It looks like you're new here. If you want to get involved, click one of these buttons!
High Que is very much needed in the Mini / Small / & not as much in the Large but still needed.
And yes to your question.
High Que is very much needed.And yes to your question.
High Que is very much needed.
I am waiting on my high que for my large. I finally split the stock grate and have to say goodbye
I never had issues with air flow, but might as well upgrade.
Flint, Michigan. Named the most dangerous city in America by the F.B.I. three years running.
Bought the High Que for my small before picking it up in Georgia....should have waited. I have no problems hitting 600 with the woo 8.5" stone on the bottom and 12" BGE stone on top, standard CI charcoal grate. Stir-fried Kung Pao Chicken and Jean Yueh's Beef with onions and peppers from The Breath of a Wok during the entire eggfest with no problems.
Switched back to the standard grate. Found I was cleaning out the small every other cook with the High-Que.
Many have had issues I believe d/t the small platesetter restricting airflow.
I lay a 12" pao style hand-hammered carbon steel wok from The Wok Shop directly on the grid for stir fry.
The 5 quart double dutch oven on amazon is a perfect fit. The lid doubles as a nonhandled skilet.
A #12 vintage round griddle pictured on the left below is used the most.
"I embrace my desire to feel the rhythm, to feel connected, enough to step aside and weep like a widow, to feel inspired, to fathom the power, to witness the beauty, to bathe in the fountain, to swing on the spiral...of our divinity, and still be a human."--------Maynard James Keenan F(n) = F(n-1) + F(n-2) = tool
Griffin's Grub or you can find me on Facebook
Griffin said:@Mickey I gotta disagree with you on the gate for the mini. I have no problem with temps. If any, it's keeping the temp down.
@Mickey I gotta disagree with you on the gate for the mini. I have no problem with temps. If any, it's keeping the temp down.