I wonder how this thing performs? Looks kind of cool but I think it would be better is there was less of a gap around the perimeter to maximize usable space on the grate.
One of the features of a Kamado is that it acts more efficiently that a kitchen oven because of the radiation of heat from the ceramic dome. While it may be an improvement to the kettle, because of the air gaps and lack of ceramic dome a Kamado it will not make.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Hmmm. While I can see this helping with indirect on a kettle, I don't think its going to be very efficient, due to the fact that you still have that uninsulated metal lid.
I feel like in some ways, this is a solution looking for a problem - with the problem being folks who don't realize that they can smoke on a kettle by doing a 2 zone setup or a snake (or a SNS, etc), and want to replicate their neighbor or friends kamado smoking setup.
Probably referring to the ceramic around the fire. A common "problem" with ceramic kamados is that containment ring cracks from thermal expansion. KJ solved that with large sectional format, this with smaller "tiles".
A small advantage (above comments about lid/heat retention aside) is that you'll have use of the full surface area of the grate for more volume of food when compared to using a Slow n sear. SNS fans need not get defensive here.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I guess it is an idea, but after just a few smokes on the SNS grill, I'm able to hold the temp perfectly for 8-10 hours. No mods, no fans. It just works. It still amazes me. Money for this would be better spent on three years of an AR subscription to learn how to use your kettle properly.
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