The best way to grill wings: With the BBQ Vortex BBQ Vortext Method Two: High Heat Indirect – The Ring of Wings This method is for high heat searing and reverse-searing. You place the Vortex narrow side up on the bottom grate and add some charcoal to it–there’s no need to fill the Vortex entirely. Replace the top grate and put your steaks directly over the fire.

Wanting a bit of smokey flavor? No problem. Just place a chunk of wood directly over the Vortex onto the grill grate, and you’re good to go. Pro Tips The BBQ Fuel Dome is made from high grade brushed stainless steel. I have had mine for 9 months and much of the time it is exposed to the elements but still looks and works great.

BBQ Vortex Review: Final Thoughts

BBQ Vortex in action. It looks like a lampshade, eh?.The BBQ Vortex has been gaining tremendous popularity lately. It’s a simple steel cone that promises four unique uses in your grill. It comes in a few different sizes to fit your needs.

After trimming, I scored them and then patted them dry before sprinkling them with sea salt. I placed them on a plate and put them in the fridge overnight to try to dry them out. The BBQ Vortex is a simple stainless steel cone for the Kettle and Kamado-style grills, such as the Weber Kettle and the Big Green Egg. The manufacturer of VORTEX (IN)DIRECT HEAT promises four uses of the accessory in direct and indirect cooking. However, you can use it in more than just four ways. What’s Weber Vortex for? I am yet to try Low and Slow together with Searing but I think both will work well. I will update this review once I try the Vortex with these methods. Once the wings are separated, lay them on a baking sheet and sprinkle some wing seasoning on them. We used the Owens buffalo wing seasoning that came with our vortex but you can use any kind you want (or even our all purpose BBQ rub.) Verdit: The BBQ Vortex wins the wing competition hands down. This method alone makes the Vortex worth buying.The Vortex BBQ is an excellent kettle grill addon for direct cooking, indirect cooking, 2-zone cooking, and smoking. You can also use it for regular searing, reverse searing, or rotisserie. Do you need to Get BBQ Vortex? The method for the coating was spot on, so a huge thank you to Ted. This will be the method I will follow in the future with this type of cook and also with other foods where you want a crispy coating. Verdict on Indirect method? Not worth it. Banking or baskets is just too easy. There’s not enough, if any, benefit of using this method. I used thighs, which I prefer over breasts, as I think it is easier to cook and not dry out. It is the same when I do kebabs, but on occasion, I will do a mix of thigh and breast. The BBQ Fuel Dome is primarily designed for a kettle BBQ. To-date I have not tried all the methods above but I have primarily used to cook

The Vortex may be overpromising a bit with their 4 techniques, but the Ring of Wings technique alone makes this device a must have. My family has always loved wings, but there weren’t on the menu often because turning out big batches just wasn’t easy enough. With the Vortex, I can cook two days worth of wings in 1.5 hours including prep time and sides. Wings are on the menu every other week now and the Vortex has a semi-permanent home in one of my grills. Is the BBQ Vortex worth it? Yeah, it’s totally worth it. If you’re into low and slow cooking, you probably know how hard it’s to arrange the fire every time before cooking. You might be using methods like the snake or the minion method to arrange the briquettes so that they self-ignite over time strategically. Overall, I think the BBQ Vortex is a great accessory. A really simple concept and design but definitely one that works. These methods are not 100% fail-safe and/or efficient. Besides, they require a lot of effort, time, and a steep learning curve to master. If you’re not that meticulous, you might be throwing the coals in haphazardly with varying degrees of results.This method is the exact configuration as the previous. The difference is in the food placement. Radiant heat is channeled straight up. The area around the Vortex is shielded from much of the radiant heat, but still remains a high heat cooking zone via convection. The temp around the ring will hit 450-500 while using Coshell, slightly less with Kingsford. What if I told you that you can have it all? That’s right--you can have the smoke flavor of the smoker, the crispiness of the deep fryer, and the convenience of using only one item to make them! I don’t know Zach personally, but the man is a genius. First thing you will notice is the bottle. It is a spray bottle! I am not sure why nobody else is doing this, but it is great as it gives you complete control to season a couple of wings with a simple spray. According to many users, Vortex performs better than banking charcoal to one side and cooking the bird on the other side on the bottom grate. The bird in the Vortex cooked more evenly, though it took more time than the one cooked without it.

I’d like to point out that Mad Hunky sent some wing rubs to try, since he knew I’d be cooking a metric shit-ton of wings during my tests. Here’s where a Kamado Grill addon, such as the BBQ Vortex, comes in. There are a plethora of kettle and kamado grill accessories promising to solve the same problem, that is, a hassle-free cooking experience on a kettle or kamado. And the BBQ Vortex is one of them.

Smoking on a Kamado isn’t any lesser pain in the butt than low and slow cooking. Creating a 2-zone fire, however, is a bit easier–you just need to ignite and bank the briquettes off to one side. Vortex (in) direct heat, the company behind the BBQ Vortex, promises four primary uses of its accessory, which include: