an idea for conserving lump?

Harry · September 2003

I use my BGE for about all types of cooking, but find that I do a considerable amount of grilling stakes (can't find a restaurant that makes them as well). Obviously, getting that BGE up to 750 degs. and cooking the steak takes a fair amount of lump. While doing this the other day I wondered -- [p]What about putting one of the Weber carcoal grids under the fire ring and placing a limited amount of lump on top of that. That would obviously be a lot less lump than filling the BGE to the same level. (I like the hot lump to be just a few inches below the steak)[p]There would be room for a small layer of lump on that grill and then the normal BGE grill would be placed in its normal spot and then gril away.[p]I'm not sure if this would give a good enough flame or not. Anybody ever try such a thing?[p]Harry

jwitheld · September 2003

Harry,
why not use that same grid to put the steaks on and leave the lump where it belongs?

GRILLEMARK · September 2003

Harry,
Why not grille directly on the lump?

Harry · September 2003

grillemark,
Never tried that - I take it you have?
How did it work out?[p]Do you think it would work on my idea? (maybe somebody else has also had it?)[p]Harry

The Naked Whiz · September 2003

Harry,
Ok, I'll make a silly wild *ssed guess. I'd say that having a thin layer of lump isn't going to generate enough heat to completely replace the normal method. You need a thick layer of burning lump in order to generate the kind of heat we usually have. Heat from the burning lump below rises to be added to the heat of the burning lump above. That's my guess. Heck, try it and let us know![p]TNW

JSlot · September 2003

No better excuse to get a small Egg, Harry! The charcoal is only about 6" away on the small and it sears wonderfully well. It's a nice compliment to the large![p]Jim

Smokey · September 2003

Harry,[p]Just one additional idea. Whey not remove the fire ring when doing steaks, moving everything closer to the fire?[p]Smokey

smokeypete · September 2003

Harry,seems like you should just go ahead and use the wegber for searing steaks...i mean.. why put a weber inside the egg?

Shelby · September 2003

Harry,
I'm with JSlot. Get yourself a small BGE. You'll be able to hit the high, searing temps and the grid will only be inches from the flames.

GRILLEMARK · September 2003

Harry,
Got it from chef ALTON BROWN on the food network and it sears up great and yes the little dust or ash on the meat scrapes right off and will not harm you anyway. Wipe it off as best you can. Great for camping, no pan needed, for that matter eat with your fingers.

Harry · September 2003

Thanks, all for your comments. Some ideas in here I will definately try.
Harry

an idea for conserving lump?

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