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:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Maintenance and Subsequent Use of the Accessory to Extend its Service Life and Maintain Performance
The durability and efficiency of the
Napoleon Low & Slow Diffuser Plate depend not only on the quality of its materials, but also on the care given to it after each use. Proper maintenance not only extends the life of the accessory, but also ensures that with each subsequent use, it maintains its thermal properties, its ability to diffuse heat evenly, and its combustion efficiency. This care routine becomes an essential part of the barbecue experience for those who aspire to consistently professional results.
Detailed Steps for Maintenance and Care After Use
- Complete and Safe Cooling of the AccessoryOnce cooking is complete, extinguish the fire completely by closing the barbecue vents to smother the charcoal. Let the accessory rest and cool naturally for at least 60 minutes. Handling the plate or ring while still hot can cause burns and damage the material due to sudden temperature changes.
- Careful Removal of ResidueOnce the accessory has cooled completely, remove the grill and take out both the diffuser plate and the charcoal ring. Use a soft-bristled metal brush to remove any remaining ash and charcoal, without applying excessive pressure that could scratch the surface. An ash scoop or metal scoop can also be useful for cleaning the inside of the boiler.
- Deep Cleaning of Stainless Steel SurfacesPrepare a solution of warm water and mild soap. Use a soft sponge or microfibre cloth to clean the entire surface of the accessory, including the handles and edges. In cases of stubborn dirt or grease, you can let the parts soak for a few minutes or apply a paste of bicarbonate of soda and water. Avoid abrasive products, industrial degreasers or metal scouring pads, as these can damage the finish of the stainless steel.
- Careful Drying to Prevent CorrosionOnce clean, dry all parts thoroughly with a dry, lint-free cloth. Drying is essential to prevent rust or limescale stains, especially if the accessory is stored in damp or poorly ventilated areas. You can let the parts out in the open for a few extra minutes to ensure that no moisture is trapped.
- Safe and Long-Term StorageStore the Diffuser Plate and Charcoal Ring in a dry place protected from dust. Ideally, place them in a barbecue accessory carry bag or a box with a lid to keep them safe from moisture, knocks and grease build-up. If you have indoor space, a closed shelf or cabinet in the outdoor kitchen area or garage is perfect for this purpose.
- Regular Inspection and Preventive MaintenanceBefore each use, visually inspect the condition of the steel: look for signs of corrosion, deformation or soot build-up. Light preventive cleaning before assembly ensures better thermal performance. If you notice that the heat diffusion is not as even as before, consider a more thorough cleaning to remove accumulated internal residues.
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
Vegetarian Version of Pulled Jackfruit with a Smoky Barbecue Twist
Jackfruit, also known as green jackfruit, is a tropical fruit that, when unripe and preserved, offers a stringy texture surprisingly similar to pulled meat. This recipe takes full advantage of that quality to create an all-vegetable barbecue-style pulled meat, with deep smoky aromas and a blend of spices that enhance its flavour without the need for animal products. Thanks to the low & slow cooking facilitated by the Napoleon Diffuser Plate, gentle caramelisation and perfect smoke absorption are achieved, resulting in a visually and tastefully appealing dish.
Detailed Ingredients:
- 2 cans of green jackfruit in brine (drained, do not use jackfruit in syrup)
- 1 tablespoon of vegetable oil (ideally canola or sunflower for its neutral flavour)
- 1 tablespoon of yellow mustard (acts as a binder for the rub)
- Homemade dry rub:
- 1 tablespoon sweet paprika
- 1 tablespoon brown sugar
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon coarse salt
- 1 pinch chilli powder (optional, for a spicy touch)
- Barbecue sauce to taste (preferably tomato- and honey-based or a vegan version with agave syrup)
- Apple wood chunk (you can combine with cherry or walnut for a more complex profile)
- Hamburger buns, tortillas or vegan brioche buns to serve
- Optional garnishes: vegan coleslaw, pickled gherkins, pickled red onion or fresh greens
Detailed steps:
- Prepare the jackfruit:Open the tins, drain the contents and rinse well under cold water to remove excess brine. Dry with kitchen paper and separate the chunks with your hands or a fork, removing the harder cores if desired. Add the mustard and mix with the dry rub until completely coated.
- Sauté to Intensify Flavours: Heat the oil in a large frying pan over medium heat. Add the spiced jackfruit and sauté for 5-10 minutes, stirring occasionally. This step helps to evaporate moisture and concentrate the flavours before smoking.
- Prepare the Barbecue for Smoking: Assemble the Napoleon Low & Slow Diffuser Plate following the recommended steps. Add charcoal and apple wood chunks to generate a fine, steady smoke. Adjust the vents to maintain a temperature between 110-125 °C, ideal for slow, controlled cooking.
- Indirect Smoking of Jackfruit:Place the jackfruit on a perforated tray (or uncoated cast iron pan) to allow smoke to circulate. Place it in the indirect heat zone. Close the lid and smoke for 1.5 to 2 hours, making sure the temperature remains stable. During the process, you can sprinkle with a mixture of apple cider vinegar and water to maintain moisture and add acidity.
- Mix with barbecue sauce and serve: Once the jackfruit is tender and lightly seared by the smoke, transfer it to a large bowl and mix with barbecue sauce to taste. You can serve immediately or reheat in a pan to caramelise the sauce. Serve hot on rolls with vegan coleslaw and pickles for the perfect BBQ sandwich.
