https://www.napoleon.com/en/us/grills/cast-iron-charcoal-and-smoker-tray-67732
Looking to get this when I get my new Napoleon Rogue 425 (Propane) W/SB.
I would love to get this but what worries me is that this tray is supposed to sit above the burners with the sear plates removed.
But the issue is the sear plates also protect the burners from getting clogged up and damaged from stuff dropping from up above. With the sear plates removed so you can lay down the tray, all that charcoal can fall down on top of the burners....
Can anyone tell me if I'm correct in this being an issue or not?
Videos
I need a new grill, is there any reason to stick with charcoal, or can a gas grill with a smoker box be just as good?
As an avid griller/smoker and a guy who has spent years working as a professional using huge charcoal grills, gas grills, whole log smokehouses etc i recomend a normal Weber grill for home use. For under $200 you can get a nice grill with the side table, the grill grate with hinged sides, and removable ash pan.
Heat: gas grills only get as hot as you can turn the dial. charcoal grills can get so hot you can't stand near them. This high and dry heat is key if you want perfect steaks.
Simplicity: Weber grills have very few moving parts. It's a firepit in a can. No knobs, nozzles, lines, tanks etc that can fail.
Smoking: yes you can get smoke from a pile of woodchips, but the beauty of the Weber design is that you can build and maintain a small fire on both sides of the meat and have a pan (i use a disposable turkey pan) catching the drippings under the meat. On a fullsize brisket you will get several cups of drippings.
The bottom line is grilled food is supposed to taste like it was cooked over burning wood. If not, just might as well cook it in your oven with the broiler on full blast.
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