Quote:
Originally Posted by Czarbecue
I see you are using the Vortex without the deflector plate?
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I use it on and off.
Ribs tend to drip a lot of liquid which builds up on the deflector and turns to hard burnt gunk.
With the deflector off it reaches the coal and turns to vapor which goes back to moist the meat on the outside.
If I'm making lean meat like chicken I use the deflector as it helps a lot with stabilizing the heat and distributing more evenly it in the barrel.
It actually gets hotter on the top grate then the lower one which is closer to the fire.
In this cook it was off during the hanging period and back on when I foiled and left the ribs on the grate, adding the chicken and vegetables.
