Barbecue Hood T2. The charcoal grill becomes a cooking chamber.
The Barbecue Hood T2 is a removable stainless steel hood with a thermometer for the Thüros T2, enabling indirect grilling, baking, and smoking. Not a lid for covering, not a wind shield, not a replacement for a smoker.
The Barbecue Hood T2 measures 33 x 39 x 38 cm and fits exclusively the T2. An open charcoal grill can grill, nothing more. As soon as a lid is placed on it, the same device becomes an oven. The hood stores the heat from the embers and distributes it around the food, instead of letting it escape upwards.
What becomes possible with a hood
Under the closed hood, the heat no longer descends but circulates. The grill becomes a cooking chamber where temperatures are maintained instead of dissipating.
This adds three cooking methods. Indirect grilling for large pieces of meat that need to cook through inside without burning on the outside. Baking for pizza, tarte flambée, and bread. And smoking, when wood chips are placed on the embers and the smoke remains in the enclosed space.
The thermometer is the real difference
Inside the hood is a thermometer with a scale up to 260 degrees. Without this display, indirect cooking would be a guessing game.
With it, it becomes plannable: 110 to 130 degrees for pulled pork over hours, 160 to 180 degrees for roasts and poultry, anything above that for pizza and tarte flambée. Regulation is done via the amount of charcoal and the position of the embers, not via a regulator.
Placing instead of mounting
The hood is placed on the grill head; nothing is screwed. It stays in place due to its weight and shape.
It is made of non-magnetic V2A stainless steel, like the grill itself. Over the embers, tarnishing in gold and blue will develop over time – this is normal for stainless steel, does not affect the function, and cannot be avoided.
When the hood for the T2 is worthwhile
It's worthwhile for anyone who wants more than just steaks and sausages. Those who only grill directly don't need it.
It is not suitable for true cold smoking, as it lacks the separation between embers and cooking chamber. And a limitation in everyday use: With the hood on, you can no longer see the food. Those who like to monitor will have to get used to the thermometer instead of looking.
The difference between a grill and an outdoor kitchen is often just a hood.
