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Can you send me a pic of a two level indirect cook? On the website, I can see the indirect setup with ceramic stone in the spider, drip pan, and the cooking grid. It looks like a tight squeeze to fit another cooking grid on there, but I am sure I am missing something. If there is a grid that close to the drip pan, does it affect the cook in any way (ie-- steaming the meat since close to the liquid drippings, bad smell in meat, cook faster ,etc).
Basically, I am trying to decide btw the AR or Swing Rack from CGW. What I want is to be able to do multi-level indirect boston butt / rib cooks that I can leave and forget about. In other words, I don't want to have to rotate the meat from top to bottom and vice versa for even cooking if the lower rack cooks faster. Make sense?
Sorry for long post...
Comments
This is all I can help you with, haven't done many multiple layer cooks yet. Bottom level was the pizza stone, 2nd level chicken thighs, 3rd level empty, original grate sitting on top with thighs and legs and then just ignore the top top level which was a BGE grate extender on top of everything else.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
Not sure this covers it. I can't read over 12 min's in my advanced age w/o going to sleep.
First your pan should never sit directly (w/o being raised for air to pass under it) on the ceramic doing the indirect cook.
I in normal settings using my adj rig place the ceramic for the indirect on the bottom rung of the AR. But in your case of wanting 2 or 3 cooking areas I would place the ceramic on the spider and put my pan raised off that with balled alum or ??? to give it a 1/2 to 1 inch clearance. Then do your first rack of XXX on the bottom rung of the AR, place second on the 2 or 3 level of AR and the last on the top of the Extention to the AR. That would be for 3 cooking levels. But very easy for 2 cooking levels by placing your catch tray on the bottom of the AR and cooking several up for the first level and top for the second. Chubbs did my answer make any more sense than your question
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There he is. Mickey, which setup is that from the website?
Chubbs call me: 254.289.1877
Mine is on the truck for delivery toda i might be able to get a couple photos later. althogh it is the xl, not sure how different they are?
\:D/Stereo egging w/ xl and med eggs! BBQ guru
http://www.facebook.com/BeerGutsAndPorkButtsBbq
Stereo egging w/ xl and med eggs! BBQ guru
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Yep, I had a question above. What all is the setup for the 4 butts? AR, extender, oval stone, oval grate? Sliders?
Ok so I love the AR and I am getting one soon but when you have the small stone and spider and also the oval stone(R&B) when should you use what stone....is the oval stone better for certain cooks than the spider and small stone down low? Other than being able to lay ribs and brisket flat is there any other advantages of the oval stone???
Stereo egging w/ xl and med eggs! BBQ guru
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Will be making another order soon Tom.
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LBGE, Adjustable Rig, Spider, High-Que grate, maverick ET-732, Thermapen,
Garnerville, NY
I am going to call Tom and see what he suggests for what I typically cook and make a call between the two.
The upper rack is adjustable for up or down...so raising the upper grate will get you high enough in the dome.
Both of our products...Tom's and ours have their place, we both offer the ability to do different things, its all in how you want to use your cooker. Ours is very simple and straight forward, with minimal effort and parts. I urge all of you interested in the 2 Tier to checkout our videos.
Thanks