Cooking time for thighs using Vortex ?

[Lynn Dollar]

I've never grilled anything but wings using my Vortex on the Kettle. Tonight I put some bone in chicken thighs on the Kettle. I grill wings at 25 to 30 minutes, so I figure the thighs are larger with more meat, they will take longer. I checked on them at 30 minutes and I was surprised, they were in the 185* to 200* range, plenty done. And good thing thighs are fatty and forgiving.

How long should thighs cook with a vortex on the 22 Kettle ?

And I wonder if I'm cooking my wings too long .

 

[Randy]

Cooks different go by the probe. Get over 140 to 1:50 they're done

 

[Robert McGee]

It truly seems impossible, but when I do wings and thighs at the same time, they both finish virtually the same time when using the Vortex in one of my Performers. I always check with my Thermapen but frankly, they finish about the same time. My "technique" is to grill them for 20 minutes, flip them all one time and finish on the second side. It takes from 30-40 minutes depending on the wind and outside temp.

FWIW
Dale53

 

[Timothy F. Lewis]

I don’t flip and they have both seemed to be almost the same for me too Dale. About 30-40 minutes.
My kettle is pretty well protected from wind but, there have been times when that has played a part too.

 

[Wilmer Cogburn]

Sorry to wake up an older thread.

My one month old Thermapen died 2 days ago.

I’m cooking thighs and legs tonight (were quarters) using the Weber Performer and Vortex. No ability to check internal temp.

Roll the dice at 20 minutes, flip, 20-25 more minutes?

Will use Kingsford Blue and maybe some Royal Oak lump.

 

[Keith P]

45 minutes is what I do for bone in thighs and drum sticks with the vortex. You will be fine at 45

 

[Brett-EDH]

45 minutes is what I do for bone in thighs and drum sticks with the vortex. You will be fine at 45

Yeah, this ^^^^^^

Easy cheat for legs is when the skin just separates from the bottom of the bone, the legs are done. Kinda like a built in thermometer.

 

[Darryl - swazies]

Trick with wings is to try and cook them and have it so the meat " peels " off the bone easily and still keep them nice and juicy.
It usually ends up drier for me if I cook them that long.

 

[Wilmer Cogburn]

Thanks!

Off to the races! This is ginger garlic Bachen marinated thighs and legs (was quarters) for 71 hours! Hard to believe this was less then $6.50 yellow tagged.

 

[Wilmer Cogburn]

Wow! Excellent!

Flipped the chicken end for end (not upside down) at the 45 minute mark.

The visible sizzle on the skin was impressive.

I let it go for 60 minutes total.

Wife made white rice that we served with the boiled marinade and oven roasted cauliflower.

On the repeat list.

 

[Tim Campbell]

That right there is some seriously outstanding chicken. Damn. The whole plate looks exceptional. Wilmer.

 

[John Saldana]

Wish I would have taken pictures but I grilled 2 Tri Tips on my 26er with the vortex, came off the grill at 55 mins and they came out Xcellent, golden outside med/med rare inside, gotta try again but with pics.

 

[MikeCantell]

It's impossible to give a very accurate time to cook, chicken needs 165 degrees to be safe, that's not my rules but FDA, as much stuff going around with bird flue now is a time to follow the rules closely. some good looking food there folks keep it safe.

 

[Rich Dahl]

Because it's just Barb and myself I use my jumbo Joe instead of the performer. With large thighs it's about 35-40 minutes. I don't flip the thighs and still get great crispy skin and coating.

 

[Wilmer Cogburn]

Because it's just Barb and myself I use my jumbo Joe misted of the performer. With large thighs it's about 35-40 minutes. I don't flip the thighs and still get great crispy skin and coating.View attachment 93970

View attachment 93971

That looks like awesome kettle fried chicken right there!