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.
(https://uploads.tapatalk-cdn.com/20170717/98fde0f6d8d40adb3a923c9aedd26eaf.jpg)
A nice little piece of cherry wood for smoke.
(https://uploads.tapatalk-cdn.com/20170717/d905cefbe6237a83c4a630efa22f1c9d.jpg)
Got good and hot quickly.
(https://uploads.tapatalk-cdn.com/20170717/dd4c7e51956d53aa6d9697da7e241505.jpg)
And on this beautiful night, a few marinated chicken breasts on the Kamado Joe Jr.
(https://uploads.tapatalk-cdn.com/20170717/e476f02605cf292691add30b87c8c5f2.jpg)
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.
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
Those wings look amazing! Consistent color
Sent from my iPhone using Weber Kettle Club mobile app (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)