In my opinion the vortex give you a hotter searing zone, but the searing zone is smaller than the slow-n-sear. The slow-n-sear give you more space for cooking when doing slow-n-low cooks when compared to the vortex. To me they are different gadgets and one does not really replace the other. I am one of those people who will use my vortex for wings 100% of the time, but if my vortex is at a friends house from doing wings over the weekend (or whatever the case is), I will still use my baskets for wings. I think the infrared cooking of a beer can chicken is specific to the vortex, but there are options besides the beer can method such as spatchcocking that works well with the slow-n-sear. If you are into searing or cooking with high heat using cast iron, the vortex makes it easier to focus the heat under your pan, where the SNS might not have enough space to get an entire skillet over it. While I am a big fan of the snake method which works great with the vortex, the SNS seems to last a little longer for slow cooks and is a lot easier to add fuel to as long as you have a hinged cooking grate. I love both of these gadgets and wouldn't give up either of them.