Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Searing and Indirect Heat

ereedereed Posts: 2
edited July 2012 in EggHead Forum
Many recipes call for searing the meat and then move to indirect heat.  What accessories do you need to go from searing to indirect without removing the meat, grid and inserting the plate setter and putting the grid and meat back in the egg? 


  • cortguitarmancortguitarman Posts: 2,061
    edited July 2012
    You could use the half moon stone and halfmoon grid for 1 or 2 pieces of meat. Think half your grid size.

    Or you could use the swing rack from Seer on the lower level then put your pizza stone on your lower level and place meat on the upper grid. This accessory is the next one for me. I have the half moon grid, but just don't use it that much. Here is a link with pictures from another thread about the swing rack.
    Mark Annville, PA
Sign In or Register to comment.
Click here for Forum Use Guidelines.