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Setup a cook using my new spider.  I just smoked 2 lbs of sausage.  I have a few 1 inch thick fire brick that I put on top of the spider with no drip pan.  That small amount of sausage won't drip that much and the bricks will burn it off anyway.  I can use it to get my stone 2 + inches above the gasket line.  I also make a quick raised rack.

Simple ingredients, amazing results!
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  • nolaeggheadnolaegghead Posts: 17,209
    Looks like a nice setup.  I'd grind off those stubs pointing in the inner ring of the spider if you plan on using a wok - it'll gouge the bottom sides.  If you don't plan on using a wok, it's perfect.
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

  • My brother made it and I want be using a Wok.  It is 304 stainless and tig welded 1/4" bar stock.
    I gave him a drawing and he delivered the spider.  

    Simple ingredients, amazing results!
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