YAKINIKU Heat deflector | MEDIUM
A heat shield / heat deflector or plate setter is a must if you want to get started with heat zones and different types of cooking styles. When cooking with indirect heat, you place a heat shield between your grid and your burning coals. The heat shield will ensure that you don't get direct radiant heat from the coals on your ingredient. The shield will also prevent oil or fat from catching fire.
When you start cooking indirectly, you use your Kamado more as an oven than a grill and make use of a popular form of cooking: low & slow grilling. However, the BBQ flavour will always be in your preparation because you are cooking in a closed Kamado. You can work indirectly at both high (e.g. pizza) and low temperatures (e.g. pulled pork).
Indirect grilling is the ideal method for cooking small or thin pieces of meat. You can also slow cook larger pieces of meat without the risk of burning. You create different temperature zones so that your BBQ acts as an oven. The advantage of this is that you grill meat and/or fish slowly while retaining its juices. Ideal for products that need a little more precision!
If you choose to use two half heat shields, you can get even more out of your Kamado and can even create up to six different temperatures in one kamado. Ideal when you want to put a big meal on the table and everything needs to be grilled, smoked and kept warm at the same time. In addition, sometimes a half heat shield is also very easy to use when you only want to cook small quantities.
The ceramic heat shield darkens over time, this is quite normal. Do not use detergents such as scouring agents and/or washing-up liquid, as these soak into the heat shield and give a nasty taste to your food. The best way to clean the heat shield is to burn it clean.
maintenance
Wondering how to maintain and clean a heat shield? Check out our tips and tricks page!
