Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Looking forward to a delicious Christmas dinner? Keep our Holiday Entertaining Publication handy throughout December for all your holiday dinner needs. But you can also find some of our favorites on our Country Christmas page, including Christmas Ham and Peach Cobbler. Happy cooking!

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Spider

Setup a cook using my new spider.  I just smoked 2 lbs of sausage.  I have a few 1 inch thick fire brick that I put on top of the spider with no drip pan.  That small amount of sausage won't drip that much and the bricks will burn it off anyway.  I can use it to get my stone 2 + inches above the gasket line.  I also make a quick raised rack.
AE1.jpg
800 x 600 - 192K
AE4.jpg
800 x 600 - 151K
AE5.jpg
800 x 600 - 165K
AE1.jpg
800 x 600 - 192K
AE2.jpg
800 x 600 - 189K
AE3.jpg
800 x 600 - 121K

Simple ingredients, amazing results!

Comments

  • nolaeggheadnolaegghead Posts: 12,241
    Looks like a nice setup.  I'd grind off those stubs pointing in the inner ring of the spider if you plan on using a wok - it'll gouge the bottom sides.  If you don't plan on using a wok, it's perfect.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • My brother made it and I want be using a Wok.  It is 304 stainless and tig welded 1/4" bar stock.
    I gave him a drawing and he delivered the spider.  

    Simple ingredients, amazing results!
Sign In or Register to comment.