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.
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.
Grate with legs attached.
Searing grate on the griddle for serious heat.
Searing grate on the gbs for a less intense heat.
Killa grilla on a 1" legs when searing is not required.
JV