I have used it just to see how it works, and it works fine. You still have to be mindful not to OVER HEAT it. There is a point of no return for where it is too hot. I love using it as a hybrid heat deflector and it works great for that.
Reviving this post with a couple of questions.
1. Have you actually tried this sear plate for searing steaks in a Classic? I have been using the cast iron half moon and the regular steel grates but have been thinking I want to get closer to the coals. Would love to know experience of others before spending the $.
2. I am thinking of also using this as a "deflector plate" for chicken cooks. I am figuring it would be somewhere in-between indirect and direct. Thoughts?
My pops gave me his Kamado #5 (large) he brought back from Japan in 1970 when he has transporting equipment in the air force. Its been in great condition however the fire ring and fire box have fallen apart. Its workable but not fully stable when adding the heat deflector and grate.
Does anyone know the dimensions of the current BGE or Kamado fire ring or fire box? Will they fit mine? The dimensions are unclear on the BGE website and incorrect on BGE 3rd party sites.
Attaching fotos of mine. Looks like the fire rings is @6.25 inches tall
Reno Steve. My KJ Jr. gets about three times as much use as my big Primo XL, especially since I most often cook for just my wife and me. I really enjoy cooking on that little guy.
My wife is no fan of overly smokey food, especially poultry. I discovered coconut charcoal long ago and it solved the dilemma of my preferring to cook outdoors over fire and my wife's preference for smoke-neutral flavors.
We look forward to seeing some of your cooks.