Woo2

bhedges1987

so what do you guys use to cook at gasket level with a woo2 in place? 

I ask ask because for 2 years I didn't have one. I always hear people say they are a must, so I bought one. So far I haven't seen it as a must. Perhaps I'm not cooking the right meats that will benefit from it? 

The first two years I had a medium which already is closer to the fire, then adding cooking at fire ring level I was really close.
 Just switched to a large with a woo and feel like I'm so far from the fire? 

Thanks

Photo Egg

Cooking higher decreases the hot spots while cooking.
It also gets you closer to the dome so you get more radiant heat from the dome.
It also makes it much easier to flip and turn food.
For searing, take it out. 

THEBuckeye

I cook most everything at gasket level with the Woo2. Don't recall the last time I cooked at the fire ring level on my Large.

I did buy a Woo for a cast iron 13" grate for searing but rarely use it. 

captjo

All of my direct cooks (with the exception of steaks) are with the woo2 in place. I like being further up away from the coals. It also gives you a little insurance against things getting too dark before your internal temp reaches the desired point.
I also wok cook with the woo2 in the traditional position for a hotter wok, or invert it for a little cooler wok.
With a pizza stone on the spider portion (the smaller ring), you are now set up for indirect cooking without the need for a platesetter. I also use this setup when cooking in a dutch oven, or when making pizza.
The woo2 also makes spinning the grid easy peasy...especially when you have a full load of smaller items like wings!
Tom has some really great info on his website I might be missing. I hope that you learn to love it as much as I do!

abpgwolf

I leave my Woo in my XL for 90% of my cooks. I have a CI grid I that I put in the lower ring for searing.