Grilled Chicken Wings cooked on the Slow ‘N Sear, Vortex and Charcoal Baskets

[@KatMa664]

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.

[@strengthcoachlondon]

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

[@Christopherjamesmurphy21]

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.

[@bcme7703]

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...

[@frederickvanpelt6393]

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

[@georgejohnson9381]

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.

[@rodrich1644]

Good comparison. I use baskets in the middle like a Vortex and get crispy skin with a dome temp around 550.

[@thekettlecookers]

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.

[@CaliBorn73]

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.

[@smokeeater1769]

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

[@thekettlecookers]

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!

[@alltherezechaj]

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

[@smppro]

Im still going to flip mine, just to let them know that im there thinking about them

[@thekettlecookers]

LMAO!!!! “Don’t make me have to flip you twice!”

[@kingmiller1982]

Awww

[@fk319fk]

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.

[@typicalhouse3301]

I kiss the flame that comes off my grill so it can pass my love unto the food 😙

[@theirishbbqdad8578]

Thanks very useful and informative, I had assumed you would put the charcoal baskets in the center like the vortex

[@billylough7585]

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

[@nicksanchez6667]

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.

[@duaneclarke9891]

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

[@michaels9249]

I enjoyed this video. Your explanations are just right and easy to recall. Thanks!

[@thekettlecookers]

Thank you! Hopefully I’ll have new videos coming in the next month or two.

[@keithshergold9257]

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.

[@K3Flyguy]

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!

[@bruceleo2607]

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.

[@DevoraFierroGrande]

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 👍🏼

[@ijuggle42]

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.

[@toneboy6583]

I just started BBQ'ing. Subscribed, because you did the comparisons of the accessories which helps a lot! THANKS, much appreciated!

[@UnafilliatedDrunkenSoldier]

Dude knows how to cook wings. Awesome!

[@fk319fk]

I am in my final stages of geeting my next Weber. Thank you for showing the different options.

[@scottnra]

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

[@fk319fk]

@@scottnra Too late, thanks though.

[@daphlavor]

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

[@MrVara411]

"And I'm gonna go ahead and..." XD ... (Just messin, thanks for the great video!)

[@tomsommer54]

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

[@duvalsmoke6479]

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

[@thekettlecookers]

Thanks man. Saw your wings on IG and Facebook and they came out AWESOME!!!

[@laurielyon7740]

Well done! ..............the clip and the wings, of course.............

[@82ndAbnVet]

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.

[@fk319fk]

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.

[@ChrisMcDowellDIY]

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!

[@edwardprokopchuk3264]

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 😅

[@cali4nua]

Badass video man, keep them coming!

[@thekettlecookers]

Thank you! Just posted a new video today and should have more coming out on a regular basis.

[@minhn9237]

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)

[@foodformen3170]

What a great cook. So glad you did this for us.

[@thekettlecookers]

Thank you!!! It was so horrible to have to snack on wings all day long while shooting this! 🤔🤥😂🤣

[@TylerSmith-sj4hv]

I picked up that same Webber stainless steel performer last year for 25 bucks like new. I love mine!

[@bbqottawa8092]

Great BBQ demonstration 👍🏻

[@thekettlecookers]

Thank you!

[@razzbuddy]

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.

[@thekettlecookers]

Thanks for watching!

[@Bondo843]

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

[@SeanMarroquin]

I've noticed the same thing about the charcoal heat down in Texas. Half basket makes the grill hotter than a full basket.

[@thekettlecookers]

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.

[@SeanMarroquin]

@@thekettlecookers I use Kingsford pro briquettes which burn hotter than regular blue bag. I suspect it'd be the same effect with lump

[@CookingJoeFoods]

Cool test, don't know how I missed this video.

[@thekettlecookers]

Thank you!!!!

[@Woodythehobo]

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.

[@BinaryVoodooDoctor]

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.

[@jamesblair5971]

Just bought a vortex so I will do a batch the ones you did looked crispy

[@thekettlecookers]

Have you done wings yet? How’d it go?

[@asahoura2798]

Excellent video, well thought out comparison. Gives me hope for my elevation.

[@peetsnort]

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

[@gilwil119]

Great comparison. Very balanced approach. Very helpful.

[@thekettlecookers]

Thank you!!! Trying to use different setups so anyone can do the cook.

[@gilwil119]

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. ☘️

[@thekettlecookers]

Thank you! Now if I could just get some good weather during daylight hours to shoot more videos!! 😂🤣😂.

[@gilwil119]

TheKettleCookers wish you luck 🍀 -2c ❄️❄️up these Glens in NI.

[@orisevans-hz6ii]

Very helpful.great presentation ty

[@BoslagerBBQ]

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.

[@ThePdxster]

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!

[@thekettlecookers]

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.

[@ThePdxster]

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.

[@mr-vet]

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.

[@stackus_maximus1]

Fantastic. Just the video I needed. Thank you.

[@Nope145]

You got a love any type of wing showdown. Nice video.

[@thekettlecookers]

Thank you!

[@dochazel2]

Thanks for the link I was thinking of the grate with the hole in the middle for the vortex

[@thekettlecookers]

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! 😂🤣😂

[@patc1309]

Great video! Enjoyed the tips

[@fly1327]

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.

[@TJ-kx4bi]

Very straight forward

[@timothyhowes3082]

Great review of the different methods. Thanks for posting!! 👍🏻

[@seanpeacock5595]

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.

[@bentackett6299]

Love the Caribbean!! I have one just like it 🥑

[@thekettlecookers]

Cool looking grills aren’t they!!!

[@bentackett6299]

@@thekettlecookers Yep! I also have a Chief and a Gourmet 😎

[@arniecribbjr.6718]

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 !

[@BackyardEngineer334]

Arnie Cribb Jr. would you recommend the vortex for leg quarters? I never knew about the vortex before today.

[@tvideo1189]

@@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.

[@ytreece]

I’m at 7K ft in Wyoming. Keep the high altitude tips coming!

[@thekettlecookers]

Oh so now your higher than me? Lol. It’s interesting adapting to altitude.

[@rustykc]

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

[@thekettlecookers]

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!

[@georgegoddard9636]

Good video. Love kettle cookin but still learning the tricks. Like your collection of grills. New sub!😁

[@thekettlecookers]

George Goddard thanks!!!! Anything you’d like to see me do next to help you out?

[@georgegoddard9636]

TheKettleCookers just use them grills brother! I like to grill and eat!👍

[@georgegoddard9636]

Kinda partial to chicken thighs on the grill but everyone knows how to do that

[@reneguerrero5591]

Great video. I only have charcoal baskets and my wings are really really good. Im getting the vortex soon .

[@thekettlecookers]

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.

[@homerj2757]

Thanks for the video. Great comparison and looks like my future method for cooking wings. Can't wait to try it.

[@thekettlecookers]

Thank you!!! Good luck with your wing cook!

[@Jpizzle925]

that sprayer is cool

[@rodrich1644]

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.

[@thekettlecookers]

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.

[@rodrich1644]

@@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+

[@SkinnyPete-k3l]

great video! thumbs up!

[@Napulitan]

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!

[@thekettlecookers]

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.

[@Napulitan]

@@thekettlecookers Lol, it is weird, you wouldn't think it would have such a profound impact as it does.

[@nmg82]

Great video. I love the comparison. This kind of thing is very informative!

[@thekettlecookers]

Thank you very much!!! I’ll try to more videos like this with multiple accessories.

[@itr0863]

could you put the charcoal baskets together in the middle to mimic a vortex?

[@thekettlecookers]

Absolutely. If I redid this video that is exactly what I'd do. You get similar results but not as good as the vortex.

[@josekp23]

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).

[@itr0863]

josekp23 awesome guys, thx!

[@garanzbrah7437]

@@josekp23 Sorry to bring up a years old comment. What was your experience? Did the Vortex seem marginally better or noticeably different?

[@chrisberry3146]

I need an olive oil sprayer!! New sub here. Met you in Malcolm fb group!! Nice video bro! I gotta a vortex I love!

[@thekettlecookers]

Thanks man. And thanks for the sun and the comments! Love my olive oil sprayer! Glad you like your vortex. I’ve had mine for 6-8 years now. Got to meet and hang out with inventor of it at a comp a couple years ago. He’s a great dude!

[@chrisberry3146]

@@thekettlecookers awesome!! Who is that! I bought mine from Malcolm shop. He showed me personally how to use. Life highlight!! Not going to lie! Lol

[@thekettlecookers]

Just a regular ole BbQ dude who doesn’t really put his name out there. Portly Fellas is his comp team name. Haha. It’s so funny to me how everyone goes crazy for Malcom. My buddy has become good friends with him so I’m sure I’ll meet him sooner than later and see how it goes for me. Find a comp in your area and go hang out and meet some more big BbQ names. Most of them are super down to earth people. I think you have to be or when you first get into you won’t have a great experience and will find another hobby pretty quickly.

[@calvinstulip]

Killer wing review, my man. Thanks!

[@geneseeboy5138]

Brilliant, smart highlander

[@dochazel2]

good cook! Was cool to see the different methods and the results can't seem to find that grate in a 26" size

[@thekettlecookers]

Thank you. I judged added a link to the 26” EasySpin Grate in the description for you!

[@cpjeffers]

Cool video, Thanks for the tips!

[@thekettlecookers]

Thank you!

[@patmac1134]

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

[@BBQJOE]

Nice comparison video.. Thank for sharing this with us. New sub and rang that bell.

[@thekettlecookers]

Thank you!

[@PurerockSmokinBBQandMETAL]

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

[@johndeschain2156]

Excellent video, thank you.

[@McTexicanInColorado]

Great video! Greetings from Parker, CO

[@thekettlecookers]

Thank you neighbor!

[@beers-jackofbbq]

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!

[@thekettlecookers]

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.

[@eljskitchen]

This was a great video.

[@tony5445]

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.

[@daddyfixit631]

How you like it?

[@carlospalacios911]

Thank you sir!! I really enjoyed your vid.

[@Thebankfisher]

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

[@grillingdinner9892]

Great information! Subscribed to see future videos!

[@thomasdanes4941]

Great video. If you put an aluminum pan between the Weber baskets the temperature in the grill will get hotter

[@thekettlecookers]

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. 😂🤣😂😬

[@williamlohnes3838]

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

[@thekettlecookers]

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!

[@Gquebbqco]

Good looking wings Mike! You should do a video showing us what's in your toolbox next!

[@thekettlecookers]

Thank you! And Done!!! New video coming tomorrow showing what’s in my tool box!!!

[@ThanhTLam1]

hey thanks for doing this test!

[@macster1457]

this is what I was looking for.. thanks.

[@thekettlecookers]

You're welcome! Were you looking for wings with one of the accessories or just some guidance on wings in general?

[@markkeneson6806]

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.

[@thekettlecookers]

Cracking my lid just a little bit does the trick. For slow and low I have to use about a third more charcoal.

[@fritzwilger6401]

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.

[@thekettlecookers]

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.

[@kevinbongard6772]

I try to explain the altitude to folks and to adjust their cooks.....they get get different burn times and temps

[@fly1327]

I love(d) the vortex, but am now replacing the one-touch cleaning system. The vortex can run the kettle so hot (dome 600-650F using lump, great for wings and sliders indirect), the sweeping vanes warp, destroying not only cleaning ability, but also any temp control for slower BBQ cooks. My second time having to do this, previously without the vortex running the kettle at 700-800F using Kingsford and hardwood, making pizzas. The replacement kit costs about $20, but the old unit is a pain to remove, so be warned.

[@duffmanjon]

My jumbo Joe bottom damper broke from the heat as well.

[@mikegilbert7341]

Nice job man, that we the outcome I would have predicted. Wings looked great

[@thekettlecookers]

Thanks Mike! 🙏🏼💪🔥💪🔥

[@BackyardSmoke614]

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.

[@Retrocomputernerd]

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?

[@RonOnTheGrill]

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.

[@MrPanthers23]

Awesome video. Can you do a comparison of the Weber baskets vs the Vortex and slow n sear for searing steaks? I would love that video topic

[@thekettlecookers]

For sure. For some reason I always go to my SNS for steaks. They come out great with all three accessories.

[@bqthird]

Vortex