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The Vortex as a Wok burner?

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  • JeffJ
    replied
    I've used the SnS under my cast iron wok and it worked really well. The Vortex shape should work even better.

    Leave a comment:


  • BBillFleet
    replied
    Nice! I've pulled the trigger on the QuilMetal Panhead John mentioned above, it arrives today. if it doesn't arrive too late, maybe I can do those Kettle Fried chicken thighs!

    Leave a comment:


  • Polarbear777
    replied
    Vortex creates intense heat directly above for pans and woks - just have to leave space or use a grate so the wok doesn’t seal off the top of the vortex.

    when you cover the lit vortex in the grill that translates to about 500 indirect around the grate for all those skin covered chicken parts.

    best at both of those types of cooks.

    Leave a comment:


  • Panhead John
    replied
    I’ve got the cheaper BBQ Whirlpool and am totally satisfied with it. I’ve got 2 of them actually, the one I’ve had for almost a year still works just fine. No warping…still has original shape and contour. It’s about half the price of the original Vortex.
    Also, it makes a great searing machine for Steaks, Chops or whatever. It’s also an excellent way for using your CI to make blackened catfish, pork chops or steaks. The advantage I’ve found, over using the SnS insert, is the round hole in the vortex is perfect for CI pans. If you have a large CI skillet you can just turn the Vortex upside down, with the wider bottom end, up.

    I’ve used my IR Thermometer on the vortex, it’s about 1000* at the top, with a full load of coals.



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    Last edited by Panhead John; December 9, 2021, 04:14 PM.

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  • CandySueQ
    commented on 's reply
    I have a small Vortex and a 12" wok. I use it on the Weber Jumbo Joe. Works great as a wok fire. I put the wok right on the top of the Vortex (no grate) so the small works fine for me.

  • BBillFleet
    replied
    So thank you everyone for the input, I think I will pull the trigger.

    Next questions:

    Leave a comment:


  • Bkhuna
    replied
    You'll need a wok with handles that allow you to gold the wok and raise it up and down, as well as tossing the ingredients. Woks are no set and forget. Just watch a video of traditional wok chefs. Insanely hot flames with wok being moved in and out, up and down, tossing and stirring.

    Leave a comment:


  • BBillFleet
    commented on 's reply
    Well, the venturi effect explains the heightened temperatures, and would imply a 'jet' of superheated air and radiant heat out of the top (given adequate ventilation). But I hadn't seen much talk about that, just talk about the indirect effects from it.

    So I started to wonder, "does it NOT do that, somehow?" But in retrospect and with some better input, it looks like the 'jet' out the top bounces off the lid and spreads out. But it still usable as a point source if I need one. Like for a Wok.

  • BBillFleet
    commented on 's reply
    This is what I wanted to hear! And yes, those 'fried' thighs are calling to me...

  • Uncle Bob
    commented on 's reply
    DTro yes, on the second level grate.

  • DTro
    commented on 's reply
    Nice smoker/grill! Is the Vortex sitting one the lower grate?

  • FireMan
    replied
    My sediments exactly, as Ol’ Uncle Bob stated, Sure!

    Leave a comment:


  • Joey877
    replied
    You need to get the vortex if only to make those kettle fried thighs. Can't give Attjack enough credit for that. It's become my family's favorite meal.

    Regarding the question at hand, yes it will work as a wok burner. That puppy gets hotter than I thought possible.

    Leave a comment:


  • Uncle Bob
    replied
    Depending on how your thought processes work it might be enlightening to look up "venturi effect", that's what works in a conventional vortex arrangement. Very briefly, the air flow is accelerated though the necked down shape which intensifies the fire. The indirect comes from it's size (there are, I believe, three sizes of vortex like items on the market) being less than that of the grate above it.

    Functional for a wok? Sure................

    Click image for larger version

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  • Old Glory
    replied
    The Vortex generates high temp indirect heat. Intense heat radiates out from the metal cone which concentrates the fire and that heat. Great for wings and thighs to get crispy skin.

    I have a Slow and Sear on my kettle but I generally use it for Low and Slow or reverse sear. Not sure it would throw off the same level of indirect heat the Vortex can. Two different tools for two different cooking methods.

    I see no reason why you couldn't use it to stir fry. Unless the wok smothers the fire somehow since there are no vents on the side of the Vortex.

    Leave a comment:

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