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.
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 watched this today and I think the temperature difference between the sns and vortex is more where you're temp is being taken, the thermometer in your lid is directly over the vortex, so obviously it will read hotter than the probe reads at grate level on the other side of the kettle to the sns
Ive been searching for a video to get my grill hotter after a cook for reverse searing. The crack the lid trick is the thing I need. Thank you boss. Learned more from this video than most of the others ive watched.
I was taught when grilling that you get a medium heat and put your meat on for a set time, 5-10 depending on style and meat. Then you flip and based on the cookness and time, you double the time, plus or minus. Now I can use the excuse that I want my meat to know that I have not forgotten them.
I thought about doing my baskets that way but went for the edges instead for some reason. I might do another video where I show using the baskets in the middle. My purpose was mostly to show some different setups more so than a head to head to see which one was best. A video pretty much everyone can do regardless of which accessories you have. It also wasn't fair comparing lid thermos for the vortex and baskets cooks to the grate temp with the SNS setup. I should have used my other SSP for the SNS cook to even things out. The vents are a bit smaller on the Cado as well which changes how hot the grill gets.
I have a Vortex, but have done the same with the baskets when I needed to run an extra kettle for a big party. The only drawback to the baskets is that they leave a bit less grate space than the Vortex.
Was a little concerned about getting enough heat after watching this but using my kettle with the baskets back to back in the middle I had no problem hitting 550F.
It was cool to see a comparison between the three. I don‘t have any of those accessories yet, but I‘ve been thinking about the slow n sear for at least 2 years, haha. Cool video man!
I thought I was the only one who takes that long to pull a trigger 😂 It’s probably because in the back of my head I know it won’t make a noticeable difference than just throwing the charcoal on the grate, but I still want a cool bbq gadget 😅
Great Video Mike! I’ve got to cook a bunch of wings tomorrow and it’s been a while since I’ve used my vortex. This was a big help. I was like a kid in school taking notes. Lol
I use the IQ 110 and set it to 250 degrees smoked with cherry wood chunks for 2 hours in direct, then finish them over the hot coals to crisp them and sauce. Great video 👍. Thanks
I like the versatility of the charcoal baskets. You can put them together to in the center or off to one side, instead of just one on either end. You can also just use one basket if you're doing a low and slow cook.
I have the original and bank my coal. With the hole in the middle and the vortex, I think I will cook about twice as much at once. Now if I can get this snow to melt.
I like how you showed the picture of the half eaten wing. Lol. Them thing lol good brother. I still might flip it to be traditional but, if I forget, not a big deal. Good cooking bro
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.
Don't do it. Save up just a little more an get the SnS grill! It's already got all the mods you are going to want to add anyway. Mine is on the way now. snsgrills.com/products/deluxe-kettle-grill?afmc=SGO
Thanks for the video. I have a Slow N Sear but was considering buying the Vortex and a grate with the removable center, primarily for doing chicken wings. Now I know I'm not missing anything and my Slow N Sear gives me more usable room for indirect cooking larger cuts. You saved me some money!
I like having both. Something about the vortex makes wings easier in my mind. It’s probably 95% mental. I think they are compared to each other a lot but for me they are different tools for different jobs. The grate with the removable center is great with the vortex but not required. My EasySpin Grate has been used with my vortex a lot and has held up great. I can’t say the same for the weber hinged grate (without the removable center). I gone through a few of those with my vortex.
I really like the Slow N Sear and have recommended it to a couple of my friends. The Easy Spin grate you mentioned sounds like something I definitely need for the Slow N Sear (for adding more charcoal), plus I'm going to try the cold grate method next time I do steaks and it would be great if the grate doesn't hang up like the Weber hinged grates.
Thumbs up on this video. Very practical and informative. Enjoyed your more recent tri-tip one as well. Thanks for sharing the knowledge and experience.
Very thorough and thoughtful. I was quite interested in the altitudes effects on the air /oxygen I am at 250 feet above sea level and when I go out to Greece with my micro griller it's always different and also the humidity plays a lesser part
TheKettleCookers I really liked that it explained both how to do it and the benefits of each method. Have all 3 types of basket so encouraged to try the variations. Looking forward to more of your cooks. ☘️
Now used several methods and IMHO vortex does it best. But recommend lid sealed until the meat is almost done (and way quicker than you think, these are REALLY small delicate portions of meat) followed by lid cracked with a chunk or two of wood on fire sending the cooker into pizza temp range to crisp the skin, but not long enough to overcook the meat. Tender juicy meat, super crisp skin. Once you get it dialed in, I'm betting this is how you'll do wings on a kettle.
I did this and it took a while longer to heat up. It hit around 515 degrees and held it for about 30-45 minutes tops. Wings came out crispy but a little dry (cooking time was bad). My Vortex came in yesterday so I’ll be giving it a shot soon! You can also combine the two baskets to mimic a Slow n Sear (Vids on this).
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.
I think I was out of half pans or I would have done that not only to help direct airflow to the coals but to keep the drippings off the bottom of the kettle! That reminds me, I think I’m out of pans again. 😂🤣😂😬
Are you using lump or briquettes? I’m starting to think that since lump burns hotter it sucks up a lot more oxygen than briquettes do. If you rub half a chimney of lump it can burn at 100% of its potential, but if you use too much you just have more charcoal burning at lower temp since you’ve exceeded the amount of oxygen available for max burn/temps.
When we were talking about the vortex, I should’ve mentioned the grate getting damaged, not the dome😂I remembered people complaining about it causing damage in the groups. Just couldn’t remember what it damaged. Was that your mic cover that I saw fall on the chicken?😂Great comparison, now I want some crispy wings, thanks for sharing😃
Omg yes, my mic cover totally fell right into the chicken pan. I figured I’d leave it to see who is paying attention. As far as grate damage the stock and basic hinged grate (non GBS) do get damaged by the vortex. The stainless grate that comes with the 26” Weber does not. The ABC EasySpin grate holds up just fine as well. It’s the plated grates that have an issue.
Great comparison video man! Believe it or not I still don’t own a SNS yet. I still use two bricks! But I’ve done wings both with the baskets on either side and with the vortex. Aside from the insane heat levels the vortex produces what I like most about it is the capacity it creates. You can do a lot of wings with that thing. Of course running baskets on either side creates just the opposite situation, verity very little room in the middle. I do that for turkey wings or “kettle-fried” wings where I want the “Kentucky-fried” thing happening. Very informative video brother! Looking forward to watching more of your stuff.
Hi buddy. New subscriber here. Love the comparison of this video and showing us how to cook using 3 different methods for those that may have the 3 different styles of baskets. On to check out your other videos. Cheers
Thank you! Weather and real life has gotten in the way of doing new videos but there should be some coming soon. I think I'll try to stick with multiple cooking methods/accessories as best I can. Thanks again for stopping by!
Thank you. You can do wings fine without the vortex but the vortex makes it easier a little faster and more consistent. Make sure you get a medium vortex if you are looking to do really hot cooks like wings. The small works great but doesn’t get as hot as the medium.
Great video, subscribed & liked immediately. I like your presentation style. Just got a vortex & was curious about how to use it. I have the slow & Sear and have difficulty maintaining temp. I live in the Berkshires, but the altitude isn't nearly as high as yours, so I don't think that's the problem. I like your tip about too much charcoal, I'll try cutting back. Thanks
Thank you!!! The performer is one of my go to grills for sure. The older Avocado is great for slow n low cooks with the three vents for really getting the vents dialed in! Thanks for subscribing!
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).
I agree 💯 about the charcoal. I find that less even in lower altitudes works for me. I see a bunch of people use way too much in my opinion. Great video, subscribed and hit the bell.
I'm looking into a Vortex. I have a SNS and have great results. I do think you may get a bit of a burn with the wings closest to the SNS where as the vortex producing heat from the middle evenly distributes the heat. I also think have much more cooking area (evenly heated cooking area) with a Vortex. I think theres no comparison if you are cooking a large amount a wings. I'd be interested in your thoughts. This is a very nice comparison vid for the three methods.
I think what you are saying sounds right. I think if you were doing multiple rows of wings with the SNS you might swap the row closest to the SNS with a middle row in the middle of the cook. The middle rows will get less heat than the rows closest to the SNS and closest to edge of the kettle.
Thanks! I think you are going to love your vortex! If you want crispy wings just make sure to cook the skin texture not internal temp. They will be well over 165 once the skin is crispy.
I think to hit higher temperatures at your altitude you need a way of forcing more air into the fire. I don't know if anyone makes a fan for Weber grills. I have seen them for kamado grills.
Cool comparison, great video!! Wonder if you did thighs or legs if the outcome would be similar, take as long overall. The vortex for me at least at my elevation seems to cook faster and keep thighs, legs and breasts moister with a crispier crust.
I think it would be similar results across all three accessories. Vortex and SNS would be pretty close to even with the baskets taking a little longer. All of the cooks would need another 5-10 minutes I think with legs and thighs. Bone in and skin on breasts would probably cook quicker than the wings did.
I could have done a lot of things better with the last batch, like use the baskets pushed together in the center with a little bit more charcoal! Criping them over the coals would have definitely worked too.
I haven't cooked any wings on my weber but ill definitely give them a try, seems easier then cooking legs. I also was thinking about trying to cook 2 whole chickens on my weber using 1 basket because I don't have the slow n sear...I'm kinda afraid it doesn't work because the basket is too small...what do you think?
When I first moved to Denver I had a grill but none of my accessories. I just piled the coals on one side and cooked that way. A basket on one side will work just fine and should give you plenty of space for two chickens
Good video, I use the baskets both on one side and crack the lid for 10 mins of the cook, the wings come out perfect for me. I was thinking about making a vortex a while back but decided against it because my grill is plated, also with a vortex you cant really put down foil to catch the fat can you? Not sure it would be worth the mess.
The vortex gets so hot because it actually recirculates air through it a few times before it escapes through the lid vent, so putting foil around the vortex actually inhibits it from doing working to its full potential. Baskets do work fine though. I really wish I would have put them together in this vide instead of in both sides. Thanks for watching!
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.
If I've got the vortex and the Weber sear grate, do I need to spend the extra money on a slow n sear? I dont do long cooks or extra large meats. I stick to steak, chicken and burgers. I have the baskets as well, but never use them
I’d say your are probably fine with your current setup. It’s an expensive accessory if it’s something you probably don’t need. I personally couldn’t imagine not having my slow n Sears, but I do all kinds of cooks.
Could the dry ingredients just be put in a bag, and chicken shaken inside? I'm no expert, but this should coat all areas IMHO. so tempted to get a charcoal grill - adding smoke ... yum!
I’ve thought about this before but that seems to work best when you want a pretty heavy coat of rub on something. You lose control of not being able to put too much rub on the wings since it’s going to stick to the first areas where the chicken hits the rub. I’ve used this technique for pork butts when make a large number of them for big events. It leaves a much thicker coat of rub than I would use on chicken.
Whenever I smoke anything in my Weber my flame seems to go out, I get a lot of smoke initially then it kind of just goes out, I have the vents open on top and bottom. Could be it be the charcoal I’m using? I’m trying to figure out why I can’t keep a steady stream of smoke going past 30-40 minutes.
Are you using wood chunks/chips? If your charcoal is burning right you should get little if any smoke from the charcoal itself. When I’m smoking I don’t get concerned if I can’t see smoke from my chunks as long as I can still smell it.
I'm not sure how they don't dry out.. I get the altitude, but my wings are done at 15-20mins and are as crispy as if they were fried. I'd be interested in what the internal temps are. Definitely over 210+
My cook time hasn’t changed too much due to altitude. When I live in AZ they usually took 35-45 minutes. Internal temps usually around 195. It take a long time to get to 210 since the boiling point here is 203. I have no clue how you are getting crispy wings in 15-20 unless you are cooking them over direct heat.
@mattcunningham126 I haven’t. I prefer to use my rotisserie or spatchcock when it comes to chickens. It would definitely work great though. I’d suggest putting boiling hot liquid in the beer can, and you only need to fill it about a third or maybe halfway. If you don’t preheat the liquid it will take a while for it to give the desired steaming effect.
They might have had a little burntness in a few spots but don’t mind that. Just keep an eye on them and pull them before it happens if you don’t want them extra crispy! 👍
It really depends on what you want to do and what your budget is. The baskets are great for all kinds of setups and cooks and are very cheap. I love my SNS and use it for almost every cook except wings. If you have the budget for an SNS I don't think you will be disappointed, and with the lower cost of baskets or a vortex, that is an easier to afford addition after biting the bullet for a SNS.
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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.
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 watched this today and I think the temperature difference between the sns and vortex is more where you're temp is being taken, the thermometer in your lid is directly over the vortex, so obviously it will read hotter than the probe reads at grate level on the other side of the kettle to the sns
Ive been searching for a video to get my grill hotter after a cook for reverse searing. The crack the lid trick is the thing I need. Thank you boss. Learned more from this video than most of the others ive watched.
Im still going to flip mine, just to let them know that im there thinking about them
LMAO!!!! “Don’t make me have to flip you twice!”
Awww
I was taught when grilling that you get a medium heat and put your meat on for a set time, 5-10 depending on style and meat. Then you flip and based on the cookness and time, you double the time, plus or minus.
Now I can use the excuse that I want my meat to know that I have not forgotten them.
I kiss the flame that comes off my grill so it can pass my love unto the food 😙
Good comparison. I use baskets in the middle like a Vortex and get crispy skin with a dome temp around 550.
I thought about doing my baskets that way but went for the edges instead for some reason. I might do another video where I show using the baskets in the middle. My purpose was mostly to show some different setups more so than a head to head to see which one was best. A video pretty much everyone can do regardless of which accessories you have. It also wasn't fair comparing lid thermos for the vortex and baskets cooks to the grate temp with the SNS setup. I should have used my other SSP for the SNS cook to even things out. The vents are a bit smaller on the Cado as well which changes how hot the grill gets.
I have a Vortex, but have done the same with the baskets when I needed to run an extra kettle for a big party. The only drawback to the baskets is that they leave a bit less grate space than the Vortex.
Was a little concerned about getting enough heat after watching this but using my kettle with the baskets back to back in the middle I had no problem hitting 550F.
It was cool to see a comparison between the three. I don‘t have any of those accessories yet, but I‘ve been thinking about the slow n sear for at least 2 years, haha. Cool video man!
I thought I was the only one who takes that long to pull a trigger 😂
It’s probably because in the back of my head I know it won’t make a noticeable difference than just throwing the charcoal on the grate, but I still want a cool bbq gadget 😅
Great Video Mike! I’ve got to cook a bunch of wings tomorrow and it’s been a while since I’ve used my vortex. This was a big help. I was like a kid in school taking notes. Lol
Thanks man. Saw your wings on IG and Facebook and they came out AWESOME!!!
Im a rookie here, just bought my first grill/smoker. This has been a great help 😊
Thanks for the video. I appreciate that you keep it simple. My next cook, I'm giving no flip a try.
I use the IQ 110 and set it to 250 degrees smoked with cherry wood chunks for 2 hours in direct, then finish them over the hot coals to crisp them and sauce. Great video 👍. Thanks
I like the versatility of the charcoal baskets. You can put them together to in the center or off to one side, instead of just one on either end. You can also just use one basket if you're doing a low and slow cook.
What a great cook. So glad you did this for us.
Thank you!!! It was so horrible to have to snack on wings all day long while shooting this! 🤔🤥😂🤣
Excellent video. I will try all your techniques. One thing you may want to try is pecan wood. It gives a perfect smoky flavor.
Before I got my vortex, I used the baskets in the middle in the same manner as the vortex. They worked ok, but not as good as the vortex.
I have the original and bank my coal. With the hole in the middle and the vortex, I think I will cook about twice as much at once.
Now if I can get this snow to melt.
I like how you showed the picture of the half eaten wing. Lol. Them thing lol good brother. I still might flip it to be traditional but, if I forget, not a big deal. Good cooking bro
Well done! ..............the clip and the wings, of course.............
Just casually grilling on 3 killer webers! A vintage, ranch kettle and a premium!
Thanks for making me laugh. That might be the best comment on any of my videos! Thanks for watching the video and more importantly for the comment!
I enjoyed this video. Your explanations are just right and easy to recall. Thanks!
Thank you! Hopefully I’ll have new videos coming in the next month or two.
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.
I am in my final stages of geeting my next Weber. Thank you for showing the different options.
Don't do it. Save up just a little more an get the SnS grill! It's already got all the mods you are going to want to add anyway. Mine is on the way now. snsgrills.com/products/deluxe-kettle-grill?afmc=SGO
@@scottnra Too late, thanks though.
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 👍🏼
Cool test, don't know how I missed this video.
Thank you!!!!
Thanks for the video. I have a Slow N Sear but was considering buying the Vortex and a grate with the removable center, primarily for doing chicken wings. Now I know I'm not missing anything and my Slow N Sear gives me more usable room for indirect cooking larger cuts. You saved me some money!
I like having both. Something about the vortex makes wings easier in my mind. It’s probably 95% mental. I think they are compared to each other a lot but for me they are different tools for different jobs. The grate with the removable center is great with the vortex but not required. My EasySpin Grate has been used with my vortex a lot and has held up great. I can’t say the same for the weber hinged grate (without the removable center). I gone through a few of those with my vortex.
I really like the Slow N Sear and have recommended it to a couple of my friends. The Easy Spin grate you mentioned sounds like something I definitely need for the Slow N Sear (for adding more charcoal), plus I'm going to try the cold grate method next time I do steaks and it would be great if the grate doesn't hang up like the Weber hinged grates.
Thumbs up on this video. Very practical and informative. Enjoyed your more recent tri-tip one as well. Thanks for sharing the knowledge and experience.
Thanks for watching!
Great BBQ demonstration 👍🏻
Thank you!
I picked up that same Webber stainless steel performer last year for 25 bucks like new. I love mine!
Very thorough and thoughtful.
I was quite interested in the altitudes effects on the air /oxygen
I am at 250 feet above sea level and when I go out to Greece with my micro griller it's always different and also the humidity plays a lesser part
Badass video man, keep them coming!
Thank you! Just posted a new video today and should have more coming out on a regular basis.
Great comparison. Very balanced approach. Very helpful.
Thank you!!! Trying to use different setups so anyone can do the cook.
TheKettleCookers I really liked that it explained both how to do it and the benefits of each method. Have all 3 types of basket so encouraged to try the variations. Looking forward to more of your cooks. ☘️
Thank you! Now if I could just get some good weather during daylight hours to shoot more videos!! 😂🤣😂.
TheKettleCookers wish you luck 🍀 -2c ❄️❄️up these Glens in NI.
Now used several methods and IMHO vortex does it best. But recommend lid sealed until the meat is almost done (and way quicker than you think, these are REALLY small delicate portions of meat) followed by lid cracked with a chunk or two of wood on fire sending the cooker into pizza temp range to crisp the skin, but not long enough to overcook the meat. Tender juicy meat, super crisp skin. Once you get it dialed in, I'm betting this is how you'll do wings on a kettle.
could you put the charcoal baskets together in the middle to mimic a vortex?
Absolutely. If I redid this video that is exactly what I'd do. You get similar results but not as good as the vortex.
I did this and it took a while longer to heat up. It hit around 515 degrees and held it for about 30-45 minutes tops. Wings came out crispy but a little dry (cooking time was bad). My Vortex came in yesterday so I’ll be giving it a shot soon! You can also combine the two baskets to mimic a Slow n Sear (Vids on this).
josekp23 awesome guys, thx!
@@josekp23 Sorry to bring up a years old comment. What was your experience? Did the Vortex seem marginally better or noticeably different?
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.
You got a love any type of wing showdown. Nice video.
Thank you!
Great video. If you put an aluminum pan between the Weber baskets the temperature in the grill will get hotter
I think I was out of half pans or I would have done that not only to help direct airflow to the coals but to keep the drippings off the bottom of the kettle! That reminds me, I think I’m out of pans again. 😂🤣😂😬
Great review of the different methods. Thanks for posting!! 👍🏻
Good video. Love kettle cookin but still learning the tricks. Like your collection of grills. New sub!😁
George Goddard thanks!!!! Anything you’d like to see me do next to help you out?
TheKettleCookers just use them grills brother! I like to grill and eat!👍
Kinda partial to chicken thighs on the grill but everyone knows how to do that
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
I've noticed the same thing about the charcoal heat down in Texas. Half basket makes the grill hotter than a full basket.
Are you using lump or briquettes? I’m starting to think that since lump burns hotter it sucks up a lot more oxygen than briquettes do. If you rub half a chimney of lump it can burn at 100% of its potential, but if you use too much you just have more charcoal burning at lower temp since you’ve exceeded the amount of oxygen available for max burn/temps.
@@thekettlecookers I use Kingsford pro briquettes which burn hotter than regular blue bag. I suspect it'd be the same effect with lump
I’m at 7K ft in Wyoming. Keep the high altitude tips coming!
Oh so now your higher than me? Lol. It’s interesting adapting to altitude.
When we were talking about the vortex, I should’ve mentioned the grate getting damaged, not the dome😂I remembered people complaining about it causing damage in the groups. Just couldn’t remember what it damaged. Was that your mic cover that I saw fall on the chicken?😂Great comparison, now I want some crispy wings, thanks for sharing😃
Omg yes, my mic cover totally fell right into the chicken pan. I figured I’d leave it to see who is paying attention. As far as grate damage the stock and basic hinged grate (non GBS) do get damaged by the vortex. The stainless grate that comes with the 26” Weber does not. The ABC EasySpin grate holds up just fine as well. It’s the plated grates that have an issue.
Me and my African American neighbours love chicken wings.
Great video! Enjoyed the tips
Fantastic. Just the video I needed. Thank you.
Great comparison video man! Believe it or not I still don’t own a SNS yet. I still use two bricks! But I’ve done wings both with the baskets on either side and with the vortex. Aside from the insane heat levels the vortex produces what I like most about it is the capacity it creates. You can do a lot of wings with that thing.
Of course running baskets on either side creates just the opposite situation, verity very little room in the middle. I do that for turkey wings or “kettle-fried” wings where I want the “Kentucky-fried” thing happening.
Very informative video brother! Looking forward to watching more of your stuff.
Hi buddy. New subscriber here. Love the comparison of this video and showing us how to cook using 3 different methods for those that may have the 3 different styles of baskets. On to check out your other videos. Cheers
Thank you! Weather and real life has gotten in the way of doing new videos but there should be some coming soon. I think I'll try to stick with multiple cooking methods/accessories as best I can. Thanks again for stopping by!
Thanks for the video. Great comparison and looks like my future method for cooking wings. Can't wait to try it.
Thank you!!! Good luck with your wing cook!
Great video. I only have charcoal baskets and my wings are really really good. Im getting the vortex soon .
Thank you. You can do wings fine without the vortex but the vortex makes it easier a little faster and more consistent. Make sure you get a medium vortex if you are looking to do really hot cooks like wings. The small works great but doesn’t get as hot as the medium.
Very helpful.great presentation ty
Nice comparison video.. Thank for sharing this with us. New sub and rang that bell.
Thank you!
Great video, subscribed & liked immediately. I like your presentation style. Just got a vortex & was curious about how to use it. I have the slow & Sear and have difficulty maintaining temp. I live in the Berkshires, but the altitude isn't nearly as high as yours, so I don't think that's the problem. I like your tip about too much charcoal, I'll try cutting back. Thanks
Killer wing review, my man. Thanks!
just what I was lookin for
Love that older green performer and the kettle with the three daisy wheels on the bottom. Simply beautiful great cook by the way thanks I subbed
Thank you!!! The performer is one of my go to grills for sure. The older Avocado is great for slow n low cooks with the three vents for really getting the vents dialed in! Thanks for subscribing!
Nice job man, that we the outcome I would have predicted. Wings looked great
Thanks Mike! 🙏🏼💪🔥💪🔥
Great comparison. Vortex is the way to go. To ensure crispy skin add a half of teaspoon of baking powder (no aluminum)
Half of tsp to rub
I've done that and thought it ended up with a gritty texture. My wings come out crispy anyway though.
Great video! Greetings from Parker, CO
Thank you neighbor!
Good looking wings Mike! You should do a video showing us what's in your toolbox next!
Thank you! And Done!!! New video coming tomorrow showing what’s in my tool box!!!
Brilliant, smart highlander
Great comparison Mike! I’d eat wings with you from those grills any day.
Thanks Jabin!!! 🔥🔥🔥
that sprayer is cool
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).
I agree 💯 about the charcoal. I find that less even in lower altitudes works for me. I see a bunch of people use way too much in my opinion. Great video, subscribed and hit the bell.
I'm looking into a Vortex. I have a SNS and have great results. I do think you may get a bit of a burn with the wings closest to the SNS where as the vortex producing heat from the middle evenly distributes the heat. I also think have much more cooking area (evenly heated cooking area) with a Vortex. I think theres no comparison if you are cooking a large amount a wings. I'd be interested in your thoughts. This is a very nice comparison vid for the three methods.
I think what you are saying sounds right. I think if you were doing multiple rows of wings with the SNS you might swap the row closest to the SNS with a middle row in the middle of the cook. The middle rows will get less heat than the rows closest to the SNS and closest to edge of the kettle.
I just ordered a Vortex today. Can’t wait to try it in my new Weber for wings and thighs! Great video. 👍🏻
Thanks! I think you are going to love your vortex! If you want crispy wings just make sure to cook the skin texture not internal temp. They will be well over 165 once the skin is crispy.
I think to hit higher temperatures at your altitude you need a way of forcing more air into the fire. I don't know if anyone makes a fan for Weber grills. I have seen them for kamado grills.
Cracking my lid just a little bit does the trick. For slow and low I have to use about a third more charcoal.
Looks like the vortex burnt the bottom of the wings.... to bad....gustt they need a flip....
Did we ever get a winner? My favorite to win going in was the vortex but it sounded as if the slow n sear had the better wings.
Vortex and SNS were close. I’ll use my vortex everyone when it’s available. SNS works great though.
Great video. I'm from Denver too!
What type oil sprayer is that
I try to explain the altitude to folks and to adjust their cooks.....they get get different burn times and temps
Awesome man!!!
Thank you!
You should put your wood chunks under the coals so they smoke. When you place them on top they just burn with little smoke.
Great idea! I’m not sure why I haven’t thought of that. I do it when smoking meats.
Man I was hoping for a crunch test
I’ll keep that in mind next time. All three baskets of wings were crunchy! Thanks for watching.
Trying to figure out wht you need more burn time for wings cooking under 60 minutes? But still appreciate the comparison
do you wash down your seasoning bottles after or do you change gloves off camera to avoid cross contamination?
nice video dude !
Thank you! 🔥👍🔥👍
Cool comparison, great video!! Wonder if you did thighs or legs if the outcome would be similar, take as long overall. The vortex for me at least at my elevation seems to cook faster and keep thighs, legs and breasts moister with a crispier crust.
I think it would be similar results across all three accessories. Vortex and SNS would be pretty close to even with the baskets taking a little longer. All of the cooks would need another 5-10 minutes I think with legs and thighs. Bone in and skin on breasts would probably cook quicker than the wings did.
Have you ever tried both killer hog rubs? The AP seasoning plus the BBQ rub?
That's a great combo!
Bad ass video.
Bad ass. Thanks so much
Thank you!
Great video very informative but I flip them to make sure they cook evenly on both side .. Careful with cross contamination
Fill the vortex with whited over coals and you will overlook them in 30.
Could you have crisped that last bunch up by finishing them directly over the coals?
I could have done a lot of things better with the last batch, like use the baskets pushed together in the center with a little bit more charcoal! Criping them over the coals would have definitely worked too.
I haven't cooked any wings on my weber but ill definitely give them a try, seems easier then cooking legs.
I also was thinking about trying to cook 2 whole chickens on my weber using 1 basket because I don't have the slow n sear...I'm kinda afraid it doesn't work because the basket is too small...what do you think?
Just pile the charcoal on one side. Same effect, just don't like the entire thing
When I first moved to Denver I had a grill but none of my accessories. I just piled the coals on one side and cooked that way. A basket on one side will work just fine and should give you plenty of space for two chickens
CJ checking in !
cj jernigan thanks for swinging by CJ! I hope you didn’t have to pause your game for this?!!! 😂🤣😂
Good video, I use the baskets both on one side and crack the lid for 10 mins of the cook, the wings come out perfect for me. I was thinking about making a vortex a while back but decided against it because my grill is plated, also with a vortex you cant really put down foil to catch the fat can you? Not sure it would be worth the mess.
The vortex gets so hot because it actually recirculates air through it a few times before it escapes through the lid vent, so putting foil around the vortex actually inhibits it from doing working to its full potential. Baskets do work fine though. I really wish I would have put them together in this vide instead of in both sides. Thanks for watching!
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.
Great video. Looks like a UFO landed next to you, that grill is huge!
If I've got the vortex and the Weber sear grate, do I need to spend the extra money on a slow n sear? I dont do long cooks or extra large meats. I stick to steak, chicken and burgers. I have the baskets as well, but never use them
I’d say your are probably fine with your current setup. It’s an expensive accessory if it’s something you probably don’t need. I personally couldn’t imagine not having my slow n Sears, but I do all kinds of cooks.
@@thekettlecookers cool deal. Thanks for the quick reply. If the slow n sear wasn't so expensive, I'd have one already. Thanks again bro
Could the dry ingredients just be put in a bag, and chicken shaken inside? I'm no expert, but this should coat all areas IMHO.
so tempted to get a charcoal grill - adding smoke ... yum!
I’ve thought about this before but that seems to work best when you want a pretty heavy coat of rub on something. You lose control of not being able to put too much rub on the wings since it’s going to stick to the first areas where the chicken hits the rub. I’ve used this technique for pork butts when make a large number of them for big events. It leaves a much thicker coat of rub than I would use on chicken.
Thanks for the video! My wife loved the wings. Do you have a burger video?
Thank you! I do have a burger video and plans for an amazing turkey burger in the near future.
Whenever I smoke anything in my Weber my flame seems to go out, I get a lot of smoke initially then it kind of just goes out, I have the vents open on top and bottom. Could be it be the charcoal I’m using? I’m trying to figure out why I can’t keep a steady stream of smoke going past 30-40 minutes.
Are you using wood chunks/chips? If your charcoal is burning right you should get little if any smoke from the charcoal itself. When I’m smoking I don’t get concerned if I can’t see smoke from my chunks as long as I can still smell it.
I'm not sure how they don't dry out.. I get the altitude, but my wings are done at 15-20mins and are as crispy as if they were fried. I'd be interested in what the internal temps are. Definitely over 210+
My cook time hasn’t changed too much due to altitude. When I live in AZ they usually took 35-45 minutes. Internal temps usually around 195. It take a long time to get to 210 since the boiling point here is 203. I have no clue how you are getting crispy wings in 15-20 unless you are cooking them over direct heat.
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
You ever flip the vortex over and make a beer butt in it? Definitely not a one trick pony
@mattcunningham126 I haven’t. I prefer to use my rotisserie or spatchcock when it comes to chickens. It would definitely work great though. I’d suggest putting boiling hot liquid in the beer can, and you only need to fill it about a third or maybe halfway. If you don’t preheat the liquid it will take a while for it to give the desired steaming effect.
What kind of grill is your green one that you used with the vortex? Or are they different grates?
What tongs are you using?
The bottom of the vortex wing looked like it was burnt
They might have had a little burntness in a few spots but don’t mind that. Just keep an eye on them and pull them before it happens if you don’t want them extra crispy! 👍
So out of the three, which would you recomend? If you had to choose one
It really depends on what you want to do and what your budget is. The baskets are great for all kinds of setups and cooks and are very cheap. I love my SNS and use it for almost every cook except wings. If you have the budget for an SNS I don't think you will be disappointed, and with the lower cost of baskets or a vortex, that is an easier to afford addition after biting the bullet for a SNS.
is that the small vortex or the medium please
It is the medium vortex. The smaller one works good but doesn’t get as hot.
@@thekettlecookers thank you