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I think if I were going to do wings for a party, that’s exactly what I’d do. The smoke flavor is way better in the WSM.

Last two photos rotated on me. The wings in the Pyrex dish have the WSM on the bottom and Vortex on the top. The last pic has Franks on top and BBQ sauce on bottom.

I had hoped to settle on one method to cook all the wings. That’s hard to do when you have a smoker, a kettle and a vortex. So, I chose to smoke some on the 14” WSM and some using the Vortex in the kettle. Here’s the smoker doing work. Here they are right before I pulled them. Side by...

I would definitely try this with velveeta!!!! Looks great!!!

Decision: both!! Got the 14” WSM working on half and am firing up the Vortex.

The Aussie was off duty when I took this. In addition to protection detail, she’s also part of the cleaning crew. She loves to lick the grates. The Black and White Wondermutt (on duty) just turned 14!!!!

That’s impressive cooking!!! Looks great to me!

Thanks! I’ve only had to use that technique once. Worked like a charm...and yeah, you have to be quick!!!

They’re up for tonight. Still deciding what to do. I’m leaning towards the Vortex, but can be persuaded to use the WSM and air fryer. Lol

Regular grate with the two hinged sides. Based on what you said, I think I understand better how to do that. Thanks!

Nice work!!! Welcome!!!

How far away from the flame do you put it? Out as far as the chicken?

I’ve got a few pounds of wings to cook tomorrow. I want some smoke on them, but I also want them crispy. Do I: 1) Grill indirect in the kettle? 2) Grill using the Vortex and smoking wood? (If so, where do you put the wood? Wouldn’t it get consumed without making much smoke directly over the...

Nice looking brisket!!! I’d eat a bunch of that!!!

Nice looking ribs!!! I need to do some again soon.

I’m with JimK!!! Good looking food, Yusuf!!!

Those look soooo good!!!!

Wait!! How thick and long is that roast? It looks like a regular pork roast, not the long, thin tenderloins I’m used to getting. We’re you saying that the ribs are folded in half? If that roast is the thickness of a normal roast, I love to slice up a bunch of garlic, stick it in the roast...

Nice looking ribs!!

Welcome aboard!!! You’ll find lots of great folks here with a lot of knowledge.