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Lightweight Alternatives to Stone Heat Deflectors?
SonVolt
Posts: 3,316
Anyone used GrillGrate half-moons (or another material) to deflect heat? I'm using half-moons for relatively quick 2-zone grilling setups and not low 'n slows. I have the OEM stone half-moon that works great, but it's heavy, so difficult to remove once it gets hot. I'd like something a little more lightweight that can be easily added/removed at any point during the cook.
https://www.grillgrate.com/products/grillgrate-half-moon-extra-large-egg/?sku=BGXLMOON-0001
https://www.grillgrate.com/products/grillgrate-half-moon-extra-large-egg/?sku=BGXLMOON-0001
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
Comments
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I love my GrillGrates, but I am not sure how well they work for heat deflectors. I suppose they work as some form of indirect piece, because I see my dome thermometer drop when I put them in. They are hotter than the dome thermometer reads.
I just haven't tried cooking "over" them, I have only cooked on them.
FYI, two of those half-moons (13.75" long) and one rectangle 13.75" long panel make up the LBGE set. The two half-moons, without the center rectangle, is what is used on the MMBGE or SBGE setup. I bought for my MiniMax, and then added a center panel separately.
Also, adding one more rectangular panel gives you a PK grill setup. So, they are very flexible.Clinton, Iowa -
Interesting. I really just need something to stop the intense updraft long enough to let a thicker cut of meat to come up to temp. The stone halfmoons works great for this, but I don't like their heft or fragility.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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I missed the XL part of your post. My apologies. Most of what I typed doesn't apply.
It would be worth a try. If they don't work, you will have a good smash-burger surface and a great steak searing surface for the toolkit.Clinton, Iowa -
primo makes a half moon drip pan, 1/8 inch of sand in it and its a heat shield. ive used sand in other applications on 1200 degree pizza cooks.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
The Grill Grates, I believe, are actually hotter than the regular grids. They will give your steak perfect grill marks, though, if you like that sort of thing.XL BGE, Large BGE, Small BGE, Weber Summit NGMemphis
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No reason it shouldn’t work.
As long as you have enough airflow to reach your target temp and your not looking for high temp grillgrate warping cook temps. Actually seems perfect for low and slows…
Wonderful idea
Thank you,DarianGalveston Texas -
@Photo Egg Can you explain what you meant by warping? As in grill grates can warp under high heat? I rarely get the dome temp above 500-600F when grilling.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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4TheGrillOfIt said:The Grill Grates, I believe, are actually hotter than the regular grids. They will give your steak perfect grill marks, though, if you like that sort of thing.
I know the grill grates themselves will get hot, but I'd be using the Eggspander's elevated grate above them.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
tin foil works too, fold it a couple times and leave it fluffy with a couple air spaces. in my mini i drop this right on the burning lump and drop a fry basket directly on it, it works. the airspaces stop the direct hot airflow. you can buy alot of disposable foil for low dollars and cleanup is a breeze.theres no grid in there, just loosely folded foil as a barrier
fukahwee maineyou can lead a fish to water but you can not make him drink it -
SonVolt said:@Photo Egg Can you explain what you meant by warping? As in grill grates can warp under high heat? I rarely get the dome temp above 500-600F when grilling.Thank you,DarianGalveston Texas
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Gotcha. Supposedly the half-moons for the XL are made from their "pro" line which are thicker gauge and a tighter ridge pattern than the traditional grill grates.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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you could wrap the grill grate in foil to utilize the air trapped between the layers of foil as your deflection. your only going to get 20-30 minutes of actual heat deflection, 30 if you double wrap it. after about 30 minutes you you will likely lose most of the heat deflection and it will only reduce the overall heat from the fire around 40-50%. so if you need slightly longer you may have to look at how your controlling the fire.
2 Large Eggs - Raleigh, NC
Boiler Up!!
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Kent8621 said:you could wrap the grill grate in foil to utilize the air trapped between the layers of foil as your deflection. your only going to get 20-30 minutes of actual heat deflection, 30 if you double wrap it. after about 30 minutes you you will likely lose most of the heat deflection and it will only reduce the overall heat from the fire around 40-50%. so if you need slightly longer you may have to look at how your controlling the fire.
So if you’re using the grillgrates in place of a plate setter or other heavy ceramic piece and your cooking grate is 4 inches or so above, you should get a pretty even temperature.
At least it’ll be interesting to find out what the results are. I think on the low and slow cook it’ll be outstanding. I think the higher temperature that you try to cook at the less effective it will be. There are many members on this forum did you low and slow without any kind of a deflector. They just go slightly raised direct with a minimal fire. And they have no issues. This should only help make it easier.Thank you,DarianGalveston Texas -
I'll give a review after a few weeks of use. It'll mainly be for finishing off steaks, chicken, bread etc once they're browned to my liking.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Anybody ever given any thought to using a Slow 'N Sear in an XL to easily set up a 2 zone low/scorching situation?
“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk -
The "Pro Series" half-moon grill grate finally arrived. Does this look any thicker or heavier duty to you guys than the regular grill gates? It feels pretty substantial and seems like it's going to work great for temporary heat deflection.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
Without side by side comparison, it is hard to tell. However, they look cast, instead of extruded, from your photo. Something else I notice, is you have no "half holes" where the holes break through the edge of the panel. Mine have places where the miter cut hits a hole. Your holes are spaced to prevent that.
Also, the regular grill grates are miter cut, not round the way these are. I am betting they created a mold for the "pro-series" and are casting them, whereas the regular ones are simply saw-cut from extruded "bars" of grill grate material.
Something else I notice, is you have no "half holes" where the holes break through the edge of the panel. Mine have places where the miter cut hits a hole. Your holes are spaced to prevent that.
But, that is purely a guess by a guy who has worked with a lot of metal.
EDIT: I see they do have some round cut pieces. I didn't realize that.Clinton, Iowa -
Photo Egg said:Kent8621 said:you could wrap the grill grate in foil to utilize the air trapped between the layers of foil as your deflection. your only going to get 20-30 minutes of actual heat deflection, 30 if you double wrap it. after about 30 minutes you you will likely lose most of the heat deflection and it will only reduce the overall heat from the fire around 40-50%. so if you need slightly longer you may have to look at how your controlling the fire.
So if you’re using the grillgrates in place of a plate setter or other heavy ceramic piece and your cooking grate is 4 inches or so above, you should get a pretty even temperature.
At least it’ll be interesting to find out what the results are. I think on the low and slow cook it’ll be outstanding. I think the higher temperature that you try to cook at the less effective it will be. There are many members on this forum did you low and slow without any kind of a deflector. They just go slightly raised direct with a minimal fire. And they have no issues. This should only help make it easier.2 Large Eggs - Raleigh, NC
Boiler Up!!
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Langner91 said:Without side by side comparison, it is hard to tell. However, they look cast, instead of extruded, from your photo.___________
I asked my German friend if he knew the square root of 81. He said no.
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The more I look at it, I really have no idea. The holes have me perplexed.
They are certainly different than the ones I have.Clinton, Iowa -
The bottom side looks milled, but I’m on my phone.
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Ok, the half-moon grill grate worked exactly like I hoped. I got just enough heat deflection to finish off larger cuts in a high-heat cook, but with a much more satisfying sizzle action as fat dripped onto the aluminum grates and then back up. Chicken placed skin-side-down over the grill gates continued to brown and render much better than my stone deflector. This was hands down the best chicken I've cooked on the XL to date, rivaling my rotisserie. Paired it with some stuffed veal cutlets. I'm temped to order another to cover the whole grid if needed.
I'm done with stone deflectors.
South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
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To clarify, food never came in direct contact with the grill grates. I cooked on the Eggspander's top grate with the grill grate sitting underneath on the bottom stock gate.
Well... I did place one of the veal rolls on the ridges briefly for shiits 'n giggles and it did pretty much what I expected - instantly burned grill marks onto it and not in a good away (scorched).South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave -
is it really deflecting the heat or just making it more uniform compared to the pizza stone
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I think it's deflecting a lot of the heat, but not as much as the stone. At 600F dome temp, the chicken set skin-side-down over the grill grate continued to brown and render, but didn't burn or split open like it would have had there been no deflector - or - stop browning altogether like with my stone half-moon.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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Interesting--- I have a raised grid setup (medium half grid on ss threaded rod) that usually just gets a sheet of foil under it for what you are after here. With tongs its easy to handle as I roll the foil into a ball or whatever. But I also have a weber go anywhere charcoal with grill grates that never gets used. Kind of annoying since the gg for it is 3 pieces. Worth a shot for me to try the gg in the egg and like you tried with the veal rolls, maybe experiment with a little scorch shelf lol.
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Yeah, what I liked about the pro series is no interlocking grates - just 1 solid piece of thick gauge aluminum. Those interlocking ones seemed a bit flimsy where they joined when I saw them in person.South of Nashville - BGE XL - Alfresco 42" ALXE - Alfresco Versa Burner - Sunbeam Microwave
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