Picture of BGE 3 Tier Grate & 2 " Platesetter

SMITTYtheSMOKER · July 2006

<p />These were posted by someone here recently.
-Smitty

61chev · July 2006

SMITTYtheSMOKER, Do they make one for a medium?
Gerry

SMITTYtheSMOKER · July 2006

61 CHEV,[p]Large only at this point is what I understand.[p]-Smitty

The Naked Whiz · July 2006

SMITTYtheSMOKER,
I assume you mean fire ring rather than plate setter??[p]TNW

SMITTYtheSMOKER · July 2006

The Naked Whiz,[p]Opps...you are correct.[p]-Smitty

Sigmore · July 2006

SMITTYtheSMOKER, and you would order that from where? Price?

SirKeats · July 2006

SMITTYtheSMOKER,[p]i don't get why the second rack is so small. seems like a waste. plus, are they perma-attached? if so, how do you get to your food durring a cook?[p]not trying to be a kill joy or anything... just askin.

SMITTYtheSMOKER · July 2006

sigmore,[p]You could call BGE directly.[p]Someone here today mentioned a price of $41 for the 3-Tier Grate and $35 for the Finre Ring. He got both shipped for about a $100.[p]There is a thread below talking abou this item.[p]-Smitty

Sigmore · July 2006

SMITTYtheSMOKER, I read the thread but must have missed the price quote. Thanks.

Clay Q · July 2006

SirKeats,
Not knowin, just guessin, methinks the first and second level is small enough to access food at the first level with a temp probe or tongs. Slightly smaller grids above the first contribute to sufficient heat circulation and air flow. Looks like you add/remove food at the first level by removing the contraption, the top two levels allow access from the sides and top. From the pictures posted, looks well designed.
Clay

Clay Q · July 2006

Ooops, meant to say that the third and second level grid is small enough to access food with a probe at the first level. Well, that's how I see it.

Unknown · July 2006

SMITTYtheSMOKER,[p]Can someone tell me where the drip pan goes to make this setup cook indirect?? Or maybe you use a plate setter and if so, how does it install with this setup? Looks good if it will work.[p]Dave

SMITTYtheSMOKER · July 2006

Dave,[p]I think you can still use the plate-setter with the smaller fire ring. So a drip pan could be under the first grate(?).[p]-Smitty

jimmy · July 2006

Does that triple constrict air flow in the dome? Too much meat volume for a decent flow of smoke in the dome?

mikeb6109 · July 2006

could you not remove all together the ring and just use the plate setter then the 3 tier for more space?

SuperDave · July 2006

SMITTYtheSMOKER,
That is a pic of the new three tier cooking grate and the "Firering" that you use with it, not a plater setter.[p] The rack is built the way it is to accomodate airflow and access to the other levels. The higher you go the smaller the grills must be to maintain airflow in the dome.

Unknown · July 2006

SMITTYtheSMOKER,
There seems to be a lot of confusion about the new 3 level cooking system so I will try to explain. To get this new system to work you must take out your 4" fire ring put the 2" fire ring in, add the plate setter (legs up) then put the three level grid on top of the plate setter. As long as you stay below 350 degrees (and that is the 350 degrees on the external reading), you will be fine. Set up like this you will not have to rotate flip or move any thing on any of the three levels. It is the same thing that has been used and hand made by many of our egghead customers and it has been seen on this forum page many times. If you have any questions just call us, we tested this for many, months before putting it on the market. I hope this will help but if not please give us a call and we can explain more.[p]John[p]R&D BGE

Picture of BGE 3 Tier Grate & 2 " Platesetter

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