A BGE "exit" poll - where do you cook?

LasVegasMac

I see lots of pictures of people cooking on the first (bottom) grate. The only time I have done that is when using the Trex method for steak - and that only recently. All other times are on a raised grate.[p]Just curious - who cooks on the lower grate and why? who cooks only on the raised grate?[p]LVM

Steve-B

LasVegasMac,[p]I cook on the lower level for most thing. The exceptions that come right to mind are spatchcocked chicken, most fish, and ABTs. [p]Steve-B

mollyshark

LasVegasMac,[p]Well, lower grate because I don't have a raised grate. Now waitaminute..lemme think. Sometimes I'll take the grate from the mini and lay it on a 9" cake pan and stick it on the small. Need to do a raised one for chicken, though. I've torched several.

KevinH

LasVegasMac,[p]I grilled two turkey "tenderloins" on the lower grid direct tonight. They turned out perfectly. Pork tenderloins are also lean and boneless, so they need to cook quickly over high heat. The lower grid is perfect for that.[p]I also grill seafood skewers, fish, vegetables, and boneless chicken breasts on the lower grid.[p]The only times I cook direct on the raised grid are when I am concerned about flame-ups, or when I need to cook something a little more slowly.

wdan

LasVegasMac,
I cook in one of two configurations only, and neither involves a raised grate...I don't have one. I use the "lower" grate for steaks, chops and fish (i.e. any high temp "grilling" application). For low 'n slows as well as all other kinds of lower temp (or otherwise, flame avoiding setups) I always go with the inverted platesetter with drip pan config. That's just how I was brought up in the world of outdoor cooking...I was taught indirect methods rather than adjusting distance-from-fire methods. No shame either way as far as I concerned...nobody told me either one of them was evil...just boils down to which relative or family friend or trial "by fire" one may have experienced when growing up. That's what bbq is all about...for me, it's a welcome break from the world of standardization. Some of the IT folks out there may appreciate that even more than I do...then again, maybe some IT folk don't!!??

Daddyo

LasVegasMac,
Almost everything on the upper grate with plate setter underneath. Easier to maintain temp. Plate setter catches all drips, etc. Too lazy to take it in and out.

wdan

WDAN,
Now that's another exit poll:
If you are an IT person, how do feel about standardization? Are fer it or agin it? "This might be better than an Atkins debate," he chortled.

HolySmokes

LasVegasMac,
never.
as many cooks as I've done on the large, I have
never done one without the plate setter inverted
(i.e. indirect) and the grill atop.[p]hmmmm.
hs[p]

Unknown

LasVegasMac,[p]I cook on the lower grid for most cooks and do not use a platesetter or fire bricks as I like a metal drip pan under the standard grid.[p]Dave

BBQBluesStringer

WDAN,
IT... Standardization... Oh, Puh-leeze! {rolleyes}

BBQBluesStringer

LasVegasMac,
I grill on the lower and do low n slow on an inverted plate setter.