The Texas BBQ Forum

Hi all.

I’ve just watched a video on YouTube that put a coal ring in the bottom of the kettle with a pizza stone on top to use as a deflector plate. This is instead of banking the coals on one side to set up indirect zones. And allows you to use the whole grate and therefore bigger cuts of meat. Kind of replicating the summit grills I think. It obviously doesn’t allow as much space between the grate and deflector plate.

Has anyone done anything like this or have any ideas if it will work well before I go and buy a pizza stone and ring so I can do bigger cuts of meat

Thanks

I have not but I'm going to haul out my pizza stone and see if I can jury rig some sort of method of mounting it...perhaps an upside down kick ash basket?

I thought I saw a video, maybe Pitmaster X, that reviewed the current European model Weber kettle that had that exact thing.

Let me know how it goes and if it works chasdev and how you end up holding it up.

I’ve literally just watched the video of the new model so maybe it wasn’t such a crazy idea and will work well if Weber are actually producing one now.

My Kamado is hard to reach and "limber up" so no pics of the KAB but here's how I do indirect in the Weber now.
I either use it set up as on the left or with it as shown on the right which allows room for more briquettes in the gap between the holder and the cooker body, don't know why I bought two of the things, one allows for plenty of heat so I never run two at one time.