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Slate Blackcurrant Watermelon Strawberry Orange Banana Apple Emerald Chocolate Marble
Jman

Komodo Kamado 32 setup

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First things first I’ve been so busy enjoying this Bigbad I’ve not done any reviews yet !

I’m having a Crack at my first brisket tomorrow and just want to make  sure im setting up correctly

Ive got  got these 2 deflectors ( first pic) I’ve been placing directly ontop of the basket - but I am wondering if they are supposed to sit on top of the lower grate? Drip tray ontop. Or which is better...

 

lastly ive got these 2 other deflectors that came with the big bad, not sure where they get used , under the pizza stone ?

 

 

 

 

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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 Kamado's 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 use 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.

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Unbelievable! A response from the Dennis himself. Dennis thanks so much, so far nothing I’ve cooked has failed to exceed my expectations. 

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As to your question of what the extra deflectors are for, I have no idea. Haven’t figured out what the first set is for. Dennis is right on. A sheet of foil is all you need.

Edited by Pequod
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It shouldn't be a surprise but first up Brisket was well above expectations. Cooked  for 4.5hours up to 165 then a further  3.3 hours up to 202.

hardest  part  was trimming as I’d not done that before.

A big tick for the KK again 

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Edited by Jman
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As the others have said, i've never used the deflectors at all for any cooks, i just let the drip pan sitting on a lower grate act as the heat deflector too.

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Yep in my egg i always used a deflector when i got my kk i went the foil way as well as everyone has stated

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Brisket looks great. Were you following Franklin's method and wrap it in pink butcher paper after the stall (165F)? 

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Do, you'll like the outcome so much better. The paper doesn't end up steaming the brisket and ruining the bark. 

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