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Pswoo and cooking at felt line

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Comments

  • JohnEggGio
    JohnEggGio Posts: 1,430
    I just set mine up to cook chicken up
    in the dome - definitely no issue sliding the "d" grid all the way back.  It will keep going back until it slips off the extender.
    Maryland, 1 LBGE
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Thanks for that pic. Some questions 

    - How much clearance is there between the main grate and the upper one?
    - Does anything on the top grate ever hit the thermometer?

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  • lousubcap
    lousubcap Posts: 36,878
    From my memory (and too lazy to install and measure) the gap is around 4".  Check the cgs web-site.
    Regarding the dome thermo-remove the inside clip and then run the thermo thru the clip (on the outside) and into the BGE (or use a wine cork etc as a spacer.)  That way independent of the protein (think big turkey) if it hits the thermo the thermo will just move up.  Then make sure it is not touching during the cook.  fWIW-
    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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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    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. 


    Ive used the platesetter in my woo and used a round stone on my spider, but that triangle and oval stone is just WAY better. Dont know why, but its better. 

    Little Rock, AR

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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Outdoorsman66 said:
    Thanks for that pic. Some questions 

    - How much clearance is there between the main grate and the upper one?
    - Does anything on the top grate ever hit the thermometer?

    I have it as 3.75". Sure, it's possible to put something too large up there, but you're not restricted to flat items - I have a good sized chicken on there right now.
    Maryland, 1 LBGE
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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Looks good. Hungry now 
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Outdoorsman66 said:
    Looks good. Hungry now 
    Come by on about an hour
    Maryland, 1 LBGE
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  • chuckytheegghead
    chuckytheegghead Posts: 1,201
    JohnEggGio said:
    I just set mine up to cook chicken up
    in the dome - definitely no issue sliding the "d" grid all the way back.  It will keep going back until it slips off the extender.
    I see that you have the newer band design. A design tweak for the sliding d grid may be in order. I wonder if cgs has looked at this. I have the previous band design and it won't slide off. 
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  • jeponline
    jeponline Posts: 290
    I love my PSWoo and extender, but I've still always grilled without it.  Typically, I use it when making pizza, spatch chickens, wings, and ABTs.  Interesting points about the more even heat when grilling, I guess I had worried about being too far away from the coals.  

    What temps do you typically grill at with/without the PSWoo taking you to felt level?  Does cooking at that higher level make things take longer because you are further from the coals?
    Large BGE
    Huntsville, AL
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  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    I hardly ever grill anything except at felt level unless I'm
    doing a hard sear, then I do that down on the spider. Its just easier for me to get even heating cooking up high. 

    Little Rock, AR

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  • Outdoorsman66
    Outdoorsman66 Posts: 58
    Do you mean steaks at stock level and other things like chicken, fish, etc at felt line? 
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