Conveggtor vs 2 x Half moon baking stones in basket --> differences or advantages?

timbom3

Hi Guys,

New to the forum and BGE world. Love the content here and I've completed a number of cooks now.

I have been using the large half moon Baking stones x 2 to create an indirect cooking environment. It's been doing the trick well. I have noticed however that the grill temp and the dome temp is often 50 odd degrees different. I know there are many variables that affect this; flow, whats on the grid etc etc. 

1) I note that on the website (https://www.biggreenegg.com.au/accessory/half-moon-baking-stoneconveggtor-large-egg-one-half/) they call the stones "NEW". Is this because they felt that it was better than the conveggtor or were they simply creating an alternative?

2) There seems to be more room on either side of the conveggtor as the plate is smaller. I can see this 1) potentially burning contents on the outside of the grid as it would be direct, however, I can also see how this would be advantageous and potentially create more airflow potentially allowing equilibrium between the dome and grid temperature, and potentially allowing more circulating convection style air flow.

Does anyone have any comments comparing the conveggtor and the 2 large half moons? Or am I overthinking this  My plan was to buy a conveggtor as the stones came with the bundle, but there's many accessories to buy so if there's better things to spend my money on....

Thanks in advance

Tim

CPFC1905

Hi & welcome aboard.   
You're at the right place for lots of advice and support,  all well natured.

You can easily over-think this and spend every penny you have on accessories.  

All I use for indirect is the conveggtor.  Other Eggers will know more about the half-moons.  The gap around the edge is for airflow and leaving the lid down prevents any flare risk.

I did invest in the Eggspander system with a cast iron half moon.  That system bring a lot of functionality, too.

The temp variation is normal.  Almost everyone has a preferred thermometer option.  One for inside the meat is more important than the dome temp,  in my opinion.  

Best advice I can give is try stuff out,  borrow ideas from here (always post your pics!) and gradually expand your accessories.    It took me a while to convert to cooking with thermal mass and managing heating times/airflow.   But invariably keeping it simple works best.   YouTube is your friend, too.  

Where are you - as I noticed the link was the Oz site?

timbom3

Thanks for the comments! I’m in Melbourne, Vic, Aus.

I did some wings today and really struggled to keep the temp up above 320 F with the two half moon plates side by side - easily got well above that when they were out (500 F +). I think they do limit airflow somewhat. Might give the conveggtor a go ($150 Blergh. Aus tax)

Agree re timing of heating and even timing of cooking. I always underestimate 😂

Anyway, thanks for the welcome - will post photos. 

Foghorn

I have had a conveggtor/platesetter for years and recently acquired the 2 half moons.  I haven't had much of a chance to play with the two options.  

With that said, if you had a full load of lump and had not limits to airflow anywhere else (bottom vent open, daisy wheel taken off the top to leave the top of the egg wide open, no clogged holes on the fire grate, firebox properly aligned) and couldn't get above 320 then the 2 half moons may indeed be mostly for low and slow.  With that said, I might try it one more time before committing to a conveggtor.  Think of it this way.  The area for airflow around the 2 half moons is greater than the area of the opening of the lower vent - or the area of the opening on the top of the egg.  Therefore, that shouldn't be the limiting step.  I'm pretty sure others here have used the half moons, then a grate, then a pizza stone on the grate and achieved 500+ degrees F.

I hope that helps.  Welcome aboard and enjoy the journey.

CPFC1905

timbom3 said:

Thanks for the comments! I’m in Melbourne, Vic, Aus.

I did some wings today and really struggled to keep the temp up above 320 F with the two half moon plates side by side - easily got well above that when they were out (500 F +). I think they do limit airflow somewhat. Might give the conveggtor a go ($150 Blergh. Aus tax)

Agree re timing of heating and even timing of cooking. I always underestimate 😂

Anyway, thanks for the welcome - will post photos. 

If I were starting again I would keep it super simple.  I tried to use the new toys before learning the ropes.   And as a Brit - my BBQ skills are low.  
So I would have gone direct cook vertical chicken etc,  then get the hang of indirect.   

At some point you must explore what the Egg does different to mainstream set-ups;  go ferocious heat to sear a big lump of beef and also cook pizza.    

Experimenting with low & slow has been the most rewarding.  
8 hour cook of beef short rib made no logical sense but it is stupendous. 

I still struggle with the timing but not sweating the details is important. 

Mattman3969

  Can you post a pic of the setup in the egg?  Not knowing the dimensions of the combined stone will make it hard to offer accurate help.  I will tell you that I have the old style PS that has a bigger gap than the new conveggtor or whatever they call it now and when I use a 16” drip pan to gain more indirect area I struggle to get higher heat because of limited airflow. This is fine for a 250-275° cook but if I’m going hotter I will use a 14” pan and all is good.  Could be the same scenario with your 2 combined stones.   

  

jtcBoynton

they call the stones "NEW". Is this because they felt that it was better than the conveggtor or were they simply creating an alternative?

The platesetter/conveggtor has been part of the egg for a long time.  The half moons are new in the sense that BGE has just recently started to make them.  View them as an alternative, not necessarily better.

but there's many accessories to buy 

Take it easy on the accessories.  Learn to use the egg with the basic setup.  The only accessory you need is a way to create an indirect cook - platesetter, half moons, or some third party setup.  There are some accessories that will make cooking more convenient or consistent.  Others really only help to decrease the size of your bank account.  Take your time before buying to determine which group the accessory fits in.

fishlessman

never seen these and it comes with a basket to sit on the fire ring. yes that will restrict airflow. looks useful for low and slows only or use just one stone for a duel zone cook

Foghorn

Note:  I'm pretty sure that this is the only time that folks here will NOT encourage you to spend your money.  So, keep that in mind.

xfire_ATX

I added the PSWOO to my arsenal as I had the Platesetter/ Conveggtor and (2) half moons some years ago from CGS

90% of my cooks use (1) of the half moons giving me direct/ indirect.
5% go raised direct- burgers, Spatchcock Chicken

5% go with the "oval" stone I went back to CGS and picked up.

I gave away the Conveggtor after I realized I no longer used it to a neighbor who didnt have one.

smittydog27

I have both, conveggtor (actually two-one new, one well used with a hairline crack)  and the two half moons-also use the eggspander (love that rig).  I don’t really use the two half moons together, just the conveggtor when I need a larger indirect area (pizza, brisket, pork shoulder). For pizza, I also use a pizza stone and ceramic stones with the conveggtor so the crust doesn’t burn).  I mostly use the 1 half moon set up with a grate on the lower level, then one grate over the half moon on the second level.  Third level for more further cooking.  I LOVE this set up.  Also have a grill grate that I put on the lower grill when doing burgers or steak.  The eggspander is the most versatile set up I have ever used (comparing with all my grills-15 of them!-I’m also a Weber performer NUT)

timbom3

Mattman3969 said:

  Can you post a pic of the setup in the egg? 

Photo attached! Slither of airflow between the fire ring and the plates.

timbom3

smittydog27 said:

I have both, conveggtor (actually two-one new, one well used with a hairline crack)  and the two half moons-also use the eggspander (love that rig).  I don’t really use the two half moons together, just the conveggtor when I need a larger indirect area (pizza, brisket, pork shoulder). For pizza, I also use a pizza stone and ceramic stones with the conveggtor so the crust doesn’t burn).  I mostly use the 1 half moon set up with a grate on the lower level, then one grate over the half moon on the second level.  Third level for more further cooking.  I LOVE this set up.  Also have a grill grate that I put on the lower grill when doing burgers or steak.  The eggspander is the most versatile set up I have ever used (comparing with all my grills-15 of them!-I’m also a Weber performer NUT)

I think this is what i'll end up doing - I do want hot indirect sometimes though, I should get the conveggtor it seems.