VORTEX (IN) DIRECT HEAT for Charcoal Grills, Medium Size - Fits Weber Kettle 22 26.75 WSM Smokey Mountain XL Kamado XL Big Green Egg

Product Information

For comparison, I made wings using several configurations. The first was two Weber baskets in the center with the ring of wings around it. These wings came out great, but they didn’t cook as evenly. Some wings charred quite a bit, while others had no char. Some wings were perfectly crispy/bite through, while others had a bit of chewy skin. My 2nd config was a two zone set up. Banked hot coals on one side, with the rest of the grill being cool zone. This was a LOT more work than the Vortex. I needed to move wings around quite a bit to keep them cooking evenly. My hands were sore from all of the tonging. The wings were, once again, mostly inconsistent.

If you don’t own a BBQ Vortex, you could cook these using an indirect method for around 45 minutes to 1 hour and then cook directly for a few minutes to crisp them up. Again, cooking indirectly I would recommend adding some wood chunks or wood chips to add a little smokiness.Using the Indirect-Direct method, the Vortex basically creates a really high funnel of heat that deflects against the BBQ lid and then is channelled down onto your food. You are recommended to rotate the BBQ lid to ensure that the heat distribution is consistent due to the positioning of the vents in the lid.

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. The makers of the Vortex list several BBQ stores that sell the vortex. A few of those stores have owners who are active here in our Weber Forum, so they’ll get the nod here. Owens BBQ, Mad Hunky Meats, and Big Poppa Smokers. 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! Verdict: It creates a very high-temperature zone for searing, but the space is a bit limited. INFRARED – Radiant Heat This setting is the most efficient, useful way to cook with the Vortex. It provides even, consistent heat to whatever you throw around it. It just outclasses every method and accessory available for a kettle or Kamado grill.

The Verdict (so far)

Vortex (in) direct heat, the company behind the BBQ Vortex, promises four primary uses of its accessory, which include: 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. The Pro Smoke BBQ fuel dome is a must-have gadget for your weber kettle smoker. whether you cook low and slow or like to grill direct Next. we want to start a half chimney full of hot coals and once hot, we will place them inside the vortex. What you will have is a hot coal volcano that will make the temp of your grill extremely high (mine went to over 550 degrees). 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?

This method is Volcano style, with the small opening on top. It creates a super high heat zone directly above the Vortex. When I first tested this method, the temps above the BBQ Vortex were only marginally higher than two full Weber baskets. I used a steel plate and an infrared thermometer to compare. Both the Vortex and the baskets brought the steel up into the 800 degree range using Coshell. This was very disappointing at first, but when I ran the test again using Kingsford, the results were very different. The sear zone over the vortex was once again crazy hot, right around 650-700 degrees, while the baskets barely hit 500. The BBQ Vortex DEFINITELY created a super hot sear spot. 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. 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. 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

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This thing is rugged. The manufacturer takes pride in its USA-made, impurities-free, chemical-free stainless steel construction. You can roll or toss it around, and it won’t show any bents or dents. The weld is also seamless. How do you use it?

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.) With this method, the BBQ Vortex is used upside down – with the large opening facing up. The hot coals are placed around it instead of inside it, and the food stays on the grate directly above. The Vortex deflects the radiant heat and allows the food to cook indirect.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. Compare it, for example, to the snake or the minion method. Leaving effort aside, these methods don’t provide heat to every piece. Or compare it to set your fire off to one side of the kettle for 2-zone or indirect cooking. Again, pieces nearby the fire will burn off, and those far off may remain uncooked unless you rotate and flip them often. Next, throw them in the fridge for at least 2-3 hrs, but ideally overnight. The reason we do this is because we want the salt from the seasoning to pull the moisture out of the skin. The reason we want less moisture is because we want that crispy skin that we all love from our favorite wing place. 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.