Using vortex with chicken quarters?

[Zrschaef]

First time doing bbq chicken quarters with the vortex, how's everyone do them? Sear skin down first or skin up indirect the entire time?

Sent from my SM-G991U using Weber Kettle Club mobile app

[stillgriller]

Honestly don't know. Maybe try half one way and half the other, sounds like a good experiment. For wings, I like the Vortex simply because I don't usually have to flip them.

[bamakettles]

I don't think I've done chicken quarters using the vortex.  I've done wings, legs and thighs but always separated and they turn out great.  For quarters I like to use my slow n sear, but I'm thinking it could be done with a vortex.  Might get too much char on the skin before the proper internal temp is reached.

[bamakettles]

Duplicate

[acast285]

I load my sns with super hot coals, vents wide open and roast indirect at 425-450F.

For chicken quarters here is my flip schedule

20 mins skin up (crisp up the skin really good)
Flip
10 mins skin down (cooks the underside well)
Flip
10 mins skin up again (reprise the skin to finish)

I do a simple rub down with a light coat of mustard and nice even coating of your favorite seasoning, it comes out almost with a naked fried texture. Family favorite for sure.

I don't see why you wouldn't be able to use a vortex. For wings I do 40 mins total, rotating the lid without lifting a quarter every 10 mins and they come out perfect every time without flipping at all.

Included a pic of my 26" loaded with quarters with this same meathod.

[Easy]

Excellant looking chucken.

I load my sns with super hot coals, vents wide open and roast indirect at 425-450F.

For chicken quarters here is my flip schedule

20 mins skin up (crisp up the skin really good)
Flip
10 mins skin down (cooks the underside well)
Flip
10 mins skin up again (reprise the skin to finish)

I do a simple rub down with a light coat of mustard and nice even coating of your favorite seasoning, it comes out almost with a naked fried texture. Family favorite for sure.

I don't see why you wouldn't be able to use a vortex. For wings I do 40 mins total, rotating the lid without lifting a quarter every 10 mins and they come out perfect every time without flipping at all.

Included a pic of my 26" loaded with quarters with this same meathod.

Excellant looking chicken ,I like your flip schedule also.

Sent from my SM-G991U using Weber Kettle Club mobile app

[acast285]

Excellant looking chucken.

I load my sns with super hot coals, vents wide open and roast indirect at 425-450F.

For chicken quarters here is my flip schedule

20 mins skin up (crisp up the skin really good)
Flip
10 mins skin down (cooks the underside well)
Flip
10 mins skin up again (reprise the skin to finish)

I do a simple rub down with a light coat of mustard and nice even coating of your favorite seasoning, it comes out almost with a naked fried texture. Family favorite for sure.

I don't see why you wouldn't be able to use a vortex. For wings I do 40 mins total, rotating the lid without lifting a quarter every 10 mins and they come out perfect every time without flipping at all.

Included a pic of my 26" loaded with quarters with this same meathod.

Excellant looking chicken ,I like your flip schedule also.

Sent from my SM-G991U using Weber Kettle Club mobile app

Thanks! We cook chicken quarters nearly weekly on my kettles. After many trials, this method and timing very consistently makes perfect temp (~180°) quarters.