Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

Old Bay wings smoked on the Egg at 400.

 

Im in!!! Looks delicious!

 

Mmmmm... wiiiiings... my kryptonite! Seriously, there's no "Off" switch in my brain when eating wings. I just eat them until they are gone. Now I really want to make some wings. Or thighs. Or drummies...

 

For wings... I use my Weber Kettle with the Vortex... You talk about a wing cooking machine.. OMG... 45 minutes to an hour and they are done... The most crispest wings you ever had... And still juicy too...

Ribs... Cut into singles cooked with the Vortex.. OMG... Done in an hour... same as wings... Crispy outside... Juicy inside ... Has a little tug to it and the bone comes out clean...

Chicken legs, thighs... Same thing... Done in an hour...

 

Ive seen that vortex in videos but never tried one. Guess that what I need because I haven't got the wings down yet. Get good flavor but the skin doesn't get crispy like i like.

 

By all means get one if you have a weber kettle... Light a whole chimney full of charcoal and let it get red hot.. Dump it in the vortex, which is in the center of the kettle.. Put wings around the perimeter and put a chunk or 2 of your favorite wood right over top of the hot coals... Turn the lid a quarter of a turn every fifteen minutes to move the air vent to a different spot... This promotes a more even cook... Turn wings after 30 minutes... I will sauce some (not all) with about five minutes to go...

I also line the bottom around the outside of the vortex with foil to catch all the drippings instead of them going down in the bottom of the kettle..

 

I actually got my Vortex at Wally World... They were on clearance last fall for $15... Got up to cash register and they only rang up for $1 ... I went back and got another one for a friend... So check your Wally World for one...

 

Thanks

 

Interesting...
Haven't seen one before.
Looks like it would work better than piling up your charcoal to one side.
Thats one of the things I like about the Kamado,you can get all kinds of accessories for em.
First time I saw one being used was at a Flea Market.
The Guy was turning out Wings faster than I'd ever seen before.
It's turned into one of my Favorite outdoor cooking tools.
While I love my offset stick burner it's kinda limited.
You're making BBQ and thats about it.

 

If you dry rub, try some baking powder mixed in. Can make a world of difference in crispiness.