Hunsaker rib hanger questions for WSM 22

[Hulagn1971]

I have a big work function that we're putting together for next Friday and have been looking at the Hunsaker rib hanger set and vortex. I'd love some input from you all here that have this set up. I'm going to buy the rib hanger and vortex and it looks like it comes with 12 hooks. Do you double or single hook your meat? I'm thinking if I don't pull the membrane off the back I can get away with one hook per rack. Thoughts? Also, with using the vortex do you also put a lower grate down on top to catch any racks that fall? Do the ribs cook at the same rate as if using a rack? I usually run my temp around 265 for St. Louis cut. Lastly, how do you sauce them? I'll be smoking 12 racks, possibly more. I appreciate your input!

[DogFaced PonySoldier]

I dunno about your setup, but I've hung ribs on my Super 55 and they hold together fine with just a single hook - until wrapping. Not all the way to fully done.

[Hulagn1971]

So I ordered the vortex and charcoal basket, rib hanger set with 12 meat hooks, an additional 12 hooks and the lift tool. Called them and left a voicemail right before I ordered hoping I can get everything by next Thursday at the very latest (don't mind paying for extra shipping cost). I don't usually wrap. How long does it take on your end until they are fully done?

[DogFaced PonySoldier]

I usually wrap about the 2-2.5 hour mark, or 3 if I really want to set the bark even more. I only wrap for MAYBE 45 minutes most times, and then unwrap for another half hour or so.

[TripleB]

I used only single hooks, no double hooks when hanging. Did not have an issue. Also, Vortex? Do you mean the heat deflector?

[Hulagn1971]

That's great to know! Yessir, the heat diffuser/deflector. This is the combo I purchased today

https://www.hunsakersmokers.com/collections/weber-modifications/products/vortex-charcoal-basket-for-22-kettle-smoker

[TripleB]

Hulagn1971 Ah.... mine is a simple heat deflector plate with holes in it. Not a Vortex charcoal basket.

[ecowper]

Looking forward to hearing more after you have some experience with this set up.

[Hulagn1971]

I'll definitely report back. I won't have time for a practice run before cooking 12 racks of St. Louis ribs on it next Friday so fingers crossed!

[ecowper]

Hulagn1971 you got this man!

[Steve R.]

I have used this setup in the past. I left the membrane on and hung them on single hooks with no issue. I think I went without sauce when hanging.

[Hulagn1971]

Thank you sir! I think I'll go single hooks with membrane in tact too. May just pull them when ready then paint sauce on, wrap in foil and put in a cooler briefly until time to eat.