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Vor-Tater Wedges

Method: Indirect High Heat (using Vortex accessory)

Smoker: Weber Kettle Charcoal Grill

Target Temp: 500°F (approx. 260°C)

Prep Time: 1 hr 15 mins (includes soak time)

Cook Time: 45 – 50 minutes

These wedges are built for maximum crunch, utilizing high-heat convection from a vortex to achieve oven-baked perfection on the grill. The brine bath removes starch for a cleaner bite, and the complex rub provides deep flavor.

Ingredients

4-5 large Russet potatoes

4 tbsp Olive Oil

2 tbsp Hey Grill Hey Fish & Veggie Rub

1 pinch Coarse Salt

1 pinch Coarse Black Pepper

Brine Solution:

4 cups Cold Water

1/4 cup Kosher Salt

1. Cut the Wedges: Wash and scrub the potatoes. Cut each potato lengthwise, then cut those halves into thirds or quarters (depending on size) to create thick wedges.

Soak: Submerge the cut wedges in the cold water and salt brine solution. Allow them to soak for one full hour. This step is crucial for removing excess starch and seasoning the interior of the potato.

Dry: After an hour, drain the water. Pat the potatoes completely dry with paper towels. Dry potatoes are essential for achieving a crispy exterior.

1. In a large bowl, add the dried wedges, olive oil, and the Hey Grill Hey Fish & Veggie Rub. Sprinkle in a small pinch of extra salt and black pepper to taste.

Mix: Use your hands or tongs to toss the wedges until every surface is evenly coated in oil and rub.

1. Remove your cooking grates. Place the Vortex attachment (cone-side up) in the center of the charcoal grate.

Light a full chimney of B&B Charcoal (briquetes or lump). Once they are fully ashed over and red-hot, carefully pour them inside the center of the Vortex cone. Replace the cooking grates.

Target Temperature: Allow the Weber kettle to preheat with all vents fully open until your thermometer reads close to 500°F. This is high-heat indirect cooking.

1. Carefully arrange the coated wedges on the cooking grates in a circular pattern, radiating outward from the central heat source. Ensure the wedges are placed in a single layer and are not directly over the Vortex opening.

No Need To Flip: If running correctly. Using the vortex to cook these wedges will provide a convection style of heat circulation that guarantees a hands-free even cook across the board. .

Finish: Total cook time of 45-50 minutes. The wedges are done when they are deeply golden-brown, crispy on the outside, and tender when pierced.

1. Serve

Remove from the grill and serve immediately while hot and crispy. Toss in a bowl with a pinch of sea salt for an extra pop of flavor

Found this offset smoker/bbq in the hangar of my girlfriend’s grandfather. Bit dirty but after smoking few times on my kamado I would like to give this a try.

Do you think this is a good model or would there be some minors about this? The smoke and heat can enter the horizontal smoke chamber through a horizontal plate which has holes on the side. (Will take photos of it later).

I was thinking those holes maybe need to be widened or drill more holes for more air flow

Finally up and running. Used hickory in the first part of the cook , finished off with olive wood. Total around 5 hours cooking time, 225F. Had to replenish firebox every thirty minutes or so. Perfect level of smoke, very happy with the results.

For using my apartments charcoal grill, not being able to control the air flow beside two exhaust vents, I think they turned out good.

I don't think I have seen tri tip in a store in over 3 years. I got a rotisserie last year and have been itching to try tri tip on it.

Asked the butcher at a local non chain grocery store and basically got laughed away at the idea of them ordering it. So I guess I need to order online, I've heard good things about Snake River Farms, Are there any other reputable places to order roasts online?

Never used anything to wrap before but wanted to see the difference it made. Smoked on a Traeger Bronson 20 at 250° for 3hr then wrapped for final hour. Had a great bite but we're slightly dry on the tip.

Smoked at 325 for an hour. Then layered it with cubed butter, wrapped, and put it on for another hour. Amazingly juicy. Rub was 2 parts pepper, 1 part kosher salt, 1 part lawry’s.

Put it on the gravity-fed offset at 225. Woke up 3 hours later to find it at 325 (still don't know what happened, no fire, nothing upon investigation, couldn't replicate it, worked perfect the rest of the day) internal temp already 160. I wrapped it, smothered it in tallow (rendered down from trimmings) and moved it to the oven at 300 for a couple hours. Finished way to early and held it in the oven until serving time. Despite the chaos, I'd say it turned out pretty swell.

How would you cook these.

We only have a gas grill but I'm thinking about getting one of those wire baskets that you can put wood chips in to give them a smokey flavor.

Sear them first, then cook over a low heat?

Hi everyone! My partner’s birthday is coming up and I want to surprise him with some good steak 😂 We’re long-distance, he’s in Chicago and I’m not in the US. I’ve been looking at Snake River Farms. What other places should I check out?

Used the slow and sear insert.

What the why???!!

Gave the buns a quick pre-toast opened then placed a healthy pile of peach pulled pork, provolone and our apple butter bbq sauce. Tossed the tops on and brushed with our fresh made smoked garlic butter and finished with Parmesan cheese.

Placed them right next to the fire box for that direct heat until the buns were just crispy and served!

Found this offset smoker/bbq in the hangar of my girlfriend’s grandfather. Bit dirty but after smoking few times on my kamado I would like to give this a try.

Do you think this is a good model or would there be some minors about this? The smoke and heat can enter the horizontal smoke chamber through a horizontal plate which has holes on the side. (Will take photos of it later).

I was thinking those holes maybe need to be widened or drill more holes for more air flow

Turned my Genesis II on last night and one of the hot area burners was kinda flickering and the flame was jumping around from front to back. The holes don’t look clogged. What would cause this? (I can hear the gas blowing thru kind of loudly as well). I fixed it by turned the gas down slightly

Sorry if this is the wrong sub

I live in New England and was interested in making a big beef brisket in the oven. Can I cook it low and slow in a dutch oven until it falls apart? I know this isn't BBQ specifically, but I figured the folks on here would know a lot about brisket and might have better experience than others. Maybe the answer is no because it doesn't have the marbling a pork butt has. Thanks to anyone who has tried this.

I am thinking of cooking it in a heavy lidded dutch oven at like 250 for however many hours after salting it and browning it.

EDIT: Thanks for all the excellent responses guys. For the guy who downvoted me, I hope you have a nice day anyways!

Reverse Seared cowboy ribeye: Low and slow, 250-275 indirect until the steak hits between 110-115°F internal (45-60 mins), remove and rest while your charcoal gets ripping hot. Then sear over direct heat. Stop cooking around 125-128°F internal and rest as long as you seared. Carve and enjoy. #cookinwidkunchi #bbq #bbcharcoal #teambandb #firemanagement