Finally got myself a 22” WSM after rocking my 22” Kettle for a while. Found your channel, and instantly subscribed, learning a lot from your videos. Keep on keeping on 🤘🏻
I've included my Playlist of all my cooks with the Aura Kettle Zone Cooking System. Thank you for watching, Earl! 😎👍 th-cam.com/play/PL1mhIcdK5NtB8pG4aJdorWQVlADbTL-0T.html
I used to use the heat shield that goes under the wsm as a heat shield inside the wsm. Now i dont use anything. No water pan, no heat shield. Rven when i do briskets, hot n fast
@@madswinebbq I did something wrong. I used the rib rack and the hunsaker charcoal basket with the vortex heat deflector and the bbq guru UltraQ. Everything was going well (solid 225 degrees) until I decided to open the lid and baste the ribs with bbq sauce. The fire picked up to nearly 350 degrees within the little time it took me. I think I was too slow in that process. I finished basting and closed the the lid but it took a bit to get the heat back down within the smoking range. The parts of the ribs that were closest to the charcoal basket came out a bit toasty but for the most part they were tender. I did have a lot of drippings that collected in the very bottom of the bowl which I thought was strange. I made some mistakes but that's all part of the fun.
duuuude... i am speechless. First off, I am a sucker for these huge cooks. hanging ribs, the cross hatch membrane,, double hook, grate on bottom level made me giggle...okay I didn't giggle. I just let out a very manly laugh that woke up my dog. Okay its decided, i am getting that aura zone for sure....thats where I am spending my xmas giftcards next year FOR SURE! ps, i also gotta compliment you on your editing here. digged it a lot, i didn't miss the last finished rib money shot because lets be honest, we know what awesome ribs look like, lol and as a creator, when there is a hungry family around...their stomachs are more important that the money shot. The added commentary was very engaging...honestly, whatever you did there, keep it up bro!
I appreciate that Sal! 😎👍 Very true, sometimes trying to capture a great moment on video can actually kill the moment. Once the fam was over it was Operation Feed Family in effect! No time to think about TH-cam. I appreciate the feedback! 😎👍 FYI...I told my fiance to put some stickers in an envelope for you and to see that the mailman gets it today while I'm at work. She thought it was funny to put it in the prettiest red envelope with a LOVE stamp!🤨
@@madswinebbq LOL! that is hilarious...thats the kind of stuff my wife would love...i am sure our wifeys would get along....anyways, still waiting, nothing yet but at least I know what color envelope to be looking for, HAHA! have a good rest of the week bro....cant wait to try out your next project in the works (hopefully that didn't reveal too much on here, feel free to delete if it is!)
You work graveyard shift? 🤔 Lol, hopefully you get it today! 💌📬 🤣 No worries, the only secret is the actual product. Once I get it in my hands, test it and succeed, I will have to hide it from China's latest spy satellites - or at least SNS BBQ! 😬
@@madswinebbq RECEIVED! wife was like "i think some bbq spot mailed you a xmas card or something" and handed me the envelope lol! They look great bro! thanks a lot for those! not working graveyard, just working suuuuper late trying to finish up my last video. that snsbbq joke had me holding my fist up to my mouth saying "ooooooooooh, siiiick burrrrrrrn!" 🤣
Lol, what's up Ken! 👋😎 I only had the charcoal you saw in the video. Was a little worried that it wasn't going to be enough. However that Aura just shines when it comes to efficiency, I love it! Brisket is now on my to-do list!
Great question and perfect solution, Jose! The answer is yes and yes! The Aura can definitely handle temperatures about 300°F, as seen in some of my other videos. And if I would have at least smoked the ribs at 275°F they would have all been done around the 5 hr mark. 😎👍
I hang ribs on the Hunsaker in my 22.5" WSM, but sometimes struggle with overall doneness before overcooking the bottom rib or two. Half chickens, tri tips no issues. Using this plate, do you still get the 'smoke fog' like dripping fat into coals? Thanks!
I love hanging my ribs! I've got the 18" WSM with the Cajun Bandit Stacker and the Hunsaker Charcoal Basket with the Rib Hanger. Wont do my ribs any other way! Great Video !
I just purchased the Hunsaker basket, vortex plate, and rib hanger for my 22 WSM. I want to try this setup for hanging ribs. You think I should leave the vortex plate off during the cook?
If you leave the Vortex Plate off you will get more depth of flavor from the fat dripping directly into the coals, creating a type of steam that flavorizes the ribs. However some people actually think that the flavor is too overwhelming so it's totally up to you. 😎👍
Hi Nate! 👋😎 Great idea. I’ll put that on my list of videos I need to make. It’s very simple though, I just have the Aura sitting directly on top of the charcoal ring. 😎👍
Great video, I got the Hunsaker hanging rack for my WSM 22.5 after watching you video comparing it with the Gateway (another awesome video) I've also watched your video on the Hunsaker Vortex vs no vortex rib cook the time was 2.5 hours vs 7 hours cook time with the Aura Kettle Zone Cooking System was the flavor worth the extra 4.5 hours of cook time? did the have a better smoke ring or a better smoke flavor? I also have the Aura Kettle system and I'm debating on which way to cook ribs for 30 people coming over. Thanks for any helpful suggestions you might have
First off I really appreciate you watching my videos! 😎👍 Thanks for the views! Also great question! So the benefits of using the Aura is you could pretty much set it and forget it. However the added time did not produce a “better” rib overall. For the “better” tasting rib I’d go with the Hunsaker Rib Hanger, no diffuser, Kingsford Original with minion method and Pecan & Cherry (or Hickory & Cherry) chunks. Shoot for pit temp of 275F and after 2 hrs start checking on ribs every 10/15 minutes to ensure they don’t fall, or double hook them. This is also the point where you need to decide whether you’re going to wrap or finish hanging all the way to doneness. If you decide to wrap, you can fit multiple racks in large sheet pans with foil and finish in the oven as well as the WSM. Add a little bit of apple juice or cranberry juice to the pan for moisture (or leave as is). If you’re going to continue with hanging you will notice that your ribs closest to coals will get a lil dark but that’s ok. Do not rotate ribs! You will find that there are lots of people evil absolutely love that charred side!! That way you at least have 1 side per rack that’s charred a bit. Once ribs probe tender they are ready! Good luck!😎👍
@@madswinebbq appreciate your quick response and thanks. I've already done some test runs with the Hundaker and the ribs were awesome and the perfect bite through at the 2.5 hour mark and oh by the way I got that Heath Riles Apple and the Honey Chipotle rubs you recommended, absolutely love em, my wife o ly want the Apple rub now on her rack 😀 Thanks again!
That looked awesome.. I got a UDS and follow ur plan.. was wondering difference in cook time between str8 charcoal and the diffuser.. and which u think is th way to go.. I have my granddaughters birthday coming up and would appreciate ur feedback.. thanks man.. keep em coming
Hey Pete! 😎 I prefer the straight charcoal. You get the flavor from the drippings and it only takes about 5 hours-ish…with the diffuser I believe it took like 7+ hrs and although the ribs were great they didn’t have that flavor you get over straight charcoal.
Hey Mario! 😎👍 Yeah I have the Hunsaker diffuser and I've cooked ribs with it. Ribs turn out fine just no "over-the-coals" flavor which is not a bad thing. Some people actually find that flavor overwhelming (not me). However the Aura has been such a phenomenal accessory I just had to find out what it can do in this particular setup. I absolutely love that the ceramic retains heat more efficient than metal and in this cook the charcoal you saw in the WSM was ALL the charcoal I had left on deck!! So the Aura is going to use it very efficiently and I didn't have to worry about needing to go reup on some bags of charcoal. THAT'S why the Aura is a asset and clear winner in my book. If the Aura can do taxes it would be PERFECT! 😎👍
Yo bbq bro! I will give the pizza stone a try and place it on top of the charcoal basket!!! What is the eventual chamber temperature? Is the rib dark like hanging over direct charcoal? Although hanging ribs over charcoal tastes pretty good but the meat looks burned or too dark. Thanks!
The temperature stayed steady at 225° +/_ .010°. The ribs were more succulent and no dark dry spots. This was definitely a game changer and worth the wait!
I've tried the "vacuum pack" ribs many times, and like the "tenderloins" sold the same way, it's always tasted nasty. Like the pressurized salt into it.
Yeah, that is definitely true! However in this test that wasn't the goal. Good ribs are still achieved when you lay a rack on top of the grill grate and smoke them indirectly. This is that times 9. 😎👍
@@madswinebbq the other thing I would like to own, and then blame you, is a Tip Top Temp. But after they switched to that wooden knob, which I think is ridiculous for a piece of outdoor equipment, I declined getting one.
@@madswinebbq I already had the Aura Kettle Zone system, so I can't blame that one on you. But watching this video is a great demonstration of how useful that accessory is. Thanks for the video.
Finally got myself a 22” WSM after rocking my 22” Kettle for a while. Found your channel, and instantly subscribed, learning a lot from your videos. Keep on keeping on 🤘🏻
Thanks, James! 😎👍
I'm glad you like the channel!
Let me know if you have any questions.
😎👍
Man, that was a great idea ✌🏾 😋
Thank you for watching! 👊😎
Wow, excellent cook. Thank you for sharing. Wishing you and your family a Very Merry Christmas and a Prosperous New Year!
Thank you, Ray! 😎👍
Hope you and the Mrs. are doing great. Have a safe and happy holidays!
This looks absolutly amazing! Thank you for sharing and a BIG Thumbsup from a fellow foodie!
A big thank you for watching!
😎👍
Awesome cook! You are the man!
I appreciate that! 😎👍
Definitely a nice setup. 👍🏻
Thanks Chris!
Great job brother..I have a wsm but never tried to hang ribs. But I'll give it a try for Christmas
Here's my whole playlist of hanging meat on the WSM. 😎👍 Thanks for watching!
th-cam.com/play/PL1mhIcdK5NtA7HHmld_kOkKoooTChM-dR.html
You can show us better than you can tell us. Thanks for the effort.
Thanks for watching.
I never heard of the Aura Kettle Zone Cooking System. Now I know thanks for sharing this.
I've included my Playlist of all my cooks with the Aura Kettle Zone Cooking System. Thank you for watching, Earl! 😎👍
th-cam.com/play/PL1mhIcdK5NtB8pG4aJdorWQVlADbTL-0T.html
@@madswinebbq
Do you like this more than the hunsaker vortex plate?
@lennym480 I like the Aura because it’s versatile but I still like the Hunsaker. The Aura is a must have!
I used to use the heat shield that goes under the wsm as a heat shield inside the wsm. Now i dont use anything. No water pan, no heat shield. Rven when i do briskets, hot n fast
Nice! 😎🔥
You got me sold I’m buying the big boy 22” !
That’s the one to buy!
😎👍
Nice Demonstration versatile attachment.
You always get it! 😎👍
You're my new best friend bro! I am looking forward to cooking ribs on my 22 WSM very soon. Loving the videos brother. Appreciate all the info!
Thank you Samson! 😎👍
Don't forget to let me know how those ribs turn out! 😎👍
@@madswinebbq definitely!
@@madswinebbq I did something wrong. I used the rib rack and the hunsaker charcoal basket with the vortex heat deflector and the bbq guru UltraQ. Everything was going well (solid 225 degrees) until I decided to open the lid and baste the ribs with bbq sauce. The fire picked up to nearly 350 degrees within the little time it took me. I think I was too slow in that process. I finished basting and closed the the lid but it took a bit to get the heat back down within the smoking range. The parts of the ribs that were closest to the charcoal basket came out a bit toasty but for the most part they were tender. I did have a lot of drippings that collected in the very bottom of the bowl which I thought was strange. I made some mistakes but that's all part of the fun.
@@ayesamson I agree. We learn something each time! That's what's awesome.
Thank you for sharing.
😎👍
Swift brand ribs are so good. Today is looking like a rib day!
Nice!
😎👍
I’m buying this system this is awesome
Your gonna love it!!
😎👍
duuuude... i am speechless. First off, I am a sucker for these huge cooks. hanging ribs, the cross hatch membrane,, double hook, grate on bottom level made me giggle...okay I didn't giggle. I just let out a very manly laugh that woke up my dog. Okay its decided, i am getting that aura zone for sure....thats where I am spending my xmas giftcards next year FOR SURE! ps, i also gotta compliment you on your editing here. digged it a lot, i didn't miss the last finished rib money shot because lets be honest, we know what awesome ribs look like, lol and as a creator, when there is a hungry family around...their stomachs are more important that the money shot. The added commentary was very engaging...honestly, whatever you did there, keep it up bro!
I appreciate that Sal! 😎👍 Very true, sometimes trying to capture a great moment on video can actually kill the moment. Once the fam was over it was Operation Feed Family in effect! No time to think about TH-cam.
I appreciate the feedback! 😎👍
FYI...I told my fiance to put some stickers in an envelope for you and to see that the mailman gets it today while I'm at work. She thought it was funny to put it in the prettiest red envelope with a LOVE stamp!🤨
@@madswinebbq LOL! that is hilarious...thats the kind of stuff my wife would love...i am sure our wifeys would get along....anyways, still waiting, nothing yet but at least I know what color envelope to be looking for, HAHA! have a good rest of the week bro....cant wait to try out your next project in the works (hopefully that didn't reveal too much on here, feel free to delete if it is!)
You work graveyard shift? 🤔
Lol, hopefully you get it today! 💌📬
🤣 No worries, the only secret is the actual product. Once I get it in my hands, test it and succeed, I will have to hide it from China's latest spy satellites - or at least SNS BBQ! 😬
@@madswinebbq RECEIVED! wife was like "i think some bbq spot mailed you a xmas card or something" and handed me the envelope lol! They look great bro! thanks a lot for those!
not working graveyard, just working suuuuper late trying to finish up my last video.
that snsbbq joke had me holding my fist up to my mouth saying "ooooooooooh, siiiick burrrrrrrn!" 🤣
@@SJCOOKS hehehe, glad you liked the stickers and very subtle burn! 🤣👍
Epic!!!
Thanks compadre! 😎👍
@@madswinebbq Always!! BBQ is one of the greatest things about having a mouth! hahaha
Oh, I see. You wait til I leave town and then do an epic cook.😂😂😂😂. Looks awesome buddy.
Lol! 🤣
I swear it's not so! 😋
Since our trip was canceled the family wanted to get together so it was really last minute.
😁👍
Hey Bro! 👍👍👍 Sorry I ran out of thumbs to give .👍 This is a great primer and set up for those Briskets. 🤘 Hell Yeah!!! \🔥/
Lol, what's up Ken! 👋😎
I only had the charcoal you saw in the video. Was a little worried that it wasn't going to be enough. However that Aura just shines when it comes to efficiency, I love it!
Brisket is now on my to-do list!
Neat video. Wonder if the Aura would handle a hotter temperature to cut down on the time.
Great question and perfect solution, Jose!
The answer is yes and yes!
The Aura can definitely handle temperatures about 300°F, as seen in some of my other videos. And if I would have at least smoked the ribs at 275°F they would have all been done around the 5 hr mark.
😎👍
Meant to say "above 300°F" not about. 😁
What is that heat shield called? Great vidoe
It’s the Aura Kettle Zone Attachment.
Thanks for watching! 😎👍
I hang ribs on the Hunsaker in my 22.5" WSM, but sometimes struggle with overall doneness before overcooking the bottom rib or two. Half chickens, tri tips no issues. Using this plate, do you still get the 'smoke fog' like dripping fat into coals? Thanks!
No, that’s the only con. The trade-off is very tender even cooked ribs but not that flavor from the fat dripping into the coals.
@Mad Swine #Awesome Job shout out from South Texas :)
Hey Robert! 👋😎
Glad to see South Texas in tha house!!😎👍
I love hanging my ribs! I've got the 18" WSM with the Cajun Bandit Stacker and the Hunsaker Charcoal Basket with the Rib Hanger. Wont do my ribs any other way! Great Video !
Hey thanks for watching Eugene! 😎👍
That's a winning setup you have!
Keep smokin!
I just purchased the Hunsaker basket, vortex plate, and rib hanger for my 22 WSM. I want to try this setup for hanging ribs. You think I should leave the vortex plate off during the cook?
If you leave the Vortex Plate off you will get more depth of flavor from the fat dripping directly into the coals, creating a type of steam that flavorizes the ribs.
However some people actually think that the flavor is too overwhelming so it's totally up to you. 😎👍
@@madswinebbq Great! Thank you
@@horacejones5226 In the video below I compare the ribs using the Vortex Plate.
th-cam.com/video/Yd7DRsyH-xo/w-d-xo.html
Can you do a video showing how you have the Aura Kettle Zone sitting in the bottom of the WSM? It looks like a genius way to use it!
Hi Nate! 👋😎
Great idea. I’ll put that on my list of videos I need to make. It’s very simple though, I just have the Aura sitting directly on top of the charcoal ring.
😎👍
What size telltru thermometer is on your wsm?? Did you have to mod it for it too fit?
That’s a 5 incher right there. I can’t remember if I had to use my step drill to make the existing hole bigger but it is very easy.
Great video potna. keep smoking brother
That's what up! 😎👍
Great video, I got the Hunsaker hanging rack for my WSM 22.5 after watching you video comparing it with the Gateway (another awesome video) I've also watched your video on the Hunsaker Vortex vs no vortex rib cook the time was 2.5 hours vs 7 hours cook time with the Aura Kettle Zone Cooking System was the flavor worth the extra 4.5 hours of cook time? did the have a better smoke ring or a better smoke flavor? I also have the Aura Kettle system and I'm debating on which way to cook ribs for 30 people coming over.
Thanks for any helpful suggestions you might have
First off I really appreciate you watching my videos! 😎👍 Thanks for the views!
Also great question!
So the benefits of using the Aura is you could pretty much set it and forget it. However the added time did not produce a “better” rib overall. For the “better” tasting rib I’d go with the Hunsaker Rib Hanger, no diffuser, Kingsford Original with minion method and Pecan & Cherry (or Hickory & Cherry) chunks. Shoot for pit temp of 275F and after 2 hrs start checking on ribs every 10/15 minutes to ensure they don’t fall, or double hook them. This is also the point where you need to decide whether you’re going to wrap or finish hanging all the way to doneness. If you decide to wrap, you can fit multiple racks in large sheet pans with foil and finish in the oven as well as the WSM. Add a little bit of apple juice or cranberry juice to the pan for moisture (or leave as is).
If you’re going to continue with hanging you will notice that your ribs closest to coals will get a lil dark but that’s ok. Do not rotate ribs! You will find that there are lots of people evil absolutely love that charred side!! That way you at least have 1 side per rack that’s charred a bit. Once ribs probe tender they are ready!
Good luck!😎👍
@@madswinebbq appreciate your quick response and thanks. I've already done some test runs with the Hundaker and the ribs were awesome and the perfect bite through at the 2.5 hour mark and oh by the way I got that Heath Riles Apple and the Honey Chipotle rubs you recommended, absolutely love em, my wife o ly want the Apple rub now on her rack 😀
Thanks again!
Glad you loved those rubs! So good!!
😎👍
That looked awesome.. I got a UDS and follow ur plan.. was wondering difference in cook time between str8 charcoal and the diffuser.. and which u think is th way to go.. I have my granddaughters birthday coming up and would appreciate ur feedback.. thanks man.. keep em coming
Hey Pete! 😎
I prefer the straight charcoal. You get the flavor from the drippings and it only takes about 5 hours-ish…with the diffuser I believe it took like 7+ hrs and although the ribs were great they didn’t have that flavor you get over straight charcoal.
Does the kettle zone fit the WSM 22 for hanging ribs?
Yes it does.
I think your double-hook method is genius. Or at least, a pretty good idea.
Thank you David! 😁
Wish I could claim it as my own idea but I learned that one from TH-cam! 😎👍
@@madswinebbq well, so did I! By the way, my local Walmart does not carry picanha. I saw a package of USDA Choice Carne de Chango, but no picanha.
Carne de chango! 😳
Muy bueno!
Thanks David! 😎👍
He strikes again!!! I can’t tell if this is the 18” or the 22”??? If you did it on the 22” do you still need the aura?
This was the 22. Didn’t really need the Aura but wanted to see the outcome. Worked great!
I let the drippings fall rite into the coals. Thats how u get that kicked up bbq flavor
Yeah, that’s what I do as well. This was a test to see what would happen if I used a diffuser.
awesome video! question... do you recommend lumb charcoal or briquets for hanging? new sub :)
Briquettes!
😎👍
Thanks for subbing!
Nice cook bro, but don't you have the Hunsaker diffuser for the WSM already? How's it compare to the Aura setup?
Hey Mario! 😎👍
Yeah I have the Hunsaker diffuser and I've cooked ribs with it. Ribs turn out fine just no "over-the-coals" flavor which is not a bad thing. Some people actually find that flavor overwhelming (not me). However the Aura has been such a phenomenal accessory I just had to find out what it can do in this particular setup. I absolutely love that the ceramic retains heat more efficient than metal and in this cook the charcoal you saw in the WSM was ALL the charcoal I had left on deck!! So the Aura is going to use it very efficiently and I didn't have to worry about needing to go reup on some bags of charcoal. THAT'S why the Aura is a asset and clear winner in my book. If the Aura can do taxes it would be PERFECT! 😎👍
What kind of wood you use on the chicken? Hell of a feast!!
Red-Oak. The flavor that Red-Oak gives chicken and beef is so delicious! Must try!
Yo bbq bro! I will give the pizza stone a try and place it on top of the charcoal basket!!! What is the eventual chamber temperature? Is the rib dark like hanging over direct charcoal? Although hanging ribs over charcoal tastes pretty good but the meat looks burned or too dark. Thanks!
The temperature stayed steady at 225° +/_ .010°.
The ribs were more succulent and no dark dry spots. This was definitely a game changer and worth the wait!
bro did you get astro-turf put in your yard? Looking good.
🤣👍
It's 10 years old. Best you can get back then.
Thanks for watching.
I've tried the "vacuum pack" ribs many times, and like the "tenderloins" sold the same way, it's always tasted nasty. Like the pressurized salt into it.
Yikes! 😖 I never get that from them but I don't doubt what you're saying!
What size is your WSM?
22 inch
Did you peel
Off the membrane ?
No, I scoured it.
Wow, look at the size of that dog! Parece un toro!
🤣👍
Man the grease hitting the coals is like 80% of the flavor
Yeah, that is definitely true! However in this test that wasn't the goal. Good ribs are still achieved when you lay a rack on top of the grill grate and smoke them indirectly. This is that times 9. 😎👍
I just spent 65 bucks for a Hunsaker Rib Hanger. It's your fault.
😄👍
You're welcome!
@@madswinebbq the other thing I would like to own, and then blame you, is a Tip Top Temp. But after they switched to that wooden knob, which I think is ridiculous for a piece of outdoor equipment, I declined getting one.
😎👍
@@madswinebbq I already had the Aura Kettle Zone system, so I can't blame that one on you. But watching this video is a great demonstration of how useful that accessory is. Thanks for the video.
I love the Aura! One of my favorite accessories.
If your looking your not cooking.
Lol 😂
Sometimes you just gotta take a peek about 15 times! 😂