Skyflame 'alternative' perforated Vortex? Is the Master-Touch removable center grate helpful?
Anyone used this thing? Does it work 'like' or better than the Vortex? I don't see a lot about it on YouTube...
Also, is using the grate with the removable center (I think this is the Master-Touch grate) helpful with Vortex or similar device use? Does it make a difference at all? I guess my concern is does the super heat and flame ruin or warp the center of a 'standard' grate?
My center section on the Weber OEM MT plated grate is rusted after 8+ years of use. I want a new SS grate such as the Hunsaker SS with the removable center.
I do have the SnS Easy Spin SS grate and use it with the regular Vortex and so far so good. Love the Vortex. I use it for both chicken pieces and searing steak all the time. I know nothing about this Skyflame version.
It seems to me that “alternative” would defeat the purpose of the Vortex by letting heat escape from or into the “vortex” area.
I have used my Vortex with both the center grate present and off. The intense heat doesn’t seem to affect the grate.
My thoughts also. I want it to hold down radiant heat as much as is possible. And I want it to funnel heat directly up into the lid, where it can deflect back down. That's cooking with convection and not radiant.
I don't have an open center grate on the 26, where I use the vortex the most. I have no problems with the grate.
The "magic" in a vortex is physics. It goes to the Bernoulli principle where the narrowing of one end of the tube will speed up the flow of air thus stoking the burning fuel within it that increases heat output. I would expect that all those holes would diminish the increase in speed as it bleeds off air flow. On the other hand, it would likely act in a similar way to an SNS in containing the fuel in a defined space to assist in zone cooking.
That's kind of what I was thinking - but I've never really been totally CLEAR on the intent of the Vortex. I mean, I know it keeps coals in a certain area and funnels airflow inward... but... what about the actual cooking?
Are you getting a bunch of radiant heat off the steel surface of the Vortex itself and cooking your food more from the bottom up? Or is the funneled airflow bouncing off the top of the kettle and leading to more convective cooking from the top down?
Or is it a combination of both? Or is it just giving you the superheated temps? I saw one video where he mentioned 500-550ºF in the Weber, I'm not sure if this is right.
So how are you actually cooking on a Vortex system? Is the food still cooking more from the bottom or more from the top? I've never seen it really explained, and the only way to know is to actually see which surface of your food is browning most, bottom or top?
Small value on radiant, larger value on convective heat flow. The most common cook is wings in a circle around the vortex. Results show well rendered skin and good color as well as fairly quick cook.
Impossible to eliminate all radiant heat. The metal of the vortex is gonna heat up an emit IR. But I prefer to have a solid wall.
I line the charcoal grate with foil, then cut out the foil on the inside of the vortex. I think that directs air flow up through the vortex. The inside of the lid of my Kettles can vouch for that, its visible where the heat is burning off the creosote.
realdocBBQ I cook chicken pieces with charcoal inside the Vortex with the chicken pieces around, but not over the Vortex small end up. Kettle lid closed, all vents wide open. Sometimes I will put a chunk of wood on the grate over the small end of the Vortex for smoke flavor.
I cook steak with charcoal inside the Vortex directly over the large end up. Kettle lid open and bottom vent wide open. Unless a very thick steak,Tri Tip, etc then I use the reverse sear with the SnS.
I have seen YT videos cooking a whole chicken on a stand inside the Vortex large end up with charcoal all around the outside of the Vortex. Kettle lid closed and all vents opened. Just like TripleB recently posted his AL Pastor on the Weber Kettle and Vortex.
Uncle Bob so if the convection is the more prominent cooking mechanism, then those wings around the outside of the Vortex are crisping up more on the topside? And need to flip them to get the bottoms crisped?
This has always been my question and I've never seen in a video I've watched where someone gives a good enough camera shot to visually verify this. Since I've never used one I just wasn't sure.
If this is indeed the case, then I think the top-down convection would likely be lessened by this 'holey' Vortex variant, but you would get more radiant/direct heat from the center. Not sure that's a good thing, I mean, why not just cook directly or indirectly over coals?
Of course, that's assuming this thing even works worth a damn. It could be a total gimmick that is useless as tits on a boar hog, but if they sell a bunch to people (like me) wondering if they're the next great evolution of the Vortex, well then... they've made their couple mil and served their ultimate purpose. <shrug>
I don't have a problem with sticking with the tried and true Vortex, I was just wondering if this WAS indeed a possibly better/more advanced option. Lots of the Vortex knockoffs I see on Amazon don't specify they are stainless steel - I've been looking. I just don't want to pay $45 for it. But I can also buy a $10 stainless steel mixing bowl and cut the bottom out of it. That's one of the tricks I've seen that should work quite well. Just need to take some measurements to get the right size, if I do it.
I have noticed that the grate centers, whether chrome or stainless, tend to rust after being directly over the vortex. That area is so hot I guess it compromises the metal (metallurgy is not really my area) so I now have the removable center grate pictured above.
I think Uncle Bob explained the physics best, I would be a little doubtful that the perforated vortex clone would perform as well as a regular vortex.
A common argument I see on other Weber Kettle forums, is there a certain number of people who are convinced that using both the Weber baskets, those included with a new Kettle, can equal a vortex .
And then the vortex believers counter that theory.
And as Harry Soo says, it becomes a four hour argument .
I go to the trouble to line the charcoal grate with foil to redirect air flow. The Holy version of a vortex would defeat the purpose.
Also in this pic, the effect of heat on the lid can be seen.
And I need to edit, I also line with foil to keep the Kettle clean. Wings and poppers can get really messy.
Attached Files
Last edited by Lynn Dollar; July 20, 2026, 05:22 PM.
Nice suggestion, I may try this next time. I typically line the entire bowl with foil and just punch through the bottom vents for air flow, just for the purpose of easier / less messy cleanup. A problem has been that for each and every cook so far, just towards the end of a full load of thighs, a spark will fall down and set off a glorious grease fire. Happens every time. Guessing this technique would prevent that, so gonna give it a try.
Jessterr Grease fire is a concern for me also. In the past, I've had a puddle of grease leak under the edge of the vortex and get to the coals.
I don't actually cut out the foil inside the vortex. I make four cuts and then roll the foil up against the wall of the vortex. That makes a good seal.
Comment