When to use raised grid

Powak · March 2016

Just got my PSWOO2 ring last week. I got this specifically with chicken thighs, spatchcock chicken and unburnt burgers in mind. Is there a good rule of thumb out there for when to use raised grid? I was wondering if smoking would be good with this and pizzas? Steaks?

theyolksonyou · March 2016

I cook everything direct raised, unless I'm trying to get a good heavy sear. It's just easier to flip and less babysitting

Thatgrimguy · March 2016

theyolksonyou said:

I cook everything direct raised, unless I'm trying to get a good heavy sear. It's just easier to flip and less babysitting

x2

JohnnyTarheel · March 2016

x3

stompbox · March 2016

X4

bhedges1987 · March 2016

I had the exact same question. I had my egg for over 2 years and just got my woo. It has taken some getting used to with cooking times ect. I did a side by side test though and I think both the burgers and chicken breasts came out better raised than they did with stock level. So I'll go x5.

shtgunal3 · March 2016

X5 .... The woo never comes out of my eggs

SGH · March 2016

Powak said:

Is there a good rule of thumb out there for when to use raised grid?

Yes sir, there is. Every time.

jeffwit · March 2016

I've gotten to the point that it feels weird when I don't have the woo in. Feels like I'm cooking on the bottom of the egg...

Legume · March 2016

I've only had a woo for a few months, but I keep it in all the time - either searing down low or everything else at the felt.

Powak · March 2016

Smoking too?

theyolksonyou · March 2016

Smoking is always indirect for me. Raised by definition because I use the PS

SGH · March 2016

Powak said:

Smoking too?

Yep. If you are smoking indirect with the plate setter in your Woo, your grid will be at gasket level. 99% of my cooks are at gasket level, be they direct or indirect.
Sometimes I will use my AR to go even higher up in the dome with chicken. But as of late I have been staying at gasket level and running higher temps. Does basically the same thing. Once you start cooking "raised" you will never go back to standard level.

SGH · March 2016

theyolksonyou said:

Smoking is always indirect for me. Raised by definition because I use the PS

Agree^^^^^^^^^

Hub · March 2016

I almost NEVER cook with a standard grid. Raised grid is almost always the way to go.

Powak · March 2016

SGH said:

Powak said:

Smoking too?

But as of late I have been staying at gasket level and running higher temps. Does basically the same thing.

Does running higher temps apply to smoking too? Like normally I smoke at 250. Would I be cranking that up?

SmokingPiney · March 2016

I use my Woo most every cook. The only time I don't is when I'm looking for high heat / searing.

ar15203 · March 2016

I agree at or above felt line

theyolksonyou · March 2016

Powak said:

SGH said:

Powak said:

Smoking too?

But as of late I have been staying at gasket level and running higher temps. Does basically the same thing.

Does running higher temps apply to smoking too? Like normally I smoke at 250. Would I be cranking that up?

No. However, don't get stuck on a number. +- 25 degrees of target where the egg likes to run. While it's been cooler, my large has been happy to chug along at 250. During the summer I was more stable at 270. Not sure why. I don't question the egg as long as it lets me sleep thru the night.

Powak · March 2016

So raised cooking grate will be fine on smokes then.

theyolksonyou · March 2016

Do you have an indirect piece? Stone or plate setter?

Carolina Q · March 2016

Powak said:

So raised cooking grate will be fine on smokes then.

Yes. Most everyone does low and slow cooks using a raised/indirect setup. That generally means a stone of some sort and a drip pan at fire ring level (to block the direct heat) and the meat on the grid above it at gasket level (more or less). And don't forget an air space between the stone and the drip pan so you don't burn the drippings. Three foil balls or copper plumbing elbows will do nicely.
.

Powak · March 2016

PSWOO2 makes burgers AMAZING!

SmokingPiney · March 2016

Powak said:

So raised cooking grate will be fine on smokes then.

For a low and slow smoke......IF you you use a plate setter or other heat deflector. Raised direct still exposes the meat to direct radiant heat and is grilling - not smoking.

SGH · March 2016

@Powak - Above where I said that I run higher temps to achieve same thing, I was referring to high heat indirect cooks, say like chicken. Most folks (including myself) like to cook chicken higher up in the dome. But as of late instead of taking out the Woo and setting up the AR, I simply run higher temps to achieve the same result. When using the top tier of the AR, the cooking grid is 2 inches above gasket level whereas the Woo puts the cooking grid at gasket level. To get the same browning affect as cooking higher in the dome, I simply raise temp. Hope this makes sense my friend.

SmokingPiney · March 2016

Here is my setup for smoking - plate setter with the Woo set on top of it with a drip pan sitting on the lower ring of the Woo for an air gap.

Image: https://us.v-cdn.net/5017260/uploads/editor/q3/suzmsxv69ukh.jpg

. It sets the grate above the gasket line and works well.

Ozzie_Isaac · March 2016

In my medium I actually use a LBGE fire basket from hi-que to raise the fire up closer to my Woo when I want better searing. I don't like cooking down below the felt line. It is much easier at felt level or above.

Goofy I know, but it works for me. I started doing it when using my Wok, but now do kt when searing too.

Powak · March 2016

SGH said:

@Powak - Above where I said that I run higher temps to achieve same thing, I was referring to high heat indirect cooks, say like chicken. Most folks (including myself) like to cook chicken higher up in the dome. But as of late instead of taking out the Woo and setting up the AR, I simply run higher temps to achieve the same result. When using the top tier of the AR, the cooking grid is 2 inches above gasket level whereas the Woo puts the cooking grid at gasket level. To get the same browning affect as cooking higher in the dome, I simply raise temp. Hope this makes sense my friend.

Got it. Chicken's something I'd like to nail in the egg and I think the woo's going to get me there. The one I got has the extender with the D grate. Will that take chicken up into the dome for prime cooking?

When to use raised grid

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