captjoe06
Full Fledged Farker
Went to watch the Syracuse March Madness game with my nephew BJ and BIL Barry and decided to try out the STOK Charcoal Basket that comes with the STOK Charcoal Drum for indirect cooking of some chicken wings.
People rave about the Vortex and it’s capabilities on all the BBQ forums and a couple of weeks ago I realized that the STOK charcoal basket insert is very similar in shape and is made to place right in the center of the grate where one would place the vortex unit on a Weber Kettle.
I used it to sear a ribeye a couple weeks ago and it worked perfectly. That was using the charcoal basket upside down and searing the ribeye directly over the coals inside the vortex for an excellent sear.
For chicken wings you set up the charcoal basket upside down again but you cook the chicken wings on the outside perimeter of the grill grates for indirect heat.
Started the coals in the Broil King Chimney at 6:06PM
By 6:19PM they were ready to dump directly into the upside down STOK charcoal basket.
I bought 4 lbs of chicken wings with the drumsticks attached and cut them with heavy duty kitchen shears to separate the wings from the drumsticks. Placed the chicken in a large ziplock bag and added 1/4 cup of Paul Prudhomme Blackened Rub and a 1/4 cup of peanut oil to the ziplock bag and shook it up to coat the wings. Then they sat in the fridge until ready to cook.
At 6:25PM the center grate of the STOK insert system was replaced after the coals were dumped and the chicken was placed around the perimeter of the grill grate with the meatiest parts of the chicken facing inward and skin side up.
One hunk of mesquite placed in the center directly over the coals for smoke.
6:38 mark. In the future I will trust the cooking and not lift the lid for at least 25 minutes. the dome temp from the STOK drum read around 575 and I closed the bottom vent 2/3 of the way to make sure temps didn’t run away.
7:01 Dome temp 480. I figure the temps at grate level are probably 75 degrees less. next time I’ll do a check.
7:05 checking the chicken internal temps they were registering anywhere from 168- 182. Time to come off.
The skin was bite through crispy and the chicken was juicy and flavorful. Best I’ve ever done and my BIL Barry and nephew BJ, both Wing connoisseurs said they were hands down the best they’ve ever eaten.
I won’t cook them any other way. If you don’t have a STOK grill I would highly recommend getting a Vortex for yourself.
People rave about the Vortex and it’s capabilities on all the BBQ forums and a couple of weeks ago I realized that the STOK charcoal basket insert is very similar in shape and is made to place right in the center of the grate where one would place the vortex unit on a Weber Kettle.
I used it to sear a ribeye a couple weeks ago and it worked perfectly. That was using the charcoal basket upside down and searing the ribeye directly over the coals inside the vortex for an excellent sear.
For chicken wings you set up the charcoal basket upside down again but you cook the chicken wings on the outside perimeter of the grill grates for indirect heat.
Started the coals in the Broil King Chimney at 6:06PM
By 6:19PM they were ready to dump directly into the upside down STOK charcoal basket.
I bought 4 lbs of chicken wings with the drumsticks attached and cut them with heavy duty kitchen shears to separate the wings from the drumsticks. Placed the chicken in a large ziplock bag and added 1/4 cup of Paul Prudhomme Blackened Rub and a 1/4 cup of peanut oil to the ziplock bag and shook it up to coat the wings. Then they sat in the fridge until ready to cook.
At 6:25PM the center grate of the STOK insert system was replaced after the coals were dumped and the chicken was placed around the perimeter of the grill grate with the meatiest parts of the chicken facing inward and skin side up.
One hunk of mesquite placed in the center directly over the coals for smoke.
6:38 mark. In the future I will trust the cooking and not lift the lid for at least 25 minutes. the dome temp from the STOK drum read around 575 and I closed the bottom vent 2/3 of the way to make sure temps didn’t run away.
7:01 Dome temp 480. I figure the temps at grate level are probably 75 degrees less. next time I’ll do a check.
7:05 checking the chicken internal temps they were registering anywhere from 168- 182. Time to come off.
The skin was bite through crispy and the chicken was juicy and flavorful. Best I’ve ever done and my BIL Barry and nephew BJ, both Wing connoisseurs said they were hands down the best they’ve ever eaten.
I won’t cook them any other way. If you don’t have a STOK grill I would highly recommend getting a Vortex for yourself.
