Sesquipedalian Posted September 8, 2007 Report Share Posted September 8, 2007 I was wondering how it works. I thought I saw quite some time ago a piece that sat inside but did not leave even space all around and that it actually sat up against the flat side of the cooker and left space around the other areas. Is this the way it is. I thought you would want equal space all around for even cooking. What do you do for a barrier for indirect cooking? Do you leave even space all around and how are the results? Thanks Quote Link to comment Share on other sites More sharing options...
U2PLT Posted September 8, 2007 Report Share Posted September 8, 2007 Indirect I have the KK round one made by KK. I have used it and find that I did not get things out near edge (such as cooking lots of chicken wings) were not burned while others near the middle were still cooking. In fact I cooked with the upper grill at same time and all the wings came out the same and were perfect. Better than ever on my K9. Quote Link to comment Share on other sites More sharing options...
primeats Posted September 9, 2007 Report Share Posted September 9, 2007 Probably a stupid question from a dumb butcher, which side do you have up with the heat deflector? ( I was thanking Dennis for including a pizza stone, until I finally figured that out at least!) Thanks, Dave Z. Quote Link to comment Share on other sites More sharing options...
PaulR Posted September 9, 2007 Report Share Posted September 9, 2007 Well dunno about the others but I alternate mine?? When I do an indirect the next time I'll just turn it and have it "burn off" the mess from the last cook during start-up? Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 9, 2007 Report Share Posted September 9, 2007 I also flip mine. I dont see any difference with which side is "up". If you have one of the newer ones that are in a stainless liner, I suspect the stainless is intended to be on top so you can get it clean if you want to. I actually took my stone deflector out of the stainless liner*, and use the liner as a smaller SS drip pan. I just flip the stone each time its used and the side facing the coals always comes out fresh and clean. * To remove the stone from the liner, just flip it over and give it a good shake. Mine was stuck in one small area, maybe a couple square inches, but i was able to carefully pull them apart. Quote Link to comment Share on other sites More sharing options...
Sanny Posted September 9, 2007 Report Share Posted September 9, 2007 Hmm... I thought the stainless liner was to keep flames from licking directly on the stone. But what do I know? Quote Link to comment Share on other sites More sharing options...
Amphoran Posted September 9, 2007 Report Share Posted September 9, 2007 When I asked him whether it was a heat deflector or pizza stone, Dennis told me that the stainless was to diffuse the heat on the underside of the deflector. He said that there was some history of plain stones getting wet and then cracking when placed over the coals. Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 9, 2007 Report Share Posted September 9, 2007 good thing I have a couple of them, then I dont have any troubles with it being unlined. Of course, I dont leave it exposed and definitely dont let it get wet either. It is either in the KK, or being stored inside the POSK. Quote Link to comment Share on other sites More sharing options...
Amphoran Posted September 9, 2007 Report Share Posted September 9, 2007 Dennis specifically mentioned that "sometimes they got rained on" Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 9, 2007 Report Share Posted September 9, 2007 or being stored inside the POSK. That case it could get wet! hehe -=Jasen=- Quote Link to comment Share on other sites More sharing options...
ThreeDJ16 Posted September 9, 2007 Report Share Posted September 9, 2007 or being stored inside the POSK. That case it could get wet! hehe BTW, I bought a 15" cast iron lid (16" overall) which I am now trying out as my heat deflector. I needed something thin when using the rotis as it hit with the 8" basket. -=Jasen=- Quote Link to comment Share on other sites More sharing options...
Firemonkey Posted September 10, 2007 Report Share Posted September 10, 2007 Firemonkey wrote: or being stored inside the POSK. That case it could get wet! hehe Your right...the inside of the POSK is getting furry Ive broken enough pizza stones in my time. I am probably a bit more conscientious than the average bear with my heat deflectors. Funny, the POSK heat deflector is the only part of the POSK package that doesnt have some sort of crack or misalignment! Thats too bad, too; since RJ said the heat deflector he provided with the purchase of the grill caused my cracks! Quote Link to comment Share on other sites More sharing options...
dub Posted September 10, 2007 Report Share Posted September 10, 2007 Ive broken enough pizza stones in my time. I am probably a bit more conscientious than the average bear with my heat deflectors. I use unglazed 12"x12" tiles for heat deflectors or slate if that's unavailable. they may crack and pop but they're so cheap it's no biggie. Heck, folded foil across a lower bracket is enough. You just hafta shield from direct flame. dub(oh and then there are plate sitters) Quote Link to comment Share on other sites More sharing options...
PaulR Posted September 10, 2007 Report Share Posted September 10, 2007 When I asked him whether it was a heat deflector or pizza stone' date=' Dennis told me that the stainless was to diffuse the heat on the underside of the deflector. He said that there was some history of plain stones getting wet and then cracking when placed over the coals.[/quote'] Oopsie, I'm using the stainless as a drip tray as well not as a deflector-protector No problems yet (and yes I keep it well away from rain..) Quote Link to comment Share on other sites More sharing options...
