All Kamados require heavy ceramic heat deflectors for indirect cooking. Am I right?? Can I at least get an Amen?
A current topic at the KK forum shows that while Komodo Kamado's ship with a heat deflector, absolutely nobody uses theirs. Except for one owner who claims she uses hers for garden pavers. Dennis has said repeatedly he only ships them because people expect them. He doesn't use one either.
So how do KK owners do indirect cooking without a heat deflector? Several methods:
For most "indirect" cooks at medium temps (e.g. spatchcocked chicken):
Why does it matter?? Lower flow, gentler heat, moister food. The KK makes this routine, even for inexperienced cooks. Nobody believes that until they experience it.
A current topic at the KK forum shows that while Komodo Kamado's ship with a heat deflector, absolutely nobody uses theirs. Except for one owner who claims she uses hers for garden pavers. Dennis has said repeatedly he only ships them because people expect them. He doesn't use one either.
So how do KK owners do indirect cooking without a heat deflector? Several methods:
For most "indirect" cooks at medium temps (e.g. spatchcocked chicken):
- Cook direct on the main or upper grate -- the KK is so well insulated and requires so little airflow, AND the greater distance to the firebox result in very low infrared heating.
- Use a basket splitter -- this is my standard configuration in my 32, and reduces the infrared even more.
Why does it matter?? Lower flow, gentler heat, moister food. The KK makes this routine, even for inexperienced cooks. Nobody believes that until they experience it.
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