CI grid e-x-p-a-n-s-i-o-n

Canugghead · May 2009

I got this grid that fits the Large with about 1/4"-3/8" clearance at each corner. Should I trim off the corner to avoid excessive expansion that would cause it to wedge against and crack the egg?

Grandpas Grub · May 2009

I am not sure what the expansion rate is, heat the egg up and check to see what happens.

If you had to it looks like you could cut/grind off one end.

GG

Woody69 · May 2009

I wouldn't think it would expand that much.

Canugghead · May 2009

Thanks GG, I don't want to find out the hard way :woohoo: . By cutting off one end you mean take out a 'strip'? guess that'll be less grinding than taking out four corners but I'll lose some real estate.

Grandpas Grub · May 2009

Yup, removing one end strip. It does look like there is enough space.

Take out the fire ring, fill the lump to the top of the fire box and get a good fire going. Put the grid on and open the dome every little while. Use the ash tool to see if the grid is getting tight. If it starts to get snug or looks like it is expanding then use the ash tool and or some strong pliers and take the grid out to cool - then cut. If it doesn't expand then you are good.

If you just want to be safe take one strip off, you aren't going to loose any cooking surface and you won't have to worry about the possible expansion.

Kent

FearlessGrill · May 2009

If you still have a gas grill, fireplace, or something around that isn't as tight a fit, try heating it up on that, and measure it afterwards to see if it has expanded. To make it easier to measure a piece of hot metal, just cut a stick or piece of wood to the cold length, and lay it next to the hot one later to see if there is a size difference.

-John

FearlessGrill · May 2009

If you still have a gas grill, fireplace, or something around that isn't as tight a fit, try heating it up on that, and measure it afterwards to see if it has expanded. To make it easier to measure a piece of hot metal, just cut a stick or piece of wood to the cold length, and lay it next to the hot one later to see if there is a size difference.

-John

RRP · May 2009

personally from that picture I don't think you have to worry. OTOH if it was mine I'd cut those two ears off so I or someone else won't absentmindedly grab them to lift off the grate! Cast iron stays hot as does the ceramic.

Canugghead · May 2009

yes I was planning to cut off those ears. thanks.

Canugghead · May 2009

will provide update when I get to it later...

stike · May 2009

not gonna happen....

Canugghead · May 2009

thanks stike, that would make life easier, just wanted to make sure.

stike · May 2009

i studied structural engineering for a while, and one of the things we always checked was the coefficient of expansion. basically, the only time it ever comes into play is when you have welded railroad track (like in germany) that is miles and miles long. on a really hot day it adds up.

hate to be the nerd, but i did the calcs on your grid, and even at 1300 degrees, that thing only grows maybe a hundredth of an inch.

if it were a mile long railroad track, maybe it would be an issue.

good question though. if it was touching the sides, it'd be a problem, but th quarter inch on all four corners is a real good amount of wiggle room.

Canugghead · May 2009

thanks for the reassurance stike, i always enjoy reading your knowledgeable, witty responses to questions in the domains of temperature, physics, aerodynamics, etc... oh, and the classic "is my butt safe :( "?

Canugghead · May 2009

thanks, i'm now convinced i'll be fine.

Canugghead · May 2009

GG, do you remove the fire ring for searing steaks? won't it get tighter without the fire ring because the egg's bottom half is tapered?

Grandpas Grub · May 2009

I had a lot of gasket problems early on - most of them my fault

I bought tjv's adjustable rig and spider. Since then I use the spider which like taking out the fire ring.

Before the spider...

I would cook steaks caveman style, steak right down on the orange lava looking lump for 90 seconds per side.

when cooking pot roast I would put the dutch oven right down on the lump, get the sear then up on the grid.

Whatever method you use, if the lump is close to the grid, searing will be easy.

Kent

Canugghead · May 2009

thanks for sharing, Kent.

Gary

CI grid e-x-p-a-n-s-i-o-n

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