A vortex is a vortex , right ?*

[Lynn Dollar]

I've had an original Vortex for years. This past winter, I found a Weber Heat Controller on sale , and I've begun using the vortex component for wing cooks.

My old original vortex would run around 400* to 425* in my 26 Kettle. I've used this Weber vortex twice now, and its running over 500*.

First cook it reached 512* . However, I was using lump ( B&B Oak lump ) and I normally don't do that.

Second cook it went up to 535* . I ran B&B briquettes, but they were " used " . After I pulled the wings, I kept the Kettle wide open to finish burning up the used charcoal . Doing that , the cooker got up 563* .

I've never come close to those temps with the old original vortex, and I've done many many wing cooks.

I'm not complaining. The wings yesterday were great, very crispy skin, great flavor. My wife thought they were the best I'd ever done.

But I'm really baffled as to why the Weber would run hotter, and not just by a little bit, by a whole lot.

The orginal vortex is 12 X 8 . The Weber is 12 X 7. Its hard to tell visually if there's a diff in the thickness of the metal. I weighed both of them, and they both went one pound 10 ounces.

Maybe I need to do some more cooks before I try to come to a conclusion, but this is a mystery to me.

[Steve B]

From looking at the 2 I’m thinking the shape has a lot to do with it. The Vortex, from my point of view, looks like it would let the heat escape easily. But with the Weber, it’s partially closed in at the top. That might allow more heat to build up before escaping out the top. The extra heat would in theory radiate outwards creating a higher temperature.
But what the heck do I know. 🤷🏼♂️😁

[LA Pork Butt]

My immediate observation is that their size is about the same, but their shape is different. The Weber appears to be shallower, and the angle of the sidewall is less angular. But the biggest difference may be the lip on the top. I think those three things make it a different Vortex.

[Lynn Dollar]

Doing some internet searching, and a fella at TVWBB pegged the dome gauge on his Kettle with the Weber vortex.


The Virtual Weber Bullet Forum


BTW, I've got an ambient probe at grate level. Dome temps are gonna be higher.

[Skinsfan1311]

Based on my experience, that doesn't make sense.
bought a Vortex on clearance a couple of years ago at Walmart and use it in one of my 22" kettles. It easily pegs the dome thermometer in the kettle which is ~ 70degrees higher than the grate temp in that kettle. I have to dial it back to keep the temps from exceeding 600. It pretty much melted away the middle of the OEM grate. I replaced i a couple years ago with a SS Killa Grilla grate with the removable center.

[Lynn Dollar]

Keep in mind, I'm using a 26 Kettle

[Skinsfan1311]

Lynn Dollar no doubt that makes a difference. Note to self: read posts more carefully!

[RichieB]

0n a 22" as Skinsfan1311 noted it pings the dome. I use Cowboy Briquettes. The size of the Kettle could be the difference.

[Uncle Bob]

It's the difference in opening size, the smaller one of the two will flow air faster basically stoking the fire more aggressively....Bernoulli's Principle or venturi effect.

[Lynn Dollar]

That has to be the explanation. I would not think one inch smaller diameter would have that much impact, but that's the only diff in the two.

I also line the charcoal grate outside of the vortex with foil, primarily to keep bottom of the Kettle clean, but I think it also redirects air up through the vortex.

[smokenoob]

ya have to like a man with principles!

[Uncle Bob]

Or a schoolboy with Principals...

[Lynn Dollar]

This may or may not have a bearing, but this is how I set up the vortex for wing cooks. Primarily to keep the cooker clean, but it may also redirect air flow up through the vortex .

[klflowers]

I do the same thing

[LA Pork Butt]

Me too!

[Skinsfan1311]

I do the same...