Hello, I have a few questions about wings, I’ll start by saying that I am a newer owner, I have done about five or six cooks on my Summit, one of which was a forgettable batch of wings. They weren’t bad, just not that great. So I am still learning - some of my questions might be basic, so forgive me if they’ve been answered elsewhere.
1. Vortex - I have seen it mentioned on here several times, is it worth it and if you own one, do you use it for anything else? I have read elsewhere that people didn’t see significant differences with it and said it wasn’t necessary - that has kept me from giving it too much consideration at this point. Has anyone seen significant differences in taste, crispness or other improvements?
2. Charcoal/ grate placement - this might be a real silly one, but as I mentioned, I’m new to this whole thing. For best results for wings, do you have your grate in the upper or lower position? In conjunction with this question - what do you do with your top vent?
3. Any go-to recipes that you’ve had consistent success with?
TIA!!!
1. Vortex - I have seen it mentioned on here several times, is it worth it and if you own one, do you use it for anything else? I have read elsewhere that people didn’t see significant differences with it and said it wasn’t necessary - that has kept me from giving it too much consideration at this point. Has anyone seen significant differences in taste, crispness or other improvements?
2. Charcoal/ grate placement - this might be a real silly one, but as I mentioned, I’m new to this whole thing. For best results for wings, do you have your grate in the upper or lower position? In conjunction with this question - what do you do with your top vent?
3. Any go-to recipes that you’ve had consistent success with?
TIA!!!
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