Cooking Grid

Unknown

I'm in the market for a GreenEgg and was looking at a large model at the dealer down the street; nice cooker![p]First thing I noticed was how deep into the cooker the grid was located. Can anyone comment on the handling of food while cooking. It would seem to me that it would be very cumbersome.[p]Thanks for your input.

Woody54

RonT,[p]Not really a problem. For quick cooks, just use an angled spatula or tongs. For low and slow, you don't want to open the lid at all if you can avoid it.[p]If the grid is too low for a given cook, you may want to raise the grid with firebrick or use BGE's "grill (or grid?) extender" which is another grate with legs that fastens to the main grid so you can cook at the height of the gasket between the halves. Also allows for cooking in two levels.[p]"Just do it" - you will never regret it. It makes the best food there is.[p]Woody54

Unknown

RonT,[p] No real problems that a decent set of BBQ utensils will not handle. Some innovative folks have designed some specialized tools, but they are more convenience than necessity ... in my opinion. I would not consider 'serious' BBQ or grilling without a variety of somewhat similar tongs, spatula(s), 'lefters' to handle the wide variety of products cooked on the BGE. Most individuals would not try to cut everything with one saw, manipulate everything with one set of pliers, drill everything with one drill .... yet some of the same people try to cook with one set of utensils. [p] The depth is just not an issue. [p]Tom B (EggSport
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Unknown

RonT, before buying a Large egg, I cooked low and slow on a Weber Smokey Mountain (WSM) cooker and grilled on several different types of charcoal grills. Bending over the WSM was always something I always grumbled about. You should get a "nest" for the egg, or a table, which will lift it up. I have mine in a nest and the level of the grid is not a problem. The eggs are great; you'll not be sorry if you get one. I wouldn't trade mine for all the other types of grills/smokers in the world.

Haggis

RonT,[p]In spite of the responses from others, I think you are perceptive -- the four inch drop can be a hassle when you have a hot fire going. But most of the time it won't be an issue after you develop your personal techniques for cooking on an Egg. Its a great device and you shouldn't shy from it because of the few shortcomings it has.

Toy Man

It is very easy to put 3 or 4 SS bolts/washers on the grid to raise it the height that feels right to you. I think I raised mine 4.25" to make it level with the gasket.[p]Toy Man

Unknown

Haggis,[p] What shortcoming? A simple 2-level grate and you're right at the rim level. My 4-level provides great flexiblity for almost any type or amount of food. [p] I hasten to say with confidence, I looked at almost every alternative out ther before choosing the Large BGE and I continue to evaluate many cookers as possible 'supplementary' choices. So far, I have not identified one that adds as much, or more, value other than possibly a 2nd BGE. [p] Oh, perhaps one of the $2,000.+ cookers and another $500-$800. to get it shipped from the Southeast .... and it provides mostly just large output volumes for those who need that. [p]Tom B (EggSport)

Carolina Caniac

I had similar concerns before I bought my egg a few months back. Most were unfounded, as I use tongs on probably 90% of what I cook- save fish and burgers. I made a raised grid using bolts/washers as has been mentioned, but for burgers in particular, I want my meat closer to the heat.[p]A great tip I would pass along (received here, who woulda thunk it) is when using a spatula, turn the items on the far side of the egg, then use the grid-gripper to spin the grid 180 degrees, then flip the rest. Has worked great.[p]Is the lower grid a PITA occasionally? Sure. But it is no deal breaker, and easy to work around. [p]FWIW, I took my gasser over to my neighbor's yard sale for disposal within 48 hours and two cooks of buying my egg. Would do it again in a heartbeat.[p]