Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

CI Grid from a Big Steel Keg.

BananaChipz
BananaChipz Posts: 207
edited November -0001 in EggHead Forum
I've been thinking of Getting a CI grid for my egg. Today I was at Ontario Gas BBQ and looking at the Big Steel Keg (aka Bubba Keg). The grid on it is CI, and has an extender piece that makes it a swivel-out two level grid.... very cool.

Low and behold it fits the egg perfectly, and it's relatively inexpensive for the setup. I picked one up and will try it when I get home. I'll send some pics your way.
· Share on FacebookShare on Twitter

Comments

  • Boatman
    Boatman Posts: 854
    That sounds interesting....please post the pix. I think this will generate a lot of interest B)
    · Share on FacebookShare on Twitter
  • HungryMan
    HungryMan Posts: 3,470
    I'll post in OT if you own a keg and want to use a bbq guru. Makes you want to run out and get a keg
    · Share on FacebookShare on Twitter
  • BananaChipz
    BananaChipz Posts: 207
    Ok, so i'm sad to say it doesn't fit right.. Well it does, but when the platesetter is in, the second tier is too high in the dome, and the thermometer hits it..

    too bad really, 'cause it's such a great design. I suppose if you didn't use the platesetter (or used something else lower to deflect the heat, then it would fit.
    · Share on FacebookShare on Twitter
  • WessB
    WessB Posts: 6,937
    Thats why Big Green Egg's accessories..or even the Ceramic grill store..are the best value..they are proven to work in an egg..no need in wasting money on something that may or may not work...
    · Share on FacebookShare on Twitter
  • RRP
    RRP Posts: 26,455
    I'm confused...why would you want to use your platesetter at the same time as cast iron? I use cast iron because IMHO it gets hotter from the direct heat from the hot lump and sears the meat.
    Re-gasketing the USA one yard at a time 
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    RRP wrote:
    I'm confused...why would you want to use your platesetter at the same time as cast iron? I use cast iron because IMHO it gets hotter from the direct heat from the hot lump and sears the meat.

    Technically it doesn't get hotter. That would be against the laws of physics. I think you meant it has more heat capacity.

    I though I'd throw that out there for all the physics wonks out there.
    · Share on FacebookShare on Twitter
  • BananaChipz
    BananaChipz Posts: 207
    RRP wrote:
    I'm confused...why would you want to use your platesetter at the same time as cast iron? I use cast iron because IMHO it gets hotter from the direct heat from the hot lump and sears the meat.

    It shouldn't get hotter at all, as the temp in the cooker is the same. It will get up to temp faster than the porcelain grid, and hold the heat longer yes.

    It shouldn't matter at all at smoking temps anyway.
    · Share on FacebookShare on Twitter

Categories