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Raised direct
Comments
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Raised direct is when you use something to lift the grate higher above the coals, usually near the felt line or above it. There are a number of ways to achieve this. I happen to use 3 fire bricks in my large for a raised direct cook.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Both are exposed to open flames, however the raised part means that the cooking grid is further away from the fire or higher in the dome. Let's you cook at hotter temperatures with less risk of burning quickly.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Could you please post a photo of this set up? Thanks.fence0407 said:Raised direct is when you use something to lift the grate higher above the coals, usually near the felt line or above it. There are a number of ways to achieve this. I happen to use 3 fire bricks in my large for a raised direct cook.
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dihtn said:
Raised direct is when you use something to lift the grate higher above the coals, usually near the felt line or above it. There are a number of ways to achieve this. I happen to use 3 fire bricks in my large for a raised direct cook.
Could you please post a photo of this set up? Thanks.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
Thank you-wanted to see how you balanced the bricks.
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@dihtn and @Chetscapes - the 3 fire bricks are one of the cheaper ways. You could also visit www.ceramicgrillstore.com and look at their adjustable rigs. Like I said earlier, there's a 1000 ways to get "raised direct".Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
I'm using 3 cheap metal angle brackets I found at Lowes.
Until I get a PSWOO2-CI
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
Any bricks will do. They don't have to be fire bricks. Careful with bricks though. If one falls off the ledge, you might wind up with a non-warranty firebox replacement.Empty beer/soda cans work too. Also, no need for an Adjustable Rig if all you want to do is raise the grid. CGS also sells a Woo for just that purpose. Much less expensive, but it does much less.I use carriage bolts as legs for a second grid.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I use the Woo on my XL. Here is my custom grid for raised direct on my mediumCooking on an XL and Medium in Bethesda, MD.
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@Ragtop99 - Did you fab that? If so, care to share your method?
in Houston, TX
Minimax
MBGE
LBGE
36" BS
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I use two cooking grates. I lay the bricks on top of the bottom cooking grate, then put the bricks on in a triangle configuration, then put a grate on top of the bricks. The bottom cooking grate prevents the bricks from accidentally falling onto the lump.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Cooking on an XL and Medium in Bethesda, MD.
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question about cooking chicken raised direct.
Before I owned a BGE, I tried cooking 4 leg quarters once on my gasser.
I wasn't babysitting it, so when I went out to check on it and turn them over, I discovered I had massive flaming action going on under the hood. Chicken fat had become an auxiliary fuel source, so regardless of my grills turned down to medium, I was burning dinner. Needless to say, we had a change in dinner plans that night.
So, I'm guessing that the BGE doesn't have this problem. With burn rate being controlled by air flow (aka oxygen flow), that the drippings while becoming additional fuel upon landing on the coals, the big flame up can't happen due to oxygen starvation. You just end up with charcoal & chicken fat being the fuel source.
Can a more experienced Egger comment on my thoughts please?
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
@ZmokinYou are correct. The egg is an oxygen controlled fire. Same deal with burger drippings.One thing to note...When you remove the chicken from the grill and shut down the egg, the chicken fat that dripped into the lump will be there for next time. Don't go bake bread or dessert or anything else you don't want to have a smokey flavor with that leftover fuel.Don't ask me how I know...They/Them
Morgantown, PA
XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer - PR72T - WSJ - BS 17" Griddle - XXL BGE - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker -
I used three bricks for a while.I bought a PSWoo2 from Ceramic Grillworks.Both work.New Albany, Ohio
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@Zmokin - you have it right IMO, until you open the dome..... the fat soaked lump will ignite very quickly once it gets some air. Wether it is a kettle or a kamado, you can limit the air to avoid flare ups much better than with a gasser.The down side is the acrid taste that is possible when the fat dripping starts acting like smoke wood.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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So I am guessing with raised direct, the meat cooks quicker?
Beef...It's what's for dinner tonight. -
@News2u faster than indirect and allows higher temps than on the fire ring without burning, or at least easier to keep from burning/scorching.
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DMW said:@ZmokinYou are correct. The egg is an oxygen controlled fire. Same deal with burger drippings.One thing to note...When you remove the chicken from the grill and shut down the egg, the chicken fat that dripped into the lump will be there for next time. Don't go bake bread or dessert or anything else you don't want to have a smokey flavor with that leftover fuel.Don't ask me how I know...Cooking on an XL and Medium in Bethesda, MD.
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theyolksonyou said:@News2u faster than indirect and allows higher temps than on the fire ring without burning, or at least easier to keep from burning/scorching.Sorry, Mickey.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Raised direct gives a great and even cook as the meat gets radiant heat without getting directly burned by flames. Chicken skin does particularly well with this at 375-400. When the grid is lower, whatever is facing down has a tendency to get charred and cook unevenly depending on where the flare-ups occur.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Point well taken, Michael.Beef...It's what's for dinner tonight.
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News2u said:Point well taken, Michael.
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Carolina Q said:theyolksonyou said:@News2u faster than indirect and allows higher temps than on the fire ring without burning, or at least easier to keep from burning/scorching.Sorry, Mickey.
this pic is the reason for the qualifier at the end. Anybody can make chicken charcoal. -
@Carolina Q I was thinking the same thing.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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@Mickey in hindsight I didn't phrase that very well. I don't think about this myth that you can't burn stuff on the egg. Just doesn't make any sense to me.
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@Chetscapes-Direct= Grid is directly on the fire ring. Raised Direct= Grid is raised or elevated to gasket level or higher. Direct does well for searing and very short cooks. Examples- Searing steaks, thin pork chops, kabobs, skewered shrimp etc, etc..... Things that will be cooked very fast or just seared. Raised direct is great for longer cooks as it helps prevent scorching. Examples- Spatchcocked chicken, thicker chops, cedar planked salmon etc.... Raised direct also makes it much easier to access your food.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
theyolksonyou said:@Mickey in hindsight I didn't phrase that very well. I don't think about this myth that you can't burn stuff on the egg. Just doesn't make any sense to me.
My friend if adult beverages and a nap are involved anything can happen :-??Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Raised direct is a great option as stated above. I used bricks from Home Depot for a while to go raised but after one fell in the fire and clanked on my firebox when I was adding wood chips, I decided maybe I should try something that wouldn't damage my egg. I made a couple of these out of Weber grates and stainless bolts, nuts, and washers for a few bucks from Home Depot. I think the stainless grid for $6 (was on closeout) and the hardware cost me $8 or something like that. (Please pardon the spatchcock chicken still stuck to the grid) The nice thing about this one is that it's still small enough that I can cook on two levels (nice for apps like ABTs and wings) on my MBGE with the platesetter in place or I can just put it on top of the stock grid for raised direct. I would like to have a Woo for my MBGE but I get by with this just fine. Hope this helps.L x2, M, S, Mini and a Blackstone 36. She says I have enough now....eggAddict from MN!
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