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raised grid

DynaGreaseballDynaGreaseball Posts: 361
edited 4:28AM in EggHead Forum
What is the advantage of cooking higher than the grill level--up inside the dome? [p]Thanks


  • egretegret Posts: 4,110
    The further you are from the heat source the more even the heat is going to be, i.e., helps eliminate the "hot spots" problem. And, by cooking up higher you get the benefit of all that radiant heat from the dome. I never cook anything on the lower level except for wokking or steak searing......

  • thirdeyethirdeye Posts: 7,428
    <p />egret,[p]I'm no stranger to cooking raised direct, but when you mentioned "...helps eliminate the "hot spots" problem" the light bulb came on. On indirect cooks I like up one leg on the plate setter to the rear to buffer my hot spots. For folks using fire bricks for cooking raised direct, I guess they should be positioned front and rear instead of side to side like in this picture. I guess I need to take another demonstration picture.[p]Thanks[p]~thirdeye~

    Happy Trails

    Barbecue is not rocket surgery
  • RJHRJH Posts: 129
    DynaGreaseball, as well as better heat distribution/control as egret and thirdeye pointed out, you can also do multilevel cooks.[p]3tierribcook.jpg

  • RJH,[p]I knew [p]about the [p]multi-level [p]cooking. I just wondered if there was any other advantage.[p]Thanks to you both.
  • NessmukNessmuk Posts: 251
    I always cook on a raised grid when cooking direct. I use 3 bricks.[p]This eases the problem with flare ups/grease fires.[p]I place the elevated grid on the back so that I can "rest" product on it.[p]

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