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Looking to upgrade my large egg

BGEGPBGEGP Posts: 47
edited October 2012 in EggHead Forum
I was Nibble me this website when I saw the Craycort cast iron grates with the griddle inserts.  I thought that would be great for steaks and scollops,veggies etc..

I also was looking at the PSWoo3.  With the Woo I would have to get a half moon cast iron griddle and a 13" cast grate from Big Green Egg for searing. 

Also how much do you gain by raising the grate to the gasket level.

Any advice to a confused Egg Head as which would be the smartest way to go?

Comments

  • The idea behind the spider or the Woo with the built in spider is to get your CI grate closer to the coals for a quick sear.  By having the grate close to the coals you get a higher temp for searing than you would higher up in the egg.  The Woo is nice for raising the grid to the gasket level for cooking away from the coals (lower direct temp).  I don't have any experience with the Craycort grate but looks interesting. 
  • Seen a lot of pics of the graycourt and heard good things. As far as the CGS stuff, I love the adjustable rig and the woo. Covers all my needs.
  • EggerinLAEggerinLA Posts: 186

    I have the Craycort for my large and like them, but after getting the GrillGrates (can't recommend these enough--easy to clean, great grill marks, heavy duty, etc.), I rarely ever use the Craycort now.  They make the GrillGrates that fit perfectly for the Egg.

    http://www.mygrillgrate.com/product_p/rbgel.htm?__utma=1.1696049097.1349461758.1349461758.1349461758.1&__utmb=1.2.10.1349461758&__utmc=1&__utmx=-&__utmz=1.1349461758.1.1.utmcsr=(direct)|utmccn=(direct)|utmcmd=(none)&__utmv=-&__utmk=134165774

     

    http://grillgrate.com/

     

     

  • BGEGPBGEGP Posts: 47
    How much of a temp. change will there be from the original grate location to the gasket level.

    So far I have been happy with the original BGE setup, just wondering what I'm missing?
  • I use the old Woo2 to do the raised grate. I use it whenever I cook chicken as I frequently had issue with the outside of the chicken getting overdone. I think it works great and has allowed me to make the best chicken I have ever done.
    Clarendon Hills, IL
  • It isn't really about temp difference at the felt line but rather increasing the distance from the lump to the food to reduce flare-ups. For pizza cooks you want to be well above the felt level to maximize the convection effect of the dome.
  • DeckhandDeckhand Posts: 318
    I have the Adjustable Rig with the extender that can raise the grid as much as 3" ABOVE the felt line.  Great for burgers... No grease flare ups.  Put a pizza stone up high (with another stone on the spider as an indirect piece) and your'e in the hottest part of the Egg.  Cooks those toppings in nothing flat.  Get the oval grids and the slide guide and you can cook 4 St.  Louis trimmed slabs at once... and pull the cooking grates out without removing the framework for the Adjustable Rig.  You can actually cook on 3 levels at once but you have to lift the whole assembly out to access the lowest grid.  (Not a problem).  You can take the whole 'Rig into the kitchen, load it up and take it out and drop it into the Egg.  Clean up?  Remove the top, open the bottom and let her rip!  (Make sure you have one of the new high temperature gaskets, though.)
  • henapplehenapple Posts: 14,680
    My raised setup.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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