Thanks 1buckie
I was thinking the same too, but every grill has hot spots as you know. Even with the traditional 1/2 & 1/2 indirect method, it’s going to be hotter near the edge of the coals.
Thanks dazzo,
Yes, I agree a charcoal basket should do the same job.
Thanks LightningBoltz,
I was trying to create a bigger indirect area for larger items and having a second tier wouldn’t help me.
I have this grate for small multiple items like chicken pieces that give me the extra space as you mentioned.
I agree about using cast iron plate for long-term solution, I'm sure it will last longer. I did see them for the BEG.
I may use this metal pan below the Terracotta plate to protect it from direct heat.
The Terracotta plate fits perfectly inside of it
Thanks CharliefromLI,
I thinking raising the cooking grate is a great idea. Using the Rotis ring may serve this purpose,
Like this
This also gives me a place to put the thermometer right at the cooking grate level
I wonder though if I could achieve higher temp using this method??
The temp at the grate level could be much lower at higher level I would think??
I wanted to create a bigger indirect area (still high heat) and I was not trying to use this step for smoking purposes. I have smokers for low & slow cooking.
May be if I place a grate above the fire ring and then place the plate on top of would work. This would allow more air to get to the coals and gives the heat a place to escape, thus higher temp.
And still plenty of room below the cooking grate
I guess that would give me reasons to have more cook outs to test each theory
Thank you all for chiming in