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View Full Version : Saturday Cook : "Poortex" and and TD entry edition.


BeardedBassGuy
08-25-2018, 09:50 PM
Did a little cook tonight on the Weber. I'm smoking a lot of pork tomorrow, so tonight was beef. Tenderloin specifically, for the throw down. I've not had a lot of luck in the TD's, but I'm stubborn so I'm giving this one a go. Plus, man... Tenderloin, why wouldn't I?

Started off making a poor man's vortex out of a stainless bowl.
It works fairly well, but never got REALLY hot in the dome. For now it's great, but I'll eventually get a real one.

Tenderloin was choice Angus from Sam's that got Sucklebusters SPG and 1836 Prime mix that's been going on all my beef lately. And doused with clarified butter on the grill.
Traditional sear first, and then indirect heat to finish.

Cut like butter, tender beyond belief. Absolutely delicious, we will be doing it again.

https://i.imgur.com/4h5CdUVl.jpg
https://i.imgur.com/MYgtvrNl.jpg
https://i.imgur.com/roAghm5l.jpg
https://i.imgur.com/v8yGl8wl.jpg

Stingerhook
08-25-2018, 09:54 PM
Yes please!

pjtexas1
08-25-2018, 11:19 PM
Man that looks great! How hot was the area not directly over the fire?

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tom b
08-25-2018, 11:24 PM
one for me please!

BeardedBassGuy
08-25-2018, 11:46 PM
Man that looks great! How hot was the area not directly over the fire?

Sent from my SM-G955U using Tapatalk

Weber dome thermo (take that with a grain of salt) was reading 400-450. Just a guess but I'd say just above the poortex was 6-700.

It wasn't quite as good as a real vortex but it works for now!

pjtexas1
08-26-2018, 01:59 AM
Weber dome thermo (take that with a grain of salt) was reading 400-450. Just a guess but I'd say just above the poortex was 6-700.

It wasn't quite as good as a real vortex but it works for now!

I've never used a real vortex to compare the ss bowl to. I'd probably double up on the ss bowl if i wasn't happy.

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farmer-fred
08-26-2018, 08:54 AM
Steak looks perfect to me. You will really like a real Vortex if you get one. Mine hardly ever leaves the grill. If I need more grill space than just the ring around the Vortex I shove it to one side. Thanks for posting.

kevinstaggs
08-26-2018, 10:10 AM
I speculate that the “lip” of the cut out bowl is directing the heat flow across and back into the bowl instead of upward. Try enlarging the hole to eliminate the radiused top and see if that heats up more.


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BeardedBassGuy
08-26-2018, 10:13 AM
I speculate that the “lip” of the cut out bowl is directing the heat flow across and back into the bowl instead of upward. Try enlarging the hole to eliminate the radiused top and see if that heats up more.


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I think the issue is the bowl I got had an unusual shape. It was basically vertical until the bottom which had a dramatic bowling shape going on. If I cut much more of it off, it will be just a cylinder shape, not a cone shape.

I may look around for a different bowl and try again or just get the real thing. Haven't decided yet.

kevinstaggs
08-26-2018, 10:20 AM
I think the issue is the bowl I got had an unusual shape. It was basically vertical until the bottom which had a dramatic bowling shape going on. If I cut much more of it off, it will be just a cylinder shape, not a cone shape.

I may look around for a different bowl and try again or just get the real thing. Haven't decided yet.



I bought the medium - paid $35-40 for it. Overpriced for the materials + construction but easier than fiddling around IMHO.

I was able to get my 26” over 600 (dome) with KBB...probably use lump and get more.


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Thingfish
08-26-2018, 05:11 PM
https://s26.postimg.cc/6xd2wyxnt/bundy-likes.gif (https://postimages.org/)

BillN
08-26-2018, 06:01 PM
Outstanding job on the cook.