Barbecue Hood T4. The charcoal grill becomes a cooking chamber.
The Barbecue Hood T4 is a stainless steel hood with a thermometer that can be placed on top of the Thüros T4, enabling indirect grilling, baking, and smoking. Not a lid for covering, no wind protection, no substitute for a smoker.
The Barbecue Hood T4 measures 37 x 63.5 x 43 cm and fits exclusively the T4. Anyone who owns a large charcoal grill but still turns on the oven for pizza is missing out on half of its possibilities. The hood stores the heat from the embers and distributes it around the food, instead of letting it escape upwards.
What becomes possible with the hood
Under the closed hood, the heat no longer dissipates but circulates. The grill becomes a cooking chamber where temperatures are maintained instead of dissipating.
This adds three cooking methods. Indirect grilling for large cuts 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 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, everything above that for pizza and tarte flambée. It is regulated by the amount of charcoal and the position of the embers, not by 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 time, golden and blue tarnishing will form over the embers — this is normal for stainless steel, does not affect its function, and cannot be avoided.
When the hood on the T4 is worthwhile
It is worthwhile for anyone who wants more than just steaks and sausages. Those who grill exclusively directly do not need it.
It is not suitable for true cold smoking, as there is no separation between the embers and the 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.
