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Raise Kick Ash Basket to Sear
ckali7
Posts: 120
I'm wondering if anyone has played around with modifying or fabricating their KAB to raise it up close to the grate fit a good sear?
Comments
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Could always load the lump to top of fire ring and sear.
Shut it down and re-use the lump on your next cook.
Or just drop a smaller cooking grid on top the lump and sear.
Or just cave man on the lump.Thank you,DarianGalveston Texas -
Awesome photo Darian!
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Was thinking two tabs or a 1/2 moon shaped thingy wedged between the firebox and the top ring could suspend the KAB.
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ckali7 said:Was thinking two tabs or a 1/2 moon shaped thingy wedged between the firebox and the top ring could suspend the KAB.
Give it a shot...Thank you,DarianGalveston Texas -
pgprescott said:Awesome photo Darian!Thank you,DarianGalveston Texas
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Try dropping in a Woo with a smaller diameter cast iron grate down into the fire ring. OR BGE makes a 1/2 Fire Ring for the Large Eggs (or at least used to) if you need to get closer to the fire.
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Somebody's got to play devil's advocate ... why bring the hot coals to the protein? Why not bring the protein to the hot coals?
Get a CGS spider for a large. That goes in the egg with the legs up (down in the notches) and a grill (cheap Weber grill or BGE CI grill ... or even a CI frying pan) is installed on the spider. Works well 'cuz the spider and grill/pan is in place while the steak is being roasted on the raised, indirect level. Use either a PSWoo2 or a AR for the raised indirect. Pull it and set it aside when the steak is at core temp. Then move the steak to the spider/grill set-up for the sear.
With the PSWoo or AR approach, you're handling stuff at 300 degrees instead of hot coals at 1000 degrees.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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Big_Green_Craig said:Try dropping in a Woo with a smaller diameter cast iron grate down into the fire ring. OR BGE makes a 1/2 Fire Ring for the Large Eggs (or at least used to) if you need to get closer to the fire.
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Cooks illustrated has a recipe where you cook over a chimney starter, seems to me it would save some charcoal, but I haven't used the recipe yet.
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The Weber Charcoal grate, fits perfectly on the top ring of the large KAB. I've started bringing the protein to the fire, works grate!!!!!Johns Creek, GA - LBGE and a some stuff
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Jeepster47 said:Somebody's got to play devil's advocate ... why bring the hot coals to the protein? Why not bring the protein to the hot coals?
Get a CGS spider for a large. That goes in the egg with the legs up (down in the notches) and a grill (cheap Weber grill or BGE CI grill ... or even a CI frying pan) is installed on the spider. Works well 'cuz the spider and grill/pan is in place while the steak is being roasted on the raised, indirect level. Use either a PSWoo2 or a AR for the raised indirect. Pull it and set it aside when the steak is at core temp. Then move the steak to the spider/grill set-up for the sear.
With the PSWoo or AR approach, you're handling stuff at 300 degrees instead of hot coals at 1000 degrees.
Good Idea Jeepster! I have a woo2 and after roasting go to my weber gasser at about 600 to sear but I like your idea better. Guess I need a spider!
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Oh yes, CGS has a 10% discount until midnight tonight.
Washington, IL > Queen Creek, AZ ... Two large eggs and an adopted Mini Max
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