Advice on new BGE
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Author Topic: Advice on new BGE  (Read 5970 times)
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kingbrutis
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westsideevil
« 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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Bob Smith
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« 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
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bobsmith@azbarbeque.com
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« Reply #2 on: February 08, 2014, 04:35:08 pm »

The Plate setter is something everyone should have. 
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azkitch
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David Kitchener
« 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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