What is your preference for raising the grid?

+1 with fishlessman-start with the grid and fire bricks. As you gain experience with your cooks you can then decide to spend the big $$ on all the after-market gear.  You can also use the bricks as a heat deflector so now you have an indirect setup as long as you have two grids. the after-market stuff will be there should you choose to go that way-no hurry.  Just an opinion and we all know what those are worth

I've never been able to track down the thread that I copied, but essentially it involved an extra grid, four carriage bolts, and several nuts and washers.  I just took the one from my Weber Little Smokey, and rigged up the same setup.  The beauty of it is that it's adjustable, just by unscrewing the nuts a bit, you can raise and lower the grid to whatever height you want.  It's not the most stable platform, but for about 5 bucks in hardware, you can tinker around with different cooking levels.  I like it because it nearly doubles the cooking surface.  I'll probably end up getting a Woo down the road, but it was nice to see the benefit of a raised grid for dirt cheap.

Here is one method with using bolts, also a great website as well as this forum to find all sorts of tips and new things to cook! Naked Whiz Ceramic Charcoal Cooker FAQs

I use the adjustable rig at least 3 times per week but still use my platesetter when I'm running both eggs indirect.

I need some input from you egg users.  I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce.  Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow.  Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty.  I had hoped they would be tender.  What did I do wrong?  Belle's Dad

I have the oval stone and the adjustable rig.  I have two XLs so when I'm cooking indirect on both, I need the plate setter for one of them.

belle's dad said:

I need some input from you egg users.  I did some short ribs yesterday and this is how it did them. Covered them with ev olive oil, used a liberal amount of seasoning salt (my own concoction) and garlic powder, 1/4 cup water and Bone Sucking Sauce.  Sealed all of this in alum. foil and put on 220 degree fire to cook with indirect heat low and slow.  Because of some problems, we did not eat when planned and they were taken off the grill with an internal temp of 190 degrees. The alum foil had retained all the liquid so they were not dry but the were tough, but, tasty.  I had hoped they would be tender.  What did I do wrong?  Belle's Dad

if thats 220 dome its too low of a temp. also beef internals are higher than pork for tenderness, needed to be cooked to a higher internal

Funny you should ask @smokesniffer I just got done making dough for some tonight! I will post a picture here or create a new post. I like to start it on the bottom and finish it on the top higher on the dome. So it's more of a rotation than just putting two on at the same time, I only have one large stone and a smaller one for my small egg so I go without a stone to finish on the top tier.

I use the adjustable rig on 95% of my cooks. Only time I use plate setter now is with pizza. Just added a medium to the family so debating if some tax money will go to a raised setup for that.