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ABT's/2 level grids?
Options
Bordello
Posts: 5,926
I usually do my ABT's on a raised grid. Plate setter with foil,main grid then raised grid.
Well I'm needing to do more then will fit on the raise grid alone. I have lots of options but was wondering if anyone has done plate setter with foil, main grid with ABT's and then raised grid with more ABT's???
Or it that too much bacon fat dripping on the lower level ABT's and need a second drip pan between the two??? I know what my other options are but this would be the easiest.
Thanks,
Bordello
Looking at 112 degree's this afternoon. WooHoo
Well I'm needing to do more then will fit on the raise grid alone. I have lots of options but was wondering if anyone has done plate setter with foil, main grid with ABT's and then raised grid with more ABT's???
Or it that too much bacon fat dripping on the lower level ABT's and need a second drip pan between the two??? I know what my other options are but this would be the easiest.
Thanks,
Bordello
Looking at 112 degree's this afternoon. WooHoo
Comments
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I've done 2 layers before just the way you are thinking - it just takes longer, but I think they are actually better indirect.Re-gasketing America one yard at a time.
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I have done 4 levels and it works just fine.
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Bob,
Bacon fat is your friend! :laugh:
SteveSteve
Caledon, ON
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There is no such thing as "to much bacon fat" :laugh: :P :laugh:
Capt Frank
Homosassa, FL -
Any problem with the grease from the uper level remaining on any at the lower level???
Thanks for the input,
Bordello -
:woohoo: Good point, I could take that a step further but then I would be in trouble again. :silly:
Cheers,
Bordello -
Thanks, this is sounding good, I'll go for it.
Regards,
Bordello -
Yep,
I still save some of the leftover bacon grease in a small can in the fridge like my mom used to. Always good to have on hand for cooking different things.
Thanks,
Bordello -
We have a quart jar of this "magic" in our fridge. :laugh:Dave San Jose, CA The Duke of Loney
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I cooked 5 dozen ABTs for a party today on two grid levels and it worked out great."Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
Small and Large BGE in Oklahoma City.
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