Water Pan T3 T4. Indirect grilling without modification.
The T3 T4 water pan is a stainless steel pan, beveled on one side, which is placed laterally in the grill head and pushes the charcoal to one side. No grease drip pan, no smoking insert, not even indirect grilling on its own.
The T3 T4 water pan is 30 cm wide and 17 cm deep and fits Thüros grills T3 and T4. Indirect grilling sounds like a lot of effort and expensive equipment. In reality, 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 high in the cooking chamber — thus, roasts and poultry dry out less. In addition, the pan catches dripping grease 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 to use 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 roast, 110 to 130 degrees is the target.
Beveled on one side, matching the charcoal pan
The bevel on one side is not a design detail, but the reason why the pan sits flush next to the charcoal pan. Without it, a gap would remain through which embers would fall through.
Made of anti-magnetic stainless steel V2A. After grilling, the water with the grease 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.
Those who have both can 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 pan. A second limitation: the indirect zone is not suitable for searing.
The cheapest way to turn a grill into an oven.
