Vortex (in)Direct Heat-Small
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Flavor Details
Flavor Details
INDIRECT
Low & Slow Cooking/Smoking
The Vortex can redirect the flow of heat up and around the meat which can turn your kettle into a true indirect ‘smoker’.
Vortex goes Wide-End up. Coals go around the perimeter onto the fire grate.
Place meat directly over Vortex in the center. The coals are lit on one end and snake/minion their way around the kettle.
The Vortex shape acts as the deflector for direct heat which is different than snaking the coals without the Vortex.
INDIRECT-DIRECT
High Heat Indirect Cooking
The Vortex create a high heat that is directed upwards then radiates down around the kettle lid creating an EVEN high heat.
Load up the Vortex Narrow Side Up. Let coals ash over.
Put meat around perimeter. If smoke flavor is desired, place a tennis ball sized chunk directly over Vortex onto grill grate.
This method allows the chicken around the perimeter can get fried-like skin without getting the burn marks that happen while grilling wings directly. The heat increases enough to crisp skin without any direct flame. This is not unlike setting your fire off to one side of your kettle, the only difference with the Vortex would be an even amount of heat for every piece around the perimeter as opposed to the ones closest to the fire. No need for rotating or extra flipping.
DIRECT
High Heat Searing
This is your searing option. Picture the back of a jet engine where the fire is shooting out of the exhaust cones. This is what you will get that intense sear from.
Load up the Vortex Narrow Side Up. Let coals set.
Put steak or chop directly over the fire for about a minute per side. It will have a very nice sear across the whole steak, not just where the grate marks are happening. The Maillard Reaction is able to occur across surface area of the whole steak/chop rather than just where the grate is touching the meat.
Once seared on both sides. Move off to perimeter where steak/ chop can INDIRECTLY come up to preferred temp. Also, try searing at the end of the cook for a reverse sear.
Large fits: BGE XLarge, Big Joe, UDS, Weber Charcoal Summit
Size :
8.5" Narrow End
13" Large End
6.5" Tall
Shipping & Returns
Shipping & Returns
Orders ship fast, usually the next business day, and everything is packed with care so it arrives ready to fire up. If your order shows up damaged or it's not what you ordered, just email orders@thekansascitybbqstore.com within 48 hours with a photo.
Our Promise
Our Promise
As a family-owned small business based in Kansas City, we carefully choose every brand we carry. We only partner with BBQ brands we trust for their quality, performance, and consistency.
Every order is packed with care by our team, and if you ever have a question or need help, we’re here to make it right.
Family Owned Since 2006
The Kansas City BBQ Store is a family-owned small business with deep roots in Kansas City barbecue. It was started by the family behind the famous Oklahoma Joe's, and is now owned and operated by the family behind American Fire BBQ — two generations of pitmasters carrying the same tradition forward.
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FAQs on Rub & Sauces
Have a question we didn't cover? Our team is quick on email.
How fast will my order ship?
How fast will my order ship?
Order by 1pm Central on a business day and it ships same day. Most orders land on your doorstep within 2 to 3 days, and you'll get tracking the moment it leaves our hands.
How do I pick the right rub for what I'm cooking?
How do I pick the right rub for what I'm cooking?
Start with the protein. Beef loves coarse, pepper-forward rubs. Pork and chicken take well to sweeter, sugar-based blends. Fish and veggies want something lighter. Every product page tells you what the rub was built for, and if you're stuck between two, ask us. We cook with this stuff every weekend.
How long do rubs and sauces stay good?
How long do rubs and sauces stay good?
Unopened, most rubs hold peak flavor for about a year and sauces until the date on the bottle. Once opened, keep rubs sealed away from heat and humidity (not on the shelf above the grill) and refrigerate sauces after opening. If it still smells strong, it still cooks strong.
What if a flavor isn't what I expected?
What if a flavor isn't what I expected?
Give it a second shot before you shelve it. Rubs behave differently depending on the protein, the heat, and how heavy you go. A blend that's just okay on chicken is often unbelievable on pork ribs, and most sauces open up when they're brushed on during the last few minutes instead of after. If you tell us what you cooked and how, we'll tell you how to get the most out of the bottle you've got.
