CGS spider for searing with legs up

nth78

what do you use for searing on the spider?  The CGS website shows a small BGE cast iron grid.  Is that the best thing to use?  I would like a solid surface for searing.  What fits well in the spider?

Eggcelsior

13 inch grid or CI plate.

Ragtop99

what size grill?  On my XL I use an 18" CI grate.

nth78

Ragtop99 said:

what size grill?  On my XL I use an 18" CI grate.

Large

nth78

Eggcelsior said:

13 inch grid or CI plate.

Any particular plate?  I haven't found a 13 inch round cast iron plate/griddle 

jtcBoynton

I use a 13.5" grid from HD - It's a Weber replacement part for one of their cookers (part 7431 I think - less than $8).

SGH

Most use a 13 inch grid be it CI or SS. Both work just fine. However I feel that the SS is much less fuss. I'm constantly burning the seasoning off of my CI by placing it that close to the coals. If you don't take the time to reseason or at least to oil it, rust is the result every time. With all of that said, and I probably shouldn't even say this for safety's sake, but if you have a older model BGE (I do) then you can use a larger 15 inch grid on the spider instead of the smaller 13 inch one. The older eggs have less taper than the newer ones for whatever reason. If you are unsure about the clearance on yours, then stick with the 13 inch version to prevent damage to your egg. 

Mattman3969

I will use the grid from my small on the spider in the large. So the grid size is 13", I think.   Totally agree with @sgh on killing a seasoned cast iron piece putting it that close to the fire.  

smbishop

13" Small BGE CI grid.  Although, today, I went caveman, directly on the coals:

tjv

For blackening steaks on the large spider, I use the bayou classic 14 inch round griddle.  just google it.  One thing, you have to do is cut off the two tab handles.  It's not hard to do as cast iron is soft.  


Also, watch out for flashbacks, as you are trapping air and such inside the fire ring.  

It's a great way to do a steak.  With ribeyes, trim off as much fat as possible.  it can melt and leave an after taste.   cast iron lightens in color the hotter it gets.  Water droplets will dance on top with hot cast iron.  


t