Indirect plates/stones, different sizes? What am I doing wrong?

[mstang1988]

I have 4 indirect stones for the bottom of my 32BB.  They are different sizes.  Is that ccorrect?  Seems very very odd.  

 

 

Edited July 28, 2021 by mstang1988

[mstang1988]

Note, most use foil, I know.  I wanted to use them for a specific reason (I didn't want to boil the drip tray above so used this instead of foil.  

[BOC]

Heat Deflector
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[DennisLinkletter]

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.  The glazed-pot Kamados lose heat through their walls and having more thermal mass inside the grill helps reduce temperature drops when the ambient temperature changes.  Because KK's are so well insulated, this is not a factor. 

That being said I have not used the heat deflector in one of my grills for probably 10 years.  I'm confident that using foil to create your indirect area then putting your drip pan on top of the foil on the lowest grate gives you a much better performance.. i.e. less airflow, less evaporation, and more retained moisture in your meat.

https://komodokamadoforum.com/topic/10026-heat-deflectors-in-the-kk/?tab=comments#comment-121321

[DennisLinkletter]

2 hours ago, mstang1988 said:

I have 4 indirect stones for the bottom of my 32BB.  They are different sizes.  Is that ccorrect?  Seems very very odd.  

 

 

You are miss matching them.. the longer rectangle ones create the largest indirect area and only let hot air up the far left and right side.

The grill shaped ones create a smaller indirect area and are used for when you need to crank it up for browning and want uniform heat coming up around the meat.  For example when roasting a chicken indirect, you would crank it up the last 10 min.

[mstang1988]

Thank you for the reply Dennis!