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The Spider comes from Ceramic Grill Store and will hold deflector stones, a wok, or a searing grate. I think it was $25-$30. The grate I used is the lower charcoal grate from a Weber 22” kettle that is about 17” across and just fits in the Spider. The Weber grates are available from Amazon or most big box stores for $10-$12.
This really isn't rocket science and being off by a few grams here or there, who cares? The starter won't care.
To make it easier on myself I found a small cup that holds 50 grams of water. I found a little bit bigger cup that holds 50 grams of flour. Those are my measuring cups for my starter so I don't have to deal with the scale every time I feed. And if I'm off by a few grams, who cares? The starter won't care.
Recurring theme going on in this post
I must have been fairly sleepy on Saturday. Don't know how I missed these posts: my weekends are always super taxing. Thanks- that is hilarious
That's the thing, I haven't yet done my own homemade sauce yet. I'm not really anti sauce; then again, I feel it's kind of an insult when I see people put it on my brisket or beef ribs especially. I also used plenty of A-1 until I started eating/cooking higher quality steaks.
Not too far at all. With the ceramic kamado, it cooks differently. The top grate still gets all the heat and most of the IR when cooking direct, especially lid closed, but it reduces impact of hot spots and flare ups and is a lot easier to work on as far as tool access. For indirect cooks, it is further from the deflector and more even.
The only time I want to be closer is for a quick sear. For the fastest possible sear, I want to be as close to the coals as possible, so I use the CGS spider and a $10 Weber charcoal grate that is lowered into the bowl. Typical reverse sear is cooked on the top grate, then I remove both grates as one piece, remove deflector if used, let the fire build to a raging inferno for 10 min, and then sear low down on the spider.
When I build a modified system it will allow most cooking at or above the felt line as that is where I have found things cook best.
Cheers guys it's great to be onboard
The 9lb butt is puffing away on a few blocks of apple wood at a very satisfying 275f. I wrestled with it to start with but a quick google told me to stop dicking about with both vents and concentrate on one. Seems to have settled now.
I'll post some updates as we progress.
LOL on the pun.... and thanks for the words of encouragement. I sure hope you're right. I've read about so many failed attempts I have really put off even trying this.... might look more into those tricks if it looks like I'm not doing so well after a couple of days.