{"product_id":"thueros-kohleschacht-t4","title":"Coal shaft T4","description":"\u003ch2\u003eT4 Charcoal Shaft. Side Heat for the Rotisserie.\u003c\/h2\u003e\n\n\u003cblockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe T4 charcoal shaft\u003c\/strong\u003e is a stainless steel insert that bundles the embers at the side of the Thüros T4, so that a rotisserie is heated from the side instead of from below. Not a charcoal basket, not a chimney starter, not usable without a wind deflector.\u003c\/p\u003e\n\n\n\u003c\/blockquote\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe T4 charcoal shaft\u003c\/strong\u003e is part of the rotisserie operation and is exclusively compatible with the T4. A suckling pig or a whole chicken over open embers has a fat problem: what drips off lands in the charcoal, ignites, and flares up. The solution is as old as the rotisserie itself — the embers are not placed under the meat, but beside it.\u003c\/p\u003e\n\n\u003ch3\u003eHow side heat works\u003c\/h3\u003e\n\n\u003cp\u003eThe shaft is placed on the wind deflector where the warming rack would be and holds the charcoal vertically. This means the embers are positioned beside the food, not underneath it.\u003c\/p\u003e\n\n\u003cp\u003eThe dripping fat falls into the open area and not into the embers. There are no flare-ups, no burnt soot on the meat, and the skin browns evenly instead of charring in spots.\u003c\/p\u003e\n\n\u003ch3\u003eWhat else you need\u003c\/h3\u003e\n\n\u003cp\u003eThe charcoal shaft never works alone. It needs the wind deflector as a base and the meat spit with motor to be useful.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eOur tip:\u003c\/strong\u003e Preheat the charcoal in a chimney starter before placing it in the shaft. Fresh charcoal does not ignite well in the narrow shaft because air circulates less efficiently than in an open tray.\u003c\/p\u003e\n\n\u003ch3\u003eV2A Stainless Steel for Continuous Operation\u003c\/h3\u003e\n\n\u003cp\u003eMade from non-magnetic V2A stainless steel. In the charcoal shaft, the material is subjected to greater stress than elsewhere on the grill because the embers are in direct contact and burn for hours.\u003c\/p\u003e\n\n\u003cp\u003eA suckling pig takes three to four hours, during which the shaft is continuously hot. V2A can withstand this, but it will discolour significantly. Discoloration and dark spots are normal after the first use.\u003c\/p\u003e\n\n\u003ch3\u003eWho the shaft on the T4 is useful for\u003c\/h3\u003e\n\n\u003cp\u003eIt is a special part for rotisserie operation. If you never grill on a spit, you don't need it.\u003c\/p\u003e\n\n\u003cp\u003eFor everyone else, it is a prerequisite for successful suckling pig, rolled roasts, or whole poultry. The shaft is not suitable for normal grilling because it concentrates the embers in a narrow area instead of distributing them.\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eThe embers belong next to the meat, not underneath it.\u003c\/em\u003e\u003c\/p\u003e","brand":"Thüros","offers":[{"title":"1 piece","offer_id":56363615682886,"sku":"074THU025","price":169.9,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0998\/4960\/1350\/files\/thueros-kohleschacht-t4_6e55f0a4-2a4a-4047-bb50-ad219ffa20b3.jpg?v=1776142231","url":"https:\/\/ginusslande.com\/en\/products\/thueros-kohleschacht-t4","provider":"genussland","version":"1.0","type":"link"}