Suggestions for which grate to use when installing an additional heat deflector

[Lord of Smoke]

I am trying to reduce the radiant heat at the grates. I installed my 2 half moon ceramic deflectors (18”) and a 16” drip/water pan, from my Kamado) directly on the flavor bars with plenty of room. Now the question is should I use the bottom grate just above the water pan or still use the top grate? The second part of the question is, when smoking a brisket, do I go fat cap up or down for each of the grate locations?
Your suggestions and experiences prior to me doing several experiments would be appreciated.

 

[Goneincognito]

I would still go top rack.
At the end of the day, it will still have a hot left side and you have an EX4 with little room to maneuver a brisket away from heat.
Fat cap up VS down is almost as old as beans VS no beans in Chili conversation and I'm staying well away from that.

 

[Lord of Smoke]

Thanks for your thoughts on the grates.
I‘m from Texas so only fat side up is spoken of around here. However, that makes the best bark on the fat, which my family cuts off. So, I have been cooking briskets fat side down and not telling anyone.

My question was more about, if one believes the fat protects from the heat, can the radiant heat on top become hotter than the heat coming from bottom when using a ceramic heat deflector.

And a side note, Tex Mex food started in Texas with chili and it did not have beans. Thus diehard Texans prefer the no beans chili con carne

 

[MackeyC34]

As a fellow Texan I agree with the true definition of Tex Mex chili. That said - since my Doc said I need more fibre in my diet I do tend to sneak in some pinto beans when no one is looking. 8^)

 

[JpsBBQ]

Thanks for your thoughts on the grates.
I‘m from Texas so only fat side up is spoken of around here. However, that makes the best bark on the fat, which my family cuts off. So, I have been cooking briskets fat side down and not telling anyone.

My question was more about, if one believes the fat protects from the heat, can the radiant heat on top become hotter than the heat coming from bottom when using a ceramic heat deflector.

And a side note, Tex Mex food started in Texas with chili and it did not have beans. Thus diehard Texans prefer the no beans chili con carne

The fat cap is not the presentation side. I always prefer it down. You can manage the top side when it’s visible and not being scarred with grill grate marks etc. $0.02 given. 😁

 

[Lord of Smoke]

Totally agree, that’s why I started doing the same after years of Texas tradition.

 

[SmokeDaddy]

I am trying to reduce the radiant heat at the grates. I installed my 2 half moon ceramic deflectors (18”) and a 16” drip/water pan, from my Kamado) directly on the flavor bars with plenty of room. Now the question is should I use the bottom grate just above the water pan or still use the top grate? The second part of the question is, when smoking a brisket, do I go fat cap up or down for each of the grate locations?
Your suggestions and experiences prior to me doing several experiments would be appreciated.

These are all bbq religious questions ; ). If you cover the flavorizer bars with a plate, you are neutralizing a Weber distinctive (i.e "Flavorizing"). Water pan? Also a matter of bbq conviction. I never use one - too much fuel required to keep it up to temp, and the SmokeFire provides a stable temperature without it, but there are strong opinions on both sides. Fat cap up or down? Again, many arguments over this. The thing I think we would all agree on is the brisket on the top rack probably to the left of center, if you have just one. Keep them moving if more than one. (For the record, I recommend no plates, an aluminum 9x12 pan on the bottom rack under the brisket, no water pan with the fat cap on top - to render down through the meat for the duration of the smoke). Now, let the debates begin!

 

[Lord of Smoke]

These are all bbq religious questions ; ). If you cover the flavorizer bars with a plate, you are neutralizing a Weber distinctive (i.e "Flavorizing"). Water pan? Also a matter of bbq conviction. I never use one - too much fuel required to keep it up to temp, and the SmokeFire provides a stable temperature without it, but there are strong opinions on both sides. Fat cap up or down? Again, many arguments over this. The thing I think we would all agree on is the brisket on the top rack probably to the left of center, if you have just one. Keep them moving if more than one. (For the record, I recommend no plates, an aluminum 9x12 pan on the bottom rack under the brisket, no water pan with the fat cap on top - to render down through the meat for the duration of the smoke). Now, let the debates begin!

I think most topics under Suggestions will spark debate, which is good. I’m learning a lot from the comments. Thanks for your thoughts