I've always been a little nervous about using the cortex for fear of hurting the lid handle. Last weekend I picked up this brick red OT Platinum from Craigslist the morning of the Chicago meet up. That's right, poached it from the locals. So I figured with the front handle and centered top damper, this would make a good wing cooker. Here was the first go of it.
A nice little piece of cherry wood for smoke.
Got good and hot quickly.
And on this beautiful night, a few marinated chicken breasts on the Kamado Joe Jr.
Overall. A great cook. The center damper made for a very even vortex cook with consistent smoke. Never even needed to touch the wings after placing them on the grate.
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Weber Kettle Club mobile app
Topic: My new designated wing cooker (Read 774 times)
