>Good work. That method does work well. I use it with all kinds of
>different cuts. The essence of it is that you can cook meat in phases,
>and, a little cooling down between phases doesn't hurt it a bit.
>Stuff doesn't actually have to cook 100% continuously.
>
>Another key point, and I think you figured it out, is that you don't
>actually need the pot. That's purely an Alton thing. His expressed
>theory is that it makes the heat more even, which is certainly does,
>in barely measurable, tiny amounts.
>
>As it happens, reasonably even heat is good enough. It doesn't have
>to be perfectly even down to 25 decimal places. Only in Alton's head.
>
>(Alton probably doesn't really think it makes a big difference
>in the end product either. Gadgets and Tricks are his marketing hook
>and in a very crowded field of celebrity chefs he hopes you will
>remember his recipe specifically because of the silly pot trick)

In the show I watched, he referenced "more uniform infra-red heat
reflection", which I understand. The dome of a Kamado works perfectly
for that. Still, in my oven without the pot it worked great.
>
>