Explain to me Vortex wings

[DarrenC]

Do you know if a coffee can is safe at those temps? I'd be concerned it would leach out nasties.

A more pertinent question would be do you know that it's not?

[haeffb]

Made some wings again last night, again using the baskets. A little higher temp and a lot longer cook and the skins were extra crispy. The wings were not as juicy, though, with IT over 200 degrees.

Need to find a good compromise.





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[shadowjig]

It think the theory is that the high heat is concentrated and the dome reflects the heat to bake the wings.  With chicken I'm always looking for very high heat.  When using the Vortex it gets hot 450-550*.  The vortex is hanfy because it deflects that direct heat from hitting the wings around the edge and bakes them with the convection heat.  I would think you'd be able to get the same result without it.   But I always use it for chicken (wings, drums/thighs).  I did a cook for the in laws with chicken drums,  potatoes, and parchment wrapped scallops all on the gril with the Vortex and it came out great.   Without it,  it would have been difficult to manage everything on the grill.

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[effinUker]

I grabbed a stainless steel wine chiller or flower pot or something at a thrift store for a buck and cut the bottom off it. I think it's about the size of a small vortex, but it works great on my 22.

[DarrenC]

@effinUker

Any tips for cutting SS cleanly?

[effinUker]

@effinUker

Any tips for cutting SS cleanly?

I used a hacksaw. Filed the edges smooth(ish)

[Big Dawg]

It think the theory is that the high heat is concentrated and the dome reflects the heat to bake the wings.  With chicken I'm always looking for very high heat.  When using the Vortex it gets hot 450-550*.  The vortex is hanfy because it deflects that direct heat from hitting the wings around the edge and bakes them with the convection heat.  I would think you'd be able to get the same result without it.   But I always use it for chicken (wings, drums/thighs).  I did a cook for the in laws with chicken drums,  potatoes, and parchment wrapped scallops all on the gril with the Vortex and it came out great.   Without it,  it would have been difficult to manage everything on the grill.

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I think that there's also some infrared action coming up from the bottom as the cone gets super hot and radiates that heat out as well.

Do you NEED one to cook good wings, of course not!  But, with the cost less than a half-gallon of my favorite scotch, it's a nice, addition to your Weber arsenal.





BD

[shadowjig]

It think the theory is that the high heat is concentrated and the dome reflects the heat to bake the wings.  With chicken I'm always looking for very high heat.  When using the Vortex it gets hot 450-550*.  The vortex is hanfy because it deflects that direct heat from hitting the wings around the edge and bakes them with the convection heat.  I would think you'd be able to get the same result without it.   But I always use it for chicken (wings, drums/thighs).  I did a cook for the in laws with chicken drums,  potatoes, and parchment wrapped scallops all on the gril with the Vortex and it came out great.   Without it,  it would have been difficult to manage everything on the grill.

Sent from my VS986 using Tapatalk

I think that there's also some infrared action coming up from the bottom as the cone gets super hot and radiates that heat out as well.

Do you NEED one to cook good wings, of course not!  But, with the cost less than a half-gallon of my favorite scotch, it's a nice, addition to your Weber arsenal.





BD

It doesnt guarantee crispy skin.  You don't NEED it.   I just fell like it's easier to get the grill extremely hot due to the inverse funnel and it contains the charcoal.  I'm still trying to chase the best crispy skin.

[Wahoo95]

Also great for more than wings. You can also turn out some great salmon placed around that vortex.  Same with pork tendeloin, thick cut pork chops and steaks or anything else you'd like to reverse sear.

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[Garvinque]

I have a mini for my Jumbo Joe!

[Wahoo95]

I have a mini for my Jumbo Joe!

I just ordered a mini for my Jumbo Joe

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[MikeRocksTheRed]

Makes one hell of a seared tuna steak if you like your Tuna seared good on the outside and raw on the inside! 

[jd]

I have the medium vortex but I got it mainly for stir fry, really puts the heat to the bottom of the wok, works great

[MikeRocksTheRed]

I have the medium vortex but I got it mainly for stir fry, really puts the heat to the bottom of the wok, works great

Which wok are you using?

This one?  Which by the way is on sale for $14.95 plus $10 shipping on Amazon right now.


I thought I've tried to see if this wok would work with the medium vortex and the vortex was a little too tall, but I'm not 100% sure I have actually tried it.

[jd]

@MikeRocksTheRed  I use a 16"powwok I got from the wok shop, sure works great