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A heat shield, also known as a heat deflector or plate setter, is indispensable when you work with different heat zones and cooking styles. When using indirect heat, place a heat shield between the grill and the burning coals, which prevents direct radiant heat from the coals onto your ingredients. The heat shield also prevents oil or fat from catching fire.
With indirect grilling, your Kamado acts more like an oven than a grill, allowing you to apply the popular cooking method "low & slow grilling". Even though you cook in a closed Kamado, your dish still retains the characteristic BBQ taste. Indirect grilling is suitable for both high temperatures, such as pizza, and low temperatures, such as pulled pork.
This method is ideal for frying small or thin pieces of meat and slowly cooking larger pieces without the risk of burning. By creating different temperature zones, your BBQ acts like an oven, slowly cooking the meat or fish while retaining its juices. This is perfect for dishes that require precision. The ceramic heat shield will darken over time, which is normal. Do not use cleaning agents such as abrasives or dishwashing liquid, as this will penetrate the heat shield and can give an unpleasant taste to your food. The best way to clean the heat shield is to burn it clean.
| Weight | 1.1 kg |
| Width | 29 cm |
| Height | 2 cm |
| Length | 29 cm |
Groethofstraat 54 B
5916 PB Venlo
Netherlands
06 35640921
Openinghours
| Monday | 10:00 – 17:30 |
| Tuesday | By appointment |
| Wednesday | By appointment |
| Thursday | 10:00 – 17:30 |
| Friday | 10:00 – 17:30 |
| Saturday | 10:00 – 17:00 |
| Sunday | 12:00 – 17:00 |
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