
          BFlynn commented
          Editing a comment
          That's very cool.

          Just for reference, I found that the setting for near sea level, has the same area as the opening in the attachment for the Pit Viper fan.

          When I was overly concerned about running lower temps, I installed the pit viper / fireboard, but not putting the fan in the port, was the same as factory setting.

        #8
        I'd have to assume you'd lose the benefit of the vortex by being so far from the cooking area.

        I know you said you removed the rebars but have you also opened the bottom vent more than normal for higher temp cooks? The second any air gets in my PBC the coals light like crazy and the temp jumps. if you either prop the lid using a stick or open the bottom vents more, I would think that should give you sufficient airflow to get up to those temps. The other idea would be to get the coal basket closer to the grate/rods using bricks or cinderblocks.

        Comment


          #9
          I in the camp of saying that the Vortex probably isn't a great fit in the PBC, just due to the design and height. Work on making the fire hotter as everyone suggests above, with possibly lump charcoal or with a bigger vent opening...

          Comment


          • TripleB
            TripleB commented
            Editing a comment
            +1

          • John Henry
            John Henry commented
            Editing a comment
            All the other good advice agrees with your approach, jfmorris.
            Thank you for posting to help me here, and all your helpful advice through the years.

          #10
          The OP's opening salutation reminded me of the MC5. Remember Kick Out The Jambs ?

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            aaaaah. no

        Announcement

        Collapse
        No announcement yet.
        Working...
        X
        false
        0
        Guest
        Guest
        500
        ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
        false
        false
        Yes
        ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2026-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
        /forum/free-deep-dive-guide-ebook-downloads