Hinged Diffuser for Summit E6?

[John_NJ]

I saw a post on Facebook earlier today about the hinged diffuser plate breaking.

It got me thinking and I decided to look into what an original hinged plate would cost.

It appears it’s a discontinued item.

tldr:

Is the diffuser plate on the Summit Kamado insulated?

Part number?

Just curious.

Thanks in advance.

 

[Michael Chen]

It is just a single layer, not insulated. Part number is 69437.

 

[Brett-EDH]

I saw a post on Facebook earlier today about the hinged diffuser plate breaking.

It got me thinking and I decided to look into what an original hinged plate would cost.

It appears it’s a discontinued item.

tldr:

Is the diffuser plate on the Summit Kamado insulated?

Part number?

Just curious.

Thanks in advance.

there's no need for it to be double walled/insulated. all it does is deflects heat from hitting the protein's bottom so that the heat spreads to the outer bowl of the WSK. if you want to do a waterpan atop the deflector, you can use foil isolator balls which work just fine. i've done this on overnight brisket cooks with temps in the 225F range up to 250F for the overnight (apple juice in water pan).

i also foil my deflector prior to each use to keep acids or crud from building up on it and making cleanups a snap.

 

[John_NJ]

It is just a single layer, not insulated. Part number is 69437.

Thank you Michael

there's no need for it to be double walled/insulated. all it does is deflects heat from hitting the protein's bottom so that the heat spreads to the outer bowl of the WSK. if you want to do a waterpan atop the deflector, you can use foil isolator balls which work just fine. i've done this on overnight brisket cooks with temps in the 225F range up to 250F for the overnight (apple juice in water pan).

i also foil my deflector prior to each use to keep acids or crud from building up on it and making cleanups a snap.

I am still new to charcoal cooking. The Summit Charcoal was “brand new” when I bought it nine months ago, even though it was purchased by the original owner in 2016 and never used.

I was surprised to see a post on Facebook where this OEM summit charcoal stainless steel diffuser was falling apart, so I looked to see what a new one cost. My internet search brought me home to this thread.

Mine is still in good shape since it’s almost new, so just thinking ahead.

Thanks for the reply.

 

[BobbyZ]

there's no need for it to be double walled/insulated. all it does is deflects heat from hitting the protein's bottom so that the heat spreads to the outer bowl of the WSK. if you want to do a waterpan atop the deflector, you can use foil isolator balls which work just fine. i've done this on overnight brisket cooks with temps in the 225F range up to 250F for the overnight (apple juice in water pan).

i also foil my deflector prior to each use to keep acids or crud from building up on it and making cleanups a snap.

would you expand on the foil isolator balls? do you these in place of the water pan or in addition to?
thanks!

 

[Brett-EDH]

would you expand on the foil isolator balls? do you these in place of the water pan or in addition to?
thanks!

heavy duty foil rolled into a ball, say 3-4 inches in diameter. i'll place 4-5 balls atop the deflector and THEN place a disposable aluminum turkey roasting pan filled with liquid atop the isolator balls. this way the aluminum pan isn't touching the diffuser plate and absorbing heat directly; basically the foil pan is "isolated" by sitting atop the balls. mind you you'll have to flatten the balls a little bit so they have a flat surface for the deflector plate and the aluminum pan to rest on.

lmk if you need pics and i can see if i have any on my phone.

 

[BobbyZ]

heavy duty foil rolled into a ball, say 3-4 inches in diameter. i'll place 4-5 balls atop the deflector and THEN place a disposable aluminum turkey roasting pan filled with liquid atop the isolator balls. this way the aluminum pan isn't touching the diffuser plate and absorbing heat directly; basically the foil pan is "isolated" by sitting atop the balls. mind you you'll have to flatten the balls a little bit so they have a flat surface for the deflector plate and the aluminum pan to rest on.

lmk if you need pics and i can see if i have any on my phone

got it - I'll have to give that a try. I've had a few situations where the liquid all but evaporated and had excessive moisture in the grill

 

[Brett-EDH]

got it - I'll have to give that a try. I've had a few situations where the liquid all but evaporated and had excessive moisture in the grill

i do lose all my liquid on a LAS cook. usually at the 6-7 hour mark, running 225-240F. but by then i'm close to the wrap (brisket cooks) so i don't care about refilling the water pan. so basically, it all works at to 100% satisfaction, to me.