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Metal bracket for pizza stone/ drip pan below grid

Chef ArnoldiChef Arnoldi Posts: 974
edited 9:17AM in EggHead Forum
33993%3A5523232%7Ffp58%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E23234%3A4875995ot1lsi
<p />The previous post inspired me to take this project a step further to allow for additional cooking area, cooking indirect with 2 grids, or for large turkeys indirect cooking.
the bracket was made from steel strip 1/8"thick x 3/4" wide - heat treated with mapp gas & bent accordingly. The center was welded to each other @ 30°angle so as to form 120°angle between each arm.
33993%3A5523232%7Ffp58%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E23234%3A48693%3B8ot1lsi[/p]
[p]33993%3A5523232%7Ffp58%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E23234%3A486%3B873ot1lsi[/p]
[p]33993%3A5523232%7Ffp58%3Dot%3E2327%3D8%3A3%3D677%3DXROQDF%3E23234%3A486%3B8%3B9ot1lsi

Comments

  • YBYB Posts: 3,861
    Chef Arnoldi,
    Nice job Mike....That looks like it will work pretty good.
    Larry

  • drbbqdrbbq Posts: 1,152
    Chef Arnoldi,[p]Very nice. With a little modification you could flip it over and use it for raising the grid for a direct cook. My favorite position BTW.
    [/b]
    Ray Lampe Dr. BBQ
  • djm5x9djm5x9 Posts: 1,342
    Ray:[p]What is it you like best about direct cooking on an elevated grid?
  • drbbqdrbbq Posts: 1,152
    djm5x9,[p]The distance from the fire makes it sort of a slow direct cook.[p]Sometimes the platesetter just slows things down too much.[p]I don't notice the fat in the fire much, at least I don't think I do.
    [/b]
    Ray Lampe Dr. BBQ
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