Vortex chicken... just let 'er rip?


 
MichaelM

MichaelM

TVWBB Super Fan
I've used the Vortex a bunch of times and it's a solid addition to cooking..

Two questions come to mind...
  • Once lit, I just position the meat, close the top and let it go... I don't check anything for at least 40 - 45 minutes. By then the kettle is upwards of 550F or more based on my lid thermometer, and most often the lid handle is blazing hot. I never try to throttle the temps in any way. The vortex is an on/off affair. Is this how everyone uses it?
  • My kettle has the GBS and I leave the center grill grate out until the last ten minutes of the cook and often put the meat over the vortex for a few seconds for a final crisp. I've read that some grill grates will not withstand that level of heat, but so far mine is fine. I had a Craycort CI center insert but returned it because is seemed to much of a limited use item for my cooking. Should my GBS center crate be able to withstand the high temps or am I going to incerate it?
 
The vortex is an on/off affair. Is this how everyone uses it? I used the vortex a lot last year before mothballing my kettle and switching to a PK 360, but when I was enjoying the vortex, I did use my air dampers to try and control the heat a bit. I actually did a little bit of 275 ish smoking with the vortex and it turned out nicely. I just lit fewer coals, and it worked OK. Your right about the handle getting hot! That definitely got my attention more than once :giggle:

Should my GBS center crate be able to withstand the high temps or am I going to incerate it? Not sure what GBS means, but I will say that repeated use of the vortex, full of lit briquettes over time will cause pitting, and eventually a lot of rust to form on Weber's standard grill grates for the kettle. It will deteriorate a lot faster if you use lump (it burns about 100F or so hotter). I think the Kettle performer comes with thicker grates, but the same materials at the standard grill grate, so this may not be a solution.

I replaced the original weber grill grate with a 304SS grill grate and it seemed to hold up better. I think using a Craycort might be a good idea but I haven't researched the temperature limitations. I think lump can get up to 700 to 800F if memory serves.
 
Timothy F. Lewis said:
I use mine, full on! No center unless I’m searing a steak, then I use the CI insert.
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That's what I am thinking. I did think the CI insert was a good idea, but didn't care for the Weber proprietary CI grate since I prefer an all-over 'cold grate' style sear rather than an x-pattern. Maybe I should have kept that Craycort grate. I was concerned about limited use and carrying for it since I live on the open bay and salt air is an issue.
 
There seems to be an advantage in living in Michigan unless, you like vintage cars! They get eaten with salted roads in the winter!
I keep my insert in a lidded galvanized bucket, with the Vortex when not in use. Or in one of the smaller kettles if they are not ALL in use!
 
At this point, my return experience with the Craycort insert is turning my sour to them as as a company. I returned the unused CI insert, in its' original box nearly a month ago and Craycort has been giving all kinds of excuses about inspections and visual confirms, rather than just refunding my purchase price. I'd be hard pressed to buy anything from them again, if they resolve this soon.
 
MichaelM said:
At this point, my return experience with the Craycort insert is turning my sour to them as as a company. I returned the unused CI insert, in its' original box nearly a month ago and Craycort has been giving all kinds of excuses about inspections and visual confirms, rather than just refunding my purchase price. I'd be hard pressed to buy anything from them again, if they resolve this soon.
Click to expand...
That’s always hard to hear, at least it is for me, trouble with any vendor that just seems to be a delaying tactic. All it does is make the customer unhappy!
 
Like others have said wide open throttle and I remove the insert, but I basically just use it for chicken.
And yes I discovered the first time I used it how hot that handle can get.
 
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