Looks great. Something I have always been curious about with kamado style or stone deflector style is how the grease is managed. I did a cook in my mini wsm with a terra cotta deflector and the the grease basically burned and smoked most of the cook. The pork butt tasted good but the grease smoke did change the flavor. This would mainly be an issue with pork butts or brisket or large cuts that create a lot of grease.
Let’s say you cover the whole grill with wings. Do you just let them drip directly on the deflector?
I haven’t used a kamado but I have always thought I wouldn’t like that aspect.
In my mini wsm, I now use a drip pan in the lower level above the deflector with a litte water in it and an air gap between the deflector so I don’t get a burning grease flavor.
It’s funny though, because I love the flavor of grease dripping in the hot coals when I’m doing chicken or ribs. Those are shorter cooks and generally have less grease though.
Sent from my iPhone using
Weber Kettle Club mobile app