The vortex mystery

[HoosierKettle]

I made an exceptional batch tonight. Oil and Owens wing seasoning then onto the grill. It held 650 dome temp for 45 minutes straight.  Sometimes it wants to settle in at 450-500. Sometimes 550. I never know.  But I will be paying more attention. I was more methodical tonight. It was a mix of kingsford pro and royal oak ridge with a chunk of mulberry. I rotate the lid 90 degrees every ten minutes. I removed them at 45. Sauce on the side to not take away from crispness. We used Moore Alabama buffalo sauce served with blue cheese and carrots and celery. I will be experimenting more to try and duplicate.

Maybe I need a second vortex for double batch on two 22 . Vortex on 26 just isn't the same.




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[SMOKE FREAK]

Actually I usually dial down the temps to run around 450-500...
But I noticed a long time ago that KBB in the vortex runs quite a bit hotter than the RO briqs...

[Jules V.]

Pay attention with humidity. For high heat cooking in a small enclosed vessel such as a kettle, high humidity will slow down  the coal burn rate. The kettle will probably run hotter when the outside temperature is at 30F with a very low humidity than at 60F with a very high humidity. Obviously the mass & moisture content of the food being cooked will also tax the temperature inside the kettle.

[Travis]

Whaaat??!! The purist ,Hoosierkettle, broke down and bought a grill gadget??
Just kidding bud. Great color on those wings.


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[Jon]

I have never tracked temperature and humidity vs Vortex performance, but I do know that a completely full Vortex will be damned hot in any weather. Nice job on the wings.

[HoosierKettle]

Whaaat??!! The purist ,Hoosierkettle, broke down and bought a grill gadget??
Just kidding bud. Great color on those wings.


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I know I know. I'm getting soft.


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[JEBIV]

Whaaat??!! The purist ,Hoosierkettle, broke down and bought a grill gadget??
Just kidding bud. Great color on those wings.


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I know I know. I'm getting soft.


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I thought the same thing but you beat me to the post @Travis

[Dimi555]

I read a great tip on this forum a few months back (thanks to whoever it was) and I use it every time I make vortex wings. You gotta let the wings "cool" for about 10-15 minutes by taking the lid off the kettle, but leaving them on the grate. This will prevent the steam from the wings wetting the crispy skin, which is what happens if you take 'em right off and bring 'em inside. They'll still be too hot to eat but it seems to do the trick to keep the skin crispy. (also, letting roasted Brussels sprouts "cool" slowly for 20-30 minutes in the oven after turning the oven off seems to have the same effect on keeping 'em crispy too.)

[Foster Dahlet]

Whaaat??!! The purist ,Hoosierkettle, broke down and bought a grill gadget??
Just kidding bud. Great color on those wings.


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I know I know. I'm getting soft.


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I thought the same thing but you beat me to the post @Travis

I admit, I did a double take too

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[Shoestringshop]

Great investment! I have made many a wing on the Weber with the vortex. Nice looking wings.