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thinking of buying a spider

jerrypjerryp Posts: 226
edited November 2011 in EGGtoberfest
I'm thinking of buying a spider.  I would be interested in some opinions on any pros/cons and also anything else I might need to compliment it.  I would also buy a cast iron grid for a small egg. Just wondering if the investment is worth the cost.  Thanks

Comments

  • 4Runner4Runner Posts: 2,111
    I use mine a good bit.  Not only for indirects (i have the stone for it as well) but with the CI down low I can get a good sear and then coupled with my Adj Rig go high to finish.
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • i only have 2 uses for the spider. searing and elevated cooking. both are well worth the price of the spider.
    GreyGoose
  • LitLit Posts: 4,114
    I use it a good amount to sear stuff. If you cook enough steaks it will pay for itself in the amount of charcoal it saves you alone. I also use it to raise my stone when I am cooking pizzas by flipping it upside down on teh grate to get teh pizza higher in the dome to cook the top.
  • JLNCJLNC Posts: 73
    edited November 2011
    comment deleted.........created a new thread for this comment.....
  • If you do Chinese cooking with a wok, a spider is an absolute necessity.  A wok fits nicely in it.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • BotchBotch Posts: 3,375
    Sorta OT:  VI, do you find the stir-frys you make pick up any smoke flavor?  I wok a lot but am wondering if its worth carrying all the ingredients outside to cook.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • No, Botch.  I don't notice any smoke.  But, my reason for wokking on the BGE is the high temperature it generates - much more than a stove - and that is best for stir fry.  With stir fry, you want it very high temp and quick.  That will seal in the flavors and be more healthy.
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

  • Hey Gary! How are you?

    Steve

    Steve 

    Caledon, ON

     

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