Grilled Chicken Wings cooked on the Slow ‘N Sear, Vortex and Charcoal Baskets
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- Опубликовано: 9 дек 2018
- Wings three ways! I cook chicken wings using three very common Weber kettle accessories. The wings were all prepped the same using Boards Night Out White Lightning, Garlic power, and Killer Hogs The BBQ Rub, then sprayed with a little olive oil. The wings were cooked on three grills all using a little over half a chimney of Rockwood Lump charcoal. I used the Slow 'N Sear, Vortex (medium sized), and Weber Charcoal Baskets. For all three cooks I ran the kettles with all of the vents wide open to achieve as much heat as possible.
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Items used in the video:
Olive Oil spray bottle - amzn.to/2UwuvPE It has some bad reviews on Amazon but has worked just fine for me, so proceed at your own risk!
Slow 'n Sear 2.0 - snsgrills.com/collections/slo...
Medium Vortex - amzn.to/2UyaFU0
Maverick XR-50 four probe thermometer - snsgrills.com/collections/the...
Cherry picker tongs - snsgrills.com/collections/acc...
Adrenaline BBQ EasySpin Grate - snsgrills.com/product/22-cooki...
Weber GBS grate - amzn.to/2rwjG2K
Weber hinged grate - amzn.to/2QpDW4O
Weber charcoal baskets - amzn.to/2PvnivA
Adrenaline BBQ EasySpin Grate for 26" Weber Kettle - abcbarbecue.com/product/26-ea...
Rockwood Lump Charcoal - rockwoodcharcoal.com/
Weber Limited Edition Charcoal Grill - amzn.to/2Pu5GAc 
Хобби
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.
Thanks for taking the time and effort to compare and contrast the differences in the three methods. I broke down and bought a Vortex and had very satisfying results with it. I like the Slow and Sear but it's a bit over my budget to justify the cost and there are some suitable alternatives to it. Thanks again.
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! 🤔🤥😂🤣
Thanks for these! I generally do my wings either like you did with the sns or baskets in the middle. As far as crisping - I run a lower temp then sear them directly over the coals wherever the basket is at the end. I find it’s the easiest way to control the skin
Great review of the different methods. Thanks for posting!! 👍🏻
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!
I just started BBQ'ing. Subscribed, because you did the comparisons of the accessories which helps a lot! THANKS, much appreciated!
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.
Well done! ..............the clip and the wings, of course.............
Very straight forward
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 😙
Fantastic. Just the video I needed. Thank you.
Very helpful.great presentation ty
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 video!!! Very informative. Thank you so much
hey thanks for doing this test!
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
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!
Dude knows how to cook wings. Awesome!
Great video! Enjoyed the tips
Excellent video, thank you.
Killer wing review, my man. Thanks!
Love the Caribbean!! I have one just like it 🥑
Cool looking grills aren’t they!!!
@@thekettlecookers
Yep!
I also have a Chief and a Gourmet 😎
Thanks very useful and informative, I had assumed you would put the charcoal baskets in the center like the vortex
Thank you sir!! I really enjoyed your vid.
Thanks for the video. I appreciate that you keep it simple. My next cook, I'm giving no flip a try.
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.
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
Great video. I love the comparison. This kind of thing is very informative!
Thank you very much!!! I’ll try to more videos like this with multiple accessories.
"And I'm gonna go ahead and..." XD ... (Just messin, thanks for the great video!)
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!
Im a rookie here, just bought my first grill/smoker. This has been a great help 😊
yea that makes sense. Thanks. Also, those wings looked good
Thanks Jay!
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!!!
Excellent video, well thought out comparison. Gives me hope for my elevation.
I picked up that same Webber stainless steel performer last year for 25 bucks like new. I love mine!
You got a love any type of wing showdown. Nice video.
Thank you!
Cool video, Thanks for the tips!
Thank you!
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.
This was a great video.
Brilliant, smart highlander
Great BBQ demonstration 👍🏻
Thank you!
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
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.
Thanks for the link
I was thinking of the grate with the hole in the middle for the vortex
It’s a great match with the vortex. Just be carful not to drop food into the bottom of the grill where the handles are! 😂🤣😂
Good straight forward comparison of the three different methods. I have used the same methods and prefer the vortex for wings. I actually grill more chicken thighs than wings using the vortex and they turn out amazing. The skin on the thighs turn out super crispy !
Arnie Cribb Jr. would you recommend the vortex for leg quarters? I never knew about the vortex before today.
@@BackyardEngineer334 The Vortex (and cheaper knockoffs on eBay and Amazon) is probably the single best addition you can make to a Weber kettle. The Slow and Sear is heavily marketed, heavily hyped, overpriced, and unnecessary IMHO. And he could have turned the basket cook into a "Slow and Sear" style cook by merely placing BOTH baskets (fitted together) on one side of the bowl. The resuls would have been just like the Slow and Sear at a tenth of the cost.
Badass video man, keep them coming!
Thank you! Just posted a new video today and should have more coming out on a regular basis.
Awesome man!!!
Thank you!
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 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.
Great information! Subscribed to see future videos!
great video! thumbs up!
Great video. I'm from Denver too!
Great video mate, thanks.
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 😅
Just what I was looking for, Thanks! Still waiting for my Weber Performer Gold to arrive, I ordered the Slow 'N Sear 2.0 also.
How you like it?
this is what I was looking for.. thanks.
You're welcome! Were you looking for wings with one of the accessories or just some guidance on wings in general?
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
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.
I like using the the charcoal baskets but I put them together and place them on the edge of the kettle. (indirect cooking surface becomes a crescent moon shape)
Bad ass. Thanks so much
Thank you!
Great video man, I just purchased my SNS going to try wings on it, I been doing my wings on the vortex for a couple years now.
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.
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!
I like grilling wings, too. My seasoning mix, consists of a 25% lemon pepper, 25% kosher salt, 25% garlic power, then the remainder paprika, cumin, and ground coriander.
Wow, great video! Also, thanks for the half chimney charcoal trick, I also live in Denver and can't wait to try this next time!
Thanks! It weird the way the lack of oxygen affects cooks. At lower altitude I always used a full load of charcoal. That just doesn’t work here.
@@thekettlecookers Lol, it is weird, you wouldn't think it would have such a profound impact as it does.
Cool test, don't know how I missed this video.
Thank you!!!!
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.
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!
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!!!
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.
just what I was lookin for
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.
Great video! Greetings from Parker, CO
Thank you neighbor!
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.
that sprayer is cool
Excellent video. I will try all your techniques. One thing you may want to try is pecan wood. It gives a perfect smoky flavor.
Great comparison Mike! I’d eat wings with you from those grills any day.
Thanks Jabin!!! 🔥🔥🔥
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.
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 👍🏼
Nice comparison video.. Thank for sharing this with us. New sub and rang that bell.
Thank you!
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
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.
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.
Nicely done Mike. This was very informative. I have all three setups but haven’t used the baskets like that. Thanks for sharing this! 🍻
Thank you! If I did it again I’d put the baskets in the middle to simulate the vortex.
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’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.
Great comparison.
I would eat a few of each to see if i agreewith you 😋👍🏻
Cool realisation about you being in denver affects the burn rate :)
The altitude really makes a difference. If I use the snake method I have to use 2 coals wide by 3 tall to get the same temps as a 2x2 at lower altitude.
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.
Bad ass video.
Great video and info! I was contemplating whether to get vortex or Slow 'n Sear. I think I'll get both after watching this, they both have uses, though many are the same. Thanks again.
Yo
good cook!
Was cool to see the different methods and the results
can't seem to find that grate in a 26" size
Thank you. I judged added a link to the 26” EasySpin Grate in the description for you!
New sub here! Nice cook! I have the SNS and the vortex and would agree about being about the same for wings and thighs. I typically use my SNS more, just for convenience! We have shot videos with both! I will be checking out some more of your videos!
Thanks for watching at subscribing. I’ll be sure to check out your channel. I use my SNS for pretty much all of my cooks except wings. I might as well call my vortex my wing ring! Lol.
Just bought a vortex so I will do a batch the ones you did looked crispy
Have you done wings yet? How’d it go?
Im with you on less charcoal is better for hot cooks here in denver. Nice comparison
Thanks Lyle! Discovered it by mistake a month or so ago. Need to play around with it a little more to get maximum heat dialed in a little better.
nice video dude !
Thank you! 🔥👍🔥👍
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.
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.
Good video, thanks. I do wing every week with baskets positioned in the middle. I get temps over 500. I use a whole chimney and often have a little left over when I shut the grill down. Wings take between 30-40 min and skin is crispy, meat is moist.
I’ve found the air is too thin here in Denver for a full chimney to burn as hot as it does at lower altitude. I actually get more heat using a less than a chimney full. I guess with a little less charcoal there is enough air for the coals to burn full throttle where there isn’t with a full chimney.
@@thekettlecookers Watching this and responding has me wonder if I could do get away with 3/4 chimney. My lid heat indicator (because I don't consider it scientific measuring device) tags out at 600+
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