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Pit Barrel Cooker "Texas Brisket Edition"
Weber One Touch Premium Copper 22" Kettle (gift)
Slow 'n Sear for 22" Kettle
Weber One Touch Premium Black 26" Kettle (gift)
Slow 'n Sear XL for 26" Kettle (gift)
Weber Smokey Joe Gold
Weber Rapid Fire Chimney
Vortex
Maverick ET-732 White
Maverick ET-732 Copper
2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
Thermoworks Thermapen w/ Back light (gift)
Thermoworks Timestick
Cambro Model 300MPC110 w/ Winco SS Pans
B & B and Kingsford Charcoal
B & B Pellets
Thanks fellas , that thing does fine on chicken. Also with coals right up to the grate, an awesome thing for a reverse sear on a steak. And Guy I can probably fit around 35 pieces with that setup if that will fill you up lol
I did wings last nite with the Vortex. 1st time ever and they came out awesome. I actually purchased the V over the Smokenator based on the photos that I saw for chicken wings.
BTW, Smokenator back on wishlist. Want to be able to do a Turkey and utilize the space it creates within the grate.
I use a Vortex and have done dry runs @ 225 & 325. If you can search topics by "Medusa" you should be able to see the posts with all of the info I recorded using Meathead's Cooking Log. I did a ham @ 225, but haven't cooked @ 325. ( I plan on doing a pork loin soon )
Short & Sweet: Ran a 2 wide x 3 high fuse (Vortex centered / Wide end up ) over half the kettle for 3 hr 58 min. Ran a little hot ( 340's) but I would assume that using a water pan would help keep things closer to 325.
Beautiful! That Vortex looks like a nice setup. How does it work for maintaining 225F and 325F around the perimeter?
Thanks Dave. I haven't tried it at 325 yet. For 225-235 range it does well like any snake setup but with the added benefit that it blocks some of the direct heat from the meat with the high sides. Still not a lot of room on a 22.5 for a big brisket but can handle butts and chucks easily.
2x2 Fuse around Vortex over 1/2 kettle worked well for ham. Agree about big brisket, and agree (based on what I've seen) that any meat (butt, chuck, etc. ) that can be centered over the V would cook very well.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
I've posted a few comments and info about the Vortex. Good addition to Weber 22.5 IMHO. Tomorrow I will do the dreaded pork loin @ 325 with the V.
I did wings last nite with the V (50 briqs, narrow end up). Settled on using a Cook's Country salt brine for 30 minutes and a dusting of cornstarch ( prevents sticking to grate ), black pepper and cayenne.
Cooked both wings and drummies around the V. 1st 10 minutes @ 433 degrees steady, last 10 between 376 - 405. Wings finished @ 182, drummies around 180. CC says that collagen begins to break down around 170+, OK to cook to 180 because of brine.
Skin not as crispy as I would've liked, but wings melted in mouth. #1 says do not change anything. No sleeping on couch unless I screw up pork loin
CC says that collagen begins to break down around 170+, OK to cook to 180 because of brine.
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