Vortex (in)Direct Heat-Medium
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.
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.
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.
Medium fits: Weber Kettle 22.5 or 26.5, Weber Smokey Mountain, BGE XL & Kamado
8" Narrow End
12" Large End