This review delves into the performance of the Hunsaker Vortex Plate when smoking ribs on a Weber Smokey Mountain 22". Six racks of ribs were cooked – three with the Vortex Plate and three without – allowing for a direct comparison of cooking methods. The experiment focused on assessing the impact of the Vortex Plate on temperature consistency, cooking time, moisture retention, and overall flavor profile, using a blind taste test to eliminate bias. A specific apple, honey, and chipotle rub was employed to provide a consistent flavor base across all ribs.The findings revealed surprisingly subtle differences between the two groups. While the Vortex Plate ribs were notably juicier despite having a smaller meat yield, a blind taste test revealed a slight preference for the ribs cooked without the plate, primarily attributed to subtle flavor nuances. This review will unpack the detailed results of this rigorous comparison, examining both the advantages and minor drawbacks of using the Hunsaker Vortex Plate for smoking ribs.
Pros And Cons
- Heavy-duty and durable
- Maintains consistent temperature throughout cooking (300 degrees for 2.5 hours)
- Acts as a diffuser, protecting food and preventing it from falling into the coals
- Cost-effective (compared to replacing a smoker)
- May not significantly impact flavor compared to ribs cooked without it
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Rib Cooking Process and Initial Observations
Six racks of ribs were cooked, three with the Hunsaker Vortex Plate and three without. All ribs reached an internal temperature of over 200°F, indicating tenderness. Visually, there wasn't a significant color difference between the two groups initially. Both batches exhibited similar darkening at the bone edges.
The aroma was consistent across both sets of ribs. There wasn't any noticeable difference in cooking time or temperature between the ribs cooked with and without the Vortex Plate. The initial assessment suggested a taste test would be necessary to determine any real impact.
Taste Test and Flavor Comparison
A rib from each group was selected for a blind taste test. The texture and appearance were very similar. Both ribs showed good charring from the 100% charcoal cooking.
The Vortex Plate ribs were exceptionally juicy, despite a smaller meat portion. The flavor was rich and didn't exhibit the typical intensified taste associated with juices dripping onto coals. The standard ribs were also delicious, showcasing the effectiveness of the apple, honey, and chipotle rub.
Blind Taste Test Results and Rub Review
The reviewer's fiancee preferred the ribs cooked without the Vortex Plate, highlighting a subtle but noticeable difference in flavor. The reviewer, however, found the difference minimal. The apple, honey, and chipotle rub was praised for its deliciousness.
The overall consensus is that the rub was a standout element. The experiment proved the effectiveness of this flavorful combination in enhancing the ribs' taste, regardless of the cooking method.
Vortex Plate Performance and Final Thoughts
The Vortex Plate maintained consistent temperatures throughout the cooking process, preventing temperature fluctuations despite the diffuser's impact. The plate's durability was also noted, showing resistance to bending or manipulation.
Despite the minor flavor preference for ribs without the Vortex Plate, the plate's temperature control and protection capabilities are beneficial. For the price point, it provides substantial value, making it a worthwhile addition to a smoker setup.