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3 Tier Rack Review

Why1504Why1504 Posts: 277
edited 7:22AM in EggHead Forum
Sunday night I put the three tier rack to the test. Here is the menu:[p]4 ATB's
1 Fattie (for breakfast later)
4 slices of bacon for later
4 smoked chicken breasts
Green Bean Casserole
Peach Cobbler[p]Ok here is the good. If you let the egg get good and stablized you will see approx 10 degrees of difference between each level. If you don't the difference will be 60 degrees. Now you can use this to your advantage depending on how you are cooking. The problem I had was that my dome was at 275-300 while the bottom was at 160. Once the egg had sat for about an hour the temps equalized. BTW I used my ProCom 4 to measure the temps. [p]Fattie went on first, followed 20 minutes later by the atb's and the chicken. When the chicken hit 140 internal I put the casserole and the skillet for the cobbler on. When the butter melted for the cobbler we poured in the batter and added the peaches. I threw the bacon on at some point. The ATB's were ready first 10 min later the chicken and the casserole was ready, then the cobbler. About 10 min later the fattie hit 175 and I pulled it.[p]Because I did not allow the egg to stabilize I had to move things from the lower rack to the middle rack to get them to cook.[p]The Green Bean casserole was great, the cobbler absorbed flavors from the fattie and could have been better. I should have put the cobbler on after pulling all the meat off the egg. [p]With this rack you can easily prepare a meal on the egg to feed 8 people.[p]I like the rack and I like how it works.[p]Anyway I have some pictures I will be happy to share if someone can tell me how to load them up them.

Comments

  • Why1504,[p]I plan on using Old Dave's version of the 3 tier contraption. This post worries me as I am afraid that the bottom meat wouldn't cook fast enough during a slow cook and bacteria would form. When you say stabilize, how long are you talking before you put the meat on? Did you see a big difference, at any point, between the two levels once stabilized? I think Old Dave mentions in one of his e-mails to get the dome temp up to 325 for the first 3 hours to get past the danger zone, then get it down to 250-275. I have a lot of cooking this weekend, I'll make sure I watch this.[p]Thanks,
    Howard

  • Why1504Why1504 Posts: 277
    Howard,[p]"When you say stabilize, how long are you talking before you put the meat on?" It took about an hour, not any real difference with say a pizza.[p]"Did you see a big difference, at any point, between the two levels once stabilized?" 10 degrees from level to level.
  • Howard,[p]You won't have any problems with my setup if you follow the directions. Please don't pay any attention to what others are doing as their setup is not the same. You WILL get safe food with my setup if you just follow the simple directions. [p]If you are anyone has a problem with one of my setups, just give me a note or call as I am usually always available. [p]Dave[p]
  • Why1504Why1504 Posts: 277
    DSCN0626.jpg
    <p />Why1504,
    Here we go.

  • Why1504Why1504 Posts: 277
    DSCN0606.jpg
    <p />why1504,
    again

  • Why1504Why1504 Posts: 277
    DSCN0618.jpg
    <p />Why1504,

  • Why1504Why1504 Posts: 277
    DSCN0601.jpg
    <p />Why1504,

  • Why1504Why1504 Posts: 277
    DSCN0602.jpg
    <p />Why1504,

  • Why1504Why1504 Posts: 277
    DSCN0600.jpg
    <p />Why1504,

  • Why1504,[p]My friend, that cook was something special. As a fellow that cooks on multi layers, I know how difficult it can be and I admire your efforts with the first cook on that new setup. Be much better when you get the setup charted on each level so you will know just where to run the cooker for most of you cooking. [p]Again, one hell of a nice job and great pictures. [p]Dave

  • Why1504Why1504 Posts: 277
    Old Dave,[p]Thanks for the positive comments. I really like the 3 Tier setup. [p]I have done lots of big cooks (50+ adults) including cooking pulled pork all weekend, vacumn sealing it and taking it and my turkey fryer for reheating to Bay St. Louis MS to feed Katrina victims. (They begged me to open a BBQ Shack!!)[p]What I was most susprised by was how close the temps were from rack to rack after an hour. It was almost like cooking in a regular oven. I don't know that I would use it to cook pulled pork as I perfer to just pile the Boston Butts in the egg and rotate them. But to cook many different dishes, well IMHO it kicks A$$.
  • SirKeatsSirKeats Posts: 159
    Why1504,[p]Awesome info on the different rack temps. Very helpful. Thanks!
  • jake42jake42 Posts: 932
    Why1504,
    Thanks for the great pics. That is on a large right?

  • jake42jake42 Posts: 932
    Why1504,
    Was that with or without a platesetter?
    Thanks for the pics.

  • Why1504Why1504 Posts: 277
    jake42,[p]
    Large with platsetter with the legs up HD foil to catch any drips.

  • Old Dave,[p]Thanks Dave, I'll go back to your e-mails[p]Howard

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