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Trivet Question

edited 12:15AM in EggHead Forum
I use a lodge cast iron trivet for most of my cooking. I have found the temperature control is more consistent. Ultra High temps occur more quickly. My question for those of you who use the trivet. Do you also use it for low n slow cooking? I've only used the ceramic grate when doing pulled pork. I'm wondering if the trivet wil allow me to hold the temp down. thanks for your help

Comments

  • Nature BoyNature Boy Posts: 8,400
    Irish Smoker,
    I have been using the trivet for every cook since I started using it last summer. IMO it is even better for lo/slo because there is less chance of clogging. It does allow more airflow than the ceramic version, but only as much air as you allow thru the bottom vent.[p]Cheers
    NB

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  • Tim MTim M Posts: 2,410
    Irish Smoker,[p]I have also used mine since getting it over a year ago. I use it for everything, but I don't lite the fire from under the trivet if I am going for long term lo&slo.[p]Tim
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