Raised Cooking

bwhitehead

So, I am thinking Spatchcock chicken for the first attempt on the new egg.  First of all, where did that name come from?  Secondly, is the only good way to raise the cooking grate for direct cooking to buy another rack?  It is not a big deal, I just don't want to have every gadget out there.

Skiddymarker

Bolts and nuts to raise the grid to felt line, fire bricks, beer cans (empty)....etc...

Best is to use three carriage bolts (SS) resting on the fire ring and adjust the final height using washers and nuts. Gets the grid up high for raised direct with about 5 minutes of effort. 

bwhitehead

Skiddymarker said:

Bolts and nuts to raise the grid to felt line, fire bricks, beer cans (empty)....etc...

Best is to use three carriage bolts (SS) resting on the fire ring and adjust the final height using washers and nuts. Gets the grid up high for raised direct with about 5 minutes of effort. 

Sounds simple enough.  Thanks

tulocay

I use 3 fire bricks (splits to be exact). Sit on top of fire ring. Put stock grate on top of that. I have also heard beer cans will work.

Mickey

Chris_Wang

I put 2 49¢ firebricks (east and west) from Home Depot on my SS grate and then my CI grate (or vice versa) on top of the bricks. Raises it just past the felt line.

Chris_Wang

Here is one of my spatchcocks... I want to thank @Mickey for all the advice.

Mayberry

I use my spider from Ceramic Grill Store. It only cost around $20. It's desogned to drop down lower in the firebox for searing, but if you flip it over, it also raises the grate the same distance, and is pretty stable. Works fine for me.

CP92

Spatchcock:

Origin:
1775–85;  apparently alteration of spitchcock; popular interpretation as shortening of dispatch ****  is probably specious