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Thanks. Seems like a reasonable idea to save them, so I’ll plan on doing so. Came over from 10+ years using a Grill Dome. The difference is remarkable in quality and control. Sent from my iPhone using Tapatalk

Also going to put together another agrodolce baked fruit together for half time desert. No honey this time. Apple cider vinegar and my home made burnt fig salted caramel. Sent from my iPhone using Tapatalk

It was such a lovely day here that I decided to crank up the KK to bake a loaf of sourdough bread. Didn't get much or an ear at all but I'm sure I won't notice that when it's sliced.

To imagine that the holy grail was in front of me all the time in the form of a sheet of aluminum (disguised) . The new car...simply a spin to exaggerate. I will follow the path laid out before me and amend my ways, I will get off the sofa and retrieve the shovel from the shed, bury the deflector in a corner of the yard while Alexa plays a somber taps. No kicking the can down the road...I'll bury it deep. Thanks

I think your right Mac, things are looking pretty good so far that fruit dish is looking yummy can’t wait to see it all together and plated.

I don't think your buddies are coming for any game, they are coming for the eats.

It's more about the results.. burn less fuel, create less airflow, less evaporation, and BINGO more retained moisture.. the holy grail of low and slow!

I used the deflector once when I got the KK, I came from BGE and was used to using one till I was converted lol

Yes, all Komodo Kamado grills used to come standard with heat deflectors.. I've learned it's easier to give people what they want than to educate them. I supply them because people coming from the glazed-pot Kamado world think they're very important. Glazed pot Kamados are basically uninsulated and when the ambient temperature changes/drops their temperature can crash. Having a heat deflector reflecting heat back into the firebox gives these grills thermal mass/ a heat sink to help stabilize temps during these ambient temperature swings. Their deflector and firebox are the only components that are not exposed to the changing ambient temps. The thin glazed pot walls are unable to hold and give off heat the way a big thick cement hot face that is also insulated can. Because KK's are so well insulated, this is not a factor. The heat deflector requires you to burn more fuel, creating more airflow, more evaporation, and less retained moisture in your meat. I suggest preheating the grill empty and then putting foil on the lower grate, the size, and the area you want to be indirect. You only need the foil to be large enough to block the infrared radiation coming directly off the coals from hitting your meat. Put your drip pan on top of the foil, install the main grill, and put your meat above the area with the foil. Put the upper grill on top of that and more meat. You're off to the races. The foil is much higher above the charcoal than where the heat deflectors sit and will not trap/reflect as much heat back into the firebox. That being said, I have not used the heat deflector in one of my grills for probably 10 years. Your results will be better using foil to create an indirect area. You will burn less fuel, create less airflow, less evaporation, and will have more retained moisture in your meat.. Will the forum family please chime in how they feel about using foil or the deflectors so I can use this post as a reference..