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AuthorTopic: Advice on new BGE  (Read 8261 times)

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Offline kingbrutis

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Advice on new BGE
« on: March 27, 2013, 08:03:40 pm »
So I bought a used small BGE to mostly bake and grill with. My question is about using something other than a place setter, since they dont make one for the small. I have seen the woo ring but really dont want to spend the money on that and the 10' stone and a 12' pizza stone. My idea is to use 2 12' rods to go from side to side and thru a 10' cast iron lid handle, upside down. Could even do like 4 bars across, not using the handle. Set the grill top on top of the lid and the pizza stone on top of that. I did a test setup with heavy duty skewers. Seems very stable. Just wondering what you guys think of using cast iron instead of a stone? Should disperse heat well.  Thanks
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Offline Bob Smith

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Re: Advice on new BGE
« Reply #1 on: March 27, 2013, 09:19:44 pm »
I have several BGE, 1 xl, 2 large , and a small. Plate setters are available for the small, I have one for mine. Here is the part # for the plate setter.

Plate Setter for Small EGG
1 small BGE
FEC 100
BCS CBJ
KCBS CBJ

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Offline AZHIGH

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Re: Advice on new BGE
« Reply #2 on: February 08, 2014, 04:35:08 pm »
The Plate setter is something everyone should have. 

Offline azkitch

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Re: Advice on new BGE
« Reply #3 on: February 08, 2014, 05:09:19 pm »
Bob, did you get bit by the comma/apostrophe monster?
Part # is PSS on BGE website. Good luck with it!
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For cooking, lower and slower. For spices, mo' hotter, mo' better. Habaneros rule!

 

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