Water Pan T1 T2. Indirect grilling without modification.
The T1 T2 water pan is a stainless steel pan with one slanted side, which is placed laterally into the grill head and pushes the charcoal to one side. No grease drip tray, no smoking insert, just no indirect grilling yet.
The T1 T2 water pan is 28 cm wide and 14 cm deep and fits Thüros T1 and T2 grills. Indirect grilling sounds like a lot of effort and expensive equipment. In fact, it only requires two things: a zone without embers and a lid over it. The water pan creates the first half.
What the water does
The pan is filled halfway with water and positioned laterally in the grill head. The charcoal is distributed in the remaining space.
Above the pan, a zone without direct heat is created, where large pieces of meat can cook without burning on the outside. The evaporating water also keeps the humidity in the cooking chamber high — thus preventing roasts and poultry from drying out. Incidentally, the pan catches dripping fat that would otherwise burn in the embers.
Why less charcoal is needed
Indirect grilling is about convection heat, not radiant heat. Significantly less charcoal is needed than for direct grilling.
Good to know: Expect about half the usual amount. Too much charcoal drives the temperature above 200 degrees, and then you are no longer cooking but roasting. For pulled pork or rolled roasts, 110 to 130 degrees is the target.
Slanted on one side, matching the charcoal tray
The slant on one side is not a design detail, but the reason why the pan sits flush next to the charcoal tray. Without it, a gap would remain through which embers would fall.
Made of anti-magnetic V2A stainless steel. After grilling, the water with the fat is poured out, and the pan goes into the dishwasher.
What else you need
The water pan alone is not enough. Without a barbecue hood, indirect grilling is not possible because the heat escapes upwards instead of circulating.
If you have both, you turn the charcoal grill into a full-fledged cooking chamber. Without a hood, the pan is not suitable for indirect cooking and remains a grease drip tray. A second limitation: the indirect zone is not suitable for searing.
The cheapest way to turn a grill into an oven.
