The heat deflector helps maintain heat for sure but completely changes the flavor profile of the meat. Without a heat deflector you have drippings hitting the coals for more of a grilled flavor. With the heat deflector you get more of a true smoke flavor which for me results in a better tasting meat as far as bigger cuts go like brisket and pork butt.Thats a really cool setup. That heat deflector I bet works wonders too. Not only in keeping flames down, but in getting hot itself and helping the pit hold temp. Did you build this yourself or purchase somewhere?
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