T3 Barbecue Hood. Transforms the charcoal grill into a cooking chamber.
The T3 Barbecue Hood is an attachable stainless steel hood with a thermometer for the Thüros T3, enabling indirect grilling, baking, and smoking. Not a lid for covering, not a windbreak, not a substitute for a smoker.
The T3 Barbecue Hood measures 40 x 46 x 45.5 cm and is exclusively compatible with the T3. The difference between grilling and cooking is a lid. Without it, heat escapes upwards; with it, it stays inside the appliance. The hood stores the heat from the embers and distributes it around the food, instead of letting it escape upwards.
What's possible with the hood
Under the closed hood, heat no longer dissipates but circulates. The grill becomes a cooking chamber where temperatures are maintained instead of being lost.
This adds three cooking methods. Indirect grilling for large pieces of meat that need to cook through on the 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 stays 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 for 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 knob.
Placing instead of mounting
The hood is placed on the grill head; nothing is screwed. It sits securely due to its weight and shape.
It is made of non-magnetic V2A stainless steel, just like the grill itself. Over time, discoloration in gold and blue will form above the embers — this is normal for stainless steel, does not affect its function, and cannot be avoided.
When the hood for the T3 is worthwhile
It's worthwhile for anyone who wants more than just steaks and sausages. If you only grill directly, you don't need it.
It is not suitable for genuine cold smoking, as it lacks the separation between embers and the cooking chamber. And a daily limitation: with the hood on, you can no longer see the food. Those who like to check must get used to the thermometer instead of looking.
The difference between a grill and an outdoor kitchen is often just a hood.
