I've always used my vortex with my gourmet grill grate with the center removed - never a problem. The lid does get pretty hot, so I always use my red limited edition with taco handle which allows me to lift and adjust the lid without hot gloves. The kettle can take the heat, no problem - probably better than a banked pizza method.
As far as the wings, thighs or drumsticks - I get them nice and dry then give them a quick spritz of canola and whatever seasoning we want. We love It's Incredible seasoning on chicken which is available on line or comparable at the grocery store is Morton's Nature's Seasons which I grind a little more with the mortar and pestle. I don't flip my chicken during the cook, never had to. Just position it around the circumference and go. Lump seems to work best for me, full chimney fully lit. I do rotate the lid every 15 mins or so - 12:00, 3:00, 6:00 and so on. Not sure if that's necessary, but I do it to try to keep the cooking temps even around the grate. I usually go 35 - 45 mins depending on the condition of the skin, trying not to overcook which I have done once. Kettle KFC is another fun thing to try and it's amazing! Lower pictures are chicken legs cooked with Kentucky Kernel flour with a little baking powder and a hint of Everglades Fish and Chicken seasoning. Everglades is pretty salty, so you have to go sparingly.
Topic: Vortex cooking (Read 557 times)
