Spider & Adustable Rig-Ceramic grill store

Doesn't work any better or any worse. What does do is give you more options.

I have to disagree with CW, most respectfully. I have the Woo2 for my large along with the spider, CGS extender, 14" BGE pizza stone and 14" drip pan from CGS. When you remove the Plate Setter from your Egg the cooking grate gets down real close to the lump, too close IMHO. With the Woo2 and pizza stone all you have to do is remove the stone to go from indirect to direct cooking, the Woo2 remains and keeps your cook surface up at felt level. The spider is great and the extender is far superior the BGE extender which is actually kind of cheesy. I think Tom's stuff makes your Egg much more versatile, and most of it is stainless steel. I put my PS back in the box after I received CGS equipment and it hasn't come out. I don't cook for large crowds so I doubt if the Adjustable Rig is in my future but that is extremely versatile. I also replaced the 18" porcelain grid with the stainless one from CGS.

You have a point but the text of the post asks for opinions and suggestions as to other options to the plate setter. That was the point I was addressing, but rather inartfully. I do see your point however,CW.

Every time I see that Cioppino photo, I swear to myself I'm going to cook that soon. Hve you changed the recipe much from what I have?

Grandpas Grub Cioppino.

Cioppino:
1 large onion, diced
2 cloves garlic minced
1 large green pepper, diced
1/3 cup parsley, chopped
¼ cup olive oil

In a soup pot, sauté the vegetables in the oil until soft

1 8-oz. Can tomato sauce
3 14-½ oz. Can cut and peeled tomatoes
1 cup water
10oz. Tomato juice
1 bay leaf
1 tsp. Dried basil
½ tsp. Dried oregano
1 tsp Parsley

Add to the pot. Cover and simmer 20 minutes. If not served immediately, cool, cover, and refrigerate until ready to serve.

12 clams, well scrubbed (24 is better)
1 lb. Medium shrimp – (2 pounds is better), shelled and cleaned (I use cooked and cleaned)
1 large Dungeness crab, cleaned and broken into pieces
1 pound of imitation crab (works great – use 2 if you don’t want to use the whole crab)

bring soup back to a simmer. Add seafood and simmer an additional 20 minutes or until clams open and shrimp turn pink. (If using cooked shrimp – wait until clams begin to open than add shrimp).

Notes:
If using imitation crab get some legs for looks and the stock
Feel free to vary the seafood to what is in season.

Note: I have never cooked this on the egg, I am wondering how the smoke will change the flavor also the change if using flvor wood. Egg cooking is a next few days project.

I hope whoever tries this enjoys it as much as I do.

Kent

Mike,

It is as I first cooked it. Very simple/basic. One can easily change up the fish but that is the way I like it.

I will sometimes add more crab. If clam's are expensive I might use canned. If the shrimp is pre-cooked I will add it at the very last moment. Long cooking of the shrimp will make it tough.

Kent