Definition of a raised grid?

orion11 · August 2006

Just making sure I am doing this right. If I put my platesetter, legs up, with grid on top of this, does this qualify as a raised grid? Or, does it need to be up in the dome higher to qualify? I've done ribs, roasts, etc., this way with great success but I would like to try the indirect burgers and want to make sure I am up into the dome high enough to follow the time and temp. directions posted. TIA

JohnF · August 2006

orion11,[p]Yep, that's it.

JSlot · August 2006

Generally speaking, when folks are talking about a raised grid, they are talking about moving the food further up in the dome by using the BGE grid extender or a homemade one and the plate setter may or may not be used. Of course, it does add another 4" or so to whatever setup you use. There are lots of instructions out there for raised grid setups. I believe Naked Whiz has most of them listed on his site. I'm sure others will chime in here, as well.[p]Jim

BobS · August 2006

orion11,
I have been confused on this point as well. The only thing I have done so far is direct, with the grill in the normal position, but I thought that when people referred to a raised grid, they were talking about using pieces of fire brick, on top of the fire ring to raise the grid, but continue to cook direct. Is this yet another option.[p]Also, when cooking indirect with the plate setter, do you sometimes just let the food drip on the plate setter or do you cover it with foil or use a drip pan?

Whitetail · August 2006

JohnF,
Actually that is not what most people are talking about when they say raised grid. It’s actually a bought or homemade grid that sits on the conventional grid thus lifting the food higher into the dome and away from the coals.

Haggis · August 2006

orion11,[p]An inverted plate setter certainly provides a raised grid but its more important effect is the buffering of the direct radiant heat, making it an indirect cook. So, while it technically could be called "raised," I don't think its what most folks are referring to when they used the term. Unless the cooking method specifically states "indirect setup," I would suggest some other method.[p]How you raise the grid is up to you, of course. Some use a second grid with 4-inch (or whatever) bolts to get it up higher. Some use fire bricks. And there's the new BGE 3-tiered device that provides a raised grid and a double-raised grid.

Haggis · August 2006

BobS,[p]Some let the drips hit the plate setter but it can get messy. I'd recommend making a shallow dish of foil, or lining a metal pizza pan with foil, or even using a deeper throw-away aluminum pan for those things that produce a lot of grease (e.g., butts, ducks, etc.)

stike · August 2006

Whitetail,
bingo[p]...for me, anyway

thirdeye · August 2006

<p />orion11,[p]When I'm thinking raised grate, it means positioning a grate farther away from the bed of coals during a direct type cook, like for sausages, chicken and the like.[p]This can be done by using the BGE extender, clipped to the regular grate as in the photo above. Or by using a Sandbagger style extender ring in the photos below.[p][p]Here is a ring with a regular grate and a BGE extender. This gives you a little more distance than the set up in the first picture.[p][p]Here is a ring atop a regular grate, but with a shelf added giving you access to both zones of cooking.[p][p]The types devices or spacers for the grates are endless.[p]Happy Trails
~thirdeye~[p]

Herm · August 2006

thirdeye,[p]Where does one get "a Sandbagger style extender ring"? My BGE grid extender isn't really flat. Stuff gets stuck in certain indentations, while other stuff rolls off the side. I've not been very happy with it.[p]

thirdeye · August 2006

Herm,[p]My extender is kind of droopy too. I thought I may have sprung it with too much weight. If I didn't like the hinge feature, I would have tack welded it long ago.[p]I just made my own rings after seeing some of the earlier posts from Sandbagger. He sent me some close up photographs and general ideas on height etc. He has loads of good ideas. He may junp in here if he reads this thread or just shout out to him with questions.[p]~thirdeye~

fishlessman · August 2006

orion11,
put this in the wrong location, should have gone here
[ul][li]raised grill[/ul]

Grillicious · August 2006

Herm, If you email him he'll send you pics of all the options. I bought his bi-level extender that includes what he calls a spider that can hold a BGE pizza stone as a heat deflector for indirect, or a 14" grid for a 3rd level. I used it last weekend to do a 10lb brisket and 2 butts all at once. It worked great. It almost eliminates the need to use a platesetter. With a nod to Sandbagger these arepics he sent me.
Here is the adjustable elevated grid:

and here is the spider that can be used with it

Unknown · August 2006

Grillicious,[p] Thanks for these two pics. This particular approach seems much easier for me to have fab'd than others I've seen. No criticism of the others .... just my limited resources.[p]Regards,
Tom B (EggSport)[p]

Herm · August 2006

Grillicious,[p]Those all look great. Thanks!
I'll drop him an email.

Sandbagger · August 2006

orion11, I'll jump in here as rings are mentioned. Simply, a raised grid is just that, a set-up that allows you to move the cooking grid off and above the fire ring. The height, number of grids or type of grid is truly open to your own imagination. There are a number of methods to raise the grid: fire bricks, bolts, platesetter, metal legs or rings. Here are a couple things I considered when deciding on a set-up, as pictured in a prior answer. [p]1. It must have multi-level capabilities, with enough space between the levels for butts and/or briskets, so 4-5 inches between grids. One rig that is capable of a raise grid and/or multi-grids.[p]2. It must store easily. I hate finding a place to store stuff. The best storage is in the egg. So, if I'm cooking and not doing a multi-level cook, it must not get in the way.[p]3. It must be easy and quick to set-up. I usually run late and the last thing I need is a problem trying to get a set-up aligned for a specific cook.[p]4. It must be easy to use while cooking. It must allow me to get at something in reasonably time when cooking. The faster I can get in and out of the egg to fix or move something, the better.[p]5. Other than the indirect piece, it must not limit air movement in the egg. This reduces the potential for hot spots. This includes how the meat is positioned when cooking. [p]6. It must not need cleaning. I am one lazy dude.[p]I admit that after brain storming, building, using and subsequently throwing away a lot of different set-ups, I've concluded...sometimes the simplest is best with the understanding the egg can't cook everything at once. I am still looking for that perfect set-up. If I find it, I’ll let you know.[p]There is no "best" set-up, just the one that works best for you.[p]Tom

Unknown · August 2006

Sandbagger,[p] This is about as good a synopsis as I could imagine. My 4-level is the result of terrific contributions from Old Dave, thirdeye, you, and others. It cooks lots of stuff really well. It is a PITA to load, spritz or baste, do partial unloads, and especially to clean. I am happy I made it, will continue to use it, but there's no substitute for more open space in a smoker or griller. The BGE does more things well than I ever imagined, but compromise is the byword. [p] I am trending back toward doing one thing at a time and doing it really well![p]Regards,
Tom B (EggSport)

Haggis · August 2006

Sandbagger,[p]"I've concluded...sometimes the simplest is best with the understanding the egg can't cook everything at once. "[p]Hot damn, another true confession! I wish you'd let my wife know that little factoid! I ended up getting a second Egg just to accomodate the diverse set of odds and ends she wants to have served at precisely the same moment! Hmmmm . . . maybe that isn't so bad after all . . . [p]But your creations are still the best!

ronbeaux · August 2006

Haggis,
There is nothing better than having more than one going at a time.

orion11 · August 2006

Thanks for all the input all, really appreciate it. Out of town for awhile and I cant wait to get home and try those indirect burgers!

Unknown · August 2006

Sandbagger,[p]Great post!![p]Dave

Definition of a raised grid?

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