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CI Grid Question

Teach42Teach42 Posts: 219
edited 3:10PM in EggHead Forum
Do you keep your CI grid on the egg full time? Or do you switch back and forth between the stainless steel and the CI?

And if you do switch, what do you cook on the CI and what do you cook on the stainless?

I just assumed that I'd use the CI grid for everything now, but then I realized that I should probably double check that with the experts!


  • I keep it on the egg all the time. I haven't used my stainless since I got my CI.
  • Can not speak for others but I switch. Use the CI mostly for steak where I want to get those nice grid marks. All the rest I go with the other.
  • MickeyMickey Posts: 18,734
    Unless the small CI is on the spyder of the large it stays on the small all the time...The large egg has the CI on all the time.
    Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max (I'm good for now). 

  • i leave the cast iron on all the time i made a raised grid out of the original one with some nuts bolts and washers and if you have cast iron you need one of these . a thirdhand
  • Carolina QCarolina Q Posts: 12,991
    I bought the CI when I bought the egg. Have never used the OEM grid.

    I hate it when I go to the kitchen for food and all I find are ingredients!


    Central Connecticut 

  • I keep it on all the time, it's the only grid I cook on
  • I do love the fact that the original grate can be used (with some added bolt-for-legs) as a second grate!
    What a deal! A "win-win" situation...

  • BlazerBlazer Posts: 47
    I use the CI grid for nearly everything, even on the inverted platesetter. But when I need a raised grid for a "direct" cook, I use the OEM with 3 added feet, made from slightly bent 3.5" X 1/4" stainless steel carriage bolts, nuts and washers.
  • 2Fategghead2Fategghead Posts: 9,623
    I use both but, I for sure sear with my CI grate. I took some rectangle pieces of steel 1"X 2" and cut them 3" long. So, I can be 2" or 3" above the CI grate and I use my third hand to move the grates around. Tim

    Anyway, I make things and I enjoy that part of using a BGE as well right or wrong.


  • 2Fategghead wrote:
    I use both but, I for sure sear with my CI grate. I took some rectangle pieces of steel 1"X 2" and cut them 3" long. So, I can be 2" or 3" above the CI grate and I use my third hand to move the grates around. Tim

    That's clever! What are you using to bring the level of the lower C.I. grate up to the gasket height?
    Making stuff for the BGE is a hobby of mine as well!

    Ooops! Don't know why my comment didn't get seperated from your original quote...
    It doesn't look like this one will either, judging by the "preview".
  • only the ci grid
    - steve
  • 2Fategghead2Fategghead Posts: 9,623
    Ricklesss, That is my platesetter under the CI grate. I have not cooked in this rig yet but I set it up to cook on a raised direct. I also have the BGE extended grate.

    Now in this picture I never cooked like this but, I can close the dome.


    This is a 16" charcoal grate from Lowes. I'm not sure how long I want the bolts therefore how high I want the grate to be.



    I have used it for a cooling rack for the bread I baked. I even have some other gadgets. Tim

  • 2Fategghead,
    Thanks so much for those very clear photos!
    I just picked up the bolts & washers to do what you did, still saving up for the C.I. grate....(what with X-mas and all. :blush:

    I like your set up! How long do you think your legs will be? (not your legs, silly, the set-up...)
    Think I'm going with 5".
    Guess I should test measure a bunch of pork butts and stuff.
    Thanks again for showing me your set-up!
    PS It kind of make's wonder what all else you've fabricated up...
    I've made a stainless steel egg table, wiggle rods.
    Working on the extended rack, and a new handle for the egg now.
  • 2Fategghead2Fategghead Posts: 9,623
    Ricklesss, Mine are 5½" I guess I can always cut them off and I think they are to long. But, really I have not cooked with it yet. I remember Nature Boy saying on a post one time something like having the raised grate so high above the lump for a raised direct cook. I don't the measurement or the cook. Sorry :blush:

    Below is two links where I posted making a Potato ring skewer thingy. The first link is right after I had it made. The second link is when I refined it to look and work better.




    See here is where I cranked up the pit to 500° with the CI grate and the potato ring. I had two potato's skewered for an hour and then I seared my hot tub steaks using a broken pampered chef pizza stone for the indirect side. I actually baked the potato's first. The potato's turn out oh so flaky and done! :P


    Here is a meat loaf cook.


    Since I did that I worked on having a grate under and above this gadget as well as putting legs on it. Tim
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