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When do you add the PS & Grates

derka123
derka123 Posts: 102
in EggHead Forum
Curious, do most of you let the egg get to temp first then add the guts (plate setter, grate, etc), or do you let it all come up to temp simultaneously?
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Comments

  • SSQUAL612
    SSQUAL612 Posts: 1,186
    I’m always cautious to throw a cold stone on a hot fire so to reduce risk of a stress crack I let mine gradually heat up with the Egg, but I’m a newbie. 
    Tyler, TX   XL BGE 2016, KJ Classic 2019,  MES, 18.5 WSM,  Akorn Jr,  36"&17" Black Stone, Adj Rig, Woo, Grill Grates, SS Smokeware Cap, KAB,  FB 300, Thermapen 
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    When I remember that I forgot.

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • dstearn
    dstearn Posts: 1,705
    After lighting the lump I set the grate in place. Once the egg gets close to the desired temp I add wood chunks then the platesetter or stone in my case as I use a Woo2 and 17 inch stone. Then I let the egg ramp up to the desired temp. I have never had a PS or stone damaged. I also like to add the wood about 30 minutes prior to adding food to burn off any VOCs in the wood chunks and get the blue smoke going.
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  • Carolina Q
    Carolina Q Posts: 14,831
    Light the lump, add the parts, close the dome. Always. 

    As for thermal shock, stike cools his egg at tailgates by pouring ice water from his cooler in it. Little Steven used to talk about tossing his screaming hot platesetter onto a Canadian snow bank. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Ladeback69
    Ladeback69 Posts: 4,484
    Once I have a good fire going after about 5 to 10 minutes I add wood, put the 
    PS in and the great.  I then let the egg stabilize.  I like the egg to stabilize and don't want to have to wait for it to come back up after putting in a cold PS.  Has nothing to do with it breaking I just like saving time and steps.

    If doing something like chicken and using chips, I blend them in when adding lump before lighting.
    XL, WSM, Coleman Road Trip Gas Grill

    Kansas City, Mo.
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  • xfire_ATX
    xfire_ATX Posts: 1,184
    Killit_and_Grillit said:
    When I remember that I forgot.

    Somewhere between right away and like above.
    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: 36,800
    another like @Ladeback69 .  Fire established then load, stabilize temp and go. 
    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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