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Pswoo and cooking at felt line

Outdoorsman66
Outdoorsman66 Posts: 58
edited August 2017 in EggHead Forum
looking at the Ceramic Grill store PSwoo with extender.  Couple questions.  

1. Cooking direct at felt line - I'm so used to cooking lower. Has anyone found this to be better?
2. Sliding extender- looks like the grate slides partially back. I have the new hinge which doesn't open as wide as the old style. Does this restrict using the sliding feature even more?
3. Comparing this to the Cookware grate extender. Looks simpler for multi level cooking. Granted it doesn't hold the platesetter etc. but looks like a good option. 


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  • Photo Egg
    Photo Egg Posts: 12,137
    1. Love cooking raise to felt level. Seldom cook at stock, fire ring level.
    Heat is more even at felt level and it's much easier to to move food around at felt level. You will love the simplicity of the Woo.
    2. Check direct with Tom at Ceramic Grill Store. He is a BGE dealer and will know the correct answer.
    3. "Cookware" or "Smokeware"? The Smokeware Grill Extender is nice but different enough it's hard to compare the 2 apples to apples.
    Thank you,
    Darian

    Galveston Texas
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Thanks. I was hesitant to change my habits but I can see the benefit of cooking a little higher. For ease of reach and I suppose temp control too. 
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  • Photo Egg
    Photo Egg Posts: 12,137
    Outdoorsman66 said:
    Thanks. I was hesitant to change my habits but I can see the benefit of cooking a little higher. For ease of reach and I suppose temp control too. 
    Not really temp control, but more even heat under your food with less hot spots because your food is little further from the lump. Also lets you fill the Egg to the top of the fire ring with lump when cooking raised direct and still allow good airflow.
    Thank you,
    Darian

    Galveston Texas
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    edited August 2017
    Yes I meant even heat. 

    Top of the fire ring? That's a lot of lump. When do you do that? Long cooks?
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  • Powak
    Powak Posts: 1,412
    Outdoorsman66 said:
    Yes I meant even heat. 

    Top of the fire ring? That's a lot of lump. When do you do that? Long cooks?
    I go halfway up the fire ring with my PSWOO2. I can grill about 4 times without adding more coal at that level.
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  • xfire_ATX
    xfire_ATX Posts: 1,188
    Outdoorsman66 said:
    looking at the Ceramic Grill store PSwoo with extender.  Couple questions.  

    1. Cooking direct at felt line - I'm so used to cooking lower. Has anyone found this to be better?



    I only cook using PSWoo raised now, sometimes I put a deflector in full or half as noted here.




    Outdoorsman66 said:
    looking at the Ceramic Grill store PSwoo with extender.  Couple questions.  


    2. Sliding extender- looks like the grate slides partially back. I have the new hinge which doesn't open as wide as the old style. Does this restrict using the sliding feature even more?




    My next trip to CGS will be to specifically look at raised options.  Let me know how it works.

    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Ok I'm sold. Ordered it with extender. 

    I alredy have the BGE platesetter. Are you using a pizza stone as the deflector? Hard to see
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  • Hotch
    Hotch Posts: 3,564
    PSWoo with the sliding raised grid works great.
    I also like using the R&B stone with my PSWoo more than the plate setter.
    Better for cooking briskets I believe.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    R&B stone? How is it different than the platesetter ?
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Love my Woo... Stays in my egg 95% of the time. So much better cooks raised and just easier to manage what you are cooking. I do have the extender and it is great for additional level especially for wings and pizza etc... I think you will like it a lot. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Hotch
    Hotch Posts: 3,564
    Outdoorsman66 said:
    R&B stone? How is it different than the platesetter ?
    Here it is covered in foil


    It extends from one side to the other on my Large. Allowing the protein to lay all the way across the Egg without being burnt on the ends.

    Also found a nice disposable sheet pan that works great on it. Just use a couple of foil ropes to raise it up a bit.



    Full coverage!!

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited August 2017
    Outdoorsman66 said:
    R&B stone? How is it different than the platesetter ?
    R&B = ribs and brisket. The stone is longer than it is wide. This helps covers longer pieces of meat like ribs and brisket without restricting airflow because the 2 narrower sides provide heat and air to rise.
    Thank you,
    Darian

    Galveston Texas
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Got it. Very cool. What kind of cooks do you not use the woo for?
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    edited August 2017
    I only do not use the Woo when wanting to sear something. 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Got it. Thanks. 
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Hotch said:
    PSWoo with the sliding raised grid works great.
    I also like using the R&B stone with my PSWoo more than the plate setter.
    Better for cooking briskets I believe.
    Thats my setup too and I LOVE it. 

    Little Rock, AR

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  • lousubcap
    lousubcap Posts: 36,878
    Took me a good while to find the CGS piece to enable the conversion of the PSWOO for use with the oval stone.  here's the link:
    https://ceramicgrillstore.com/collections/bge-large/products/pswoo-platform  Provided for your info.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Good to know. I'll start with using my placesetter and keep this other option in mind. 
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  • xfire_ATX
    xfire_ATX Posts: 1,188
    Outdoorsman66 said:

    I alredy have the BGE platesetter. Are you using a pizza stone as the deflector? Hard to see

    I bought the PSWoo to use my Platesetter AND they recomended and I bought some triangle piece that allows me to use the R&B Stone (dont have yet), or what I use all the time the 15" half stones.  I use both halfs for low and slow and use one half when cooking as above- 1/2 raised direct- 1/2 raised indirect.

    Almost NEVER use the original Plate Setter anymore- when I made pizza over the weekend i used both halfs then put my Pizza Stone on the grid.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    How much difference does it make using an oval. I can see to protect the ends of long cuts. I've never had issues with that much though. 


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  • lousubcap
    lousubcap Posts: 36,878
    @Outdoorsman66 - I'm with you.  When the platesetter breaks I will go with the brace and oval stone.  I'm good  right now.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    Outdoorsman66 said:
    How much difference does it make using an oval. I can see to protect the ends of long cuts. I've never had issues with that much though. 


    I only have a plate setter as well but I just use foil or a foil pan to protect the meat. I find it works fine. I light the fire in one spot in the middle so the plate setter blocks the direct heat from the fire, but hotter air moves around the plate setter. I find foil or foil pans do a fine job of blocking this. Just a quick visual aid below. Crammed a big foil pan under the grid for a brisket. 



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

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  • xfire_ATX
    xfire_ATX Posts: 1,188
    Outdoorsman66 said:
    How much difference does it make using an oval. I can see to protect the ends of long cuts. I've never had issues with that much though. 



    I dont like the Triangle of the plate Setter, and I find using the full circle of the both halves can restrict airflow (which isnt always bad).  I am going to get the oval for Ribs and Brisket so I get the airflow but get full coverage.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Got it. I'll use my platesetter for now. Sounds like the woo is a great add on. 
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    One more question. When do you ever need to lift the woo out during a cook? I've rarely had to add lump. 
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  • xfire_ATX
    xfire_ATX Posts: 1,188
    Only to do a Reverse Sear.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q200, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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  • lousubcap
    lousubcap Posts: 36,878
    edited August 2017
    @Outdoorsman66 - you never know when something with the cook decides (friggin cow driven) to go south.  A couple of brisket cooks ago (SRF black) somehow I hosed up the foil arrangement on top of my 14" diameter drip pan.
    After a quite stable through the night cook, the temperature decides to start climbing (from around 260 to about 300*F and still moving up about 8 hours in).  Pull the PSWOO 2 and brisket to find an impressive grease fire going.  (Grease feeding the fire from the rendering flow path).  Toss about a half dozen ice cubes into the fire, rearrange the foil and continue.  Brisket turned out fine.  Just make sure you have options...  ;)
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Yikes. That's the stuff Egg nightmares are made of
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  • texaswig
    texaswig Posts: 2,682
    I use my woo almost every cook. @Hotch I need to get me one of those stones. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • Hotch
    Hotch Posts: 3,564
    edited August 2017
    @texaswig said:
    I use my woo almost every cook. @Hotch I need to get me one of those stones. 
    Come by the house and get me and we can go see Tom!
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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