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spider advantages?

Miked125
Miked125 Posts: 481
in EggHead Forum
I have an AR r&b combo currently,  what advantages would the spider add? I know the wok would be a nice one but what else? 
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Comments

  • jtcBoynton
    jtcBoynton Posts: 2,814
    Allows you to get steaks closer to the lump for searing. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I think one other advantage is you can put a stone on the spider for indirect.  This gives you more vertical space in the egg to use.  

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • swordsmn
    swordsmn Posts: 683
    as SmoketPitt said...  I just added the spider & 13" ceramic  as I am (don't beat me up)  tired if using the do it urself drip ring & larger stone.   It's just a pita to craft the HDAF on that ring  & is messy to clean.  I ordered a 14" drip pan  which I WILL likely foils  & I'll separate that from the 13" stone via 1/4" copper tees.   By doing this   my AR  will have ALL levels available for cooking  & I won't lose the lower one to the admittedly nice oval stone.    I  keep adding toys to MY R&B combo... it's like an erector set  lol
    LBGE, AR.  Lives in N.E. ATL
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  • swordsmn
    swordsmn Posts: 683

    Oh  I am also going to get the 13" Cast Iron   for that close to lump searing stuff


    LBGE, AR.  Lives in N.E. ATL
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  • tjv
    tjv Posts: 3,848
    makes a great stand for elevating hot objects off the table. 

      

    t
    www.ceramicgrillstore.com ACGP, Inc.
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  • Legume
    Legume Posts: 15,938
    swordsmn said:

    Oh  I am also going to get the 13" Cast Iron   for that close to lump searing stuff

    not trying to talk you out of the ci grid at all, but if you haven't tried searing in a ci pan with a little butter, you have to do this.  I don't even drop the level, I have an XL so I usually bank the lump against the back, put the ci pan on the grid directly above the coals and then slowly bring the steaks up to temp in the front of the egg, not directly above the coals but usually between 250 and 300 dome temp.  then I pull and rest them while I open up bottom vent and leave the top open to get the fire really going.  the ci pan comes up to heat with the fire pretty quickly, then it's just a small pat of butter and quick sear of maybe 30 sec per side for the steaks in the pan and you get amazing crust.  longer if you have further to go to hit final target temp.  I go straight to the table with them at this point.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • MaskedMarvel
    MaskedMarvel Posts: 3,613
    Raised direct. Lowered sear. Hold woks. Sleeps comfortably in egg until needed. Must buy. 
    Large BGE and Medium BGE
    36" Blackstone - Greensboro!


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  • Jeepster47
    Jeepster47 Posts: 3,827
    @legume ... question please. 

    Why not use a spider (center turned down) with a CI pan/gridle installed like an indirect stone.  Build the fire directly under the "CI-stone" and cook the steaks raised indirect until the correct internal temp.  Then pull the steaks, remove the indirect grid, and drop the steaks down on the "CI-stone" for the sear.  It would seen like the Ci would be hot enough without any "crank up the temp" necessary.  Yes/no/maybe?

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Legume
    Legume Posts: 15,938
    @Jeepster47 yes, that might work too, I'm sure there are many ways to do this, my only point was the steak and butter in a pan is fantastic and something to try in addition to a ci grid.  caveman is another way to get your crust on.  you would need to have one of those IR laser thermometer gizmos to know how hot the CI is close to the fire when dome is 250.  I have no idea how hot it is when I open the vents on mine.  I don't have a spider, so not an option for me.
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • SGH
    SGH Posts: 28,989
    I use mine at times for a indirect set up as well as searing with a 13" grid. I also use mine to raise a grid high into the dome for chicken wings. This makes the best wings I have ever had. There are other ways to raise the grid but I already own a spider and it works well for me.


    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • SGH
    SGH Posts: 28,989
    Just depending on what pieces that you own or don't own, here is one of my favorite indirect set ups using the spider. Oval stone right on the fire ring followed by the spider and grate.

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • tfhanson
    tfhanson Posts: 219
    Dang SGH, it that a new egg, mine is all black inside after two months of use.
    Johns Creek, GA - LBGE and a some stuff
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  • Jeepster47
    Jeepster47 Posts: 3,827
    @SGH ... geez Scottie, I hope your cooking skills aren't as rusty as your grills are.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Miked125
    Miked125 Posts: 481
    Jeepster47 said:
    @SGH ... geez Scottie, I hope your cooking skills aren't as rusty as your grills are.
     :o 
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  • 4Runner
    4Runner Posts: 2,948
    @SGH - what size round stone is that sitting on the spider and what is the exact oval stone you show sitting on the fire ring with the spider on top?   My circle stone has to be a smaller diameter thanks yours as I have more, too much really, room around the edges.    Thanks.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
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