Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
April showers bring...National BBQ Month! Are you ready for a month full of briskets, pulled pork and chicken wings? We hope so, because it’s almost here! Keep an eye out for some of our favorite BBQ recipes we’ll be sharing with you throughout the month of May.

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

New Owner- Question

Hi54puttyHi54putty Posts: 1,552
edited January 2012 in EggHead Forum
First Post-
My wife gave me a Large BGE for Christmas and I am totally addicted.  I have cooked on it many times since then and have been on this forum at least once a day.  I really enjoy the discussion and help provided here.

As a NC resident I tend to default to pork but have really enjoyed fish and chicken as well...all relatively healthy recipes. 

I have a few accessories so far but am really wanting a cast iron grate. I have seen the one with the swing out upper rack and also the one with the split grate.  Both make sense for different reasons.  Any advice on the better overall choice? Thanks in advance.
XL,L,S 
Winston-Salem, NC 
·

Comments

  • That is an excellent question for a new egger.  I forsee you accomplishing great feats with your egg. 

     "Where the weak grow strong and the strong grow great, Here's to "Down Home," the Old North State!"

    Med & XL

    ·
  • hogaholichogaholic Posts: 225
    I highly recommend the cast iron grate.  It is flat on one side which is perfect for fish and smaller things you don't want falling into the fire.  The other side leaves wicked sear marks on steaks.
    Jackson, Tennessee. VFL (Vol for Life)
    ·
  • CowdogsCowdogs Posts: 484
    edited January 2012

    It's just my opinion, but I don't see the point to using cast iron grates up higher in the dome, so that upper rack does nothing for me.  I only use cast iron for high heat searing which is where I think it offers a real advatage over the standard SS grates. 

    As such, I recommend a spider from Ceramic Grill Store and a 13 BGE grate.

    The spider gets the cast iron down close to the coals.  Even a 400 dome temp egg has some pretty intense 700+ temps down on the spider.  And if you go super hot like 700+ in the dome, you will be getting 1000+ down on the spider.

    ·
  • I prefer the swing out, just about identical to cast with good sear marks. The upper is removable if not needed, but when you do use it boy it's nice to have.
    ·
  • MickeyMickey Posts: 16,155
    edited January 2012
    Have CI's for both the Large and Small. I like the SS better.Can live w/o grill marks and so much less trouble to move around. They do not get used anymore. Wish I had the $$$ back on platesetters and CI's to invest in other Egg stuff.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Hi54puttyHi54putty Posts: 1,552
    Thanks for all your comments. I appreciate the feedback.

    Mickey, you peaked my curiosity. What other "Egg Stuff" would you invest in now?
    XL,L,S 
    Winston-Salem, NC 
    ·
  • MickeyMickey Posts: 16,155

    Buy Tom out at www.ceramicgrillstore.com. Get a GridLifter from LawnRanger gridlifter@yahoo.com  Get a Thermapen. The High Que Fire Grate.  THat is the short list. I just think CI's and platesetters are not for me. My next buy is a PartyQ. and another Large.

     

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Hi54puttyHi54putty Posts: 1,552
    Great info Mickey. Those all sound great to me too! Thermapen seems like a nobrainer...if you have a C-note to burn.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • Mickey...no platesetter?   How do you accomplish a high egg temp without scorching the bottom of your food?  Or a long burn?

    I thought a platesetter was a given.  How do you get by without it?
    I love my egg.
    ·
  • Mighty_QuinnMighty_Quinn Posts: 1,878
    I use a 13" stone in the spider for my indirect cooking...no plate setter.
    ·
  • MickeyMickey Posts: 16,155
    edited January 2012
    talltravor just what Mighty_Quinn said. You just don't need it. That all comes from Tom at Ceramic Grill Store.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Mickey - How much for your 13" CI grate if you don't use it?  I have a Large egg and a spider.  This would be a nice addition for searing low.  Thanks.
    ·
  • MickeyMickey Posts: 16,155
    edited January 2012

    I just sold my small and it went with it. Will use the 13 SS in its place on the spider

    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

    ·
  • Hi54puttyHi54putty Posts: 1,552
    Is it common to use SS for every cook? Is there anything SS isn't good for? Why is it better than the stock grate? Thanks.
    XL,L,S 
    Winston-Salem, NC 
    ·
  • CowdogsCowdogs Posts: 484
    SS is the stock material for BGE grids now. 
    ·
  • SS is better than porcelain grates because the porcelain eventually flakes off, the metal underneath rusts and the grate turns into a piece of crusty rusty junk.
    The Naked Whiz
    ·
Sign In or Register to comment.