WSCG / Summit Kamado divide and conquer?

[Tony P in Florida]

I am a long time, well, the last 5 years, kamado user. 18" grid. It's been upgraded to have the kamado Joe classic divide and conquer grate system. I already have a Weber SE 410 gasser.

So now I'm leaning heavily towards a summit kamado e6 since the 18 inch kamado grid is just too small.

I came across this guy's video. He does not have the divide and conquer system, but he did purchase some extra parts. If I were to go this route I would use a ceramic half Moon that I can get locally from a pottery shop.

I'm interested in it because the cast iron grate Is Right above the coals. And seems like it would be really great for that sear (when using the reverse sear method) without having to pull the steaks off the grill, fire up the kamado to full temp, just to grill on the top most grate.

Go to the 2:46 Mark if interested in his setup.

Wondering if anyone has done anything similar to this?

 

[Brett-EDH]

I have not. However, on my E6 I have the cast iron sear grate that’s on Amazon, not the Weber version. For reverse sear, I’d use the coal baskets and place them under the cast iron grate and cook indirect to desired temp and then place the protein atop the cast iron for sear. I’ve had my sear grate over the coals and have hit in excess of 1050°F per my IR temp reader.

 

[Tony P in Florida]

I have not. However, on my E6 I have the cast iron sear grate that’s on Amazon, not the Weber version. For reverse sear, I’d use the coal baskets and place them under the cast iron grate and cook indirect to desired temp and then place the protein atop the cast iron for sear. I’ve had my sear grate over the coals and have hit in excess of 1050°F per my IR temp reader.

Ah. that sounds like a simpler implementation which could save me money.

So basically your charcoal grate is at the highest level, you put your charcoal baskets underneath the sear grate that's part of the gourmet cooking system. Keep your steaks on the outside of the SS grid for indirect cooking and then move them to the center cast iron grate for searing.

If I have that right, I didn't even think of that. I guess I had the divide and conquer on my brain for so long that I did not consider that.

 

[Brett-EDH]

So basically your charcoal grate is at the highest level, you put your charcoal baskets underneath the sear grate that's part of the gourmet cooking system. Keep your steaks on the outside of the SS grid for indirect cooking and then move them to the center cast iron grate for searing.

Fully correct. I find myself only using the lower coal grate position for low and slow cooks and in that position with the diffuser.

And for indirect cooking, I’ll still use the coal baskets and set them off to the side of the grill either in two half moon positions or leave them in a circle and put the circle off the the hinge side of the hood.

I’ve found that the baskets hold enough coal for a grilled dinner for 5 and with leftover coal too. This method helps conserve coal as you need less to generate the heat for your cook.

Example, this chicken cook was at around 425° for 55 mins for the bird with a breast done temp of 158-160°. And then let it rest for 5 mins before cutting. Perfect chicken every time.

 

[Brett-EDH]

More examples using upper grate with coal baskets for indirect and some searing. The E6 is incredibly versatile and the 24” real estate is just about the perfect size.