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Raised direct?
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martinhd28
Posts: 38
I see people talking about raised (i.e. gasket level) direct? How? Do I need a special grid with legs?
Thanks!
Toronto, ON
Comments
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I use 3 firebricks and set the grid on themLakeville, MN - LBGE (August 2013)
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You can build your own, AR, fire bricks, etc. Mine was built with all SS for around $45 or so bucks. You can go raised indirect, raised direct, gives you multiple cooking levels, puts you up in the dome which is great for pizza and love it for Spatchcock. Now that I have it I can't imagine not having it as I use it that much.LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Here's what I use.
http://www.ceramicgrillstore.com/large-woo-big-green-egg.html
Great company and fast shipping. Works wonderful. Makes some cooks easier. Helps with direct or indirect cooks.
Worth the money if you don't wanna use fire bricks and raise it."I have great faith in fools; self-confidence my friends call it."RTR -
Favorite way to do chicken... whole or parts.
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Three regular bricks will do. One buck a piece and throw the grid right on it. Some use beer/soda cans but I could never get them to stay on the firering.Madison, CTLBGE June 2013.
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EGGerAllanPoe said:Here's what I use. http://www.ceramicgrillstore.com/large-woo-big-green-egg.html Great company and fast shipping. Works wonderful. Makes some cooks easier. Helps with direct or indirect cooks. Worth the money if you don't wanna use fire bricks and raise it.For now I'll go with the bricks! Cheers.Toronto, ON
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3 4.5" stainless bolts a few washers & nuts will do the same thing
LBGE
BTFU!
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Hey Martin, it's not us wanting $43, it's all the hands in the pot to get it over the imaginary border. A good number of northern friends ship to US side and come over.
t
www.ceramicgrillstore.com ACGP, Inc. -
Built my own from directions on this site - THANKS GUYS!.Home depot (Weber grate), 3 SS carriage screws (I think mine are 4 or 5 inches. . .Maybe even 6?), 9 SS washers, and 9 bolts. I believe mine came in under $30Been great so far with spatchcock and wings!If you want pictures, just let me know
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Man the rig will get the grid 2" (5cm) above the felt line. Even higher with the D shaped rig on top. I have two of them and I wouldn't trade them for the world. With the shipping, exchange and HST it is pricey but you have universal health care. B-)
Steve
Caledon, ON
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EGGerAllanPoe said:Here's what I use. http://www.ceramicgrillstore.com/large-woo-big-green-egg.html Great company and fast shipping. Works wonderful. Makes some cooks easier. Helps with direct or indirect cooks. Worth the money if you don't wanna use fire bricks and raise it.I bought one of these and it has been in my egg since I got it. This thing freakin rocks.
Cleveland, TN.
LG BGE, PSWOO2, Stoker WIFI.
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I don't see what the fuss is about with raised direct. I've done chicken both ways and see no difference. Enlighten me oh great eggheads.Mark Annville, PA
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I think it's an easier cook raised direct. Less likely to burn your meat when you walk away for a minute.cortguitarman said:I don't see what the fuss is about with raised direct. I've done chicken both ways and see no difference. Enlighten me oh great eggheads.
"I have great faith in fools; self-confidence my friends call it."RTR -
It does get wings more crispy with a raised grid. Whole chickens are cooked skinless here.Mark Annville, PA
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cortguitarman said:I don't see what the fuss is about with raised direct. I've done chicken both ways and see no difference. Enlighten me oh great eggheads.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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Self-enlighten = read.Adam Perry Lang discusses the High(elevation) Slow(lower temperature) cooking in his book. Tempering is a term he uses to describe the advantage of cooking High and Slow, having more control of the cook/energy. And how frequent turning creates a better flavor.Check it out, it's a great book.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
@focker I got the read part. The irony here is that I teach elementary school reading as well as all other subjects. You lost me at tempering momentum. Would love free time to read for pleasure but kids and correcting papers keeps me from doing so.Mark Annville, PA
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Focker said:Self-enlighten = read.Adam Perry Lang discusses the High(elevation) Slow(lower temperature) cooking in his book. Tempering is a term he uses to describe the advantage of cooking High and Slow, having more control of the cook/energy. And how frequent turning creates a better flavor.Check it out, it's a great book.
I agree. That's a great book
NOLA
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