I think for me I'd be more interest in just the temps and the temps of the different zones, than in a cooked food comparison. Like for me I'd love to know how hot the grate was over the vortex, and to the outside of it, compared to say just a pile of charcoal in the middle of the grill with the same temps.
I'd also love to see like a ease of set up, how long it lasted, temp comparison, of doing a regular snake vs using the vortex to pile your coals along its outside edge.
*edit*
Just to clarify why I don't think a food comparison is that important. I think you have way too many variables in a piece of meat to guarantee you're getting the same result IMHO. Though I do think some thoughts on cooking on it would be awesome as well.
I just some times find it unfair when you see stuff like "Oh we cooked both briskets for the same amount of time, in the exact same way and this one was tender and this one was tough, so it must be the equipment!" When it could have also been the brisket itself, and maybe one needed more or less cooking time than the other.