Questions about CGS configurations

smokingal said:

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I'd rather get the 13" cast iron grid for close to the fire grilling purposes than spend the same amount replacing the original cooking grid.  Thanks in advance for your suggestions and input.

Why?  You would get better results using a thinner wire more open grid for close to the fire grilling.

Call The CGS and ask them your question. They are pretty good at answering questions an helping you get the right stuff. Also I've found the grill accessories area at Walmart to be a good place to pick up grill grates of various sizes.

I think the items you have in mind are what you’ll need. Looks like the setup I bought myself. 

Do do you have a stone to set on the spider? That way you can have an indirect setup with 3 levels loaded. 

Do give Tom at CGS a call. He is active on the forum and designed his products to work well with the egg, in all sorts of configurations. He’s not just out to make a buck, and would much rather have you return to purchase additional items than be stuck with extra stuff you don’t use. 

I prefer the stone on the spider rather than the oval stone on the lowest level on the AR.  You can always extend the coverage of the round stone with foil and/or a drip pan.  I like having the lowest level for cooking to 1) either have 3 levels for cooking (with the extender) or to maximize clearance between the bottom and top levels (critical for multiple large butts, etc.)

if you fill the lump up to the top of the ring and use the 18 inch grid on the ring its the same as grilling lower on the spider down deeper.  its also less problematic reaching down in there with a big hot fire. it is also so hot that close to the coals that i do not see an advantage using a cast iron grid. but do call tom with a list of questions about what you want to do cooking wise.

If you want the benefits of searing with cast iron, better to use a skillet or pizza pan.  You get more contact between the meat and the iron surface.

buzd504 said:

I prefer the stone on the spider rather than the oval stone on the lowest level on the AR.  You can always extend the coverage of the round stone with foil and/or a drip pan.  I like having the lowest level for cooking to 1) either have 3 levels for cooking (with the extender) or to maximize clearance between the bottom and top levels (critical for multiple large butts, etc.)

Be careful down there. The last cook on my MM was done that way and I melted the aluminum foil. Granted, I was using a cheaper WalMart brand but still. It gets awful hot down by the coals. Hotter than your dome temp is reading. It was a mess to clean up but I won't do that again. I was just trying to protect the stone from drippings burning on it.

buzd504 said:

SaintJohnsEgger said:

buzd504 said:

I prefer the stone on the spider rather than the oval stone on the lowest level on the AR.  You can always extend the coverage of the round stone with foil and/or a drip pan.  I like having the lowest level for cooking to 1) either have 3 levels for cooking (with the extender) or to maximize clearance between the bottom and top levels (critical for multiple large butts, etc.)

Be careful down there. The last cook on my MM was done that way and I melted the aluminum foil. Granted, I was using a cheaper WalMart brand but still. It gets awful hot down by the coals. Hotter than your dome temp is reading. It was a mess to clean up but I won't do that again. I was just trying to protect the stone from drippings burning on it.

Good to know, thanks.  I usually "drape" the foil under my drip pan and over the spacers, so it's not in contact with the stone (and I use HD foil), but good to know that can be an issue.

Like I sad, it was cheap foil and I wrapped the stone. That may be what caused the problem. But I thought aluminum  melted at around 1100 degrees so I thought I was safe. The aluminum kind of melted away from its backing (I didn't know it had a backing) and it had to be peeled away form the stone. No real damage but just a mess to clean up.