The heat deflector 21 inch, also known as a plate setter, turns your Grill Bill into an oven. The ceramic goes between the coals and your food, so the heat rises up along the sides instead of hitting your meat directly. That way you cook indirectly, just like you would in an oven at home.
When you need a heat deflector 21 inch
For a steak that takes a few minutes, you don't need it, that's exactly when you want direct fire. Once you're cooking longer, it flips around: the outside turns black before the core is done. A pork shoulder for pulled pork, a brisket, spare ribs or a whole chicken all call for hours of gentle, enveloping heat. With the deflector in place you fire up at 110 to 130 degrees and barely need to adjust.
- Turns your Grill Bill into an oven for indirect cooking
- Raised ceramic feet, with room for a drip pan underneath
- Your grate sits easily on top
- Essential for pulled pork, brisket and spare ribs
- Included as standard with the Grill Bill 21 Classic
- As a separate part, fits any 21 inch Grill Bill
Using it
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 pan between the deflector and grate and fill it with a thin layer of water. That keeps the fat off your ceramic and gives your dish some extra moisture during a long session.
Maintenance
Let the deflector cool down in the kamado and scrape off any baked-on fat dry. Black build-up is normal and burns off on its own during the next hot session. Never throw water on it while the ceramic is still hot.
Also check out the half moon stone for the 21 inch if you'd rather work with two zones, or the other 21 inch accessories and kamado accessories.
