Used my DIY vortex last night for the first time on some wings. Going into it I wasn't sure how long they would take, looking around I seemed to find numbers ranging from 40mins to 1hr40mins, both of which seemed too long to me since it would be at high heat. Here's how it went.
Set up:
Lump charcoal in the vortex. A foil packet of small apple wood chunks for smoke (didn't have any big pieces left and figured the small ones would burn up instantly if not wrapped in foil).
I foiled the charcoal grate around the vortex, for two reasons:
1 - catch drippings from the wings
2 - force all (well, most) of the air flow to go through the vortex.
We had six wings w/the drumlets attached. Used a few different rubs on them. FYI, Weber's Kickin' Chicken rub is kickin' indeed! Too spicy for my wife, almost too spicy for me, I'll do a lighter coating next time.
The vortex does generate some great heat, my dome thermometer was showing over 600*F. Not sure if it pegs out (meaning the temp could have been higher) or if it'll keep going. It's the highest temp I've achieved yet with the kettle for sure. That's with the lid on all the way (no air gap) and the vents wide open.
Put the wings on and set a timer for 20mins, when I'd check on them and flip them. They smelled amazing as soon as they went on the grill haha.
When the timer went off the wings were basically done! Two of them that had a peach bourbon rub were BLACK, that rub doesn't stand up to high heat apparently. We had just put some fries in the oven, so I didn't want to take them off yet. I flipped them, and closed the vents way down and set another timer for 15mins. When that timer went off the grill temp was just below 300*F and I took 'em off.
Next time I think I'll let them run for 10mins, flip, and then give them 10 more minutes. How are folks cooking them for nearly two hours without burning them to a crisp??
They tasted great! Even the two that were black haha.
On the grill they go.
Done. Not the best pic, should have taken one outside with better lighting.
Set up:
Lump charcoal in the vortex. A foil packet of small apple wood chunks for smoke (didn't have any big pieces left and figured the small ones would burn up instantly if not wrapped in foil).
I foiled the charcoal grate around the vortex, for two reasons:
1 - catch drippings from the wings
2 - force all (well, most) of the air flow to go through the vortex.
We had six wings w/the drumlets attached. Used a few different rubs on them. FYI, Weber's Kickin' Chicken rub is kickin' indeed! Too spicy for my wife, almost too spicy for me, I'll do a lighter coating next time.
The vortex does generate some great heat, my dome thermometer was showing over 600*F. Not sure if it pegs out (meaning the temp could have been higher) or if it'll keep going. It's the highest temp I've achieved yet with the kettle for sure. That's with the lid on all the way (no air gap) and the vents wide open.
Put the wings on and set a timer for 20mins, when I'd check on them and flip them. They smelled amazing as soon as they went on the grill haha.
When the timer went off the wings were basically done! Two of them that had a peach bourbon rub were BLACK, that rub doesn't stand up to high heat apparently. We had just put some fries in the oven, so I didn't want to take them off yet. I flipped them, and closed the vents way down and set another timer for 15mins. When that timer went off the grill temp was just below 300*F and I took 'em off.
Next time I think I'll let them run for 10mins, flip, and then give them 10 more minutes. How are folks cooking them for nearly two hours without burning them to a crisp??
They tasted great! Even the two that were black haha.
On the grill they go.
Done. Not the best pic, should have taken one outside with better lighting.
).
