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The man-verse needs heroes like you to do what it takes to learn how to do important man activities like using fire to cook animal parts. I salute you. I am going to be cooking chicken wings for my friends tonight, and based on your research I believe I will use the vortex method. Just as an aside, I am a Canadian and I visited Colorado last year. I now consider Colorado to be a good place and the men there to be brothers.

I've used all 3 for wings and my preference is vortex hands down! Slow N Sear is great for smoked salmon, ribs, pulled pork, and brisket, though I've moved to the Weber Smokey Mountain for ribs, pulled pork, and brisket and only used the Slow N Sear for smoked salmon anymore...

Just fucking stop

Jealous of your classic webers😊

Interesting the Denver altitude is lowering the temp. SNS and volcano are awesome, but in the UK a SNS deluxe is £120~ ($152)!!, and considering a master-touch 5755 model (stainless gbs) is about £300~ ($380) I couldn’t justify SNS, so opting for the baskets at £20 ($25), may get a volcano in the future. Cool vid man thanks.

Excellent video. I will try all your techniques. One thing you may want to try is pecan wood. It gives a perfect smoky flavor.

I ordered the slow n sear insert for my weber, looking forward to trying it out! you can bank the coals and it works pretty well but I like the idea of having it contained this way and hopefully less of the smaller peices will immediately fall down into the ash catch, I am thinking I will place some larger chunks at the bottom to also help with that. the lump charcoal is a little inconsistent I get huge chinks then a bunch of little flakes, kind of thinking briquettes might be better for me just not sure if the flavor will be as amazing as it is with lump. anyone have any experience comparing the two?

Thanks for the video. I appreciate that you keep it simple. My next cook, I'm giving no flip a try.

I usually cook my wings to a temp of 175-180 min so they come out more tender if cooking indirect, and I use cherry wood with pretty good results

What type oil sprayer is that

This is a great idea. Definitely going to be a game changer for me. Never thought of it!

I take the Weber charcoal baskets and put them both in the middle and make a sort of a Vortx with them. And then put the wings on the outside and it works out very well.

Just casually grilling on 3 killer webers! A vintage, ranch kettle and a premium!

great video! thumbs up!

great comparison vid. I recently bought the SNS Kettle Grill with all the bells & whistles... I was considering getting a Vortex just for cooking wings but based on this vid I'll just save my $$$ and use the SNS.

Great idea! I’ll have to try that. I love grilled sweet potato wedges too, I bet they’d be great with the vortex too.

It sounded like the SNS and Vortex was about even, but it would've been nice if you actually gave the a ranking of the three... even if it was close. Given the cost of the SNS... I would think the Vortex would be the better choice (since it's cheaper than the SNS).

Which model is the black kettle behind you?

Fill the vortex with whited over coals and you will overlook them in 30.

Vortex probably does make the best wings, but it’s a one trick pony. Slow n sear can do it all. It’s worth the money if you plan on smoking anything

Gorgeous, I love that bacon weave

Feel free to go ahead😂

Im a rookie here, just bought my first grill/smoker. This has been a great help 😊

Little Squirt and apple juice cans were a tip I'd never heard before. Great collection! I noticed there were no starter cubes in there.

How bout just using the Weber? Stop with trying to improve. Use the grill like it’s intended.

Very helpful.great presentation ty

I think it's easier to load and manage wings with the parallel baskets cooking in the middle section.

Good advice on putting less charcoal to have more air volume I also live in Denver and I'll definitely try less charcoal next time. Happy grilling 👍🏼

I don’t know the point of the gloves. You touch chicken with gloves then pick up seasoning containers. Now all containers are contaminated. Just wash hands in between steps. I see this problem in so many bbq videos.

Great video mate, thanks.

Outstanding content! I liked and subscribed! I grill literally 2-3 times a day, that's truly accurate. Crispy, tight to the meat chicken skin is a huge challenge for anyone! I am currently using an Akorn insulated grill. I change grill types at about18 month intervals to learn and adapt to different conditions and climates. I do thighs more often than wings due to economics and preferences, I also use hardwood solid charcoal only, no briquettes, and no wax, petro or gimmicky starters ever. Thank you for the clarity, and straight forward manner of presentation!

Thank you very much for your video I learn a lot what I got to have for a competition

AWESOME! THANKS

GREAT video!!! Very informative. Thank you so much

4 wings, yes I see 8 on each grill. 1 wing cut in half, 4 x 2 = 8 So much fuel is used to cook 4 wings. Just put 1/4 the charcoal and put it under (direct heat) the wings and cook them in 20 minutes and call it a day. If I am wrong please correct me. Yet explain how I am wrong I ask. Thank you.

What cheeses are the best for this setup? Are there some that just don’t take to it?

Sometimes you know something, but you have to see somebody else do it before you actually grok it. I’ve been doing slow burns like lighting one side of the sns and long burning that, or dumping a freshly lit basket on a hot burn, but just that trick of putting an unlit layer on the bottom made me facepalm myself for not seeing that as the solution to just needing a little bit more time than one basket will provide that I keep running into. Because the fresh coals spike the temp, but dumping unlit charcoal on top will blacken up the smoke. I think I may have even done it before, but forgot about it. So thanks for reinforcing that.

just what I was lookin for

Very thankful for this video. I’m doing my first comp next mon. Thank again

What if you were to drill a few more holes for air flow that you could just plug with a simple screw or bolt or magnetic sheet?

Dude knows how to cook wings. Awesome!

Wash your chicken.

do you wash down your seasoning bottles after or do you change gloves off camera to avoid cross contamination?

Going to make this for the picky girl whom won’t eat thighs. 2 likes one from the Stream one from the iPhone. Is that a ranch kettle? Please do a video with it

Honestly the last wings looked the best lol, the others were kind of burn lol nice experiment though

Wowwwwwww, they look GREAT!

I remove the center of the grate and put those baskets together and use them just like the vortex for cooking wings and checken pieces. It prolly doesnt get quite as hot but it does the job. Good vodeo....thanks.

Great video 👌👌👌

07:20 that’s what happens when they’re not flipped. You burn them don’t hide it lol

What size it your vortex along with your kettle ?