Raised Grids for Low and Slow

wpendlegg

I have a question for those of you with an AR, a Woo, or a home made raised grid. Have you found that it makes a difference in the finished results for low and slow cooks? Right now I'm using factory equipment including the BGE Plate Setter. I was considering getting a Woo but didn't know if raising the grid by 4+ inches would make a difference.

It's probably #3 in the list behind a Maverick and a nest handler.

Hankyorke

With a woo your grid won't be much higher than legs up with your PS. I use a home made raised grid (stainless bolts) because all my direct cooks are raised.

jllbms

I use a raised grid all the time for "direct roasting" but not for cooks with the plate setter.

wpendlegg

Ahh -- So the benefit comes in to play with direct cooks for you?

jllbms

Yes! I use a raised grill something like this one. Less cost than a AR. Grill Dome GE-4000 Grill Extender, Small http://amzn.com/B004JKNNGA

DMW

Yes, for direct cooks is when a raised grid is most useful. The only time I use a raised grid for indirect is when I am doing multi level cooks.

Terrebandit

They claim better air circulation on an indirect cook with the AR and their stones. I have not had mine long enough to know. The advantage lies more with raised direct cooks and cooks on multiple levels.

Hankyorke

Yep. I put my BGE Grid on 4.5" bolts, works great for raised direct, right to gasket level. My second grid (weber charcoal grid) is on 4" carriage bolts. Good for pizza or multi level cooks.
If I want to sear I simply flip the BGE grid bolt side up and I'm back at fire ring level.

mcmac

I agree that I use my AR for high level direct cooks for chicken or ABT's.... I also use it with a heat deflector for pizzas. Nice tool to have..

SGH

@wpendlegg‌
A raised grid can affect the out come of any cook. Even a low and slow. Let me explain if I may. You reach a point when encroaching high into the dome that reflective heat radiated by the dome can and will become a issue. Usually over darkening and over cooking the side of meat the closest to the dome. I find that when cooking primals and subprimals that gasket level is a wise and sound choice. Why? The dwell time is so long that any higher into the dome can and will result in scorching of the top side of the meat. On the other side of the equation I find also that when dwell time exceeds 6 hours reflective heat from the plate setter can become a problem as well. I combat this by using a 16 inch drip pan slightly elevated above the plate setter. This resolves the issue of reflective heat from the plate setter. Remember the above is just my opinion and what produces excellent results for me. If you already have the plate setter I would recommend getting a Woo. It holds your grid at gasket level for both direct and indirect cooks. It's also far cheaper than the AR. I have both. That being said I use the Woo, plate setter and pan far more than the AR. Just my preference. I hope that I have answered at least some of your questions. Good luck my friend.

tksmoke

On the XL, I use the Woo or the AR (or both) on almost every cook - direct or indirect.  The lower ring of the Woo is a great place for the 17.5" ceramic stone as an indirect piece or heat deflector.  The standard SS cooking grid goes on the top ring.  I haven't used my plate setter since getting the stone.  The 18" SS drip pan goes on top of the stone, elevated by 3 balled up pieces of aluminum foil.

This is a very flexible combination - for reverse sear, I place a small SS grid on the lower ring, and a CI griddle on that.  Using the fire ring notches, you can set how close the CI is to the lump.  For multiple level cooks, the AR can go on the standard SS cooking grid.  I sometimes fantasize that I need the spider for the AR - I guess an argument could be made for using that instead of the Woo.  I just keep finding other things to spend my $30 on...  Sometimes I fantasize that I need 9 eggs.  Sometimes ...