Vortex (In)direct Heat

Indirect High Heat

The Vortex generates a powerful heat that streams upward and then radiates evenly down around the kettle lid, ensuring a consistently high temperature. To use the Vortex, fill it narrow side up with charcoal and wait for the coals to ash over. Position your meat around the grill's perimeter. For added smoky flavor, place a tennis ball-sized wood chunk directly over the Vortex on the grill grate.

This technique allows chicken placed around the edge to achieve crispy, fried-like skin without the grill marks typically associated with direct grilling. The heat intensifies just enough to crisp the skin without any direct flame. While this method is similar to creating an offset fire in your kettle, the Vortex ensures an even distribution of heat for every piece, preventing the need for constant rotation or additional flipping.

Direct Heat

The Vortex's searing option lets you achieve an intense sear, reminiscent of the fiery exhaust from a jet engine. To harness this power, load the Vortex narrow side up with charcoal and let the coals set.

Place your steak directly over the fire for approximately one minute per side. This method produces a beautiful sear across the entire surface of the meat, not just where the grill grates make contact. The Maillard Reaction occurs across the whole steak, rather than just where the grate touches the meat.

After searing both sides, move the steak to the perimeter of the grill for indirect cooking until it reaches your desired temperature. Alternatively, try a reverse sear by cooking the meat indirectly first and searing at the end of the process.

Indirect Low Heat

The Vortex's unique design can redirect heat flow up and around your food, transforming your kettle grill into a genuine indirect smoker. To use this method, place the Vortex wide-end up in the center of the grill, and arrange the coals around the perimeter on the fire grate.

Position your meat directly over the Vortex. Light the coals at one end, allowing them to snake or follow a minion pattern around the kettle. The Vortex serves as a heat deflector, providing a distinct advantage over the snaking coal method without the Vortex, as it protects your food from direct heat while ensuring an even cooking temperature.

Infrared Heat

The Vortex offers a solution for cooking upright or "beer can" chicken in 18.5" or 22.5" kettle grills, where limited grate-to-lid height can pose challenges. This method allows you to achieve perfectly roasted poultry without needing an expensive rotisserie or having to spatchcock the bird before cooking. The Vortex deflects direct heat while radiating high temperatures, infusing your food with the delicious flavors of outdoor cooking.

To use this method, place the Vortex wide-end up with a piece of foil at the bottom to block airflow and catch drippings. Position the bird or small roast on a beer-can holder (with or without liquid inside). Pour a chimney full of set coals evenly around the Vortex and close the lid.

Allow the chicken or roast to cook and reach the desired temperature. For kettle grills, rotate the exhaust 45 degrees every 20 minutes to ensure even cooking.