Another go-round with the Weber kettle and Vortex. This time it's wings, thighs, and legs. The entire grill worth of chicken cost $5.21! Kingsford blue and a chunk of hickory.
Top vents completely open, bottom vent halfway open. Peaked just below 500 and then ran steady at 450-475.
30 mins in, rotating the lid 90 degrees every 15 mins.
45 mins and everything was temping 190-193. Sauced a few pieces and left them on for another 5 mins to set the sauce. Skin was bite-through. I thought about cranking up the heat for the last few mins to get a better crisp but they were already over 190.
Top vents completely open, bottom vent halfway open. Peaked just below 500 and then ran steady at 450-475.
30 mins in, rotating the lid 90 degrees every 15 mins.
45 mins and everything was temping 190-193. Sauced a few pieces and left them on for another 5 mins to set the sauce. Skin was bite-through. I thought about cranking up the heat for the last few mins to get a better crisp but they were already over 190.