Since making a Vortex using a modified SS bowl I’ve had a great time using it and experimenting with a few cooks. My first meet with the vortex was chicken wings. They were very good and with the affair still in its infancy things got better.
After a few wing cooks I cut up a pork belly into about 2†thick rashers rubbed all over with MMD and cooked at 360-390F. That’s hot and it took about 1.5 hrs till butter probe tender.
Never mind the other partaker’s plaudits, I tell you it was the best belly I’ve made (and I make a lot).
Only the one piece had a "crispy" bark on the one side but that was because it was placed too close to the vortex opening.
The next day I had 4 bellies to smoke and they would not fit in the kettle. I checked if they would with the vortex and after adding a reducing ring to the top of the vortex to minimise the opening I was able to fit the 4 bellies. These I cooked at less heat around 340F. They were done in around 2.5 hrs with less bark than the rashers but just as good.
I don’t have a lot of experience using a SnS and was curious if it would have the same effect as the vortex if used at the same cooking temps or is it because the vortex heat is generated in the center that it makes a difference when cooking?
Also I find the vortex holds the high temp for a long time considering the amount of lump I use.
I withhold any broadcast of my first attempt at pizza using a pizza stone and the vortex.
After a few wing cooks I cut up a pork belly into about 2†thick rashers rubbed all over with MMD and cooked at 360-390F. That’s hot and it took about 1.5 hrs till butter probe tender.
Never mind the other partaker’s plaudits, I tell you it was the best belly I’ve made (and I make a lot).
Only the one piece had a "crispy" bark on the one side but that was because it was placed too close to the vortex opening.
The next day I had 4 bellies to smoke and they would not fit in the kettle. I checked if they would with the vortex and after adding a reducing ring to the top of the vortex to minimise the opening I was able to fit the 4 bellies. These I cooked at less heat around 340F. They were done in around 2.5 hrs with less bark than the rashers but just as good.
I don’t have a lot of experience using a SnS and was curious if it would have the same effect as the vortex if used at the same cooking temps or is it because the vortex heat is generated in the center that it makes a difference when cooking?
Also I find the vortex holds the high temp for a long time considering the amount of lump I use.
I withhold any broadcast of my first attempt at pizza using a pizza stone and the vortex.
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