Weber Kettle Club Forums
Grill Talk => Weber Grill Forum (Grills, Accessories) => Topic started by: 1buckie on March 12, 2014, 05:35:16 PM
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One of my Smoke Ring buddies saw these & sent me a PM with some links.........
Quote:
I'm over playing on smoked-meat.com
http://www.smoked-meat.com/forum/index.php
and everyone is talking about how much they love "the vortex". I google it and didn't find it, so I go back to the site and do a search and find thunderdome is selling them. I find links to his site and thought of you and your yard full of webers.
http://thunderdomebbq.com/post/67070763691
http://thunderdomebbq.com/post/67616073962
http://thunderdomebbq.com/post/67407010647
http://madhunkymeats.com/opencart/index.php?route=product/product&product_id=65
UNQUOTE
For concentrating a zone in the center of the kettle.....................
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Strange timing. I was just talking to Rich from Mad Hunky about these this morning. You thinking about getting one Ken?
Ken
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That is interesting. I picked up a cheap Stok grill on CL last summer to get the cast iron grate, and I noticed the built-in chimney on that grill was shaped like that, only inverted. With the wide side up, it worked much like two charcoal baskets pressed together. Might have to pull it out and try it as it is used in the photos here. Video here provides a quick glimpse of the basket: http://www.stokgrills.com/grills/tower.php
I have no idea if they sell it separately, but If one pops up in your area cheap it may be worth a look for the grate and the basket. I got the pizza stone as well, but haven't used it because I'm not a huge pizza guy.
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Strange timing. I was just talking to Rich from Mad Hunky about these this morning. You thinking about getting one Ken?
Ken
Well, I told Allen, the guy that sent me the links, that I probably wouldn't use it that much 'cause I just don't do that much extra hi-heat & he replied " There's a low 'n' slow setup!!!"
My reply to that was " it didn't even mentally register because I just visualize a pan of beans there automatically !!!"
The sear setup is like a built in Alton Brown "steak-on-a-chimney"
Another thing that comes to mind is this:
http://weberkettleclub.com/forums/grilling-bbqing/this-one's-for-cookingmama-~~~~gt/msg9666/#msg9666
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/IMG_6182.jpg)
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^^^ I really like that set up ^^^
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I think the vortex would be fairly easy to fabricate. Can't wait for spring. :)
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I think the vortex would be fairly easy to fabricate. Can't wait for spring. :)
Yeah... $29 for a 'rolled' piece of steel? I don't think so.... ::)
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I think the vortex would be fairly easy to fabricate. Can't wait for spring. :)
I just KNEW I'd see this comment, from this person !!!!!
SAX.......it's seems a little steep, until you price up a piece of stainless......not here to sell it up or anything, just mainly brought it over for the idea, so folks like Mark could run with it !!!!
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I could see that thing working well with my sear grate.
Maybe a leaf blower hooked up below and I could use it as a forge as well. :)
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I could see that thing working well with my sear grate.
Maybe a leaf blower hooked up below and I could use it as a forge as well. :)
RIX....you mean like this?
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/84WeberKettle2000degrees.jpg)
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Thats it!
How long does it take to cook a steak on that?
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Five seconds.....including prep / rub....... :o
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I have the manual for this if anyone wants it.
Ken
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It's an interesting concept, not sure I'll get to it soon as there's still a ton of projects I'm not getting to here.....will check into it at some point though !!!
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I downloaded their manual/instruction sheet and it looks very intriguing. I also read as much as I could find on the Smoking Meat forum....I'm seriously considering it. Several years ago when I first got interested in smoking meats, I bought a Smokenator. Soon after that I found my WSM and haven't used the Smokenator since (I think I lent it to a friend), but I could see using the Vortex quite a bit.
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I think it might help to up my whimpy hi-heat grilling game.....eventually.... :o
But, I already have a heavy metal cylinder & other stuff to fix up a deal like that pic up above from Awning Guy................
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Buy a metal mixing bowl at Wallyworld (or goodwill for that matter) and cut the bottom out 8)
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interesting, but I'm skeptical.
i know the heat funnel effect works in tandoor ovens and such, but with the heat funnel the heat is concentrated in the funnel and at the very top.
Plus tandoors are bigger, a wide area of burning and a narrower opening to really concentrate the heat.
With this device, the height of the funnel isn't really that big. The metal isn't really that great of an insulator (compared to ceramics of a tandoor).
I tend to think a completely vertical charcoal ring of the same height will provide the exact same grate temperature.
And I'd be willing to bet 30 bucks on it.
also - getting a grill insanely hot isn't that hard. no devices are really needed.
trust me here, i've ruined plenty of cooking grates, and even charcoal grates.
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I could definitely see myself using this a lot! Art, you've got some Weldon skills, right? Start crankin' em out!
Sent from my iPhone using Tapatalk
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you want rocket hot, here's two ways.
method #1
Step 1. light a chimney of lump or coshell or whatever you have that will burn hotter than kingsford
Step 2. as its lighting, pour a thin layer of unlit lump into your grill
step 3. when your chimney is ready, pour it over the unlit that is in the grill
step 4. fill the chimney up again with unlit, pour it over the bed of hot coals (a layer of lit between layers of unlit)
step 5. leave the grill lid off and wait 15 minutes
step 6. add another chimney of unlit
step 7. leave lid off for 15 minutes
step 8. add another chimney of unlit
step 9. put on your cooking grate, leave lid open for 10 minutes, then close the lid and wait another 5 minutes.
step 10. OIL YOUR FOOD and cook on your ~900 degree grill
method #2
step 1. light a chimney of lump or something that burns hot.
step 2. put a thick layer of unlit in the grill
step 3. when chimney is ready, pour over unlit
step 4. use some old tongs to gently mix the lit and unlit, try to distribute everything evening
step 5. use a hair dryer or an air pump to stoke the coals for about 5 or 10 minutes. mix again if you need.
step 6. if needed, add another layer of unlit and wait. if not, add cooking grate and sear that tuna.
I've used both methods. Be warned, it will cause porcelain to pop, it will melt OTG and performer lid rollers, it will melt and warp your charcoal grate and burn the seasoning and/or nickel coating off your cooking grate.
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interesting, but I'm skeptical.
i know the heat funnel effect works in tandoor ovens and such, but with the heat funnel the heat is concentrated in the funnel and at the very top.
Plus tandoors are bigger, a wide area of burning and a narrower opening to really concentrate the heat.
With this device, the height of the funnel isn't really that big. The metal isn't really that great of an insulator (compared to ceramics of a tandoor).
I tend to think a completely vertical charcoal ring of the same height will provide the exact same grate temperature.
And I'd be willing to bet 30 bucks on it.
also - getting a grill insanely hot isn't that hard. no devices are really needed.
trust me here, i've ruined plenty of cooking grates, and even charcoal grates.
I think the directionalization (<<is that a word?) of the heat works good for short periods of time, also shows uses for L 'n' Slow....
you want rocket hot, here's two ways.
method #1
Step 1. light a chimney of lump or coshell or whatever you have that will burn hotter than kingsford
Step 2. as its lighting, pour a thin layer of unlit lump into your grill
step 3. when your chimney is ready, pour it over the unlit that is in the grill
step 4. fill the chimney up again with unlit, pour it over the bed of hot coals (a layer of lit between layers of unlit)
step 5. leave the grill lid off and wait 15 minutes
step 6. add another chimney of unlit
step 7. leave lid off for 15 minutes
step 8. add another chimney of unlit
step 9. put on your cooking grate, leave lid open for 10 minutes, then close the lid and wait another 5 minutes.
step 10. OIL YOUR FOOD and cook on your ~900 degree grill
method #2
step 1. light a chimney of lump or something that burns hot.
step 2. put a thick layer of unlit in the grill
step 3. when chimney is ready, pour over unlit
step 4. use some old tongs to gently mix the lit and unlit, try to distribute everything evening
step 5. use a hair dryer or an air pump to stoke the coals for about 5 or 10 minutes. mix again if you need.
step 6. if needed, add another layer of unlit and wait. if not, add cooking grate and sear that tuna.
I've used both methods. Be warned, it will cause porcelain to pop, it will melt OTG and performer lid rollers, it will melt and warp your charcoal grate and burn the seasoning and/or nickel coating off your cooking grate.
^^^^^ ALMOST kettle abuse, but this is coming from someone who hardly ever goes past 350~400.......... ::)
I went ahead & signed onto Smoke meat forums to be able to see the pix & there's people doing some real interesting stuff with these.....
Also, "i know the heat funnel effect works in tandoor ovens and such,"
I wonder what it would be like to use with a grate cut open to the wide end of one of these......maybe could bake tandoor bread on the wall?
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I still wanna make one and try it out.
I have a dedicated KettlePizza-only kettle ... perhaps it could perform double-duty with the vortex.
I know it's only $29, but, shipping costs to Canada can jack-up the price of anything from the US.
There are a couple of metal wholesalers close by with great prices.
BTW ... Troy .. I like your 2 methods you present. Playing with fire! It never gets tired! :D :D
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Hi Guys,
First off, I'm new to the forum so I don't want any of the regulars to think I'm hear to pitch something. With that being said, I make the Vortex and thought I'd pop into this thread and say hello.
This thing started as a way to get fried-like chicken wings on the kettle without having to offset the coals and move the wings around to achieve equal heat. I wanted the heat high enough to crisp the skin and get 'bbq' flavor without burning the skin.
Then I was dabbling with the 'snake' minion method in the kettle and realized that this also would serve as a heat deflector as well as grease catcher for any indirect cooks. Or long smokes
I hope it's ok to post links here (some forums frown on it), but pictures are best way to describe this set-up.
Vortex Direct
http://thunderdomebbq.com/post/67070763691 (http://thunderdomebbq.com/post/67070763691)
Vortex Indirect/Direct
Part 1 http://thunderdomebbq.com/post/67616073962 (http://thunderdomebbq.com/post/67616073962)
Part 2 http://thunderdomebbq.com/post/64833399906 (http://thunderdomebbq.com/post/64833399906)
Vortex Indirect
http://thunderdomebbq.com/post/64833473981 (http://thunderdomebbq.com/post/64833473981)
I too had a Stok, but felt limited with it's design and size (and bottom line, it's no Weber). The Stok is intended to be a charcoal chimney, that sets your coals, then is removed prior to cooking eliminating the Weber Charcoal Chimney
The Vortex is made to fit in between the grates on a 22.5" or 18.5" Weber Kettle. As far as cost. I'm just one guy making these and did my very best to make this as fair a price as possible. They're made of 304 Grade Stainless Steel. 16 Gauge and weigh a tad under 2 pounds. The previous versions were only $20, but I had to get these made in Stainless and it just cost me more to do so.
Rule of thumb:
High-heat: Narrow End Up -Voals In Vortex
Indirect/Smoking: Narrow End Down - Coals around Vortex.
Hope that helps. I can email the 'manual' as well which does better explaining than I can here.
-Bill
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Hi Thunder. Welcome! Thanks for your input. I can get down with a guy that makes and stands behind their products. Anyways, it seems like there are other effects going on with your Vortex. For example, your chicken post shows extremely even cooking on both sides of a wing. Similar setups like that tend to cook hotter on one end. I am inclined to say that the your product produces more radiant heat inside the kettle and into the actual steel of the bbq itself rather than relying more on convection to cook. As an engineer, I am very intrigued by this.
What's the approx. cost of shipping on one of these in the US?
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Hi Thunder. Welcome! Thanks for your input. I can get down with a guy that makes and stands behind their products. Anyways, it seems like there are other effects going on with your Vortexer. For example, your chicken post shows extremely even cooking on both sides of a wing. Similar setups like that tend to cook hotter on one end. I am inclined to say that the your product produces more radiant heat inside the kettle and into the actual steel of the bbq itself rather than relying more on convection to cook. As an engineer, I am very intrigued by this.
What's the approx. cost of shipping on one of these in the US?
Thanks PBE Gummi Bear
I am shipping for $10 a piece. I am struggling with quoting freight due to time restrictions (and having a job, kids, etc). All I've shipped so far have been north or south of $10 by a couple bucks so I'm 'hoping' it's a wash and just going w/ $10 shipping
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Hi Bill, thanks for joining and being completely transparent :)
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Howdy, glad you stopped by & clarified some of the finer points.....the chix wings do look real even & I waaaaay suck @ chicken wings.....one of these may be in my future !!!!
PS: Did you see that fixup from my buddy @ Smoke Ring on page one?
The link has more pix of his custom jobbie............
I also like how the fellow on Smoked Meat did the piece of tri-tip by sous-vide & then flashed it with the cone.....cool..... 8)
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Strange timing. I was just talking to Rich from Mad Hunky about these this morning. You thinking about getting one Ken?
Ken
Well, I told Allen, the guy that sent me the links, that I probably wouldn't use it that much 'cause I just don't do that much extra hi-heat & he replied " There's a low 'n' slow setup!!!"
My reply to that was " it didn't even mentally register because I just visualize a pan of beans there automatically !!!"
The sear setup is like a built in Alton Brown "steak-on-a-chimney"
Another thing that comes to mind is this:
http://weberkettleclub.com/forums/grilling-bbqing/this-one's-for-cookingmama-~~~~gt/msg9666/#msg9666
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/IMG_6182.jpg)
AWESOME. The Alton Brown Chimney steak (porterhouse was it?) was a big part of this!
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Actually, being a Smoke Ring guy.....he was after a less exciting cookup....
(http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/IMG_6185.jpg)
hit the WKC link right above the photo for more pix...........
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Hi Thunder. Welcome! Thanks for your input. I can get down with a guy that makes and stands behind their products. Anyways, it seems like there are other effects going on with your Vortexer. For example, your chicken post shows extremely even cooking on both sides of a wing. Similar setups like that tend to cook hotter on one end. I am inclined to say that the your product produces more radiant heat inside the kettle and into the actual steel of the bbq itself rather than relying more on convection to cook. As an engineer, I am very intrigued by this.
What's the approx. cost of shipping on one of these in the US?
Thanks PBE Gummi Bear
I am shipping for $10 a piece. I am struggling with quoting freight due to time restrictions (and having a job, kids, etc). All I've shipped so far have been north or south of $10 by a couple bucks so I'm 'hoping' it's a wash and just going w/ $10 shipping
I ordered one ;D . But I ordered through Madhunkymeat (Rich). Does it matter who we order through? Same product, right?
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Hi Thunder. Welcome! Thanks for your input. I can get down with a guy that makes and stands behind their products. Anyways, it seems like there are other effects going on with your Vortexer. For example, your chicken post shows extremely even cooking on both sides of a wing. Similar setups like that tend to cook hotter on one end. I am inclined to say that the your product produces more radiant heat inside the kettle and into the actual steel of the bbq itself rather than relying more on convection to cook. As an engineer, I am very intrigued by this.
What's the approx. cost of shipping on one of these in the US?
Thanks PBE Gummi Bear
I am shipping for $10 a piece. I am struggling with quoting freight due to time restrictions (and having a job, kids, etc). All I've shipped so far have been north or south of $10 by a couple bucks so I'm 'hoping' it's a wash and just going w/ $10 shipping
I ordered one ;D . But I ordered through Madhunkymeat (Rich). Does it matter who we order through? Same product, right?
Same product. Rich and I are buds
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Hey THUNDERDOME!! Welcome to the WkC!
When I said that I wanted to fabricate one, I would only do one that was similar.
I see something made of metal .. I think ... I want to try to make that, too. I'm just a guy who likes to tinker. No hard feelings.
I am a "one-off" kind of fabricator. Too many projects that occupy my mind during the long Canadian winter. :) :) ;)
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. . . I too had a Stok, but felt limited with it's design and size (and bottom line, it's no Weber). The Stok is intended to be a charcoal chimney, that sets your coals, then is removed prior to cooking eliminating the Weber Charcoal Chimney . . .
Thanks for coming on board and helping to clarify how your accessory works. New ideas like yours are one of the reasons I joined this site.
I agree the Stok grill is a piece of crap, however the cast iron grate and their insert system aren't bad at all, and the grate and chimney fits perfectly on a 22.5" weber. The chimney can be used throughout the cook, not only to start the coals. I have used it with good results with the wider diameter side up, but have never considered flipping it until I saw your design was created for. I doubt the porcelain covered steel material they use is 16 gauge, so your product will likely last much longer. Since you own both items, how do they compare in diameters (both narrow and wide sides)?
(http://i1330.photobucket.com/albums/w579/O_Glenn/P1080110_zps16b21b3f.jpg)
(http://i1330.photobucket.com/albums/w579/O_Glenn/P1080112_zps4e5dcbe8.jpg)
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The narrow end is comparable, but the wider end is what is larger. It makes a big diff capacity-wise.
I don't 'dislike' the Stok. In fact i love the center idea. I just dropped the center grate down into chimney after the gunk built up too much for it to sit snuggly into the outer grate lip when cleaning. Also had bad luck w/ the removing tool. It broke shortly after the purchase.
My main complaint was heat control. When i had shut it down all the way, the fire would still blaze and i couldn't re-use the charcoal. Not as air tight as a weber for sure.
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Thanks, I thought your item looked wider and I would bet that your's is built better too. I agree the vent sucked on that Stok grill and the color was just plain fugly. I use a pair of bent-nose pliers to move the insert around, as the guy I bought it from gave me the pliers because he too had broken the handle they provide. That grill was not worth anymore than the $15 or $20 I paid for it for sure, and then only because I could poach the parts I wanted and still flip it for a few bucks. Now, I can try something else with it too!
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I think I may have to pick one of these up. Any chance of putting together a group buy at a discounted rate? We set stuff like this up on my car forums, but let me know if I'm out of line here.
Great product!
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'
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This thing started as a way to get fried-like chicken wings on the kettle without having to offset the coals and move the wings around to achieve equal heat. I wanted the heat high enough to crisp the skin and get 'bbq' flavor without burning the skin.
Welcome Thunderdome!
Have you seen any adverse effects on the kettles when using the Vortex? I am very interested in making perfect chicken wings, or crispy-skinned thighs. I just don't want to craze the porcelain.
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Nice Cookup, A Man !!!!
I'm glad I dragged that over from their site.....
I've also spent some time looking around there & some real interesting cooking is being done....
Sous Vede bath & then seared on this unit....strange, but true !!!!
The extra high heat is a bit scary to me..... :o
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Nice Cookup, A Man !!!!
I'm glad I dragged that over from their site.....
I've also spent some time looking around there & some real interesting cooking is being done....
Sous Vede bath & then seared on this unit....strange, but true !!!!
The extra high heat is a bit scary to me..... :o
Thanks Ken! I'm glad you dragged that over from their site too ;D
Yeah, the Sous Vede bath is very interesting. Not sure I'm ready for that just yet though.
And the >1K concentrated heat coming out of the Vortex IS a bit scary. I won't be leaving the bottom vents fully open in the future.
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Hi guys. Enjoying this thread for sure!
I have yet to see any changes whatsoever to my kettles or egg due to Vortex heat.
I cooked on the 18.5" last night w/ it, just gotta figure out how this forum prefers photobucket pics so I can share it
@GC8 I'm always open for something like this. Anything for fellow kettle heads