First time I used my vortex today. Bone in chicken thighs. Had a big grease fire. I was not happy at all with the vortex. I'll definitely try this tho. Thanks
Hey James, what size vortex are you using? I have a 22" weber kettle & I'm getting two different "ideal" size recommendations, Med. & Sm. They're both 4 5/8" tall so I'm good there, Can you tell me how wide yours is at the top / narrow opening...Don't want to buy this twice lol. Thank you for these great tips, love the foil as it makes sense.
@@BackyardSmoke614 lol, I literally just started up my grill with my 8” …its too big but no worries, Ill pick up a 6” & use this larger one for beer can chicken. Grill on my brother!
That vortex don't play. I used it once for chicken thighs and so much heat. The grease from the chicken dropped down inside my ash catcher and had a grease fire in that. It sucked but at least it was contained. It ended up warping my ash catcher it got so hot. .... wish i had used foil around the vortex lol.
@@BackyardSmoke614 I finally picked this up. How is yours holding up (rust, etc). I also put a gasket on the lid and that has made a huge difference in heat retention. Highly recommend that, especially for ~$16.
Where is part 2 ?? You can't show the cook and not the finish. I want to see bite through skin, I need golden wings sauced and juicy, and a good reaction to someone eating them. :) You left me hanging here. ... but I'll still give a like because part 1 was good.
Sup man a link to the wings was at the end credits. Chili lime chicken wings. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TPdtl-CH_3k.html Appreciate you taking the time to watch. Hope you enjoy the cook
It obviously works fine for you, but do you think that it might get hotter without the foil on the bottom rack? I was thinking the chimney effect would be not only pulling fresh air from the vents but also circulating the already heated air from the top of he grill back down and through the vortex again. I used mine maybe twice, but when you have the smoke really rolling and pull the lid off, without foil, that’s what it seams to be doing. Like a doughnut of smoke going over the meat.
Hey Matt I do it both ways, I find that i get more heat with the foil as the air seems to be forced to exit out of vortex. I also leave my top vents open to keep air flowing. I will say that the results of my cooks both ways are very good, crispy chicken skin juicy meat. The biggest difference was the amount it heat with and foil and the decrease in time. If you get to try this method I would love to hear how it worked out for you.
@@BackyardSmoke614 You have definitely inspired me to try, I just started on a Weber after “grilling” for years on a gas grill because I thought charcoal was just too much trouble, then giving up and Sous Vide and/or skillet searing to now working this kettle through the paces and really enjoying it. I am glad I can watch other people grilling on RU-vid to practice for when I actually have the time to grill myself. Thanks!
@@BinaryVoodooDoctor Sous Vide is cook I have a few friends that do it and they love it. Glad your giving Charcoal a chance you will love it. Thanks for watching, looking forward to heard from you as you progress in the #bbqlife
That's a good idea with the foil because you're right, some of that cold air intake will suck up outside of the vortex due to the vacuum created on top. You don't want the cold air mixing with the hot. Thanks for a great vid!
I have no damage on my grates to this day. they are strong, no warping, I try to deep clean them every few cooks. Could you share what others are seeing.
Genius. Unfortunately I used my vortex to make wings last night and I'm watching this today. Sorry to say I'm just going to have to make wings again this weekend. Oh, well.
doesn't the foil defeat the heat from the vortex shooting out the top around the sides and back down into the bottom essentially making it just a heat pyramid without the benefit of any cyclonic/vortex effect ?
Cool channel! Had to get the Weber Master-Touch Charcoal Grill 22 deep ocean blue due to your videos. It is a nice upgrade from my other Weber. Thanks for all the tips and tricks! Keep up the great videos!
Exactly the Vid I was looking for, very educational info about the use of the Vortex and I'm very Jealous that you own a Blue Weber 🙂 Have Subscribed to your channel
Hey James from Crossville, TN! I just got my first Weber kettle home today and the vortex is coming in tomorrow! Thanks for all the tips and tricks! Got some chicken thighs in the fridge just waiting for this setup! Happy grilling my friend! God bless you and your family!
I think this is the first video I saw that the coal is lit in the vortex. I have one but haven’t used it yet. I will do the foil thing. I’ve been doing it for my indirect cooks because I don’t have baskets. Good - to the point video. Thanks.
Yours is the second video I’ve watched showing how fantastic this vortex is. Looks like your Weber is a 22”, but it seems both the small and the medium size Vortex will fit this sized Weber. Which size is yours, and what size would you recommend? Thanks👍
Hey Bob, thanks for watching. Yes mine is a Weber 22 and I would recommend the medium vortex. I believe mine is a medium however it's a older model. I have friends that have this model. amzn.to/3fzpC4K And it works well. For there 22.
I have a 22 and purchased a medium vortex . However, I wanted more cooking area and got the small vortex .. For chicken wings , I prefer the small vortex. Crazy hot and less coals (after all it's less than a 40 minute cook).Btw It looks like he is using a small one. I must try the foil....great idea. There's only one downside I have to using a vortex on an older kettle. You need gloves to remove the lid as the handle (no heat shield) gets super hot!
So, I'm not weird. I am obsessed with my current Weber Porta-Smo-Joe modifications. Mine is the essence of basic, not the premium model like yours. TYVM for your uploads.!
Hey I just bought a vortex for my Jumbo Joe. Bacon wrapped drumsticks are in the fridge ready to go and the algorithm turned up this video. The foil liner is a great idea. There will be a lot of grease from the bacon. Thanks. I'm a subscriber now.
Thanks man, Its my dream to have a bout 5 different grills, to cook on, I on #3. The smoke and fire is a game changer for the meat, Thanks for taking the time out to watch.
Can't go wrong man. You can do anything. It's basically acts as a convection oven with smoke. I've done chicken Thighs, filet mignon, thick cut pork chops. So far, I plan to do Weber Fried chicken next.
@@BackyardSmoke614 I used my vortex for the first time the other day. Man I love that thing. You were not lying about the temperature. It goes from 0 to 500 degrees in no time. Keep up the great work my friend.
Thanks my man, the end screed or card shows a link to the chicken wings I did that same day. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TPdtl-CH_3k.html
@@BackyardSmoke614 I'd seen on another RU-vid where the person said to soak it but he didn't say for how long. I guess if you soaked it, it would alter the taste?
Thanks for the video, just used mine for the first time, same setup as you, small vortex (6inch) 22 weber kettle, but my temp only reached 400. But didn't use the foil, gonna give that a try next time. Thanks 👍
Hey man ! Great channel ! I’ve been playing around with the vortex and never thought of that tin foil trick... I’ll give it a shot tonight with some bone in thighs. I’m also testing a dry brine air chilled method with the thighs tonight with a garlic butter under the skin. I’ll see how it works out - keep the quality vids coming man ! Do you play around with fridge air dry or dry brine with bone in chicken ?
Sup man thanks for checking It out. Hope ot works well for you as it does for me. I have not don't dry brine with chicken but its on the list. I do the air dry / dry brine with steaks.
Thanks man, yeah the foil forces the air to be directed under the coals. With good charcoal like Kingsford pro or jealous devil you can get super hot Temps 500+
Thx for the great idea of using aluminum foil for your bottom grate versus not. It makes a lot of sense doing it this way. Thx again for showing me & others to properly use a vortex.
Question for you! I'm glad I stumbled onto your video, great information and I see the foil idea is great for doing wings. If I'm leaving the lid off and using this to sear steaks after a reverse cook, do you think no foil would increase airflow thus a higher center temperature being the lid is off? Thoughts?
Yeah direct cooking works, I been doing it direct for many years. You just have to pay a bit closer attention to avoid burning them. The fat may cause a flair up but you can shut that down by just closing the lid or adjusting your vents. I hope this helps. Thanks for watching.
@@BackyardSmoke614 Could hear 👂 your voice real good. The music 🎼 was good to. Those wings look amazing. Nothin’ like grilled and smoked food. It is the best imo.
Lump is all natural nd will burn hotter and faster than briquets. There is a place for different types. I would also suggest that you use a better brand like B&B or even FOGO.
Hello friend!!! Your chicken wings recipe looks so delicious today! My mouth is watering! Thank you so much for always sharing your precious recipe! I'm so good at learning things that I didn't know!!!! I'll visit your channel again! Have a nice day!
