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In Reply to: RE: Is that bottom picture from when.. posted by pictureguy on April 28, 2016 at 09:29:00
That's hard to believe. My Primo cooker and your BGE. are not that different. My grill started out totally white on the inside, but there is no way no matter how hot I would get it that the carbon would burn off of the interior and it would ever be white again. I'll try to take your word for it.
Follow Ups:
Do you have a Plate Setter or EQUAL for your Primo?
The plate setter is a 3-legged piece of 20mm CERAMIC which goes immediately OVER the fire and raises the grill grate by 10mm or so. This is for INDIRECT COOKING.
The Plate Setter ALSO restricts heat transfer FROM the charcoal by BLOCKING IT. So, you have convection but not much direct radiation from the charcoal.
Also, do you use LUMP as opposed to man-made BRIQUETTES? Brick-ettes are made with real charcoal and a FILLER which makes a lot of ASH. I suspect real lump burns hotter, too. and definately LONGER, especially the big pieces possible when buying good stuff. I use Royal Oak or BigGreenEgg brands. Both are off the same prodution line. A few other brands get heavy play BACK EAST but are NOT available in California. I can buy Mexican Mequite, South American Hardwoods and COCONUT lump all day long.
PHOTO IS OF Plate Setter installed legs UP with an ADDITIONAL heat deflector / air gapped. This prevents the pizza stone from getting TOO HOT and burning the crust!
Any Kamado Grill Enthusiasts are cordially invited to the Big Green Egg Forums for chat, recipes, general BS and TIPS.
2nd shot is a Pizza ready to go ON. Off in maybe 15 minutes! Local supply house had the Pizza Peel IN STOCK.
Too much is never enough
I had a Primo that lasted about two years before it started screwing up. I bought a Maverick RediCheck for remote, but I don't really like it. I have a Maverick instant read which is excellent, but the remote has some stupid presets and alarms that IMO are unnecessary and a PITA. I just want to know the grill and meat temp remotely. Obviously when the probe for the meat temp reaches the target it's incorrect due to heat being transferred via the probe. It just tells you it's time to check with an instant read.
I don't like the Maverick trying to tell me what's correct for poultry, beaf, pork etc. I'll decide with my instant read. Just the facts mam.
The Primo grill is a large oval ceramic cooker similar to your BGE, but I believe slightly larger.
It has a firebox within the larger main enclosure. It also has metal hanging grates and ceramic plates that rest on these for indirect cooking/smoking with room between the plates for a water pan.
I have a Primo pizza stone that I have only used twice. I make two pizzas. One for me and my wife and another pepperoni only for my son. My first pizza (the pepperoni) was burned to a crisp while I went in the house for a moment. The second came out OK. We called Papa Johns for my son. It was funny. The standoffs under the stone look like a good idea. Im not sure I need something like that as I'm already cooking indirect. I have grates and ceramic plates over the fire, cooking grates and then the stone. You just have to watch it. Five to six minutes and it's done. My first pizza cook, I was thinking 10 and check it. It was scorched.
I'm better at slow cooked.
I use lump charcoal only. I like Royal Oak and Fire Flavor Oak and Hickory. Primo makes lump, but the only way to get here is mail order.
See my post about ceramic becoming transparent to infrared had HIGH temps. That's why I use a 2nd layer of ceramic.Also, if you can RAISE the pizza stone in the dome, that helps.
I use FIRE BRICKS which I cut in half and they provide me an addition inch or more height above either the flame for direct or MORE when I stack 'em on (edge) on the plate setter. High dome temp will give you a nice browned but not-burned TOP.
Also, don't forget the cornmeal as a lube between STONE and PIZZA
Too much is never enough
Edits: 04/28/16
You're clearly into this grilling thingy.
Has anyone ever accused you of being able to hear a difference among interconnect cable jacketing?
:)
No such accusation has ever been leveled.
However, ON THE GRILL, Teflon emits the most God-Awful aroma while Neoprene is a close 2nd.
NO Lead /Tin coated goes on my grill. ALL of the Clear Finishes on Magnet wire are likewise verbotin. The only approved jacketing? COTTON. An all-natural fiber with wonderful aroma and finish. Goes with any Red Wine over about 6$ per bottle.
No capacitors on the grill, either. The BIG electrolytics EXPLODE and Metalized Mylar or any of the OIL types are VERY toxic. Wax leaves a film everywhere and the paper NEVER comes alone.
Transistors contain all or some : Phosphorus, Arsenic or Boron. All nasty stuff.
I can tell the difference between different charcoal types, at least the BIG categories, like 'hardwood' V 'Mesquite' V 'Coconut'/ Burn time / temp, Flavor Profile and Ash production all vary.
Different SMOKING woods are also clearly distinguished, with PECAN going with my yearly TURKEY and sometimes with Chicken or game hens.
Can't miss with most of the others. Hickory is an 'old standby' and I've used Apple or Cherry.
Hotdogs MUST be Kosher with THIN sliced bacon wrap and Woe Be Unto He Who Ketchups.
Too much is never enough
After reading your insightful insights into various chemicals and how they behave when heated, it occurred to me that maybe that's why the sound of my amplifier stinks.
But, yes, apple, pecan, and hickory are good choices, as is oak. (On a grill, not in amplifiers.) I'm not a fan of mesquite - too strong of a flavor for most occasions.
:)
"The plate setter is a 3-legged piece of 20mm CERAMIC which goes immediately OVER the fire and raises the grill grate by 10mm or so. This is for INDIRECT COOKING.
The Plate Setter ALSO restricts heat transfer FROM the charcoal by BLOCKING IT. So, you have convection but not much direct radiation from the charcoal."
THIS is key! I've wanted to grill a pizza, but didn't want to spend $300 for a collar which simply raises the grate and lid by about 6 or 8 inches. I've thought about how to keep the pizza from burning on the bottom before the toppings are done. The typical "pizza stone" would last about two times before cracking. Your two-tiered contraption looks to be just about perfect! Thanks!
:)
You wouldn't believe how TOUGH that ceramic stuff is. As long as you do TWO THINGS>
1. Keep it safe from Mechanical Shock. No hammers or dropping allowed
and
2. Temp must be raised slowly and allow the grill to cool naturally.
BGE has a LIFETIME guarantee on the dome and kettle.
It might be noted, that from the THEORETICAL standpoint, the Plate Setter will become TRANSPARENT to InfraRed at some very elevated temp. For Silcon (semicondutor material) that would be maybe somewhere NORTH of 800c. = 1472f whichis pretty darn HOT.
That's why I include a 2nd barrier AIR GAPPED from the plate setter.
Check out the LINK if you own the Primo XL. Your sales guy should have told you this kind of stuff.
Too much is never enough
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