Vortex Fried Chicken

[Baysidebob]

Wow!  Showed it to wife and we are so gonna do this.  She does the inside part and I do the outside part with beer and fire.

[bigmikey]

Didn't even see this post was resurrected til I just posted about it again lol

[OmarHaltam]

i followed the recipe but it needed more spice, i think i will marinate the chicken first then do the flour dip.

[HoosierKettle]

I couldn't remember who or which thread it was mentioned in but several people recommended Kentucky kernel flour for the chicken. I used It this time around and you guys didn't let me down. What a difference, it was fantastic!  Thanks for the tip. I brushed with oil, dusted with Tony's, and rolled them in Kentucky kernel.  Baskets in the middle with kbb took right at an hour for 12 legs on the 22.  That was longer than I anticipated but it was cold and windy. I did half without flour because my wife and daughter are doing the low carb thing. They tasted darn good as well.


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[RottiGuy]

Would the char holders in the centre work as a vortex? Or would it not get hot enough?

[HoosierKettle]

Hell yes it works. That's what I use. I don't have a vortex but from reading others experience with them, cook times are similar. My chicken turns out as crispy as can be with baskets.


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[JordanW]

Phenomenal. I guess I need a Vortex now. 

[RottiGuy]

Gonna try it as well!!

[bigmikey]

It does work ok without a vortex but works way better with one. I've done it side by side on 2 of my kettles at the same time with the same exact amount of charcoal the vortex was done faster with crispier skin.  Either way I feel it's very important to get it as hot as possible before placing chicken on and not open the lid during the cook. I do rotate the lid without picking it up

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[therod]

Gonna hafta add the vortex to my wish list, right after the cast-iron rack and the slow n sear plus. Wow that chix looks good.

[therod]

Curious...how long was the chicken on the grill and what kind of dome temps were you getting?

[Erich]

When I use a medium vortex filled with KBB, I peg the temp gauge at 550 plus  At 40 minutes from frozen, wings are nice and crispy.

[HoosierKettle]

Using fresh wings and baskets (not vortex) and kbb takes 30 minutes. "Frying" drum sticks using baskets takes me 45-1 hour


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[HoosierKettle]

That's a fully lit full weber chimney of coal


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[HoosierKettle]

I still need to experiment with lump


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