Cast Iron Tray for Charcoal and Smoking – Napoleon

54,95 € (VAT inc.)

✅ Turn your Napoleon gas barbecue into a charcoal grill and smoker in minutes.

✅ Solid cast iron: stable heat and powerful embers.

✅ Easy ignition with burners: no starter fluids required.

✅ Integrated chip chamber: clean, controlled smoke.

✅ Compatible with Napoleon gas barbecues (except TravelQ).

✅ Suitable for intense direct grilling and long indirect roasting.

✅ Intuitive to use and easy to maintain.

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SKU: 67732 Categories: , ,
Métodos de pago

Turn your Napoleon gas barbecue into an authentic charcoal grill with a smoky aroma, without sacrificing the convenience of gas. This cast iron tray sits directly on the burners instead of the flame guards and, thanks to its chip chamber, allows you to infuse smoke while working with real coals. It’s the cleanest and most direct way to add ‘charcoal flavour’ to your Napoleon gas grill (except TravelQ).

🧱 Materials and construction

The solid cast iron body provides thermal mass, high conductivity and resistance to charcoal heat spikes, creating a stable and long-lasting bed of embers. This material distributes heat evenly, promoting efficient ignition and consistent cooking.

⚙️ Key features

Designed to be used in place of diffuser plates: it rests on the burners, is filled with a layer of charcoal and lit with the gas itself; when the charcoal is red-hot, the burners are snuffed and cooking over embers begins. The integrated chip chamber allows you to add mild smoke with wood chips or chunks, enhancing the flavour without additional accessories.

🚀 Performance and efficiency

Gas-assisted ignition reduces cooking times and eliminates the need for flammable liquids, while cast iron promotes lively and stable embers. You can alternate between direct heat for searing and indirect zones for longer roasts, maintaining control and repeatability in every session.

🎨 Design and aesthetics

Its sturdy construction conveys solidity and stability inside the grill. The tray format concentrates the fuel and smoke where it performs best, making it easier to manage the embers and clean up afterwards, with a sober presence that blends in with the interior of Napoleon grills.

🔗 Compatibility and synergies

It is suitable for all Napoleon gas grills, except for the TravelQ series. It fits into the space where the burner shields normally go, making installation quick and logical. If you want a precise fit, simply check the space available under the grates of your model.

🍖 Benefits for different cooking styles

It allows for intense searing with authentic caramelisation, gentle smoking with apple, oak or walnut wood, and long indirect roasting for ribs, shoulders or poultry. It also elevates simple preparations such as vegetables, grilled cheeses or burgers, adding that characteristic charcoal flavour.

🛡️ Safety and ease of use

It is intuitive to use: remove the grates and plates, insert the tray, add charcoal, light with gas, and start cooking when the charcoal is completely white. By eliminating the need for lighter fluid and working with the lid closed during start-up, the process is more controlled. The use of gloves and long tools improves safety at every step.

🌍 Applications outside the BBQ?

This accessory is designed for the cooking chamber of Napoleon gas grills. That’s where its geometry, support and airflow work as designed, offering the best performance with safety and control.

What would you like to cook with this tray? Ideas: traditional roast, fish barbecue, charcoal smash burgers, low & slow ribs, smoked chicken, grilled vegetables, picanha, crispy pizza, mild smoked salmon.

Use and Maintenance

1. Before first use (cast iron)
  1. Wash lightly with hot water and dry immediately.
  2. Apply a very thin film of cooking oil over the entire surface (inside/outside).
  3. Heat the tray on the grill at medium temperature until the oil polymerises and lets a dry satin finish.
  4. Repeat 1–2 times if you want a more protective initial ‘patina’.Note: if your unit has already been cured at the factory, simply preheat it and you're ready to go.
2. Start-up (step by step)
  1. Remove the grates and diffuser plates from at least two burners.
  2. Place the tray on the burners (or on the plate supports). Check that it is stable.
  3. Add a single layer of charcoal, without exceeding the edge of the tray.
  4. Replace the cooking grates.
  5. Open the lid, light the bottom burners and wait for the charcoal to turn white and burn on its own.
  6. Turn off the burners: from here on, you will be cooking with embers only.
  7. If you want added aroma, add wood chips to the built-in chamber and close the lid to stabilise the smoke flow.
3. Cooking settings
  1. Intense direct: food directly over the tray area; ideal for quick searing.
  2. Indirect prolonged: tray on one side and food on the opposite side; perfect for ribs, whole chicken or large pieces.
  3. Mixed: start with direct to sear and finish with indirect to finish without drying out.
4. Smoke management
  1. Use dry or slightly moistened chips (apple, oak, walnut, etc.).
  2. Add small amounts in batches to maintain a constant output.
  3. Avoid overfilling the chamber: too many chips can choke the air flow.
5. Temperature control
  1. Regulate the temperature with the lid (open briefly to lower peaks, cover to stabilise).
  2. The amount of charcoal is key: a small amount for medium temperatures, a little more for high temperatures.
  3. For long cooks, prioritise indirect heat and let the smoke do its work without constantly opening the lid.
6. Recharging charcoal during the session
  1. Open the lid and add small portions of charcoal to the tray, avoiding high mounds.
  2. If you need to reactivate quickly, you can briefly light the burners under the tray until you see live embers, then turn them off again.
  3. Rearrange the food, close the cover and let it stabilise before continuing.
7. Cleaning after use
  1. Let the charcoal burn out and the tray cool completely.
  2. Remove ashes and debris with a dustpan; avoid pouring water on the hot iron.
  3. Wipe with a dry cloth and, if desired, apply a thin layer of oil to protect the cast iron.
  4. Check that there are no burning embers before storing.
8. Safety and best practices
  1. Use heat-resistant gloves and long tongs.
  2. Do not use lighting fluids: the gas burners already perform this function.
  3. Do not overload with charcoal; an even layer ensures good aeration.
  4. Work with the lid closed to stabilise combustion and reduce flare-ups.
  5. Keep the area free of combustible objects and children/pets away.
9. Seasonal maintenance
  1. Check the surface: if you see dull spots or surface rust, rub gently, dry and reapply a thin coating of oil.
  2. Reapply a coat of oil and perform a brief preheat to reinforce the patina.
  3. Store in a dry place, preferably inside the cooled grill or in a protected cupboard.
10. Troubleshooting (quick)
  • The charcoal goes out too soon: excess charcoal (strangles air) or lid open for too many minutes. Reduce load and stabilise with lid.
  • Lots of acrid smoke: too many chips or fat dripping directly; use fewer chips and prioritise indirect heat.
  • Food burns quickly: you are cooking directly over very hot embers; step to indirect heat or raise the grill if your model allows it.
  • Slight oxidation: clean dry, dry and protect with fine oil; reheat to polymerise.

Specifications

  • Product: Cast Iron Charcoal and Smoking Tray – Napoleon
  • Product type: Accessory for gas barbecues that allows you to cook with charcoal and add smoke with wood chips
  • Main material: Cast iron
  • Integrated features:
    • Charcoal bed
    • Dedicated chamber for wood chips
  • Compatibility: All Napoleon gas barbecues except TravelQ
  • Mounting location: Above the burners, replacing the protective plates/diffusers
  • Charcoal ignition method: Assisted by the grill's own gas burners
  • External dimensions provided:
    • Width: 37 cm
    • Depth: 38 cm
    • Height: 4 cm

Maple and Mustard Smoked Salmon

This recipe makes the most of your Napoleon cast iron cover to produce a succulent salmon with a delicate smoky flavour. We light the charcoal with the gas burners, use the wood chip chamber for an applewood aroma, and cook over indirect heat for an even, glossy finish.

Ingredients

  • 4 skin-on salmon fillets (150–200 g each)
  • Fine salt and black pepper
  • 1 cup apple wood chips
  • Glaze: 2 tbsp maple syrup, 1 tbsp Dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, 1 clove garlic, grated, zest of ½ lemon

Steps

  1. Prepare the tray: remove the grates and diffuser plates, place the tray on the burners, add a layer of charcoal and light with gas. When the charcoal turns white, turn off the burners.
  2. Light smoking: place apple wood chips in the chip chamber. Close the lid and stabilise the grill at 150–170 °C.
  3. Glaze the salmon: mix the glaze. Dry the fillets, salt lightly and brush with a thin layer.
  4. Indirect cooking: with the tray to one side, place the salmon skin-side down on the opposite side. Close the lid and cook for 15–25 minutes depending on thickness, brushing halfway through.
  5. Final touch (optional): 1–2 minutes direct over the coals to caramelise the glaze without stepping over the mark.
  6. Cooking time and resting: remove when the internal temperature reaches 50–52 °C (juicy) or 60 °C (more well done). Rest for 3 minutes and serve with lemon.

Vegetarian variation of maple and mustard smoked tofu (with grilled vegetables)

It tastes like it's been grilled, smells like wood smoke and uses the same method.

Ingredients

  • 2 blocks of firm tofu (≈400 g), pressed for 30 minutes
  • 1 recipe of the above glaze
  • 1 cup of apple wood chips
  • Vegetables for grilling: courgette, red pepper, red onion
  • 2 teaspoons cornflour (optional, for extra crispiness)
  • Salt, pepper and olive oil

Steps

  1. Marinate the tofu: cut into 1.5 cm fillets. Mix half the glaze with 1 tablespoon of oil; marinate for 20–30 minutes.
  2. Prepare the tray: as with salmon; charcoal in one layer, light with gas, turn off and load the chamber with wood chips.
  3. Dry and sear: drain, season with salt and pepper and sprinkle lightly with cornflour. Brush the grill with oil.
  4. Indirect cooking: place tofu and vegetables in indirect at 150–170 °C for 12–18 minutes, turning once.
  5. Glaze and seal: brush with the rest of the glaze and cook 1–2 minutes at direct step for marks and shine.
  6. Serve: accompany with lemon wedges and a touch of zest for freshness.

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