I Knocked The Shine Off My Vortex

[ABCbarbecue]

Those look awesome! I do have some questions regarding some accessories. The goal of the vortex is directed high heat? Could this type of cool be accomplished with the slow n sear? I'm thinking that will be my next purchase and I'd like to think I wouldn't need the vortex if I had a slow n sear. Thoughts?

I have them both (actually I use a Stok charcoal insert for my vortex since I had one laying around) and find that if you want wings with crispy skin similar to fried wings, the vortex works significantly better than the smoke and sear. The ring setup cooks all of the wings more quickly and evenly. I get the vortex screaming hot vortex. The wings are done in 30-40 minutes with the vortex, depending on whether I use my 22" or the 26". For buffalo wings, I then sauce the wings like we sauce in Upstate NY, in a bowl after the cook, not on the grill.

Try higher heat with the Slow 'N Sear than you use with the Vortex.  The Vortex is designed to allow radiant heat out.  The Slow 'N Sear does not.  You need to increase the temperature of the convective heat to compensate.

[Metal Mike]

^This^
I've done the Wing Ring using the weber baskets in the middle (didn't give as much indirect space as Vortex tho)

still like the space & simplicity (clean-up) of the SnS method (just remember to trim skin some, 4-5# is a lot of wings)

[Wahoo95]

^This^
I've done the Wing Ring using the weber baskets in the middle (didn't give as much indirect space as Vortex tho)

still like the space & simplicity (clean-up) of the SnS method (just remember to trim skin some, 4-5# is a lot of wings)

Nah, you can load it up and they still turn out great!  That's a 22" kettle with a tad over 10lbs on it. I had two other kettles going at the same time loaded up the same way. I was cooking a 40lbs box of wings from Restaraunt Depot.



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