Diffuser plate for kettle Ø57cm – Napoleon

The Napoleon Low & Slow Diffuser Plate is a premium accessory that turns your charcoal barbecue into a true professional smoker, offering precise and stable temperature control, essential for slow and even cooking. This accessory is ideal for barbecue enthusiasts looking to perfect their smoking skills, ensuring consistently tender and flavoursome results with every cook. Thanks to its robust design and ability to maintain consistently low temperatures, it is the perfect complement to any serious griller who aspires to a higher standard in their preparations.

Perfect Temperature Control for Low & Slow Cooking

The Napoleon Low & Slow insert includes a charcoal ring and diffuser plate, specially designed to generate and maintain low temperatures on Ø 57 cm kettle barbecues. This system is ideal for slow cooking techniques such as pulled pork, brisket, ribs or chicken, where thermal stability is crucial to break down collagen and achieve extremely tender and juicy meats. The ability to maintain a constant, low temperature for hours allows barbecue enthusiasts and professionals to achieve results comparable to those of a dedicated smoker, without the need for additional equipment.

Uniform Heat Distribution for Consistent Results

The diffuser plate provides even heat distribution over the entire grill surface, essential for indirect cooking. This feature eliminates hot and cold spots, ensuring food cooks evenly. Napoleon’s heat diffusion technology ensures that every corner of the grill receives the same amount of heat, allowing optimal use of the entire available surface area. This is especially important in preparations requiring extended cooking times, where heat consistency can make the difference between an ordinary dish and an exceptional one.

Optimised Airflow with AirFlow Charcoal Ring

The charcoal ring with AirFlow technology is designed to maximise air circulation within the boiler, optimising the combustion of the charcoal and allowing it to burn more efficiently and evenly. This controlled airflow not only makes it easier to maintain low temperatures for long periods, but also contributes to cleaner combustion, reducing the amount of waste and ash generated. The ring design ensures that the charcoal burns gradually, prolonging its life and improving fuel efficiency, which is essential for long slow cooking sessions.

Compatibility and Ease of Use

This insert is compatible with all Ø 57 cm boiler barbecues, integrating without the need for additional brackets or complicated modifications. Installation is made simple by inserting the ring and diffuser plate under the grill grate, allowing quick and uncomplicated assembly. The built-in ergonomic handles facilitate safe handling of the accessory, even when hot, allowing quick adjustments during cooking without significantly interrupting the process. This ease of use makes it accessible to both beginners and experts in the art of barbecue.

Stainless Steel Construction for Durability

Constructed from high quality stainless steel, the diffuser plate and charcoal ring offer superior resistance to heat and corrosion, ensuring a long service life, even under intensive use and repeated exposure to high temperatures. Stainless steel not only guarantees durability and strength, but is also easy to clean and maintain, making it ideal for those looking for a long-lasting, low-maintenance accessory. This robustness makes the Napoleon Low & Slow Diffuser Plate a solid investment for any griller committed to quality grilling.

Versatility for Smoking with Wood Chips and Wood Chunks

This system is highly versatile, allowing not only the use of charcoal, but also the incorporation of wood chips and chunks for smoking, adding a unique flavour profile to your preparations. The airflow technology ensures that the chips and charcoal burn optimally, generating a fine, consistent smoke that penetrates deep into the meats, enhancing their natural flavours with smoky notes. This customisation capability is ideal for grillers looking to experiment with different woods and smoking techniques to create truly unique and memorable dishes.

Napoleon Low & Slow Diffuser Plate

Follow these steps to properly install and use the Napoleon Low & Slow Diffuser Plate on your Ø 57 cm kettle barbecue and achieve the best results for your low temperature cooking:

1. Preparing the Barbecue: Make sure the barbecue is clean and ready to use. Remove the grill grate and any residual charcoal or ash from the boiler compartment.
2. Insert the AirFlow Charcoal Ring: Insert the AirFlow charcoal ring into the bottom of the boiler, making sure it is centred. This ring will help maintain proper air circulation and efficient combustion of the charcoal.
3. Load the Charcoal Ring: Add briquettes or charcoal inside the ring. For an additional smoking effect, place wood shavings or wood chips on top of the charcoal. You can soak the shavings in water for about 30 minutes before use for longer smoking.
4. Lighting the Charcoal: Light the charcoal using a chimney lighter or charcoal starter. Let the briquettes burn until they are covered with grey ash and the fire is well stabilised.
5. Placing the Diffuser Plate: Place the diffuser plate on top of the charcoal ring, making sure it is firmly seated. This plate will help to distribute the heat evenly and maintain constant low temperatures.
6. Reinserting the Grill Grid: Place the grill grate on top of the diffuser plate. Make sure it is properly seated and ready to receive the food.
7. Adjusting the Vents: Adjust the bottom and top vents of the barbecue to control airflow and internal temperature. For low & slow cooking, keep the vents partially open to maintain constant low temperatures.
8. Cooking Food: Place food on the rack, preferably away from the centre to maximise indirect cooking. You can use drip pans under the food to catch the juices and prevent them from dripping onto the coals.
9. Temperature Monitoring: Use a grill thermometer to monitor the internal temperature of the barbecue. Adjust the vents as needed to maintain the desired temperature, generally between 105-135 °C for low & slow cooking.
10. Smoke Maintenance and Control: During cooking, periodically check the level of charcoal and chips. Add more as needed to maintain consistent smoke and heat. Avoid opening the lid frequently to avoid losing heat and cooking stability.
11. Finishing and Accessory Removal: Once the food is cooked to perfection, carefully remove the rack. Use the ergonomic handles to remove the diffuser plate and charcoal ring. Allow to cool completely before cleaning and storing the accessory.

By following these steps, you can get the most out of the Napoleon Low & Slow Diffuser Plate, resulting in juicy, well-cooked meats with an exquisite smoky flavour at every grilling session.

Specifications

• Function: Converts the charcoal barbecue into a smoker for indirect grilling at low temperatures.
• Compatibility: Boiler charcoal barbecues Ø 57 cm
• Material: High quality stainless steel
• Components:
  • Charcoal ring with AirFlow: Efficient air circulation for even combustion
  • Diffuser plate: Uniform heat distribution for indirect grilling
• Dimensions:
  • Accessory: Ø 47 cm
• Use: Placed under the grill grate without special brackets; includes 2 handles for easy handling
• Versatility: Compatible with wood chips or wood chunks for smoking
• Application: Ideal for maintaining low temperatures and adding a smoky flavour to foods
• Package contents: 1 x Napoleon charcoal ring and diffuser plate

Recipe for Pulled Pork Smoked with the Napoleon Low & Slow Diffuser Plate

This recipe for Smoked Pulled Pork is perfect for making the most of the Napoleon Low & Slow Diffuser Plate. With a slow and controlled cooking process, you’ll achieve extremely tender pork with a deep smoky flavour that will delight all your guests.

Ingredients

• 1 piece of pork shoulder (approximately 2.5 to 3 kg)
• 2 tablespoons yellow mustard (to help the rub adhere)
• 1 cup pork rub (you can use commercial rub or make homemade rub with a mixture of brown sugar, paprika, garlic powder, onion powder, salt, black pepper, and chili powder)
• Wood chips for smoking (apple, walnut, or your favorite, soaked in water for 30 minutes)
• 1 cup apple juice (to drizzle over the meat during cooking)

Instructions

1. Preparation of the Pork Shoulder: Wash and dry the pork shoulder thoroughly. Apply an even coat of yellow mustard over the entire surface. This will not add flavour, but will help the rub adhere better. Sprinkle generously with the pork rub, covering the entire piece and massaging it well into the meat.
2. Barbecue preparation: Insert the AirFlow charcoal ring and place it in the bottom of the boiler of your Ø 57 cm barbecue. Add charcoal briquettes to the ring and place the soaked wood chips on top of the charcoal. Light the briquettes and let them reach a constant temperature of 110-120 °C.
3. Placing the Diffuser Plate: Place the diffuser plate over the charcoal ring, making sure it is well positioned to distribute the heat evenly. Then place the grill grate on top of the diffuser plate.
4. Smoking the Pork Shoulder: Place the pork shoulder on the grate, preferably in the centre and away from direct heat sources for indirect cooking. Close the barbecue lid and adjust the vents to keep the temperature stable in the range of 110-120 °C.
5. Monitoring and Maintaining Heat: Throughout cooking, check every hour to make sure the temperature remains constant. Drizzle the meat with apple juice every 1.5 hours to keep it moist and add a touch of sweetness. If necessary, add more charcoal and wood chips to maintain the level of heat and smoke.
6. Slow Cooking and Patience: Cook the pork shoulder for 8 to 10 hours, or until the internal temperature reaches 93 °C and the meat flakes easily when touched with a fork. Slow cooking is key to breaking down the collagen in the meat and achieving a tender, juicy texture.
7. Resting and Shredding: Remove the pork shoulder from the barbecue and let it rest covered with foil for about 30 minutes. This will allow the juices to redistribute into the meat. Once rested, shred using two forks or your gloved hands.
8. Serve: Serve pulled pork on buns with your favourite BBQ sauce, or with coleslaw, pickles and other garnishes to taste. This smoked pulled pork is great for sandwiches, tacos, or just to enjoy on its own.

Enjoy delicious pulled pork with deep smoky flavour and a melt-in-your-mouth texture, all thanks to perfect cooking with the Napoleon Low & Slow Diffuser Plate!