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Raised Grid?
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EggLuver
Posts: 64
Can anyone tell me if there is another way of "raising the grid" other than using the BGE grid extender? I've seen several recipes that call for a raised grid. I would like to check out all my options of how this can be done before I buy the extender. Thanks!
Comments
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You can put one of these together pretty cheep. If you have a cast iron cooking grate, you can turn your factory grate into a raised grid. I made one for the small and the large. Haven't started tinkering with the mini yet.
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you can buy a Weber grid at Home Depot & a few 4 inch bolts & make one pretty cheap, works great:
happy in the hut
West Chester Pennsylvania -
Like the others have said these work great. I am thinking of going with three bolts instead of four to have more room on the main grid level.
I also built this an works very well for raising the cooking level up to the felt line
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BGE sells a 2" fire ring that, when placed on top of the regular fire ring, brings the the cooking surface right to the felt level.
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how does the raisen grid affect the cook temp. in a 4" lift? Or would a 6" be better for access to the lower grid?
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Check out this site:
www.ceramicgrillstore.com -
I just posted a response in another thread that answers your question
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=723658&catid=1
Basically an 18" Weber replacement grill at HD and (3) 4" or 4.1/2" x 3/8" bolts and nuts and washers.
stainless is NOT NECESSARY. it looks nice at first but it wil all be black after cooking on it for awhile. -
I went to a fireplace store and they gave me 9 pieces of broken fire brick. I make a triangle pattern using 3 stacks of 3 bricks on top of the normal grid. Then I place another grid on top of the fire bricks for cooks needing a raised grid.
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I just bought 3 split firebricks for about $2.00 at a local brick store as was recommended by the fine folks on the forum. I just put them directly on the firering and put the grill on top. Has worked for me so far...
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Woo is the best way to go.
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