Finally did my home made 2 tier raised grates

EggHeadinFlorida

on my XL egg, I used a 16" grate bought at Lowes for $9, stainless hardware and I can raise it 5" above factory grate. 

On my Minimax,  I ordered a 9" stainless grate from amazon. Shipped it was $20.  This is actually used to put your lump on in the large I believe.  But it also works perfectly to make a two tier grate in the minimax.

 At the current height I have a proximately  1.75"  from the top of the Daisy will to where the little chute begins.  So essentially I could put a piece of 3" meat up there  and it will not touch the top of the dome. 

EggHeadinFlorida

forgot to ask, with only having less than 2" from bottoming out on the top dome, is this to high to cook food at or am I good as long as nothing is touching the egg?

kjs

Let me know how you like it and any tweaks you might suggest. I recently made a homemade 2 tier system for my large. I desperately need something for the mini max, just so I can do a raised direct cook. I am considering just putting some bolts in the grid I have to raise it a couple inches.

EggHeadinFlorida

Do what I did. I like it. I can remove it when necessary with out unbolting anything. It's simple and cheap 

lousubcap

CGS runs a rig for a LBGE (PSWoo-2 with extender) that is a fixed height around 3.5" above the gasket line.  No issues as long as you ensure you don't impale your dome thermo on the target protein.  FWIW-
No sure about any XL rigs.

Stormbringer

As long as you're not touching the dome, you're good. From the measurement you posted, it's the same height as my raised in the MM, works well. My grid is 26cm/10.25inches, using 80mm bolts. Spatchcock chicken fits nicely, with height to spare:



The bolts you have may be wide enough (looks like M6 bolts) to create a pivot on the MM as well, although this needs firmly fixing to the bottom grate:



You can do this with the temp gauge to ensure it doesn't touch the meat, just ensure that the groove halfway up the temp gauge is still inside the dome, as this is the temp measurement point (Big Green Egg in the UK confirmed this):

dldawes1

Thanks Stormbringer for the idea of pulling the thermo out of the egg to eliminate touching the meat. I cook a lot of multiple butt cooks and sometimes stack the meat up high. I've been here for 2 years and this is the first time I've seen anyone do this.

Thanks for your insight.

Donnie

DaveRichardson

Cork or some spare nuts from other builds.  Hell, I've even stacked washers up to lift the thermo out a bit.

I'm waiting to see someone use a bone from a hunting trip as a spacer or a handle.....