Where's it at Pic?

Sent from my Nexus 5X using Weber Kettle Club mobile app

Thanks everyone for your very helpful comments on my video! Some of your comments will be incorporated into version II. For those of you who responded to wanting to be early testers, I will contact you this weekent with further info. For everyone else, my Kickstarter campaign will deliver parts by Mid November so feel free to take a look https://www.kickstarter.com/projects/516952490/easy-roasting-and-baking-on-your-weber-grill?ref=nav_search&result=project&term=bbqitall and let me know if you have any questions at all.

Thanks Again! 

Larry

I'm not a seasoned griller/smoker although I've grilled a lot in my lifetime. For years I had never payed much attention to detail cooking steaks/hot dogs/korean short ribs, but read about it some and it has some science to it. Just made sure things weren't overly burnt, steaks 5 minutes each side, etc.
It looks interesting like a snake, I've read some bbq'ers not liking to have the coals against the porcelain so I'm just wondering what others have to say about that?
Also it seems one could fit a round drip pan in the middle for that indirect cooking/smok'n so you won't mess up the bottom bowl/vents with grease.

I picked up a very used 22" kettle and would not worry about hot coals leaning up against the porcelain bowl so that wouldn't bother me a bit as to damaging the paint job even if it really did. I don't know either way and would assume many use the standard snake method without paint problems anyways.

I'm also wondering whats with the jaw of teeth design on the bottom of the accessory, was it designed to fit multi bowls as there are many different sized pans out there? or does it have something to do with distribution of heat? Just wondering.

I never worried about coals touching the bowl in a cooker. That's what it was built for.  As far as the teeth on the bottom, it looks to me like an escape hatch for ashes.

Well I do as it damages the porcelain.

It looks interesting like a snake, I've read some bbq'ers not liking to have the coals against the porcelain so I'm just wondering what others have to say about that?
Also it seems one could fit a round drip pan in the middle for that indirect cooking/smok'n so you won't mess up the bottom bowl/vents with grease.

It's a very good design and should work very well but probably wouldn't need it as i already have my own snake system. 

It comes complete with a  center water/drip pan and a 1/4" steel heat shield/charcoal shroud. It takes about 1 hour to dial in the temperature but once set, I've gotten 10 hours  at 260F of very stable temperature without any vents adjustments.

Another version of the heat shield /charcoal shroud. The much thinner stainless shield makes getting it up to temperature much quicker compare to the thicker steel heat shield.

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