The Warming Rack Kettle Grill Ø 57 cm – Napoleon is a stainless steel warming rack that adds a second cooking height to your 57 cm kettle and Apollo AS300K smoker. It sits directly on top of the main grate to expand usable space, work at gentler temperatures, and coordinate service without rushing, maintaining textures and juiciness.
🧱 Materials and construction
Constructed of stainless steel, it offers corrosion resistance and structural strength to withstand long cook times and typical loads of side dishes, breads and medium-sized pieces. Its open weave promotes heat and smoke circulation, while the compact geometry prevents deformation and maintains stability during service.
⚙️ Key features
Works as a ‘second floor’: expands the available surface area without modifying your barbecue. Ideal for keeping cooked food warm, finishing glazes without the risk of burning sugars, and cooking side dishes at a gentle pace. Can be attached and removed in seconds, without tools or fasteners.
🔥 Performance and thermal efficiency
The upper part of the dome naturally operates at a lower temperature than the main grill. This gradient allows you to stagger your cooking: seal your food on the lower grill with direct heat and finish or keep it on the upper grill, giving you control over cooking times and preventing overcooking.
🎨 Design and aesthetics
Its compact shape makes use of the interior of the kettle without interfering with the lid closure. The clean metallic finish integrates with the rest of the accessories and facilitates clear visibility of the food, which is useful for deciding when to move, glaze or serve.
🧩 Compatibility and fit
It is suitable for Napoleon Ø 57 cm kettle grills and the Apollo AS300K. The fit is straightforward: it rests on the main grate and remains stable without blocking air circulation or the closure of the lid.
🍳 Cooking styles it enhances
It is ideal for mixed barbecues with starters and side dishes on top, smoking sessions with glazing or drying phases, and menus where intense searing on the bottom coexists with gentle finishing on top. It also helps to rest meat and bread to maintain temperature without drying out.
🛡️ Safety and ease of use
By raising part of the food, it reduces manoeuvring over the coals and makes it easier to organise with tongs or gloves. Its stability minimises swaying when loading trays, and the stainless steel simplifies daily hygiene as it is dishwasher safe.
🌍 Applications outside the BBQ sphere
It is designed for use with compatible charcoal barbecues. It is not recommended for use in domestic ovens or other heat sources other than those indicated by the manufacturer.
Use and Maintenance
Proper care prolongs the life of the accessory and maintains food safety. This guide summarises
how to set up, operate, clean and maintain your warming rack to get the most out of it every time you use it.
Assembly and setup (steps)- Make sure the barbecue is cool and stable.
- Place the warming rack on the main grill, ensuring that it rests evenly.
- Close the lid to confirm that it does not rub and that the air flow is not obstructed.
Safe operation (steps)- Use heat-resistant gloves and long-handled tongs.
- Avoid overloading with unstable trays; distribute the weight evenly.
- Keep an area free to move food between levels without rushing.
- Control the vents to stabilise the heat in the dome and protect glazes or breads at height.
Heat and smoke management (steps)- To maintain, work with indirect heat and the lid closed; the top rack acts as a ‘temperate zone’.
- To glaze, move the food to the heating rack to prevent the sugars from burning.
- If you need to recover the temperature, slightly open the lower and upper vents until the flow stabilises.
Cleaning after each use (steps)- Let the barbecue cool down.
- Remove debris with a brush suitable for stainless steel.
- Wash with hot water and mild detergent or place the part in the dishwasher.
- Dry thoroughly before storing to preserve shine and prevent water marks.
Preventive maintenance (steps)- Avoid highly abrasive scouring pads and chlorine cleaners.
- Periodically check for deformations caused by knocks or falls.
- Store in a dry, well-ventilated place; if you use a cover, make sure it is completely dry.
Good food safety practices (steps)- Use separate utensils for raw and cooked food.
- Keep cooked food warm while you finish in the direct area, and serve as soon as possible.
- Disinfect tools at the end of service.
Recipe for Glazed Wings Cooked on Two Levels
This recipe takes advantage of the
double level to combine a
crispy golden finish from direct heat with a
soft and juicy finish on the warming rack. Below, we achieve colour and flavour; above, we stabilise the cooking, set the glaze and serve everything hot without rushing. Perfect for serving guests and consecutive batches.
Ingredients (4 servings)
- 1.5 kg chicken wings, cut into pieces
- 2 teaspoons fine salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon baking powder (optional, for extra crispiness)
- 150 ml BBQ sauce
- 2 tbsp honey or syrup
- 1 tbsp apple cider vinegar
Step-by-step preparation and cooking
- Prepare the heat and zones: In your 57 cm kettle, organise two zones (direct with embers and indirect without embers). Place the warming rack on top of the main rack and close the lid for a few minutes to preheat the interior.
- Dry and season: Dry the wings thoroughly with paper towels, then mix together the salt, pepper, garlic and onion. If you want extra crispy skin, add the baking powder and coat evenly.
- Initial searing (main grate): Place the wings over direct heat and sear them for 8–10 minutes, turning them so that the fat from the skin covers and forms a golden colour without burning. Work with the lid ajar or open to monitor flames.
- Controlled cooking (top rack): Transfer the wings to the warming rack. Close the lid and cook on the lowest dome heat until done and juicy. Maintain vents for stable airflow.
- Glazing: Mix the BBQ sauce with honey and vinegar. Brush the wings while they are on the top rack; let the glaze bubble and adhere without burning. Repeat if you want more shine.
- Doneness and serving: Check that the juices run clear and the skin is firm and sticky from the glaze. Serve immediately; the top rack allows you to keep batches ready while you finish the next one.
Tips from the pitmaster
- Place a drip tray under the wings to prevent flare-ups and keep the grill clean.
- If the glaze thickens too much, adjust with a tablespoon of hot water and whisk.
- For crispier skin, finish with 1–2 minutes of direct heat and return to the top to rest.
Vegetarian variation of Two-Tier Glazed Cauliflower
This adaptation replicates the double-level logic:
intense searing on the bottom to create toasted notes and exterior texture, followed by a
gentle finish on top on the warming rack where the glaze sets without burning sugars. The result is cauliflower with caramelised edges, a tender centre and a BBQ glaze that invites you to come back for more. It works on its own as a main course or as a powerful side dish for mixed menus.
Ingredients (4 servings)
- 1 large cauliflower (≈1–1.2 kg), cut into medium florets
- 2 tbsp olive oil
- 1¼ tsp fine salt
- ½ tsp ground black pepper
- 1 tsp sweet paprika (or smoked if you prefer more ‘pit’ flavour)
- ½ tsp garlic powder
- ¼ teaspoon ground cumin (optional)
BBQ glaze
- 120 ml BBQ sauce (choose a vegan version if needed)
- 1 tablespoon honey or maple/agave syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon mustard (yellow or Dijon)
- Hot water, only if needed to adjust texture
Finishing touches and toppings (optional)
- Toasted sesame seeds or chopped peanuts
- Finely chopped chives or parsley
- Drops of lime or lemon juice to balance the flavour
Step-by-step preparation and cooking
- Prepare the heat and zones: In the 57 cm kettle, set up two zones (direct with live coals and indirect without coals). Place the warming rack and preheat with the lid on for 5–8 minutes to warm the dome.
- Season the cauliflower: Mix the florets with oil, salt, pepper, paprika, garlic and cumin. Aim for a thin, even coating; this will brown well without drying out.
- Searing over direct heat (main rack): Place the florets in the direct zone for 5–6 minutes, turning to sear all sides and brown. If flames appear, move them to the indirect zone.
- Controlled cooking (top rack): Move the cauliflower to the warming rack and cook for 12–18 minutes with the lid closed. The gentler heat from the dome will soften the inside while keeping the edges firm. Adjust the vents for stable airflow; aim for a tender but bite-sized texture.
- Glaze without burning: Mix BBQ sauce, honey/syrup, vinegar, and mustard. Generously brush the cauliflower while it is on the top rack. Let 3–5 minutes pass for the glaze to bubble and set without darkening excessively. If it is too thick, loosen with a tablespoon or two of hot water.
- Doneness and serving: Remove when the glaze is shiny and the cauliflower is tender but not falling apart. Sprinkle with seeds and herbs, add a few drops of citrus juice and serve immediately. The top rack allows you to keep batches warm while you sear the next batch below.
Pitmaster tips (veggie version)
- Cut size: Medium florets (2–3 bites) balance searing and internal cooking well.
- Sugar control: Always glaze top; this prevents bitterness from excessive caramelisation.
- Perfect texture: If some florets cook faster, move them to the centre of the warming rack for even gentler heat.
- Flavour profile: For an extra smoky touch, add a wood chip to the coals and close the lid; the top level captures that light smoke without saturating.
- 100% vegan: Use certified vegan BBQ sauce and maple or agave syrup instead of honey.
Serving and plating suggestions
- Serve over cauliflower couscous or warm quinoa; the excess glaze acts as a sauce.
- Add plant-based yoghurt with lemon and herbs for a fresh contrast.
- In a sandwich: crusty bread, glazed cauliflower, gherkin, green leaves and a drizzle of mustard.
Quick variations
- Spicy-umami: 1 teaspoon of gochujang or miso paste in the glaze.
- Mediterranean: Replace the paprika with oregano and finish with extra virgin olive oil and lemon.
- Sweet-spicy: Add ¼ teaspoon of cinnamon and a pinch of chilli flakes.
