Review on Stainless Steel Dracarys BBQ Whirlpool for Vortex Weber 22 Kettle Grill Accessories - Enhancing Weber Kettle, WSM Smoker, Big Green Egg, and Kamado Joe Big Joe Grills by Carol Long

First of all I don't want to write this review because I have only used the BBQ hot tub once. The final decision is not made until the third attempt. Second, I'm very happy to have my Weber charcoal baskets within reach. I rotated the "big hole" vortex to try to create a large diameter hotspot. I planned on grilling 1/3 pound beef patties (88/12 packed with a metal burger press). The intent was to sear the patties over direct heat (like searing a steak) and then move the patties to complete the indirect heat cooking. I dumped a Weber chimney full of briquettes of hot charcoal into the large end of the hot tub and placed four raw chops directly on top of the hot charcoal. Usually when roasting with charcoal baskets, I place the patties on the hot coals, then rotate them 90 degrees after one minute, flip the patties after the second minute, rotate them 90 degrees after the third minute, and then remove the patties from the direct heat fourth minute and bring to desired doneness with indirect heat. The patties were still red after two minutes. I checked the grill thermometer - it never went above 140 degrees Fahrenheit. I then checked to see if the vents were open - they were. With guests invited to dinner, it was time to make an executive decision. I put on my grilling gloves, removed the grill grate, then took the Weber charcoal baskets and placed them on either side of the charcoal grate. I took a couple of canal locks, swirled the hot coals, and scooped the coals into the charcoal baskets. The hot tub ended up somewhere in the backyard. I immediately put the patties back on the charcoal baskets and grilled them as usual. The burgers were perfect. Third, I'm not selfish enough to rule out operator error. The theory of using a hot tub for a charcoal grill still seems valid, and YouTube videos have simplified its use. Violations under consideration include the possibility that the charcoal was packed too tightly to allow air circulation (there was no clearance between the top of the hot tub and the bottom of the cooking grate), or that the fat oozing from the chops the hot coals dripped, this caused upper coals to cool down. switch off and prevent reignition in a low oxygen environment. In any case I will try again and try to determine the cause.