Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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Another noob question...

As I've set up my lbge, I've noticed that I can have the grill either lower down towards the fire (on top of the fire ring) or higher towards the felt line (using the plate setter - about 1" below the felt). I've seen people mention products like the Woo or the Spider to raise the grill to be equal to or higher than the felt line. Can one of you veterans explain why this is important?
What kind of cooks benefit from a higher grill level?

Thanks

PS - as a proud Spartan, I'm loving the BGE color scheme.

Comments

  • calracefancalracefan Posts: 472
    The plate setter gives you indirect cooking, a spider with a stone does the same.Raising the grid with some method other than the plate setter will give direct cooking with a little distance between your food and the coals. A little milder heat also raising gets your food a little closer to the dome where you get some reflective heat,(cooking from both sides now ). Also raised you will be closer to the thermometer in the dome ,so actual cooking temp will be the temp reading.I am sure someone else will explain it better!
    Ova B.
    Fulton MO
  • GriffinGriffin Posts: 6,281
    Chicken is one that benefits grately (pun intended). Keep it higher from the coals with the fat dripping down onto them and being closer to the dome which radiates heat down and helps crisp up the skin.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • I don't have one but, from what I understand, the spider is used to lower the cooking service down closer to the fire for high intensity (i.e., heat) searing.

    Pizza, on the other hand, is typically done as high in the dome as you can get it.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • HNL said:

    As I've set up my lbge, I've noticed that I can have the grill either lower down towards the fire (on top of the fire ring) or higher towards the felt line (using the plate setter - about 1" below the felt). I've seen people mention products like the Woo or the Spider to raise the grill to be equal to or higher than the felt line. Can one of you veterans explain why this is important?
    What kind of cooks benefit from a higher grill level?

    Thanks

    PS - as a proud Spartan, I'm loving the BGE color scheme.

    I like that "bge tool holder" in the corner of your deck.
  • GrillmagicGrillmagic Posts: 398
    HNL said:
    As I've set up my lbge, I've noticed that I can have the grill either lower down towards the fire (on top of the fire ring) or higher towards the felt line (using the plate setter - about 1" below the felt). I've seen people mention products like the Woo or the Spider to raise the grill to be equal to or higher than the felt line. Can one of you veterans explain why this is important? What kind of cooks benefit from a higher grill level? Thanks PS - as a proud Spartan, I'm loving the BGE color scheme.
    Go Green, I live in Diamondale, Mi. Do you live in MI.
  • Cooking chicken direct on a raised grid is my "go-to". As mentioned, pizza cooked high in the dome helps to put more heat on the top which makes for great pizza.

    Proud Sparty, eh? From where do you hail? GO BLUE from Flint.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • SkiddymarkerSkiddymarker Posts: 5,599
    I think the prime example of raised direct is spatchcocked chicken, some do it indirect, but for crispy skin, raised direct is the preferred method. 

    Other cooks include thick chops, wings and brats. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • HNLHNL Posts: 31
    I currently live in Pittsburgh but look forward to coming back to EL a few times a year for tailgate. I grew up in Ann Arbor but got to EL as fast as I could. Both of my parents went to UM, my bro and I both went to State.
  • My folks went to UM, my bro & sis are Spartys. I'm a proud EMU grad back when they were Hurons. Always been a Michigan fan and EMU Football blows.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

  • HNLHNL Posts: 31
    Fred...looks like both teams will be decent this fall, should be a fun season.
  • I didn't realize football was played outside the state of Alabama? Roll Damn Tide

    North Alabama - Roll Tide

    LBGE 2013

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