Where do you buy your accessories? Also - Are Raised Grates for More Cooking Space?

Kurrgo

lousubcap said:

Welcome aboard and enjoy the journey.  What follows are a few paragraphs that mirror the above and some with new info:  FWIW-

Here’s a link to all things ceramic-chances are if you have a question the answer is within this site somewhere.  Check out the recipe section for some great ideas.  http://www.nakedwhiz.com/nwindex.htm

For additional links to cooking/recipe sites; here are two very good ones, depending what you are cooking:  This site contains a wealth of the science behind Q cooking along with info on about every type of meat cook you would attempt: http://amazingribs.com/

Here’s the second one:  http://playingwithfireandsmoke.blogspot.com/

 After-market toys- With the BGE there are three basic styles of cooking;  “direct”-where the cooking grid is on top of the fire ring; “raised direct”-where the grid is elevated at least to the gasket-line (this setup requires after-market stuff-easiest is to get another grid and then use three fire bricks (or three empty aluminum beer cans) and place them on the grid at the fire ring and then put the second grid on top. The third is “indirect” where there is a heat deflector (platesetter or some other type stone) between the burning lump and the cooking grid.  This is the setup for low&slow long duration cooks.  I would get comfortable playing around with the BGE before any major after-market investments.  Will save you $$ in the long run.

 Some observations-make sure you calibrate your dome thermo-boil some water, then insert the thermo and check the temp.  If not around 210*F, then note the off-set and use the nut on the back to correct.  Then recheck.

Temperature is a controlled by the volume of lump burning.  The volume is controlled by the air-flow thru the BGE.  In thru the bottom vent and out the top.  Make sure when you set it up that the fire box opening is aligned with the lower vent. 

When adjusting the vent(s) to change temperature, the feedback loop can take some time.  Changes in air-flow are reflected in the dome thermo temp.  Don’t chase temperature; +/- 10-15*F is close enough.

“Stable temperature” is a relative term.  Means you haven’t moved the vents and the temperature is steady for anywhere from 30-60 minutes.

That's more than enough for now.

Thank you very much for the information.  Very valuable.  

So you never went for a thermometer to place in the grill?  I was thinking of picking it up.  

Thanks for the tip about the fire box setup being aligned with the lower vent.

Dfoshee

Welcome. If your going to cook pizza get the BGE pizza stone or one of same quality. That's what my dealer told me. He also sold me a used nest for 60 bucks that he had at store and said he would buy it back if I built a table. 
I have a maverick and a thermopen. I use fire bricks and a Weber grid for raised direct. 
I use the plate setter a lot on my large.