Maiden Voyage With A Vortex

mcyork28 · 06-03-2020, 07:38 PM

Turned my back on it for a few minutes and the grill got way to hot. Was seasoned with KosmosQ ghost pepper and Nashville Hot chicken which burnt a little. Seasoned the legs with loot n Booty Gold Star Chicken Rub.

Even with the charred rub they were pretty good. Super crispy skin

What vent setting do you use with a vortex when cooking wings?

Thanks,

Matt

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drunkenmeatfist · 06-03-2020, 07:53 PM

I've only done them once or twice on the kettle because I like them better on my kamado. I just always ran the vents fully open. It pegs the needle on the kettle and gets over 400 on the kamado. Never had any issues with burning though.

sudsandswine · 06-03-2020, 07:55 PM

I usually run briquettes in my Vortex, which I find runs cooler than lump. I usually run vents and intake about 75% open. Pull when the food is done, for chicken I can tell when that is by when it starts pulling away from the bone. I also cook thickest part facing the Vortex, so for example those drums I’d have flipped in the other direction.

cclinard1 · 06-03-2020, 08:13 PM

Wide open top and bottom. Dome temp usually between 500-600.

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Kanco Connection · 06-03-2020, 08:30 PM

I go wide open top and bottom also

KevinJ · 06-03-2020, 08:40 PM

I run the vents wide open and usually get a grate temp right about 400 on the cheap oven therm I keep on the grate.

mcyork28 · 06-03-2020, 08:51 PM

Thanks,

What size Vortex are you running?

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FLHX · 06-03-2020, 09:19 PM

yep. wide open. i have the medium size for the 22.5 weber. no flip, just rotate the lid every 10 minutes for 40 minutes, toss in sauce then back on for another 10-15 minutes. perfect every time.

KevinJ · 06-03-2020, 09:41 PM

Had the medium first then picked up the small and gave the medium away, ran the vents the same for both.

SweetHeatBBQnSC · 06-04-2020, 09:38 AM

Medium vortex and top and bottom vents wide open. Don't make the same mistake I did the first time and not let the coals get hot enough before I put chicken on. Skin was pretty good, but after that I waited longer and now it's great!

Kanco Connection · 06-04-2020, 12:53 PM

Medium size for 22.5

creek bottom · 06-04-2020, 01:05 PM

I used mine for the first time this past weekend. I have the medium for my 22.5. I also ran my vents wide open. Worked awesome. Wings were fantastic. I like mine well done and they were perfect. Nice crispy skin and the meat was juicy.

mo_expat · 06-04-2020, 01:24 PM

Another vote for wide open with briquettes on the 22.5. I only fill the Vortex about half full and let it get fully lit. I'm one who moves the meat around as they cook.

70monte · 06-05-2020, 11:17 AM

I use a medium Vortex on my 22" kettle with vents 100% open. I rotate lid 90 degrees every 15 minutes for about 40 minutes or so.

I get a large Weber chimney fully lit with briquettes and then dump it into the Vortex. Perfect wings every time.

06-03-2020, 07:38 PM	#1
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Maiden Voyage With A Vortex Turned my back on it for a few minutes and the grill got way to hot. Was seasoned with KosmosQ ghost pepper and Nashville Hot chicken which burnt a little. Seasoned the legs with loot n Booty Gold Star Chicken Rub. Even with the charred rub they were pretty good. Super crispy skin What vent setting do you use with a vortex when cooking wings? Thanks, Matt Sent from my Pixel 3 using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

06-03-2020, 07:55 PM	#3
sudsandswine Quintessential Chatty Farker Join Date: 06-23-12 Location: Kansas City	I usually run briquettes in my Vortex, which I find runs cooler than lump. I usually run vents and intake about 75% open. Pull when the food is done, for chicken I can tell when that is by when it starts pulling away from the bone. I also cook thickest part facing the Vortex, so for example those drums I’d have flipped in the other direction. __________________ Shirley Fab 250g trailer \| Primo XL kamado \| [COLOR="Red"]Red[/COLOR] Weber Limited Edition kettle + 26” kettle \| Clonesaker PDS (pretty drum smoker)

06-03-2020, 08:13 PM	#4
cclinard1 Full Fledged Farker Join Date: 04-29-20 Location: Wilmington, NC Name/Nickname : Chas	Wide open top and bottom. Dome temp usually between 500-600. Sent from my iPhone using Tapatalk __________________ Yoder YS640s Orange Comp Cart \| UDS \| Weber GB 26.75 \| Weber MT OB 22.5

06-03-2020, 08:30 PM	#5
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	I go wide open top and bottom also __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

06-03-2020, 08:40 PM	#6
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	I run the vents wide open and usually get a grate temp right about 400 on the cheap oven therm I keep on the grate. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

06-03-2020, 07:53 PM	#2
drunkenmeatfist is One Chatty Farker Join Date: 12-03-18 Location: Texas Name/Nickname : Sammy	I've only done them once or twice on the kettle because I like them better on my kamado. I just always ran the vents fully open. It pegs the needle on the kettle and gets over 400 on the kamado. Never had any issues with burning though.

06-03-2020, 08:51 PM	#7
mcyork28 Babbling Farker Join Date: 11-15-13 Location: West Linn, OR	Thanks, What size Vortex are you running? Sent from my Pixel 3 using Tapatalk __________________ LSG 20x42 BPS Drum Blackstone 24 Weber Kettle Weber Genesis Weber Smokey Joe Passed on to a new home Tejas 2040 Deluxe Humphrey's Long Weekender

06-03-2020, 09:19 PM	#8
FLHX On the road to being a farker Join Date: 07-04-14 Location: The Naked Pueblo, Az	yep. wide open. i have the medium size for the 22.5 weber. no flip, just rotate the lid every 10 minutes for 40 minutes, toss in sauce then back on for another 10-15 minutes. perfect every time. __________________ Weber Performer Deluxe, Home-made UDS, Anova sous vide, Thermoworks Smoke, Thermapen and Thermopop.

06-03-2020, 09:41 PM	#9
KevinJ somebody shut me the fark up. Join Date: 07-09-15 Location: Pensacola, FL	Had the medium first then picked up the small and gave the medium away, ran the vents the same for both. __________________ MAK Grills ★ Gateway 30gal Weber Performer w/SnS & Vortex WGA :plane: [SIZE="2"][I]All American Moinkballer[/I][/SIZE] 🇺🇸

06-04-2020, 09:38 AM	#10
SweetHeatBBQnSC is Blowin Smoke! Join Date: 03-21-19 Location: Johnsonville, SC Name/Nickname : Joedy	Medium vortex and top and bottom vents wide open. Don't make the same mistake I did the first time and not let the coals get hot enough before I put chicken on. Skin was pretty good, but after that I waited longer and now it's great! __________________ Isaiah 41:10-Chunky Dunks BBQ-Competition Team Propane Whole Hog Cooker Grill Master Gasser--(Deceased) Weber Kettle 22"(Hoyt) WSM 22.5"(Bertha) RecTeq 590(Fancy) Blackstone 17" griddle O.G. Barrel Charcoal Grill--(Chicken Graveyard) [COLOR="DarkOrange"][B]Clemson Orange Thermapen Mk4[/B][/COLOR]

06-04-2020, 12:53 PM	#11
Kanco Connection is One Chatty Farker Join Date: 06-28-17 Location: Colorado Springs, CO	Medium size for 22.5 __________________ Weber Performer Deluxe x 2 / PBC /RecTeq RT-590/ 18” Smokey Joe / Weber Spirit gasser

06-04-2020, 01:05 PM	#12
creek bottom is Blowin Smoke! Join Date: 03-14-19 Location: Northwestern PA Name/Nickname : Joe	I used mine for the first time this past weekend. I have the medium for my 22.5. I also ran my vents wide open. Worked awesome. Wings were fantastic. I like mine well done and they were perfect. Nice crispy skin and the meat was juicy. __________________ Joe A1 Competition Smoker; Meadow Creek 96; Oklahoma Joe's Bronco (gone but not forgotten); Weber 26" & 22" Kettles; Camp Chef XXL Pellet Smoker; Blackstone 22" Portable; Weber 300 Series Gasser; Masterbuilt 30" Electric Cabinet

06-04-2020, 01:24 PM	#13
mo_expat Is lookin for wood to cook with. Join Date: 05-18-20 Location: Deltona, FL. Name/Nickname : Lew	Another vote for wide open with briquettes on the 22.5. I only fill the Vortex about half full and let it get fully lit. I'm one who moves the meat around as they cook. __________________ 2014 Camp Chef DLX (well modified), 1999 Weber Performer. 18.5 WSM, CB 22" Rotisserie

06-05-2020, 11:17 AM	#14
70monte is One Chatty Farker Join Date: 04-29-17 Location: Aurora, Mo	I use a medium Vortex on my 22" kettle with vents 100% open. I rotate lid 90 degrees every 15 minutes for about 40 minutes or so. I get a large Weber chimney fully lit with briquettes and then dump it into the Vortex. Perfect wings every time. __________________ Good One Marshall, Open Range, HB 357 Pro, HB Legacy, M1, Weber Performer, PBC & PBJ. PK360.