This setting is the most efficient, useful way to cook with the Vortex. It provides even, consistent heat to whatever you throw around it. It just outclasses every method and accessory available for a kettle or Kamado grill. The Pro Smoke BBQ fuel dome is a must-have gadget for your weber kettle smoker. whether you cook low and slow or like to grill direct You can also align it to one side of the kettle, just like the Slow n Sear accessory. The Vortex attaches to the barrel snugly. Using this configuration, you can cook and smoke larger pieces of meat, such as briskets, which the four traditional arrangements don’t allow. BBQ Vortex addons

Next. we want to start a half chimney full of hot coals and once hot, we will place them inside the vortex. What you will have is a hot coal volcano that will make the temp of your grill extremely high (mine went to over 550 degrees). This method is Volcano style, with the small opening on top. It creates a super high heat zone directly above the Vortex. When I first tested this method, the temps above the BBQ Vortex were only marginally higher than two full Weber baskets. I used a steel plate and an infrared thermometer to compare. Both the Vortex and the baskets brought the steel up into the 800 degree range using Coshell. This was very disappointing at first, but when I ran the test again using Kingsford, the results were very different. The sear zone over the vortex was once again crazy hot, right around 650-700 degrees, while the baskets barely hit 500. The BBQ Vortex DEFINITELY created a super hot sear spot. I used thighs, which I prefer over breasts, as I think it is easier to cook and not dry out. It is the same when I do kebabs, but on occasion, I will do a mix of thigh and breast. With this method, the BBQ Vortex is used upside down – with the large opening facing up. The hot coals are placed around it instead of inside it, and the food stays on the grate directly above. The Vortex deflects the radiant heat and allows the food to cook indirect. After trimming, I scored them and then patted them dry before sprinkling them with sea salt. I placed them on a plate and put them in the fridge overnight to try to dry them out.This thing is rugged. The manufacturer takes pride in its USA-made, impurities-free, chemical-free stainless steel construction. You can roll or toss it around, and it won’t show any bents or dents. The weld is also seamless. How do you use it? If you don’t own a BBQ Vortex, you could cook these using an indirect method for around 45 minutes to 1 hour and then cook directly for a few minutes to crisp them up. Again, cooking indirectly I would recommend adding some wood chunks or wood chips to add a little smokiness.

Wanting a bit of smokey flavor? No problem. Just place a chunk of wood directly over the Vortex onto the grill grate, and you’re good to go. Pro TipsThe method for the coating was spot on, so a huge thank you to Ted. This will be the method I will follow in the future with this type of cook and also with other foods where you want a crispy coating. The Vortex BBQ is an excellent kettle grill addon for direct cooking, indirect cooking, 2-zone cooking, and smoking. You can also use it for regular searing, reverse searing, or rotisserie. Do you need to Get BBQ Vortex? While we have discussed only four methods, you can use the Vortex accessory in many ways. You can set the Vortex with the wide side up or down, put charcoal inside or around it, and place food around it on the bottom grate or top grate or directly over it on the top grate. Compare it, for example, to the snake or the minion method. Leaving effort aside, these methods don’t provide heat to every piece. Or compare it to set your fire off to one side of the kettle for 2-zone or indirect cooking. Again, pieces nearby the fire will burn off, and those far off may remain uncooked unless you rotate and flip them often. The best way to grill wings: With the BBQ Vortex BBQ Vortext Method Two: High Heat Indirect – The Ring of Wings