A heat deflector 23 inch switches your kamado from a direct grill to an indirect oven. The ceramic shields your food from the fire and the glowing coals, so the heat circulates around it instead of burning straight into it. Everything cooks through evenly as a result, even during a session that takes hours.
Why you want to cook indirectly
Without a deflector your food sits right in the direct heat of the coals. Fine for a quick steak, but as soon as you're cooking for longer than a quarter of an hour, the outside burns before the core is done. With the deflector in between, the heat is guided around your food, just like in an oven, and you don't have to keep checking whether something's burning.
What you use the heat deflector 23 inch for
Essential for long sessions at low temperature: pulled pork, brisket and spare ribs. Also for a roast or a whole chicken, where you're working at 160 to 180 degrees. And for pizza: put a pizza stone on top and you get a crispy base without a burnt crust.
- Made specifically for the Grill Bill 23 inch kamado
- Shields your food from direct fire and glowing coals
- Provides even, enveloping heat just like an oven
- Essential as soon as you're cooking for longer than a quarter of an hour
- Room for a drip pan between the deflector and the grate
- Combine with a pizza stone on top for a crispy pizza base
Maintenance
Let the ceramic cool down in the kamado before taking it out and scrape off any baked-on fat dry. Dark build-up is normal and burns off again during a hot session. Never pour cold water onto hot ceramic, since it will crack.
Also check out the rest of the 23.5 inch accessories, the half moon stone for the 23 inch if you'd rather work with two zones, or all kamado accessories.
