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Big Green Egg & Other Ceramic Grills All Encompassing Thread


Mac8111

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1 hour ago, Spoosner said:

I need a new heat deflector for my Vision grill. Previously had the lava stone, but it seems to be out of stock everywhere. Any recs on an alternative?

I imagine this would work as well.  I need to buy one myself. If you have the same setup I do that came with your vision grill, a single piece may work better than a split stone but YMMV.


 https://a.co/d/cLhPFiU

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15 minutes ago, BabaYaga said:

If you need it now, I've used foil/metal pizza trays and they worked well enough.  

In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink.  That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup.

Edited by dcbc
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2 hours ago, dcbc said:

In a pinch, maybe put some terracotta pot bases on top of the pan for a bit more heat sink.  That's what I used to do on my WSM with heavy-duty foil over everything to aid in cleanup.

You always need a bevvy of different sized foil boats.  If you have one that fits, fill it with sand or water to act as that thermal barrier.  I ran dozens of smokes with a foil wrapped metal pizza tray over the fire.  Then on the lower rack I had a square foil boat with water/beer/etc.  Turned out great.  

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7 hours ago, BabaYaga said:

You always need a bevvy of different sized foil boats.  If you have one that fits, fill it with sand or water to act as that thermal barrier.  I ran dozens of smokes with a foil wrapped metal pizza tray over the fire.  Then on the lower rack I had a square foil boat with water/beer/etc.  Turned out great.  

Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine).  I just put a foil loaf pan on the grill grate and fill it with water.  Never had better results.  Without the BBQ Guru, they help with temperature swings.

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15 hours ago, dcbc said:

Yeah, I stopped using the pot-bases in my WSM when I realized they only were hindering me from getting to 275 (BBQ Guru holds that just fine).  I just put a foil loaf pan on the grill grate and fill it with water.  Never had better results.  Without the BBQ Guru, they help with temperature swings.

I've been mixing in larger pieces of wood lately and less lump.  I'll take a piece of cured oak, cut a section about the size of a large coconut, put it in the middle of the bowl and ring lump around it and light on one side.  When I take the food out to wrap, I can reevaluate how much more wood to add.  Bark's never been better.  You can also add different woods later like pecan chunks to mix up the flavor profile or go sweeter for pork like apple/cherry.  

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