After my epic fail the first time using the vortex on my new SnS, I was pretty sure the source of my issues was User Error. Today I have confirmation and a successful cook. I bought a small pack of what the stores around here call "party wings". Drumettes and flats, not tips, separated. I dusted them with Tony C's on both sides. Last time, I used Cowboy briquettes, this time I used KBB. Got a full chimney started and waited until almost no "visible" smoke, flames coming up and the top briquettes starting to ash - about 15 minutes.
Poured them into the vortex and then waited about 5 minutes, then lid on with no food for another 10 minutes. Once again, the SnS dome thermometer, the new one SnS sent after I emailed them about my first experience, topped out at 325*. I dropped a Fireboard ambient probe through the lid vent hole, which is next to the dome thermometer. I stopped using it when it hot over 500*! Obviously, the dome thermometer is useless, at least for me.
Put the wings on and cooked them for 25 minutes, Flipped and cooked another 20 or so minutes. Doused the drumettes with a Hawaiian BBQ sauce we love, and then the flats with a Buc-ee' Habanero Peach Hot Sauce Michael_in_TX giftet me. They were very good - a little dry, but that is more a timing and understanding of how this setup cooks more than anything else. Obviously, the taste issues from that first attempt were due to not letting the charcoal burn in properly.
So, once again, thanks to all those who helped me after my first attempt! And to my Sensei Panhead John spending time on the phone to give me useless...Uh, I mean, USEFUL help!
Some pics:
Dusted wings.
On the grill:
On the plate:
Poured them into the vortex and then waited about 5 minutes, then lid on with no food for another 10 minutes. Once again, the SnS dome thermometer, the new one SnS sent after I emailed them about my first experience, topped out at 325*. I dropped a Fireboard ambient probe through the lid vent hole, which is next to the dome thermometer. I stopped using it when it hot over 500*! Obviously, the dome thermometer is useless, at least for me.
Put the wings on and cooked them for 25 minutes, Flipped and cooked another 20 or so minutes. Doused the drumettes with a Hawaiian BBQ sauce we love, and then the flats with a Buc-ee' Habanero Peach Hot Sauce Michael_in_TX giftet me. They were very good - a little dry, but that is more a timing and understanding of how this setup cooks more than anything else. Obviously, the taste issues from that first attempt were due to not letting the charcoal burn in properly.
So, once again, thanks to all those who helped me after my first attempt! And to my Sensei Panhead John spending time on the phone to give me useless...Uh, I mean, USEFUL help!
Some pics:
Dusted wings.
On the grill:
On the plate:
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