Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Spider
Options
SamFerrise
Posts: 556
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.
Comments
-
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.
______________________________________________I love lamp.. -
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!
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum