In article >, Drew Cutter >
wrote:

> Has anyone seen this in action ? What is it used for ?

From what I can gather reading on the net, it traps the heat towards to
top of the dome for hotter sear. I would guess that you might place the
thicker portion of a cut near the top, thinner towards the edges.

I suppose korean BBQ (an informal reference using the American term BBQ
as applied to this area of Korean cooking) is about cooking foods over a
hot flame without getting the flame or smoke flavors infused as would
happen in more common BBQ techniques.

Please understand that I am trying to assemble this answer from having
scanned around multiple sources on the internet, and I do not consider
myself an expert, just able to research topics on the fly.

jt