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Raised grates

Ok, I have another "newby" BGE owner question (with more to follow I'm sure). I have been reading various recipes and some call for cooking the item on a "raised" grate. I was wondering if you attained this by using a bigger grate or if the standard grate could be raised easily using other items. As stated before, I have alot of questions being a new owner of the BGE, and thank everyone in advance for their responses.


  • Moses,
    Well, our's is messy right now (we call it grill lovins), but here's a couple pictures. We got ours at the BGE store, but you should be able to find them at any reseller or grill store. The legs hook right on to the grate - real simple. Some folks use fire bricks and an additional grate which is just as easy. It's up to you. HTH[p]640Dsc00249.jpg[p]640Dsc00250.jpg

  • sprintersprinter Posts: 1,188
    Moses,[p]BGE makes a product called a raised grate. Its essentially a grate with legs that clips to your existing grate giving you two cooking levels, or one higher level, a bit farther away from the direct flames. I use mine when I do direct cooks as it helps to prevent charring on the portion of the meat closest to the fire. You could raise your current grate by putting some firebricks along the edge of the fire ring and placing the grate on that. may not be too stable but it would work. As I say, the purpose is mainly to remove the meat from the direct heat of the 350 or so degree fires for things like pork loins that will take longer to cook through and have a chance of burning if too close to the fire.[p]Troy
  • gx.JPG
    <p />Moses,[p]I highly recommend the BGE Grid Extender. I use one all the time and by the time you go out and find the stainless hardware to build your own, you'll spend as as much, but you won't have as much function.[p]A number of places sell them on the Net. Just look for BGE grid extender or check with your dealer.
  • WessBWessB Posts: 6,937
    Along with the others comments, you can see several setups on my website in the "tips" and in the "cooks" sections.[p]Wess

  • Moses,
    I have photos of the grid extender and how to make a raised grid in my ceramic FAQ page:[p]TNW

    [ul][li]Ceramic FAQ[/ul]
    The Naked Whiz
  • Moses,[p]A couple cooks.[p]Beef Jerky

  • TroubleTrouble Posts: 276
    I've had my BGE for a little over a year, and I don't have one of these, yet. It's definitely next. Or maybe a MAPP torch. Anyway, for variable height, I first I went with the plate setter, which when inverted gives you a raised grid, but also an indirect cook. It also provides the space for a drip pan, when necessary (as does a grid extender--thereby also producing an indirect cook). [p]I guess I need indirect cooks more often than just height. So if you have to buy one before the other my vote would be on the plate setter.

  • Car Wash Mike,
    Nice pics! Do you cook your ABT's with the plate setter and the raised grid? That's some crisp lookin bacon - YUM! What temps, etc?

  • Eggsellent,[p]Yep, 400-425 with placesetter and raised grid. About 45 minutes. Bacon was so crispy.[p]CWM
  • Car Wash Mike,
    Can't wait!!! I'm making some Friday. One more question - do you turn yours at all or just leave em alone?

  • Eggsellent,[p]Turn very little. I just like sitting on the deck and hovering over my cooks.[p]Enjoy.[p]CWM
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