Slow N Sear vs Vortex

[BBQFiend]

I was wondering what the main differences of cooking with the Slow N Sear vs Vortex are. The Vortex seems like the same idea it's just in the middle of the grill as opposed to being off to the side. I was wondering what the advantages are of one over the other. The advantage of the SNS is the water reservoir but outside of that I'm not sure.

[MikeRocksTheRed]

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.

[BBQFiend]

I'm thinking about getting the Vortex for the things you mentioned Mike. I can see both the SNS and Vortex have their advantages. For an extra $40 it's worth it to have both.

[MikeRocksTheRed]

I'm thinking about getting the Vortex for the things you mentioned Mike. I can see both the SNS and Vortex have their advantages. For an extra $40 it's worth it to have both.

I agree.  Comparing the vortex and sns is like being asked if you want a stove or an oven in your kitchen...you can probably use one or the other, but both is a hell of a lot better!  If you end up with a vortex and SNS and don't like or don't use the vortex just let me know and I'll buy it off of you.  I wouldn't mind a second one as mine ends up over in the kettle I have at my gf's sister's house quite a bit.

[wessonjb]

I'm thinking about getting the Vortex for the things you mentioned Mike. I can see both the SNS and Vortex have their advantages. For an extra $40 it's worth it to have both.

Got my vortex yesterday and did wings last night. Loved it and my handle has never been that hot. Main reason for getting it is  to sear steaks on cast iron. Well worth the $50 and you get a 12 oz bottle of awesome tasting wing rub.


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[jd]

the vortex is great for doing a stir fry also

[LaTuFu]

I have both, both have their uses and are great additions to the tool kit.

I use the SnS for slow cooks and bigger indirect cooks.

I use the Vortex for wings and searing steaks.

[Big Dawg]

the vortex is great for doing a stir fry also

I'd love to try that, but Weber won't make a Gourmet grill for my 26er.





BD

[Troy]

I don't think I've used my vortex after I got the slow n sear

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[therod]

While I'm sure I'll end up with both, I will probably get the vortex first. It's cheaper, that's a reason. But I really want to try to make KFC (kettle fried chicken) with the vortex.

[SMOKE FREAK]

Here is something to think about...The Vortex does not HAVE to be in the center of the grill...If ya place it to the side it helps to cover the rest of the bottom grate with foil to direct airflow towards the afterburner Vortex...Leaves plenty of room for indirect cooking meats larger than a chicken wing...Another thing I do is turn it over, wide side up, and fill it up with hot coals...Gets very hot but not as hot as the flame thrower...Fill it half way and you have a "small" grill like your Smoky Joe but with much better control of air flow and temp...Cooking with the Vortex is limited only by your imagination...

[wingzofsteel]

I have both, and use them for different purposes. Wings are better with Vortex and low and slow with the SNS.

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[Campwhatnot]

Here is something to think about...The Vortex does not HAVE to be in the center of the grill...If ya place it to the side it helps to cover the rest of the bottom grate with foil to direct airflow towards the afterburner Vortex...Leaves plenty of room for indirect cooking meats larger than a chicken wing...Another thing I do is turn it over, wide side up, and fill it up with hot coals...Gets very hot but not as hot as the flame thrower...Fill it half way and you have a "small" grill like your Smoky Joe but with much better control of air flow and temp...Cooking with the Vortex is limited only by your imagination...

Yup I agree. The slow n sear plus is a nice tool but it is very costly and perhaps a bit over rated for the price ($185 Canadian plus 13% tax up here) . I also find the plus doesn't offer the same air flow as the standard slow n sear. I think the vortex is better value and just as versatile except for low n slow (having to add fuel) however I don't find the slow n sear as "lite it and forget it" as some claim. I also find it is so heavy that if u adjust the coals, the fire grate slides off 1 of the tabs that it sits on and then it is sitting on an angle and that irritates me. I guess I could throw another $100 plus for the drip n griddle pan to even out the weight distribution.....not. Just my $0.02.

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[WMT]

I sorta have both. They are both home made, together the both of them cost me $3 to build plus a half days labor. If I didn't have the stainless for the SnS already, I'm not sure what it would have cost. The reason I built both of them is because I couldn't justify the canadian cost of them also, plus I'm kind of a build it guy anyway. They do work extremely well for what they are intended for. My vortex is a cheap stainless steel bowl with the bottom cut off. I borrowed the idea from a member on here. It works great and you even have your choice on what size you want. I have only used it to cook smaller stuff around the out side of the grill at high indirect heat but I use the SnS for every low ans slow cook.
As far as lighting the SnS goes, I don't do it the way it is shown in the videos by creating a void in one corner and dropping lit coals there. I do it the same way I light my UDS. Fill the basket as full as you desire, remove 10-12 birquets and light them in your chimney. Once they are ashed over dump them on top of the unlit coals in SnS. Set the damper and let it go. once it settles in I don't touch the air vents at all the rest of the cook. I have found that by doing it this way I don't need to use the water resevoir because the temps stay more stable.

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[HoosierKettle]

Here is something to think about...The Vortex does not HAVE to be in the center of the grill...If ya place it to the side it helps to cover the rest of the bottom grate with foil to direct airflow towards the afterburner Vortex...Leaves plenty of room for indirect cooking meats larger than a chicken wing...Another thing I do is turn it over, wide side up, and fill it up with hot coals...Gets very hot but not as hot as the flame thrower...Fill it half way and you have a "small" grill like your Smoky Joe but with much better control of air flow and temp...Cooking with the Vortex is limited only by your imagination...

I've only used the vortex for wings so far but I will try it out on my next indirect, medium heat cook. I really like that it holds a whole chimney but the direct area is small leaving plenty of cooking area.


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