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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-22-2007, 10:41 AM   #1
Plowboy
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Default 075 Raised Grate

This weekend I played with raising my cooking surface on the 075. The results were what I expected... for once. Moving the surface up meant that I was relying more on convection heat instead of the small amout of direct heat you get from being so close to the fire pot on the Traegers. The food was more evenly cooked and looked good top to bottom. I was also able to put a half pan of water below the grate if I wanted.

The down side is that you lose a lot of your cooking surface. Height is also a factor. The grate size and bricks to support it were perfect. 1/8 of an inch higher or wider and my door wouldn't close properly.

For the right cook, this is a good technique for the 075. However it has limited applications.
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File Type: jpg 075rack 001 (Custom).jpg (38.7 KB, 90 views)
File Type: jpg 075rack 003 (Custom).jpg (33.9 KB, 91 views)
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Unread 01-22-2007, 10:42 AM   #2
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This mod would double your cooking surface for ribs.
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Unread 01-22-2007, 11:54 AM   #3
chad
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Good experiment!

REF above: putting a double rack setup with ribs might screw the pooch! You could have serious airflow problems -- but then, that would give a reason to do a second experiment!!
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Unread 01-22-2007, 12:15 PM   #4
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Quote:
Originally Posted by chad
REF above: putting a double rack setup with ribs might screw the pooch! You could have serious airflow problems -- but then, that would give a reason to do a second experiment!!
I was a little concerned with that just using the bricks. I made sure that they didn't sit over the openings from below the drip plate and thus block the air from below.

Just have to try the ribs to know I guess. No different than any pit with multiple vertical racks. Just got to know your pit and think about what's blocking the air from above or below.
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Unread 01-22-2007, 07:30 PM   #5
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Or you can buy one of these ....
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Unread 01-22-2007, 08:04 PM   #6
Q_Egg
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... looks dang good! Is that the Traeger extender and front rack? .... looks like them. Please add some comment about any pros and cons you've experienced, especially with a product load like that! For me, the front rack is more interesting since I seldom cook quantities like that. A smaller extender like Todd's is plenty for most of my cooks.

Thanks for this pic !
-------------------------------------------

Todd .... I still will try the BGE grid extender and pan below ,,,, that way no brick blockage at all. Thanks for testing and posting.
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Unread 01-22-2007, 08:34 PM   #7
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Todd, let me introduce you to Big Mac. This is a mod one of my friends has done to his 075. Denny is with Over the Fence Barbecue and is also a Traeger dealer, and yes he has sent a picture of Big Mac to Traeger. Solved the issue with space, plus it didnt effect how the food was cooked. Check out some of Denny's pictures of cooks he has done on Big Mac at www.overthefencebbq.com
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Unread 01-22-2007, 08:41 PM   #8
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.... LAWDY, LAWDY !!!! Change my pellet order from bags to pallets please!
Super size it ???
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Unread 01-22-2007, 08:48 PM   #9
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Here is another one with a picture of what Big Mac looks like inside with three big racks that can be moved in or out as your barbecue needs arise...
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File Type: jpg Mod (Medium).jpg (80.4 KB, 50 views)
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Unread 01-22-2007, 09:37 PM   #10
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The traeger smoke shelf is a very nice addtion to either the little tex or big tex. It does make it a bit tight on the upper levels and a thick rack of ribs could get stuck in the middle section but if used correctly it does take care of the hot spot issue.

I never thought about the water pan idea, I might have to play with that a bit to see if I can even out the hot spot in the middle.
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Unread 01-22-2007, 10:15 PM   #11
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Quote:
Originally Posted by Leeper
The traeger smoke shelf is a very nice addtion to either the little tex or big tex. It does make it a bit tight on the upper levels and a thick rack of ribs could get stuck in the middle section but if used correctly it does take care of the hot spot issue.

I never thought about the water pan idea, I might have to play with that a bit to see if I can even out the hot spot in the middle.
Leeper, I put a pizza stone over the firepot cover, too. That and the rack has even'ed out my hot spot perfectly.

The Big Mac looks sweet!!
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Randy Hinck (PigBoy); Concordia, MO
Andy Groneman (Hodedo); KC, KS (Cameo Appearances)

FEC-500SS; FEC-100 (Right handed); FEC-100 (Left handed); Country Smoker Tailgater; Big Green Egg (2-large, small, mini); Cookshack Pellet Fired Charbroiler
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