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VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg - $37.97
$37.97
$43.00
VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle
https://www.amazon.com/gp/product...dsrc=
https://www.amazon.com/gp/product...dsrc=
Created 01-14-2024
at 12:33 AM
by pmwkim
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Give Feedback Model: VORTEX (IN)DIRECT HEAT for Charcoal Grills, Medium Size - For Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg
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Sort: Lowest to Highest | Last Updated 5/29/2024, 09:26 PM| Sold By | Sale Price |
|---|---|
 Amazon | $37.97 |
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That would've been a lot wittier without the typo, huh?
Joke's aside these are great I've bought two knock off ones from amazon each about $25 made from stainless steel and they work great and have withstood being used onces or twice a week and being out in the elements. You can definitely put the baskets together with coals and get a similar result but I've found using one of these saves fuel and gets me temps over 650 on lid temp gauge. I resuse left over coals by leaving them in the vortex before dumping the freshly lit chimney. Also your plastic vent handle on your weber may melt keep it on the bottom when the vent is fully open. If you crack the weber lid your temp will soar giving you super crispy wings or chicken but make sure to monitor it or you will come back to charcoal chicken.😂
I got a $20 Amazon version and I can tell you that there is nothing special about the Vortex. But honestly, this thing is a waste of money. Chicken wings are much better with direct heat. Fast and hot for poultry.
I disagree, and it is not a waste of money. That can be subjective. I use mine about two or three times a week. I much prefer this over cooking over the coals directly for several reasons. It allows me to get much higher temps 650-700 on grill thermometer, I can cook about 16 chicken thighs and 5-6lbs of wings at once getting the same results every time. All i have to do is pour the coals in the center walk away for 45 minutes and they are done by the time I come back. No flipping or having to stand there making sure the chicken doesnt burn which is great when the weather is cold or rainy. I've also found you can get super crispy chicken with this because of the high temps, especially if you dry the chicken overnight in the fridge and spray with a high temp oil lile avocado or duck fat oil. Like I said well worth it for me. It's about how you use it and what you like to grill. It's also great for making hot and fast ribs, sesring steaks, even making burgers.
Please advise..
Please advise..
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Yeah I already got it. It's pretty big, good enough for 22inch.
Can't imagine how much coal you would need for the large.
I got one of those for sale lol
A good trick for crispy wings without this device is to dry the raw wings thoroughly, then toss them in a bag with enough corn starch to coat everything (you can add other seasoning to the corn starch if you wish, but isn't needed if you're going to sauce the wings once you take them off the grill). As the wings cook the corn starch will interact with the fat/skin as it heats and turn them very crispy. this will work even when grilling wings over direct heat, although indirect heat is better.
Wife says the skin tastes like really fatty potato chips. Best if consumed right away as the skin won't stay crispy forever. Consume in moderation.
Wife says the skin tastes like really fatty potato chips. Best if consumed right away as the skin won't stay crispy forever. Consume in moderation.
You can use it upright, centered, and on the lower grate to cook anything indirect. The quintessential use case is skin on chicken, which it does extremely well, with both indirect heat from moving air and radiating IR from the steel.
You can use it upside down, without fuel, to shield a trimmed butt, beer butt chicken or shoulder clod above or inside it from coals lined up snake method around it.
If you remove the lower grate and use a smaller.grate underneath it (like the gourmet insert), sitting on the ash scrapers, you can also get the grate to fit above it. This is great for anything cooked indirect, then finished over the coals and concentrated heat in the center. Also good for finishing sous vide stuff, not unlike using a chimney with a small grate.
Wings, pork tenderloins, and low temp small stuff like pork country ribs all come out great with minimal fuss and a very forgiving timing.