Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: NewGuy16 on August 25, 2016, 04:11:20 AM
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I know a thread is useless without oics and I apologize in advance. I am a first time kettle owner, first charcoal grill altogether. My wife kept after me to get a charcoal grill and Walmrt made it hard to refuse so I took the leap. I also ordered a Vortex becuse I was hooing to make some awesome wings on my new Kettle without having to fry them. OMG what a treat they were. I had pumped up the family wih super hih expectations and was hoping the Vortex would allow me to deliver. They were incredible looking as I took them off the grill. I wish I had snapped a Pic or tow but I did not. They tasted great. The skin was nice and. Crispy, just as we like them. Two meals on my kettle so far and I'm a very happy owner. Grilled a venison bottom round roast for finstance meal. I can't wait to fire up the kettle again :)
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Sounds good bud. Try downloading weber kettle club app or tapatalk. You can upload pics from your phone with these
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Vortex wings are AWESOME!!!!! The next time you make a batch, toss a few of them in flour and see how you like it that way. I flour all of my wings now. The latest thing I have been seeing is people doing beer battered chicken with the vortex. I haven't tried it yet, but the results I've seen from others looks delicious! Welcome to charcoal grilling and the wonderful world of Weber!!!!
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Yep, you're hooked. Vortex wings are awesome.
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Try the spicy breaded ranch chicken wing recipe posted here (https://griffinsgrub.wordpress.com/2013/06/18/spicy-ranch-chicken-wings/) on the Vortex .. amazing!
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Another thing to try if you are dusting the wings in flour to crisp them. Add a teaspoon of baking soda per cup to the flour to raise the pH of the flour a bit. The higher pH helps with browning.
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I've been cooking wings for a few years on the weber. I've done it 2 ways: Direct heat with vents half open the first half hour to bring them up to temp, then I take the lid off and have to turn them in the flames to crisp them up. This way turns out great wings but is labor intensive and usually results in a few casualties either not crisp enough or burnt. I've also banked my coals to the sides and placed the wings in the middle and smoked them around the 300 mark for an hour and a half. works ok but I didn't get the crispness of the first method. I haven't tried putting the stock baskets in the center yet and will try that next. This method would be most similar to the vortex method I'm guessing. I'm leaning towards getting the vortex for the wings alone but I'm forcing myself to wait until I try the baskets in the center. Has anyone done both? Is the vortex better?
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I've gathered differing opinions on this topic here die hard vortex fans and those that say you don't need it. I'll await for your post after you try the baskets in the center. I don't have one and I'll put my baskets in the center for my first wing cook. I'm not anti gadget but if I can cook with less then I spend less money and have less shit to store and clean.
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I just took my first cook of wings from my Vortex/26. Awesome!
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Mad Hunky Hot Whang seasoning is awesome on vortex wings! Give it a shot if you can.
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I smoked some vortex wings and bacon wrapped jalapeņo poppers this weekend. Amazing, can't wait to do them again! (http://uploads.tapatalk-cdn.com/20160927/7b1555467f88f610dba9b5ddb146183e.jpg)(http://uploads.tapatalk-cdn.com/20160927/bd4df4455e8774598dc49ca9d79f839d.jpg)
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Both look great but the poppers look perfect! Can't wait to try the baskets in the middle before I get a vortex but it looks like it cooks stuff like that perfectly.
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How long did the wings take?
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It takes me about hour and 40 minutes of bit longer on my 22"
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It takes me about hour and 40 minutes of bit longer on my 22"
That's about what it took me using this method on the 26".
(http://i376.photobucket.com/albums/oo208/seansayre/IMG_9345_zpsaujdeo2c.jpg) (http://s376.photobucket.com/user/seansayre/media/IMG_9345_zpsaujdeo2c.jpg.html)
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How are you guys going an hour and forty minutes on wings? I do one chimney of competition or lump with my vortex and those things are crispy / borderline burnt at 45 min. Are your vents wide open? That just seems like forever to cook wings
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It was the first time I tried cooking them indirect. My vents were wide open and had 2 full baskets banked. Usually it only takes me 45 minutes when I cook them my normal way which is direct heat and half top vent for a half hour then turn them in the heat with the lid off the last 15 minutes. Only reason I've been experimenting is to try and churn out crispy wings without as much baby sitting. Next time I will try the 22 with baskets in the middle and I'm guessing it should be back to the 45 minute mark.
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That seems about where I am with that method too Hoosier. Looks like NewGuy is at an hour and 40 WITH the Vortex? I just can't imagine that. I've recently been doing a full chimney of lump with the vortex and vents wide open on the 22 and 40 minutes is pushing it. Not as accurate with the bone and all but the Thermapen reads over 160 after the first 20 minutes with that method. At that point it's just about getting the skin a little crispier without drying out the meat.
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