PING: Frank in Houma

Nucman

Good Morning Frank,
How's the weather down in Houma today? It's sure cloudy and 70* here in BR. I was @ the ceramicgrillstore.com checking out the adjustable rig setup. I saw that you submitted a photo of your small rig loaded with what appeared to be two levels of bacon wrapped stuffed jalapenos. Can you tell me a little about cooking those on two levels? I don't have the rig yet so I cook them on one level with the platesetter. I hope that will be changing very soon though. Do you have to have move the food frome one level to the other during the cook or does the convection do the cooking? Does it take lots of experience cooking on the egg before one attempts to use the rig? Any advice would be greatly appreciated.

Thanks,

Frank from Houma

I have done that a few times. In that particular case it was at a demo cook at my dealers place.

The set up was; fire ring out (for more head room), platesetter in legs down, drip pan, one grid on top of the drip pan, woo 2, and a second grid. I'm a dump and light sort of guy but in this case I have found that the air flow is a little more restricted with the platesetter on the fire ring, therefore it is best to chose medium bits and no small pieces to allow more air flow. I didn't have to move anything around - I suspect the ones on the upper level cooked a little faster but all was fine. No special eggsperience needed - grip it and rip it. The set up would be perfect for "The Chicken" for two. :laugh:

Pretty windy but otherwise the weather is outstanding here.

Nucman

Thanks! I really appreciate the advice.