T3 Charcoal Box. Side heat for the rotisserie.
The T3 charcoal box is a stainless steel insert that bundles the embers at the side in the Thüros T3, so that a rotisserie is heated from the side instead of from below. No charcoal basket, no chimney starter, cannot be used without a wind deflector.
The T3 charcoal box is for rotisserie operation and is only suitable for the T3. A suckling pig or a whole chicken over open embers has a fat problem: what drips off lands in the charcoal, ignites and shoots up as a flash flame. The solution is as old as the rotisserie itself - the embers don't go under the meat, but next to it.
How side heat works
The box is placed on the wind deflector in place of the warming rack and holds the charcoal vertically. The embers are thus next to the food, not underneath it.
The dripping fat falls into the free area and not into the embers. There are no flare-ups, no burnt soot on the meat, and the skin browns evenly instead of charring in places.
What else you need
The charcoal box never works alone. It needs the wind deflector as a support and the rotisserie spit including the motor to be useful.
Our tip: Preheat the charcoal in a chimney starter before putting it into the box. In the narrow box, fresh charcoal does not ignite well because the air circulates less effectively than in the open tray.
V2A stainless steel for continuous operation
Made of non-magnetic V2A stainless steel. In the charcoal box, the material is subjected to greater stress than elsewhere on the grill, because the embers are in direct contact and burn for hours.
A suckling pig takes three to four hours, during which the box is continuously hot. V2A can withstand this, but it discolors significantly. Discoloration and dark spots are normal after the first use.
For whom the box on the T3 is useful
It is a special part for rotisserie operation. Anyone who never grills on a spit does not need it.
For everyone else, it is the prerequisite for successful suckling pig, rolled roast or whole poultry. The box is not suitable for normal grilling, because it concentrates the embers in a narrow area instead of distributing them.
The embers belong next to the meat, not underneath it.
