Weber Vortex-Masters Needed
Hi PIT! I pulled my indirect setup to do a racetrack full of chickens. Competition-trimmed thighs to be exact. As you can see, this is a first-time usage for me. My question is simple: what are the pros and cons to putting the Vortex in right-side up, and reversed to wide-mouth down? I see peoples cooks are different, but mostly upside down which intrigues me. Thanks in advance for your opinions.
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Depends on your target temp. If you want ~500F indirect you’ll put foil down on the charcoal grate and put the vortex in the middle wide part down. Then remove the foil inside the vortex (foil directs ALL the vent air into the vortex). Set the lower and upper vents wide open.
Fire up a full chimney and drop the lit coals into the vortex. You can add a few more coals if it isn’t full. Close the lid and give it 5 minutes before checking. I can get just under an hour north of 475F this way in the 22†kettle.
Thats how I use it for chicken wings anyway. I’m sure there’s lots of ways to get other situations/temps.-
;o) I just wanted him to know.... that he's getting credit for your genius. -
Polarbear777 Troutman SO, why hasn't someone made a lower grate stainless steel racetrack with a hole in the center for a Vortex? Now I have a mission! Inner & outer lips, lift out handles. Priced like the SnS!!! It will be awesome... -
Considered it, but as with the DnG, I usually prefer ease of cleaning by just tossing the foil. If you make one you want a lip on the edges to trap grease and drippings. Grease mixed with ash and left to dry is a pain.
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What Polarbear777 describes is spot on with getting your heat temps up to get crispy chicken. Using the Vortex upside down takes away from that vortex effect. Your heat will not get as intense. I also foil for cleanup, chicken fat makes such a mess.Comment
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Agreed with the above comments. I only use the Vortex with the wide opening up for searing steaks and such. Usually for steaks that are too wide for the SnS.
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