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    Anyone have one, or used one? They look to be pretty versatile, and I'm really thinking about pulling the trigger. It's only $40, but I'd like to make sure that it's at least worth that much.


    I have one, use it at least once a week. The things I find it good for are chicken wings, searing steaks, and inverted for low and slow with a snake. It works great on the wings, put the vortex in the center, the wings on the perimeter and they all get an even heat and come out excellent. I just ordered some firewire ( flexible kabob wire) that should work in putting kabobs around the perimeter in a circle. Anxious to try that. Putting the coals right up to the grate which is needed for a great reverse sear on a steak is probably what i like best about it. I've done a butt and a ham now on low and slow and it did good on that too. You can invert it, put a pie pan in it for moisture and drippings. For me it's been worth the money.


    • Deuce
      Deuce commented
      Editing a comment
      There was only one size when I ordered mine, before they came out with other sizes. It fits right up to the grate on my 22 1/2, in fact i had to bend my charcoal grate tabs down ever so slightly. I am pretty sure it is the one they are calling medium now.
      Last edited by Deuce; January 30, 2015, 09:31 PM.

    • _John_
      _John_ commented
      Editing a comment

    • HC in SC
      HC in SC commented
      Editing a comment
      What Deuce said.

      I have the medium Vortex in my 22.5 Kettle and nothing beats it for crispy chicken skin and reverse searing.

      I have not tried it with the small end facing down yet.

      I will add if you order, order from Owen's BBQ (http://www.owensbbq.com/vortex.html) as you will get a free bottle of their Tatonka Dust seasoning which is pretty stinking good on beef.

    Thanks for the info! Looks like I may go ahead and order one up. I just wanted to hear from someone with experience using it.


      I bought mine mid summer. I love it. They are great for wings. If you want, can get a nice sear on a flank steak long before it is medium. I also have a Smokenator that I like, but the Vortex was about half the price.


        I got mine through http://madhunkymeats.com It's my favorite way to cook wings on the kettle and I use it all the time to sear steaks. One of those slap your forehead, can't believe no one thought of this before things. I'm sure anyone handy can replicate a similar device, but it's reasonably priced and a steal for the non-handy like myself
        Last edited by Rlasky; November 15, 2014, 04:08 PM.


          Not sure what I did to that hyperlink. If you copy and paste it works. I'd seen a lot of great stuff on his poultry brine and have wound up buying a lot of his products with great results. His all purpose rub is fantastic.


            Try this...



              Just received mine yesterday and had to try it out immediately. I didn't really have the best scenario to use it though, since my wife wanted me to grill some chicken breasts.

              Mostly, I just wanted to test it out to see how hot it would get. I dumped 3/4 of a Weber chimney into the vortex and then set a GrillGrate (TM) panel above it, with the flat side up. After a couple minutes, I was reading 700deg F on that grate! That should work well for future searing of steaks

              I ordered mine from MadHunkyMeats and their service was great. They shipped same day and I received the Vortex two days later. I didn't realize that there are several other retailers who sell the Vortex however, and ALL of them seem to have lower prices. I just learned that by reading through this thread. Its not clear however in some cases if they are selling the same size Vortex or not.


                I have one it is a great device.


                  Anyone ever try one in a PBC? I was wondering if you could leverage to get a good sear using the unit?


                  • OGMrWhite
                    OGMrWhite commented
                    Editing a comment
                    good question, I hope someone can chime in with experience. I would guess that the distance from heat to grate is the limiting factor.

                  • Jerod Broussard
                    Jerod Broussard commented
                    Editing a comment
                    I've not. Since I have a kettle, not at all interested in searing in the Pit Barrel. I'll put enough briquettes to low and slow some thick steaks in the PBC, then sear on the kettle.


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