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Raised cooking

johnnyp
johnnyp Posts: 3,932
in EggHead Forum
Will someone explain the benefits of raising the cooking surface higher into the dome and when it's best to cook that way.

Also, what accessories do you use to do it?


XL & MM BGE, 36" Blackstone - Newport News, VA
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Comments

  • Zmokin
    Zmokin Posts: 1,938
    I only go raised-direct to reduce the direct heat from the burning coals, and I go no higher than the felt line.  with my platesetter, I'm indirect, but that is also at the felt line.  I only go direct-unraised on steaks, or on a roast I want to do a reverse sear.
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • Mama Roneck
    Mama Roneck Posts: 386
    The dome radiates heat well too.  Chicken does well raised direct high up in the dome.  Flareups can't reach the chicken, and the radiant heat from the dome crisps the skin.  Win, win.  Or winner winner chicken dinner.
    Mamaroneck
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  • johnnyp
    johnnyp Posts: 3,932
    Mama Roneck said:
    The dome radiates heat well too.  Chicken does well raised direct high up in the dome.  Flareups can't reach the chicken, and the radiant heat from the dome crisps the skin.  Win, win.  Or winner winner chicken dinner.
    When you say the dome radiates, do you mean at or near the felt line, or even higher?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited March 2015
    Even higher. The ceramics inside the dome of the egg retain and radiate heat, so the closer you get the chicken (or whatever you are cooking) to the ceramic dome the more radiant heat you get to crisp the skin (or cook the top of whatever it is you're cooking). 

    Cooking a chicken high in the dome really helps to renter the fat in the skin, leading to a crispy delicious skin. I highly recomend it. I almost always do my spatchcocked chickens at 425 raised indirect and it is ALWAYS delicious. 

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  • ChillyWillis
    ChillyWillis Posts: 893
    I also like to cook my pizzas high in the dome. It helps to brown the crust and cook the toppings before the bottom of the pie burns. 
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  • johnnyp
    johnnyp Posts: 3,932
    ChillyWillis said:
    Even higher. The ceramics inside the dome of the egg retain and radiate heat, so the closer you get the chicken (or whatever you are cooking) to the ceramic dome the more radiant heat you get to crisp the skin (or cook the top of whatever it is you're cooking). 

    Cooking a chicken high in the dome really helps to renter the fat in the skin, leading to a crispy delicious skin. I highly recomend it. I almost always do my spatchcocked chickens at 425 raised indirect and it is ALWAYS delicious. 

    What accessory do you use to raise it high?
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • ChillyWillis
    ChillyWillis Posts: 893
    edited March 2015
    There are plenty of accessories you can buy to raise the cooking level above the felt line, but a simple cheap alternative is use to use three empty beer cans placed along the fire ring and place the cooking grid on top (if cooking indirect put the beer cans on the platesetter positioned legs up)
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  • ChillyWillis
    ChillyWillis Posts: 893
    Feel free to send 3 beers my way. I will make sure they are adequately drained and in prime cooking condition.  B)
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  • johnnyp
    johnnyp Posts: 3,932
    The advice is much appreciated. If you find yourself in SouthEast VA, I'd be happy to share some beers 
    XL & MM BGE, 36" Blackstone - Newport News, VA
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  • theyolksonyou
    theyolksonyou Posts: 18,459
    Or carriage bolts and washers on a second grid.  

    I use firebricks on the ring then grid to get to felt. Or the above on top of that to get higher  

    this is platesetter legs up with second grid on top. 

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  • ChillyWillis
    ChillyWillis Posts: 893
    My pleasure!  This place is a wealth of knowledge when it comes to cooking technique. I'm just glad I could help. 

    Also, if you have a smaller cooking grid lying around you can use it to get even farther up into the dome. Think normal indirect set up with cooking grate at felt level with tall boys on that grid and a very small cooking grid on top. The possibilities are endless. Have fun with it!
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  • DoubleEgger
    DoubleEgger Posts: 19,176
    edited March 2015
    Look at ceramic grill store (exact wording) website. Best raised grid products. Check out the adjustable rigs and woo products. Well respected around here. 
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