First off, huge thanks to
@Ken Mc for gifting me the vortex as part of the Secret Santa Exchange.
I've had a craving for some wings for about a week now that I've haven't been able to scratch. Wings are defiantly at or near the top of my list of favorite things to cook on the kettle. Temps have been hovering around 31-38 degrees all day here in my area, but I'm not going to let a little cold weather stop me.
I rolled my 18.5 Sam Adams out and lit about 3/4 full chimney of KBB. I wasn't exactly sure on how much charcoal would fit in the small vortex so I just guessed. Turns out, I was a short, but whatever. Things wings went on naked straight from the package.
Today's sauces of choice of Louisiana Original Wing Sauce and Louisiana Honey Mustard Wing Sauce.
Typically, I cook the wings for about an hour and check to see if they have the right color and texture that I like. I like them a bit crispy, so I tend to overcook them a tad. The wet sauce take care of any dryness caused by the overcooking. I sauce them once I'm satisfied, throw them back on for about ten minutes, then throw them back in the same sauce bowl for one last shake. Here they after right before I pulled them for the last time.
This wings came out AWESOME! I was very impressed with vortex and it even cut down on my normal cook time. This wings stayed on for about an hour. With baskets, they normally go for about an hour and a half. I can't wait to use this bad boy again.
Topic: First Vortex Cook (Read 1505 times)
