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question for the rib cooking experts.....
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Sandbagger
Posts: 977
Comments
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Sandbagger, I WANT ONE!! Nice setup, good idea.
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Sandbagger,
Can we add that to my order. You are going to have to stop this. That is way tool errr cool. Richard
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Sandbagger,[p]Intriguing device! [p]I'd think the controlling factor is not just the distance between the grids but also the degree by which each set of slabs obstruct the flow of air to the other set. Since heat always rises unless forced to do otherwise (e.g., in a convection oven,) it appears that you have a ceramic plate setter under everything with a second "plate setter" made out of slabs of ribs on the lower level.
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Haggis,
On a low slow most of heat is comming from the ceramic.
Got to be better than stacking. Look at the BGE three level extender. It works great execpt it is hard to get to things on lower two levels. If I understand it right you could swap top for bottom if unevan cooking occured.
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Sandbagger,
The BGE triple is 3.5" on the lower and 4" on the second level. When I first got it I experimented with 2 racks of spares on each level, didn't see much difference in any of them. They were all done at the same time and cooked the same. -RP
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Sandbagger,[p]Me too, I want one.
You know, my wife is going to be very upset with you when I tell her that you made me go out and buy a new welder.[p]What you have looks fine. Only thing I'd do is stagger the ribs as much as possible. Might help the smoke circulate around the ribs better.[p]
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AZRP, thanks for the insight. I am trying to get it done above the felt rim, so handling is much eaiser..T
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Sandbagger,
With the plate setter in place and the size of drip pan I use. The setup you have would be at felt ring. You need someone to test that with 6 slabs of babybacks. Send this way.[p]GO CATS![p]Mike
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Have you been looking in my sketch book?? Or are you telepathic? LOL Looks like you beat me on getting the prototype put together! Here is the background infomation I'm using:[p]The picture above is a picture of the grate rack from a Big Chief smoker, which was my inspiration. It has sliding grates and a sliding drip pan. The dimensions of the grates are 16-1/2 X 10-1/4 and the distance between them is 3-3/4. (Just like your new design) I usually load up 4 of the five grates and the circulation of smoke and heat is no problem.[p]Playing around with the rings & grate extender on my large Egg, proves that there is a 10 to 12 inch sweet spot for cooking. I'm thinking that is enough room for a "short stack triple" grate to cook 6 racks of ribs in the flat position. [p]But for now, this one still works for 5 racks.[p][p]~thirdeye~ [p][p]
Happy Trails~thirdeye~Barbecue is not rocket surgery -
I'm not a rib expert but I would guess you could get pretty close. This is based of the pictures taken of a bunch of ribs on a single grid.[p]Best way is to just try it.[p]Great idea on the slide out's.[p]Toy Man
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thirdeye, that welder guy is cool, made my day. The wife doesn't even bother me anymore when I'm welding in the garage. For the longest time, I'd get one of those (how much stuff can you weld for that egg) looks.....LOL
I hear ya on the vertical spacing. I figure the third (bottom) level is the simple one, space 1.5 on the adjustable grid. It sure would be nice if you could get all three levels above the felt line. I just foiled the ribs and honestly, it was the easiest it's ever been.[p]You have any idea what the average width is on a St. Louis rack? I wonder if you could get two, side-by-side in 12.5 inches of space. [p]I don’t' know if it is the cooking method or me opening the dome a lot, but the cook is taking longer than expected....[p]You got a sketch book. If I had one, it would be all stick men…. [p]Tom[p][p]
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Sandbagger,
I just made this to go on Chubby's ring. 12" tile cut to 9" and then lopped off the corners. It's grade 4 commercial so it should hold up. Think it will work OK?
[p]
[p]
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Happy Trails~thirdeye~Barbecue is not rocket surgery -
Sandbagger,[p]I am certainly no rib expert but I have used Old Dave's version in which the 2nd grid is below the top. It has 3 levels going down into the egg with the bottom level holding an 11" drip pan. I found it worked well as I rotated the ribs about 1/2 way through. I think Dave went in this direction because as you build up into the lib it is hotter....but that is an assumption[p]Howard
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Sandbagger,[p]Those turned out great![p]~thirdeye~
Happy Trails~thirdeye~Barbecue is not rocket surgery -
Sandbagger,
Now that is something that would be pretty cool. You direct with that? I am having visions of mass ribs laying flat now.....
Kevin Jacques
The University of Que L.L.C. ®
Killen, AL
www.uofque.com
Take Your Taste Buds to School!
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