Loquitur Posted August 16, 2013 Report Posted August 16, 2013 What is the difference in the cook between using the heavy ceramic heat deflector that comes with the KK and a lightweight pizza pan? Ever since I saw LarryR do it on one of his KK videos, I've been using a foil wrapped pizza pan for the heat deflector and I haven't noticed anything troublesome in my cooks from it. I definitely prefer it because its so lightweight and easy to handle plus the grill heats up so much faster. Am I missing something? What do you like to use as a heat deflector? Susan
tony b Posted August 16, 2013 Report Posted August 16, 2013 Re: Heat Deflectors Most of the time, I just use the drip pan that came with the KK, especially on shorter cooks. Not that I don't use the heat deflector, just only on longer cooks where the extra heat-up time isn't an issue.
Syzygies Posted August 17, 2013 Report Posted August 17, 2013 Re: Heat Deflectors I've always used a 16" unglazed terra cotta plant saucer from Home Depot, lined with foil if there will be any drips. I could imagine lighter, but so far the weight hasn't bothered me. It is possible for even unglazed terra cotta to turn out to contain lead, though I doubt it through major channels.
