This setup came about by accident. I've been using the same charcoal holder with or without the griddle for more than 2 months until i noticed that the temperature at the dome thermometer goes up as much as 100F higher with the griddle attached. With a 1 2/3 chimney of lump coal, the temperature wraps around to the 300F on the lid thermometer. I like to cook my meats at a very high temperature without being so close to the coal. More of a indirect high-heat and then a quick sear. It works perfectly for leaner or lower grade cuts of meats.
![](https://uploads.tapatalk-cdn.com/20174b103cf72a6d561f9b53e42c3c2d375f.jpg)
Charcoal holder sits almost flush to the inner rim of a 1/4" solid steel griddle. The griddle prevents heat from flowing down towards the bottom of the bowl. Heat flows up toward the dome lid and flows down the grate area.
![](https://uploads.tapatalk-cdn.com/20171216/427275ff41f5cab56e787a9d2dda6133.jimg]<br />GBS Grate sits 1 1/2 atop the griddle. <br /><br />[IMG]https://uploads.tapatalk-cdn.com/20171216/fa31a5a45e1153a1942aba0f132c.jpg)
Grate with legs attached.
![](https://uploads.tapatalk-cdn.com/20171216/e15943d9ccfb50c9f89de2e207d64.jpg)
Searing grate on the griddle for serious heat.
![](https://uploads.tapatalk-cdn.com/20171216/jpg)
Searing grate on the gbs for a less intense heat.
![](https://uploads.tapatalk-cdn.com/20171216)
Killa grilla on a 1" legs when searing is not required.
JV