Had my first bbq with my new Kettle 22” and did wings and burgers. Burgers were awful as I over cooked them.
The wings… best wings I ever ate! 2tbsp ground whole pepper, 1 tbsp course salt ground fine in mortar and pestle, tablespoon of Chipotle Chili powder and 1 tablespoon of garlic granules. Sprinkle liberally over wings for good even coverage.
Smoked at 250 till 160f internal and then maxed the heat to 300-350 for 15 minutes till 198f internal.
Amazing!
The cleanup was epic! Fat and grease made the base a mess with all the ash. Won’t be using briquette again. Lump coal will be my go to.
Any cleaning tips for the kettle? I used warm soapy water and wiped it out and then warm soapy water to clean the grills. Dried everything with a fresh cloth to eliminate any standing water in joint or under the ash vents in the bottom. Is there are way to prevent this mess when using the vortex or is it all part of the fun?
The wings… best wings I ever ate! 2tbsp ground whole pepper, 1 tbsp course salt ground fine in mortar and pestle, tablespoon of Chipotle Chili powder and 1 tablespoon of garlic granules. Sprinkle liberally over wings for good even coverage.
Smoked at 250 till 160f internal and then maxed the heat to 300-350 for 15 minutes till 198f internal.
Amazing!
The cleanup was epic! Fat and grease made the base a mess with all the ash. Won’t be using briquette again. Lump coal will be my go to.
Any cleaning tips for the kettle? I used warm soapy water and wiped it out and then warm soapy water to clean the grills. Dried everything with a fresh cloth to eliminate any standing water in joint or under the ash vents in the bottom. Is there are way to prevent this mess when using the vortex or is it all part of the fun?