Cool. Just ordered a vortex yesterday to cook chicken after work In a hurry. Thanks for posting. Why the lid rotation? And do you keep the bottom vent open or partial closed?
I use the Vortex with top and bottom vents wide open FB, it's using the SnS where you want to shut them down. I rotate the lid so that during the cook everything gets a equal distribution of the heat. You will love the Vortex, takes the Weber up a notch bigtime. Another great thing I tried was cooking a 1&1/2" boneless ribeye directly over the Vortex for about 90 seconds a side, perfect sear and done exactly the way I like. You'll come up with more uses for the Vortex as time goes on, congrats! RAY