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Problem Solved!

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OpusXcellent
OpusXcellent Posts: 60
edited November -1 in EggHead Forum
About a week and a half ago I bought a 17in cast iron skillet and when i got it it was too big to fit don on the grid and too small to hang from the rim by its handles and i didnt want to cut them off so I made a mini extended grid for it

Picture7004.jpg

the skillet set up

Picture7005.jpg

and just slightly above the rim

Picture7006.jpg

I handles are still slightly to big to close the lid but that's OK most wanted it to turn the egg into a griddle for sliders, blackened fish and breakfast
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Comments

  • WessB
    WessB Posts: 6,937
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    I hope that hardware you added in there is not galvanized..if so it will put off some nasty stuff when you burn it...and personally I prefer to close my dome, I would cut the handles at least enough to close the egg..but that's just my preference...
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  • OpusXcellent
    OpusXcellent Posts: 60
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    ya its stainless steel
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  • WessB
    WessB Posts: 6,937
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    No problems then.
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  • stike
    stike Posts: 15,597
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    aw wess. that's not gonna happen.

    yer gonna make me type this again aintcha? hahaha

    you need direct welding temps, around 1800 degrees.

    the thing folks don't realize is that if you COULD hit those temps, then stainless would be ass bad or worse than galvanized fumes. galvy fumes are short termed, and repeated exposure is actually ok. they won't kill you.

    stainless fumes, however ARE dangerous, from the nickel chromium, among other things.

    you just can't reach those temps on the metal in an egg, and if you DID, the stainless would be worse than the galvy.
    ed egli avea del cul fatto trombetta -Dante
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  • Little Steven
    Little Steven Posts: 28,817
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    OE,

    Is that unistrut on the crossers?

    Steve

    Steve 

    Caledon, ON

     

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  • Gator Bait
    Gator Bait Posts: 5,244
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    I think you have the best excuse in the world to add an XLBGE to the family. Wish I had an excuse that good but then I'd have to start a family and that ain't happening any time soon. :lol:

    Gator

     
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  • OpusXcellent
    OpusXcellent Posts: 60
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    ya I just punt one bar across but the grid is attached in the corners so its pretty sturdy
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  • tjv
    tjv Posts: 3,830
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    you might consider adding a loop handle. I did to my 15 inch cast iron skillet. makes for easy handling. Also, for sliders, a wok cover works great for the quick steam method or melting cheese with sliders.

    saltpeppergarlicflat002.jpg

    woktopburgers.jpg

    If your set-up doesn't work out, might try the spider inverted. then you could access the lump (add smoke) by only handling the skillet.
    www.ceramicgrillstore.com ACGP, Inc.
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  • Woodbutcher
    Woodbutcher Posts: 1,017
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    Thanks Tom I like the loop handle idea!
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
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    I like your problem solving.....
    But I oersonaly would still like to be able to close the dome adding an additional demention to cooking with the skillet.
    I like the idea of "constructing" a loop type of handle
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