Vortex Wings

[Pirate Scott]

Vortex Wings for the SuperBowl.

[Frozen Smoke]

Those look like some mighty tasty wings! Is that a 22" kettle?

[Pirate Scott]

Thanks Frozen Smoke 26”

[Fire Art]

Luv wings

[jecucolo]

Wow you killed it!

[treesmacker]

Every time I see those Vortex wings I kinda wish I had a 22" Weber again. Great job!

[Steve B]

I love their salt and vinegar seasoning.
Great looking wings. 👊👊

[Pirate Scott]

Thanks, have not tried that one. These three are great.

[rwalters]

Nicely done!!!!!! Vortex wings are tough to beat! How many lbs do you have on that 26? I have stuffed entire 10lb bags from Costco on my 26 on more than one occasion... a bit tight but it gets the job done... lol.

[Pirate Scott]

It was 42, I had 2 bags open .

[Polarbear777]

I’ve tried to match the vortex/kettle combo for wings and haven’t been able to beat it with other equipment.

Its almost foolproof.

[Henrik]

That kettle is loaded! Great to see a li’l wing action!

[RonB]

Lookin' very good.

[Troutman]

You know they were good

[Pirate Scott]

Just had leftovers Cold, had a nice smoke to them.

[HawkerXP]

Nice lookin wings! What wood did you use?

[Pirate Scott]

Applewood

[HawkerXP]

Thanks. I've been noticing that different wood brings different color meat.

[gmascolo51]

Wings look awesome. Quick question is anyone putting foil or something under the section where the meat is to avoid all the fat and liquid dripping into the bowl of the Weber where the fins that sweep the ash are? Thinking if you let all that stuff drip down ther it would gum everything up? Thoughts?

[jecucolo]

It does but I don’t!

[Pirate Scott]

I have, but not consistently. They actually show you what to do on the website. It does run hotter if you follow their instructions on foiling the bottom grate, leaving the center open.

[Polarbear777]

Foil on the coal grate outside the vortex helps funnel incoming air to the coals and helps cleanup. I recommend it.

[Spinaker]

I Love me some Vortex wings!

[Willy]

So...Vortex does better than SnS, etc?

[Pirate Scott]

I don’t have an SnS, but the idea with the vortex is cooking at a very high temp. It will bury the dome thermometer, but the wings don’t burn. They crisp up real nice. Last night I dry brined mine, then put them in a bag with vegetable oil to coat them. Then used the different sauces. There is another technique from their sight which uses a combination of rubs, oil, and sauces. Check out http://www.owensbbq.com/vortex.html. I like both methods.

[Willy]

Thanks Polarbear777 and Pirate Scott!

[Polarbear777]

Dome thermo gets pegged. Near the grate I get around 500F.