Wow, this thing cooks HOT and FAST! Did some thighs and leg quarters yesterday on the 22" Weber with my new (legit) Vortex. I had rubbed in a little baking powder and left the pieces unwrapped in the fridge for about 16hrs before I lightly dusted them with my poultry rub. I foiled the grate outside the Vortex. Caught a lot of fat. Flamed up a few times too.
Got the lump/briquet coals going, dumped them in and opened top and bottom vents wide open with a block of pecan on the grate. Thermo on the lid immediately spiked. Rotated the lid 1/4 turn at about 15 mins At about 20 mins I thought I had better take a look at them. Skin was REALLY crisp already and the pieces were temping at around 150 already.
Shut the intake down to about 1/2 and finished out the cook. Decent sized thighs done to 180+/- in 30-35 min. Huge leg quarters done in 45 mins. I'm loving the Vortex. Chicken was well received and the skin was between bite-through and crisp. I hate rubbery chicken skin.
I'm thinking that next cook I'll start with the intake open about 1/2 and then finish off the skin towards the end by opening it wide open. That should give me a little more 'smoke time'.
Got the lump/briquet coals going, dumped them in and opened top and bottom vents wide open with a block of pecan on the grate. Thermo on the lid immediately spiked. Rotated the lid 1/4 turn at about 15 mins At about 20 mins I thought I had better take a look at them. Skin was REALLY crisp already and the pieces were temping at around 150 already.
Shut the intake down to about 1/2 and finished out the cook. Decent sized thighs done to 180+/- in 30-35 min. Huge leg quarters done in 45 mins. I'm loving the Vortex. Chicken was well received and the skin was between bite-through and crisp. I hate rubbery chicken skin.
I'm thinking that next cook I'll start with the intake open about 1/2 and then finish off the skin towards the end by opening it wide open. That should give me a little more 'smoke time'.
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