Is this really the BEST BBQ upgrade you can buy??
ONLYFIRE Vortex (the exact one I used):
I dropped the ONLYFIRE Vortex into my Weber Master-Touch, loaded the cone with lit charcoal, and ran a full 2 kg of Aldi chicken wings with my house BBQ rub. About 30 minutes later… crispy wings! I left half dry (just rub) and tossed the rest in Frank’s RedHot Buffalo for that classic finish. This is a straight product test: setup, cook, and whether I think it’s worth it if you’re chasing pub-style crispy wings at home.
Gear & bits I used
ONLYFIRE Vortex (charcoal volcano):
Weber Master-Touch (kettle)
🌡 Ninja Wireless Thermometer:
🧤 Food-safe gloves:
🧊 Ninja Cooler (for resting big roasts):
🔥 BBQ Pellets (when I’m on the pellet grill):
🍖 Onlyfire Kettle Rotisserie (used in other vids):
🫙 Prep/Storage tubs (handy for rubs & sauces):
Cook chicken safely to 75 °C/165 °F. This video isn’t sponsored; links help the channel.
source
Bruh… You throwing away wing tips saying they have little use, picking up coals with your hands, putting the grate inner ring over the vortex… and doing all this BAREFOOT 😂😂😂 WTF
Talk about spitting feathers, pluck them off gent no one wants to be eating them.
Them wings are not done, plus they still had feathers on them.
Don't throw those wing tips away, that's crazy, they are ideal for chicken stock. Can even use them to enhance a store bought stock.
I used the stainless steel bowl from a broken kitchen mixer, cut the bottom off, turned it upside down and it works perfectly, now that, is a cheap vortex, like the channel btw.
I don't see any difference than grilling with charcoal the old fashioned way. What's the point? Doesn't seem to change flavor or time
Awesome video but we don't have that many feathers in our chicken in the US. I would have pulled those out. It would take a bit but I would have done it. They looked great otherwise. Thanks!!
You need to try The Rib Man's sauces. Awesome!! Just do a Google search. Interesting names!!
Which chimney is that please?
Save tips in freezer with other chickeny bits for stock…
I cook them whole because it's less flipping and less time having the grill getting a ton of air.
😅😅😅😅warum hast du keinen runden Weber grillstarter??🤙🤙🇩🇪
chicken wing tips can be saved and frozen until you have enough to make stock
Wrap the bottom grate in foil and cut a hole the size of the Vortex where it sits. Air will flow through the vortex only and not under and out of the vortex to the food.
This looks ace, and a nicely paced video. Check out buffalo sauce recipes using Frank’s as a base. I warm it with some butter, garlic powder, pepper, Worcestershire sauce, and sometimes some other spices, and you get something a little more deep in flavour and glossy texture that you can mess with until you find your own personal preferences.
You gotta coat with that sauce and throw it in a 400F oven for 8-10 minutes to crisp it up and see if you like it. If needed, recoat and enjoy extra hot wings ❤
he threw out the best part of the wing. OMGAWD… We don't do that in Wisconsin. We eat the whole ting
Little meatc
Little meatc
Little meatc
Vortex is good… Does it improve your master touch bbq? Please report when to use the vortex
Great video! One recommendation to make them even better: Split them in 3 batches instead of 2: 1: plain rub, 2: As 1 but with BBQ sauce, 3: As 2 but 1 to 2 minutes back on the choked BBQ. 3 is the best!
Fantastic product to keep a good roasting temp around the periphery AND give you sun surface temp in the center, full endorsement here!
Call it a "vortex" or call it a radiant heat shield, it is basically blocking radiant heat and effectively using convection like an indoor oven. A large part of bbq cooking is the radiant searing and the dripping oil vaporising on the hot coals. The "vortex" gadget is essentially making your bbq grill more like a conventional indoor oven. So why not just use the kitchen oven?
Now, for a weber kettle a simple ring would work well to reduce radiant heat if that is the goal. If you make your own, use stainless steel or iron, do not use anything galvanized or zinc plated, it will produce nasty stuff when heated really hot. A large stainless mixing bowl with a larger hole would be better and cheaper.
You can save the wing tips for chicken stock.
£65 for a bent bit of sheet metal, i am sure a hole in one of you stainless bowls and used up side down would have the same effect and probably cheaper and better quality.
Your mouth is way too close to the mic.
Great job! Same as me…I wear flip-flops (or crocs) when pouring out the coals…barefoot the rest of the time! I’ve inadvertently stepped on enough red hot cinders over the years!
Make chicken stock with the tips. Stick them in the freezer until you have enough, or have a carcass to boil up. Nothing is useless
I can see they are not crispy, sorry !
I don't know how much of a difference it makes but I have seen people put foil over the lower grate around the vortex to further increase the air flow through it. No idea if it intensifies the heat that much more though.
Lots of hairs on those 🙁
Use the wing tips for chicken stock.
Ed smashes it again! Not commented for a few weeks mate but another fresh and humour filled take on bbq. Keep them coming kidda, brilliant!!! Oh and the food is decent too👍🏼
You should have asked your welder mate that built your Argentine grill to make you one. Fraction of the price.
Cool video
Nice slate coloured kettle too
It's always entertaining hearing a BBQ video done in a British accent
Go hard mate 👍👍
I like the baking powder and cornstarch method where you air dry the wings in the fridge overnight, makes your wings extra crispy.
Take note how you have feathers on the wings, cutting corners greedy supermarket, 💯
Gloves to handle chicken and throwing the tips away 🙄 reprehensible