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Eggor's Inventions - Lower Level (5 pics)

Pakak
Pakak Posts: 523
edited November -1 in EggHead Forum
This first pic is a rehash of what he's done before. It shows how he has place some rods on top of the firebox, below the fire ring, to carry a few different configurations. Also, it makes lifting the fire ring up and out a snap.[p]DSC_0015.jpg[p][p]One can also place a pizza stone on top of the rods for indirect cooking.
DSC_0017.jpg[p][p]A bent rod doo-dad that can serve as a replacement for a platesetter, among other things.
DSC_0021.jpg[p][p]Put a drip pan on top of this!
DSC_0020.jpg[p][p]The inverted doo-dad, platesetter replacement!
DSC_0022.jpg[p]

Comments

  • stike
    stike Posts: 15,597
    Pakak,
    what kind of steel are we lookin at?
    how long does it last in close proximity to the lump?[p]looks very bueno...

    ed egli avea del cul fatto trombetta -Dante
  • eggor
    eggor Posts: 777
    stike,[p]everything is 304 stainless, should last bout 50 yrs or more but i need to find out how much distortion there is after it sits in the egg for an hour at 800 deg. i doubt much if any.[p]Scott

  • eggor
    eggor Posts: 777
    by the way the rig between the fir ring and box has been in the egg since january, a little steel wool and it looks like new.

  • stike
    stike Posts: 15,597
    eggor,
    that's great
    thanks.[p]i imagine most of that is for lo-and-slo cooks anyway, so it prob'ly won't see 800 degrees much, right?

    ed egli avea del cul fatto trombetta -Dante
  • eggor
    eggor Posts: 777
    stike, actually grid and extender will both work as drip pan holder-platesetter for the low and slow but the small grid also is used in the center of the main grid for the high temp sears. guess the guys with the K have been havin problems wtih the expansion of thier grids. also want to see just how hot i can get the small grid and try to do a sear just above the coals. [p]Scott

  • stike
    stike Posts: 15,597
    eggor,
    i'd been toying with the idea of a mesh holder for lifting the lump up higher in a basket, getting the lump closer to the underside of the grid.[p]less lump and closer to the steaks, say during a high temp sear.[p]and that would permit the grid to remain at the typical height.[p]evry try that?

    ed egli avea del cul fatto trombetta -Dante
  • eggor
    eggor Posts: 777
    stike,[p]actually that may work better than lowering the grid and having to reach inside to the bottom and riskin a real nasty burn. tell you what. not that i planned on steak tonight i'll try the lowered grid on some steaks either tonight or tomorrow. if it seams that i end up with a better sear or anything of benefit I'll let you know. don't know how many times wifey will let me eat steaks in the name of science. LOL