BGE Grill Extender

Teslamania

Thanks Jobu for the tip about the Grill Extender. I wonder how much? Looks like a must buy. I notice that they show a pizza stone on top of it. If Spin is reading this, I wonder what he would think about no ceramic mass and what would the results be like? Also, a while back we had a thread going about possibly too much ceramic mass and high temps and the fire box cracking. Would there be such a problem with high temps and the ceramic mass up on an elevated grid? Can't wait to get one.

Spin

Teslamania,[p]I like the idea and potential possibilities of this new offering from BGE. The "plate setter"/pizza stone combination is hard to beat for making pizza.[p]Spin[p]

Cornfed

Teslamania,[p]Kudos to BGE for sniffing out the demand for something like this and producing what looks to be a fine product. I can't say for sure yet (since I don't have one) but it looks like a promising idea. I want a large I want a large I want a large I want a large (...just need a place to put it before I can justify buying it...). And now I'll need this as an eggesory...[p]Cornfed

Char-Woody

Teslamania, [p]I am going to stick my neck out here a bit, and I most certainly don't want to say other ways won't work. Just my experience. [p]I looked at the new double rack, and its great. My first thought was, what a super rig for Pizza and bread.[p]
My own original configurations for Pizza was identical, except I used 3 firebricks on edge around the perimeters to set a second grill on. Then simply set my BGE pizza stone on it, directly over the coals.[p] There is little if any air flow restriction in the 500 degree range of cooking in my set up's and I see none in this one. The Pizza's would cook very well and uniformily without additional thicknesses of mass. What we need to do is do it both ways and compare.[p]I personally think you can do overkill with the firebricks. Use only what is necessary for the cook and they are quite versatile. [p]This new rack is a super deal and I also will also be getting one for ease of use in many other applications other than Pizza, such as ribs, chicken, etc. Very nice of BGE to bring this one out..![p]Cheers..C~W[p]

James

Teslamania,[p]It looks just like what YB used at Eggtoberfest to cook his stuffed chicken breast on two layers at once..[p]I can't wait to get try one.[p](YB's chicken was fabulous by the way)

YB

James,
Thank you for the kind words,believe it or not,i bought everything yesterday to make a double rack for my small egg,it will be made with all stainless steel parts.
YB

Mary

Char-Woody,[p]I looked at the pic with the grid suspended underneat. It looked to me that there would be very little space for charcoal in that configuration? Any experiences with it like that?[p]Mary

Char-Woody

Hi Mary..not yet for experience with this arrangement, but Old Dave just posted a triple arrangement with no problems.
From the pics ist seems the reversed grill will be about the same level as the firechamber top edge. I would see little problems if the drip pans are placed on a riser off the grill to allow full burn of the charcoal underneath for low and slow. I don't see a reason for inverting for anything other than low and slow cooks. (low and slow= under 300F, IMHO)
Hope this helps..but I could be all wet as usual ?? I have to get one to really get a grip on it...just thoughts right now.
:-)
Cheers..C~W[p]

Unknown

Mary, if I remember right, there is 1 inch of space between a full level firebox of charcoal and the bottom of the grill extender. My main concern when I got the grill was will the drippings burn in the pan this close to the fire. I cooked a real fatty meatloaf on a perforated pizza pan at about 325 degrees and had over a cup of fat in the pan. The only burning I had was just a few drops that were on the very edge of the pan. This triple stack setup for me is for low and slow type of smoking and I usually don't go over about 240 degrees for most of the cook. It has worked great on ribs and will get a good test with pork butts over the weekend. It is not important to me to get a 20+ hour burn time because it is so easy to add charcoal with my setup and I don't want to take a chance of the fire going out. I plan to start with about an 80% fill of charcoal to get it thru the night and then add as necessary the next day. I think it will work fine this way for my style of cooking.
Old Dave

Webmaster

Mary,[p]I have added some dimension data to the "What's New" page.

Gfw

Webmaster, Will it fit in a medium BGE or is the large required? Thanks.

Webmaster

Gfw,[p]Yea, verily.

Teslamania

Char-Woody,[p]I agree, there can be too much ceramic mass. That is why i am interested in how things will turn out with the pizza stone in the upper part of the chamber, and a drip pan.

James

YB,
Send us Pictures!