I liked it.
I won’t lie, it feels kind of flimsy, but generally works well as a heat deflector. I really like the sloping sides into a drip pan, and because the heat deflector is sitting practicality on top of the charcoal, the drippings get that “flavorizer bar” sizzle action. There is still some direct heat coming from below, but as Foster Dahlet mentioned, it’s more evenly distributed.
I made pork shoulder pieces and then chicken wings.
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