What is your preference for raising the grid?

tdub4 · January 28

Did you make a homemade rig or go with one for the CGS (Adjustable Rig or Woo) or something else? New egg owner and seeing now how this would be helpful and curious what the consensus is. Thanks.

fishlessman · January 28

beeen cooking with an extra weber grid, cheap at homedepot, and some firebrick splits for about 10 years now for raised grid direct and indirect. i have a rig as well, both do a descent job. its all about spending money and how much you want to spend. my rig is at home and the bricks at camp, the rig is nicer but the brick setup works well too

lousubcap · January 28

+1 with fishlessman-start with the grid and fire bricks. As you gain experience with your cooks you can then decide to spend the big $$ on all the after-market gear. You can also use the bricks as a heat deflector so now you have an indirect setup as long as you have two grids. the after-market stuff will be there should you choose to go that way-no hurry. Just an opinion and we all know what those are worth

:)

Solson005 · January 28

I have a woo for my small BGE and have not cooked without it. For my large I use 3 half pieces of firebricks on the fire ring that way I can use my two-tier swing grate. I think its the best of both worlds from two great Eggcessory Stores.

SaltySam · January 28

I've never been able to track down the thread that I copied, but essentially it involved an extra grid, four carriage bolts, and several nuts and washers. I just took the one from my Weber Little Smokey, and rigged up the same setup. The beauty of it is that it's adjustable, just by unscrewing the nuts a bit, you can raise and lower the grid to whatever height you want. It's not the most stable platform, but for about 5 bucks in hardware, you can tinker around with different cooking levels. I like it because it nearly doubles the cooking surface. I'll probably end up getting a Woo down the road, but it was nice to see the benefit of a raised grid for dirt cheap.

Mickey · January 28

Have two of these and value them with the most important items of the Egg.

tdub4 · January 28

Thanks for the replies - keep 'em coming! I love this forum...

Mickey - That is the Adjustable Rig - correct? I do like the concept, but doesn't that make the plate setter useless? I hate that I have that (i.e. spent money on it) and then wouldn't use it! Correct me if I am wrong on that one.

I think I saw the instructions for the DIY with u-bolts, will need to look to see if I can find that again.

robnybbq · January 28

Yes the plate setter will be useless afterwards. I have one for sale if anyone wants one.

The adjustable rig gives so many options.

Solson005 · January 28

Here is one method with using bolts, also a great website as well as this forum to find all sorts of tips and new things to cook! Naked Whiz Ceramic Charcoal Cooker FAQs

ptmurphy · January 28

I just use three firebricks... cheap, dependable, easy.

dlk7 · January 28

I use the adjustable rig at least 3 times per week but still use my platesetter when I'm running both eggs indirect.

SaltySam · January 28

@solson05 Yep, that's the one! However, instead of setting the bolts down on the fire ring, I have mine rigged to rest on the grid below. It's a way to have two cooking surfaces, and I can use either for direct or indirect cooks.

belle's dad · January 28

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad

tdub4 · January 28

@dlk7 so you have the adjustable rig but not the oval stone for the rig? Or do you also have the oval stone and use that for something as well?

@solson05 that is the one I saw as well. Thanks for the reminder!

dlk7 · January 28

I have the oval stone and the adjustable rig. I have two XLs so when I'm cooking indirect on both, I need the plate setter for one of them.

Z_Eggineer · January 28

Why put them on egg if sealed in aluminum foil the whole time?

fishlessman · January 28

belle's dad said:

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad

if thats 220 dome its too low of a temp. also beef internals are higher than pork for tenderness, needed to be cooked to a higher internal

smokesniffer · January 28

Solson005 said:

I have a woo for my small BGE and have not cooked without it. For my large I use 3 half pieces of firebricks on the fire ring that way I can use my two-tier swing grate. I think its the best of both worlds from two great Eggcessory Stores.

@Solson005 have you ever done two pizzas at the same time with that rig??

Solson005 · January 28

Funny you should ask @smokesniffer I just got done making dough for some tonight! I will post a picture here or create a new post. I like to start it on the bottom and finish it on the top higher on the dome. So it's more of a rotation than just putting two on at the same time, I only have one large stone and a smaller one for my small egg so I go without a stone to finish on the top tier.

BillPinNC · January 28

I use the adjustable rig to get high in the dome on my large.

Scottborasjr · January 28

I use the adjustable rig on 95% of my cooks. Only time I use plate setter now is with pizza. Just added a medium to the family so debating if some tax money will go to a raised setup for that.

Little Steven · January 28

fishlessman said:

belle's dad said:

I need some input from you egg users. I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce. Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow. Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty. I had hoped they would be tender. What did I do wrong? Belle's Dad
if thats 220 dome its too low of a temp. also beef internals are higher than pork for tenderness, needed to be cooked to a higher internal

That and if they were in foil the whole time they would be SOAS

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What is your preference for raising the grid?

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