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How do you raise your grid?

Charcoal MikeCharcoal Mike Posts: 223
edited November -1 in EggHead Forum
All this talk about spatchcock chicken has me wondering - how do you raise your grids?[p]Normally when I do spatchcock chickens, I try to elevate the main grid. I do this by laying 3 firebricks lengthwise on their sides above the fire-ring, and sitting the grid on top of the bricks.[p]This works fine, but seems to be a bit unstable. I always feel like I have to be really careful, or I may bump the grid wrong and send one of the bricks down into the coals.[p]Anyone have a better way to raise the grid for a direct cook?[p]- Mike

Comments

  • elFloydelFloyd Posts: 50
    Charcoal Mike,[p]I use two grills. The first grill sits on the fire ring as usual. Then I have four fire bricks on edge, and I place the second grill on top of the fire bricks.[p]elFloyd

  • Nature BoyNature Boy Posts: 8,243
    Charcoal Mike,
    Having a second grate helps a lot, and would solve your problem.[p]I took a fat firebrick, and a split it into 3 equal sized pieces. I place my spare grate on the fire ring, then evenly space my 3 firebrick chunks around the outside of that grate, and rest my BGE grate on those. It only raises the grate a couple inches, but I find it perfect for direct cooks like chicken.[p]Also, BGE sells an extended grate that raises the grilling surface somewheres around 4 inches. And many folks use two firebricks sideways to elevate the second grate. I prefer the smaller chunks, as the full firebricks take up some valuable grilling space, and add extra mass.[p]Hope that helps.
    Happy smokin'
    NB

    DizzyPigBBQ.com
    Twitter: @dizzypigbbq
    Facebook: Dizzy Pig Seasonings
  • YBYB Posts: 3,861
    gratedetail.jpg
    <p />Charcoal Mike,
    This is the exrea grate I made for my small egg...I also made one for my large,medium and mini eggs.
    Larry

    [ul][li]Extra grate[/ul]
  • Charcoal Mike,
    Can someone please tell me where to find these fire bricks. I just got my grill extender from BGE yesterday, and have not opened it yet, but all options are to be considered! I did two spatchcocked chickens this past weekend, and cought one of them on fire :>( Not happy bout that one. Raising the grid would have solved that I am sure. Thanks in advance for the fire brick info.

  • YB,
    That's a great idea! My biggest reason for only using 3 bricks is for the same reason NB noted - the loss of valuable grilling space.[p]I do have a spare grid from a Weber that I have used underneath sometimes, but even then the other grid on the bricks still seems wobbly. 4 bricks help, but then I lose more space when I'm doing big birds - I hate having to move the wings/legs of the bird around to avoid the bricks. Of course, smaller bricks would have taken care of that problem as well - thanks NB.[p]I believe a trip to the hardware store is in order.[p]Thanks![p]- Mike[p]

  • YBYB Posts: 3,861
    Charcoal Mike,
    You need to use stainless steel carriage bolts,washers and nuts.I think the ones I used on my large egg were 4"x3/8".
    Larry

  • Seth Howard,[p]Fire Bricks are the bricks masons use for fireplaces. They should not break or split due to the intense heat.[p]You'll probably need to "let your fingers do the walking" through the yellow pages. I live in a large city, and had to call a dozen places to find them.[p]Home Depot and Lowe's *used* to carry them - but no longer. Just call around to your local brick yards. Be sure to ask for "splits", as they are half the diameter of regular size, and easier to work with for your application. I think I paid $1.50 apiece for mine, and bought 10 of them. Never use more than 5 at a time, but the brick yard was a long drive and I wanted to make sure I had spares.[p]- Mike

  • Seth Howard,[p]I had asked about direct and indirect spatchcocked chicen cooking, because I had the same experience cooking direct. When I opened the dome to turn the chicken the fire flared up and rose the dome temp over 500 degrees. I ended up with a partially burnt chicken. I thought it was because I cooked direct. The Naked Whiz's "dead simple" recipe does not call for a drip pan although I think you can see one if you really scrutinize the photo. I have to grid extender. too though haven't tried it yet. I'm going to use your idea and try a butterflied chicken cooked direct (most responses earlier leaned towards that method), but with the chick raised on the extender.
  • Ca_rnivoreCa_rnivore Posts: 120
    Ellen aka Gormay,[p]I believe that TNW suggests cooking spatchcock chicken direct, on a raised grill. I put firebricks on edge on the main grill, then place a second grill on the fire bricks. This puts the bird 3-4 inches farther from the fire, and flare-ups are not as dramatic. No drip pan is needed. Your grill extender should do the same thing as my firebrick setup.[p]HTH,
    --Kevin

  • Ellen aka Gormay,
    Ellen,
    it is good to see you on the board so much. I have had my egg for almost 3 years, and have used this forum for every cook that i have done. the people are so nice, and it is nice to see someone getting the use out of this as I did. Welcome, and good cooking to you.

  • Charcoal Mike,
    Viagra..... Just kidding.. [p]When I first got my egg therewas a mess up and I had to take it back and exchange it for another at(barbeques galore) t store.. Well when I took it back I fogot to take the firering.. Seriously, honest mistake.. But I did keep it ;-).. Anyway, so I have always used both.. Set one on top the other. Raises the grill to egg level and gives me two grill areas or a place to put a pan..[p]
    Dylan

  • YB,[p]So do those grates hook together or does the top grate "stand" on the lower great? I can't tell from the pics.
  • BoccieBoccie Posts: 186
    Charcoal Mike,[p]I did spatchcock chicken for my first cook on the egg last week. They were very good, but one got rather crispy. It was all direct cook, the grease caused a flare-up and torched the chicken. I called around and found a local brick yard and bought a few firebricks for about a buck each. I am looking forward to trying it again, I am sure the results will be better even though the chickens were very juicy they way they were.[p]-Boccie

  • nikkignikkig Posts: 514
    We got our firebricks at a store that supplies bricks and stones. They were only $1.05 a piece. I tried Lowes first, and they don't carry them. Some people have mentioned that some fireplace, or wood stove stores would carry firebrick.

  • YBYB Posts: 3,861
    DrummerDawg,
    The top grates 4 legs sit on the fire ring with the lower grate in place.
    Larry

  • Seth Howard,[p]Thank you for the kind welcome. I have had my BGE since Feb and am quite fascinated by it. Every cook is an adventure and a lesson rolled into one. How can one be bored with the range of possibilities suggested by the ovoid shape, ceramic interior and low to high temps of the EGG. What seals the deal is the depth of experience one finds on the forum and the genorosity and willingness of those who have been there and done that to share their knowledge with newbies like me.[p]Very good cooking to you, too!!!
  • HolySmokesHolySmokes Posts: 446
    Charcoal Mike,
    I've read the posts regarding raising the grid and a tip of the hat to all...as always, this newbie has learned much from the discussion. However, on the question of direct vs. indirect on the spatchcock chicken, I can write this...I received a BGE for Christmas and must have prepared this recipe at least ten or more times, and even as a novice, have never had a hint of charring and I cook only direct. My birds (two tonight, using Arkansas's own Cavender's and a bit of olive oil) come out picture perfect and my family agree...the meat prepared on the BGE, has no match when it comes to being moist and tender.

  • Ca_rnivore,[p]Your conclusions were correct. I cooked the spatchcocked chicken direct(no drip pan) on the grid extender tonight and I'd like to report that the operation was a success! I did add a bit more time on each side to compensate for some dropping dome temps, but the end result was deeply browned chicken, juicy on the verge of falling off the bone, with a subtle smoked flavor, and absolutely delicious . The added height of the grill extender made all the difference in the world to making this dish so finger licking good!

  • YB,[p]On my large BGE the grid extender is of a smaller circumferance than the interior. Thus the legs would not reach the fire ring. The legs hook on to the larger grid that came with the EGG. The extender is made so that it can be attached underneath the larger grid to hold more food or a drip pan or it can rest on top of the larger grid to provide a raised cooking surface. A salesman at BGE suggested that in the raised position it would be a great place to warm bread or rolls in the last minutes of a cook. That sounded good to me.
  • HolySmokesHolySmokes Posts: 446
    Holy Smokes,
    My recently deceased H.S. English teacher would "tsk-tsk" me for my spelling error. Of course, I meant to type "came out".....

  • YB,[p]Gatcha! I wasn't even thinking of the fire ring down there. Good plan and easy to remove.[p]DD
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