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Lump Reducing Ring

Doc_EggertonDoc_Eggerton Posts: 5,164
edited March 2012 in EggHead Forum
I like this thing.  Thought I'd post before and after pics from last night's pizza bake.

XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys


  • hogsfanhogsfan Posts: 128
    Thanks for posting. Does this seem like less lump used than when you did pizza without the ring? Also, what made you decide to do the walled ring vs the bars? Thanks.
  • Doc_EggertonDoc_Eggerton Posts: 5,164
    I think it saves lump that would have burned during the shut down.  It also helps me with focusing the direct heat in the center when I want some "cool" zone around the edges.

    I also bought Angle-Ls.  Which I use when I cook veggies (which is the most frequent grill on the XL).

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • hogsfanhogsfan Posts: 128
    I see. Thanks for the explanation. Which do you you like using best?
  • Doc_EggertonDoc_Eggerton Posts: 5,164
    Different uses for different cooks.  The ring work well for pizza.  I use the Angle Ls for weggies so I can have direct on one side, and indirect on the other.

    XLBGE X 2, LBGE (gave this one to my daughter), MBGE and lots of toys

  • XLentEGGXLentEGG Posts: 433

    I mainly use my angles to split my box in half for steak. I use the cast iron half grid to sear over the half with lump. I then move them to the other side to dwell. The ring is perfect for pizzas and grilling. The ring also helps out when the lump level is getting low,but I do not want to add new lump yet. I.E., when it is real close to cleaning time. These were the first things I bought after the ps and they see a lot of action.

    More meat please !! :-)
  • tjvtjv Posts: 3,725
    For my cooks, II'm more partial to the Ang-L brackets.  The brackets make great lump/ash scoops too!  Thanks for posting and the feedback.

     t ACGP, Inc.
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