Bob Correll
R.I.P. 3/31/2022
Reasons for finally getting the real deal:
I was seeing cooks that looked better than my dog dish was turning out, even though it was doing a pretty good job.
Size, dog dish was 5.5" top, 7.5" bottom, and 3.5" tall. The Vortex (small) is 6" top, 10" bottom, and 5" tall.
One of the biggest reason is it was invented and is made in the USA. High quality and will no doubt outlive me.
A grease fire at start up told me I need to clean my bowl. A few Stubb's on the bottom, lump on top, center grate out so it doesn't get scorched.
A few wings with a mix of Oakridge rubs.
I gave the lid a 1/4 spin about every 10 minutes.
30 minutes total cook time.
Absolutely crisp skin, tender meat on the inside, and just the right amount of smoke taste from the lump.
I don't do a lot of wings, but thighs are almost a weekly cook, this will be perfect!
Next up was a couple of chuck-eyes seared with it. Don't walk away from the grill!
To finish out my post, fighting goldfinch. They came in swarms this spring.
Thanks for viewing!
I was seeing cooks that looked better than my dog dish was turning out, even though it was doing a pretty good job.
Size, dog dish was 5.5" top, 7.5" bottom, and 3.5" tall. The Vortex (small) is 6" top, 10" bottom, and 5" tall.
One of the biggest reason is it was invented and is made in the USA. High quality and will no doubt outlive me.
A grease fire at start up told me I need to clean my bowl. A few Stubb's on the bottom, lump on top, center grate out so it doesn't get scorched.
A few wings with a mix of Oakridge rubs.
I gave the lid a 1/4 spin about every 10 minutes.
30 minutes total cook time.
Absolutely crisp skin, tender meat on the inside, and just the right amount of smoke taste from the lump.
I don't do a lot of wings, but thighs are almost a weekly cook, this will be perfect!
Next up was a couple of chuck-eyes seared with it. Don't walk away from the grill!
To finish out my post, fighting goldfinch. They came in swarms this spring.
Thanks for viewing!