Heat Deflector - Grill Bill 21 inch
- Shields your food from the direct flame
- Raised feet, room for grate and drip pan
- Essential for long sessions like pulled pork
For a steak that takes a few minutes, you actually want direct fire, but as soon as you cook longer it flips around: the outside is black before the core is done. This heat deflector 21 inch, also called a plate setter, goes between the coals and your dish, so the heat rises up along the side instead of burning straight onto your meat.
For the long sessions
A pork shoulder for pulled pork, a brisket, spareribs or a whole chicken call for hours of calm, enveloping heat. With the deflector in place you fire at 110 to 130 degrees and barely need to adjust.
- Turns your kamado into an oven for indirect cooking
- Raised ceramic feet, with room for a drip tray underneath
- Your grate fits easily on top
- Essential for pulled pork, brisket and spareribs
Use
Place the deflector on the fire ring with the feet facing up and set your grate on top. Want to catch fat and juices, slide a drip tray with a little water in it between the deflector and the grate. Let the ceramic cool down inside the kamado before taking it out: never pour cold water on it while it's hot.
Also check out the Grill Bill Classic kamado and the rest of the 21 inch accessories.
