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Another Possible Heat Deflector Solution


JDubU
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This is a 15" carbon steel paella pan suspended by its handles from the top rim of the firebox ceramic.  The bottom of the pan sits 2" below the main grill and there is a 1.5" air gap between the edge of the pan and the inside edge of the firebox ((18" - 15") / 2).  The main grill sits fully on the rim of the pan just above the ceramic so it is stable and does not rock at all.  

A drip pan could be placed either on the main grill or in the paella pan on a heat barrier (e.g. ceramic tile, thin pizza stone, crumpled balls of aluminum foil, etc.).  

 

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Now this is my idea of a problem solved easily ! . Fantastic . No large amounts of money spent, no endless hours fabricating things from bits of metal.

No having to order parts from the U.S.A.. Many thanks. Found one on E Bay £8.00 will be here Thursday. Best regards Paul

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Now this is my idea of a problem solved easily ! . Fantastic . No large amounts of money spent, no endless hours fabricating things from bits of metal.

No having to order parts from the U.S.A.. Many thanks. Found one on E Bay £8.00 will be here Thursday. Best regards Paul

Could you post the ebay link please Paul? Let me know how it goes.

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Now this is my idea of a problem solved easily ! . Fantastic . No large amounts of money spent, no endless hours fabricating things from bits of metal.

No having to order parts from the U.S.A.. Many thanks. Found one on E Bay £8.00 will be here Thursday. Best regards Paul

Could you post the ebay link please Paul? Let me know how it goes.

 

item no 322097192948   ebay   new libli 38cm nero paella pan.   loads on ebay but this was the cheapest. 

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I'm brand new to the forum. Just picked up a PB from Costco yesterday after about two years of using an electric smoker. Cooked pizza last night and chicken thighs this morning. Working great so far. I used my pizza stone on the main rack and cooked the chicken on the top rack. That worked but I lose the entire main rack. I like your idea because it's cheap and easy.

I found this one at Home Depot and wondering if it would work? http://m.homedepot.com/p/Ecolution-Sol-16-in-Carbon-Steel-Paella-Pan-in-Black-ELBK-4140/204613939Are there any reasons to buy the $60 deflector from PB over a pan like this? I'm brand new to grilling so please use small words and don't assume I know anything :).

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I'm brand new to the forum. Just picked up a PB from Costco yesterday after about two years of using an electric smoker. Cooked pizza last night and chicken thighs this morning. Working great so far. I used my pizza stone on the main rack and cooked the chicken on the top rack. That worked but I lose the entire main rack. I like your idea because it's cheap and easy.

I found this one at Home Depot and wondering if it would work? http://m.homedepot.com/p/Ecolution-Sol-16-in-Carbon-Steel-Paella-Pan-in-Black-ELBK-4140/204613939Are there any reasons to buy the $60 deflector from PB over a pan like this? I'm brand new to grilling so please use small words and don't assume I know anything :).

 

From the specs and the picture, it looks like it would fit.

 

Take a look at this forum thread for ceramic vs. metal heat deflectors:

http://www.kamadoguru.com/topic/8204-heat-deflectors-stoneceramic-or-stainless-steel/

 

You can always put an inexpensive pizza stone (or ceramic tile) in the paella pan if you want that option as well.

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I'm brand new to the forum. Just picked up a PB from Costco yesterday after about two years of using an electric smoker. Cooked pizza last night and chicken thighs this morning. Working great so far. I used my pizza stone on the main rack and cooked the chicken on the top rack. That worked but I lose the entire main rack. I like your idea because it's cheap and easy.

I found this one at Home Depot and wondering if it would work? http://m.homedepot.com/p/Ecolution-Sol-16-in-Carbon-Steel-Paella-Pan-in-Black-ELBK-4140/204613939Are there any reasons to buy the $60 deflector from PB over a pan like this? I'm brand new to grilling so please use small words and don't assume I know anything :).

 

From the specs and the picture, it looks like it would fit.

 

Take a look at this forum thread for ceramic vs. metal heat deflectors:

http://www.kamadoguru.com/topic/8204-heat-deflectors-stoneceramic-or-stainless-steel/

 

You can always put an inexpensive pizza stone (or ceramic tile) in the paella pan if you want that option as well.

Thanks. Looks like the jury is still out on that debate. I think I'll buy the pan and try it out. At $18, it's worth a shot. I'm also ordering a new thermometer, felt, and some fire starters. I need to find a cheaper way to quickly start my fires - I'm sure I'll find some ideas in the forum.

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Thanks. Looks like the jury is still out on that debate. I think I'll buy the pan and try it out. At $18, it's worth a shot. I'm also ordering a new thermometer, felt, and some fire starters. I need to find a cheaper way to quickly start my fires - I'm sure I'll find some ideas in the forum.

 

 

I would highly recommend using a low BTU, cane type, propane yard torch.  I have been using this method for many years and would not do it any other way.

 

Take a look at:

http://www.kamadoguru.com/topic/27075-torches/page-2

http://www.kamadoguru.com/topic/27075-torches/page-3

 

http://www.amazon.com/Mag-Torch-MT-450-Garden-Silver/dp/B001DSKEP4/ref=redir_mobile_desktop?ie=UTF8&dpID=21hdwb0jdzL&dpSrc=sims&preST=_AC_UL100_SR100%2C100_&refRID=12XKNRTE5S11FPN0WJ58&ref_=pd_aw_sim_469_3

http://www.lowes.com/pd_246067-13877-JT850_0__?productId=50126417

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I'm brand new to the forum. Just picked up a PB from Costco yesterday after about two years of using an electric smoker. Cooked pizza last night and chicken thighs this morning. Working great so far. I used my pizza stone on the main rack and cooked the chicken on the top rack. That worked but I lose the entire main rack. I like your idea because it's cheap and easy.

I found this one at Home Depot and wondering if it would work? http://m.homedepot.com/p/Ecolution-Sol-16-in-Carbon-Steel-Paella-Pan-in-Black-ELBK-4140/204613939Are there any reasons to buy the $60 deflector from PB over a pan like this? I'm brand new to grilling so please use small words and don't assume I know anything :).

 

From the specs and the picture, it looks like it would fit.

 

Take a look at this forum thread for ceramic vs. metal heat deflectors:

http://www.kamadoguru.com/topic/8204-heat-deflectors-stoneceramic-or-stainless-steel/

 

You can always put an inexpensive pizza stone (or ceramic tile) in the paella pan if you want that option as well.

I wouldn't put too much faith in that thread. For a hot indirect cook, it is possible to get the fire hot enough to melt aluminum so I would stick to stone or steel and only foil above the deflector.

The carbon steel pan should work as a deflector or a drip pan. To keep the drippings from burning try two of them with some spacers to create an air gap. Or, get something cheaper for the drip pan. The one I bought from CGS is a stainless serving tray and was under $15. If you have a local restaurant supply you can probably get them cheaper than that.

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I'm brand new to the forum. Just picked up a PB from Costco yesterday after about two years of using an electric smoker. Cooked pizza last night and chicken thighs this morning. Working great so far. I used my pizza stone on the main rack and cooked the chicken on the top rack. That worked but I lose the entire main rack. I like your idea because it's cheap and easy.

I found this one at Home Depot and wondering if it would work? http://m.homedepot.com/p/Ecolution-Sol-16-in-Carbon-Steel-Paella-Pan-in-Black-ELBK-4140/204613939Are there any reasons to buy the $60 deflector from PB over a pan like this? I'm brand new to grilling so please use small words and don't assume I know anything :).

 

From the specs and the picture, it looks like it would fit.

 

Take a look at this forum thread for ceramic vs. metal heat deflectors:

http://www.kamadoguru.com/topic/8204-heat-deflectors-stoneceramic-or-stainless-steel/

 

You can always put an inexpensive pizza stone (or ceramic tile) in the paella pan if you want that option as well.

I wouldn't put too much faith in that thread. For a hot indirect cook, it is possible to get the fire hot enough to melt aluminum so I would stick to stone or steel and only foil above the deflector.

The carbon steel pan should work as a deflector or a drip pan. To keep the drippings from burning try two of them with some spacers to create an air gap. Or, get something cheaper for the drip pan. The one I bought from CGS is a stainless serving tray and was under $15. If you have a local restaurant supply you can probably get them cheaper than that.

 

 

You're saying that I shouldn't allow the drippings to hit the pan because they'll burn? Maybe I can lay foil across the top of the deflector pan, and put a slight bend in the middle of the foil. That would keep it off the pan and direct the juices to the middle so they don't spill off the sides. 

 

Sorry for hijacking this thread with all my dumb new guy questions.

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