Heat Deflector

[ron50]

I've been researching a new kamado style smoker. Probably either the BGE or the Kamado Joe. Among the many accessories I've seen the heat deflector and read many post and seen many you tube videos about how it is essential.
While I have never owned a kamado style smoker I did have a Weber Smokey Mountain and never used heat deflector not did I ever hear of anyone using one. If I am maintaining a temp of 225 degrees why would a deflector be necessary. Please educate me :)

Thank you,

Ron

 

[KimberlyO]

Ron, the heat deflector protects the food from the direct flames. I do not know why this is not an issue with the Weber Smoky Mountain. The heat from the fire radiates up from the fire around the heat deflector primarily through the openings around the edges and from the deflector itself and makes the egg more like a conveggtor oven cooking the meat more evenly.

 

[gmc2003]

Ron, the heat deflector protects the food from the direct flames. I do not know why this is not an issue with the Weber Smoky Mountain. The heat from the fire radiates up from the fire around the heat deflector primarily through the openings around the edges and from the deflector itself and makes the egg more like a conveggtor oven cooking the meat more evenly.

The WSM has a water pan in-between the coals and the grates.

Chris

 

[bill1]

Even if no flames, red hot embers have enormous infrared heating. Deflector puts your food in the "shade"; otherwise uneven cooking

 

[ron50]

Ron, the heat deflector protects the food from the direct flames. I do not know why this is not an issue with the Weber Smoky Mountain. The heat from the fire radiates up from the fire around the heat deflector primarily through the openings around the edges and from the deflector itself and makes the egg more like a conveggtor oven cooking the meat more evenly.

Thanks Kimberly

 

[ron50]

The WSM has a water pan in-between the coals and the grates.

Chris

That it does. Been too long since I've use one that I forgot.

 

[2fatpugs]

ron50 If you are looking to buy a Kamado I highly suggest watching the youtube videos by James from Smoking Dad's BBQ. He has a lot of videos that high lights the limitations of Kamados as well as his work arounds. He also does comparisons of different type of smokers. For the Kamado Joe, James suggest using a double indirect method which requires the SloRoller and a heat defuser for best results.

 

[babydocsmoker]

ron50 If you are looking to buy a Kamado I highly suggest watching the youtube videos by James from Smoking Dad's BBQ. He has a lot of videos that high lights the limitations of Kamados as well as his work arounds. He also does comparisons of different type of smokers. For the Kamado Joe, James suggest using a double indirect method which requires the SloRoller and a heat defuser for best results.

I could never bring myself to buy a slow roller, because I'm just not convinced it will do anything. If you're really trying to smoke something...really get that smoke flavor...the kamado really isn't the tool you should use. Don't get me wrong, I use mine every week, but its typically for faster cooking BBQ that you don't really smoke. (smaller cuts of beef, chicken and what not)