Food Smokers and Smoking Tips/Tricks/Techniques

Get an $8 dollar grate. Then buy the 12x12 2 piece Grill Grate. Sit it on top of the grate. More than enough room for a 2 person cook. And go from there. Or, if you must sear for the whole state buy the GGs that fit the kettle.

 

also a good call. Looking now.

 

Crispy skin is quite capable with the vortex?

 

Mmmmmm smoked butter...

 

Somewhere between $40-50 with shipping. Well worth the coin.

 

Quite capable. These are 3/4 of the way done.



The grillgrates will cook crispy but not to the same level of crispy.



It is a fine line, hot enough to crisp the skin but not burn it. And slow enough to fully cook the meat on the inside. I rinse the wings then pat dry with a bunch of paper towels. Then coat with a little oil, salt & pepper and toss. Then sit on the counter coming up to room temp while the fire is started.

I cook enough wings that I have a dedicated stainless steel bowl for them.



A better statement might be I love wings. And the smoked using the Vortex tossed and double "baked" are my favorite way.

I can hear mine sizzle right till the end in the kettle, I live in the middle of the woods though and it is pretty quiet. But I have found, for me and my setup, one hour is the perfect time. Unless it is teens or twenties below zero then it can take an additional 10-15 minutes. I rotate the lid every 15 minutes don't really have to but it makes me feel like I'm doing something LOL.

I have read of others using foil with the Vortex so I tried it and ended up with a screaming Class Bravo fire. All the grease collected then got hot enough it ignited. Lost a few on that cook.



I did it because in the winter by the time I eat the wings and get out to try and clean the grease out of the kettle it is frozen solid and can't even chip it out. Other than dragging the kettle inside the house overnight to thaw not sure what else will work. So that is what I do but sure would be nice to figure out how to use foil and not have a screaming fire.

They go on sale on grillgrates from time to time if your not in a hurry. But I agree with Curt just get a $8 grate and a section or 2. Then once you do end up finding out you love them you can use those sections some place else when you purchase the full 22" grate

According to Amazon I purchased the 22"

Cast Iron Grate, Pre Seasoned, Non Stick Cooking Surface, Modular Fits 22.5" Grills

Craycort cast iron grates in June of 2011. Still over $100 with shipping back then.



Pain in the ass trying to keep them from rusting here. Might be easier where the weather isn't so brutal.



I love my cast iron and cook with it a lot. But gave up on the Cast Iron for use as a grill surface. Fighting the elements here likely play the major reason why however.

Guess that isn't true. The Weber cast iron griddle is kick ass IMO as is the cast iron griddle for my camp stove.





All that bacon and bacon grease may also have something to do with it

 

I sold a Weber Kettle for $20 when I left Hawaii. It was the second fastest selling item after the ammo. Didn’t give a fuck. Was PCSing and needed stuff gone.

 

You don't need the vortex, charcoal baskets can achieve the same crispiness.

Kettle Fried Chicken, extra crispy:

 

Friend went and snagged that $10 weber last night for me. Said it's in excellent shape. Ad said no top grate, but it was there, just dirty. Saves me $8 gonna pick it up from him tonight and check it out.

 

That's some great looking chicken! looks straight out of a fryer. details on that cook?

 

Thanks, I'm going to give it a shot again next tailgate, but yeah, it is loud there. Would have done them again last weekend but Florence moved our game time from 7 pm to noon, so we did some breakfast fattys instead. My first time doing fattys, and they were definitely a hit.

 

17lb Grade A Prime..trimmed, injected,wrapped after 6 hours, taken to 195°, faux cambro for 3 hours... came up to 201° final temp...hickory/cherry blend on the Traeger 1300
#JuicynTender ...

 

Wow......that is some excellent looking chicken.



I've got the same baskets as well as a Vortex. I bought the one directly recommended for the 18" kettle. It works super on the 22" kettle and I've even used it to cook wings in my 24" ceramic kamado. The Vortex puts off some serious heat. I'll have to admit to thinking it was sorta gimmicky when I first saw them....but I figured I'd give it a shot and see for myself.

I like the baskets like you used. They work well for many types of stuff I've cooked, but I'm glad I have the Vortex, too.

 

Looks awesome! I may have to start injecting next go around. What do you use?

 

I still haven't smoked a tri tip. Maybe this weekend I'll give it a go.

 

That looks incredibly juicy and that smoke ring is rowdy! Nicely done.

I know you didn't ask me, but here are two that I've used that I'd recommend:

Better Than Bouillon Beef Base - Not technically an injection, but it works. I use a little less water than the typical recipe calls for so that the flavor is a little more robust. It just tastes like beef, though.

Butcher BBQ Prime Beef Injection - That stuff is a little better, yet, but it is a tad on the salty side. I add about 10-15% more water by ratio to dilute it some.

Both really good and almost imperceptible because they are just pure beef flavor. I like the Butcher BBQ stuff better for ease of use and being a little thinner, but the BTB is good, too, and readily available at your local grocery store.

 

I don't know about you guys but I use a stainless steel injector to inject my foods. I'm just sayin.

 

All good! I think you have some experience with it . The Prime Dust comes up a lot in research. Figured it'd be a good place to start. Thanks.

 

WOW that looks scrumptious! Outstanding smoke ring... what’s your address? It might take me a while driving from NY.