Another great video Ron. Unfortunately that last part where you mention that our original BGE grate will fit the EGGspander does not apply for me. My XL BGE grate seems to be too large; it hits the lid when I close it. I did purchase the XL when it was first released so the specs might not match. Thanks for your videos.
One of my favorite things to do with the EGGspander is to have the platesetter in, pot of chili simmering and the ground beef smoking above on the top sliding rack. While the meat smokes it drips all the goodness into the chili. Then once it's done smoking, crumble it up and put it in the chili. Simmer another hour and bam. Best chili in history haha.
I have had my Egg for thirteen years and still love it! I use the pizza stone with the expander set for my heat deflector instead of the regular ceramic plate setter for cooking ribs and prime rib. I put a pan on the pizza stone with water plus aromatics and smoke the ribs about 4 +/- hours unwrapped. These ribs come out so tender and juicy it's a sin! so much better than when I used the plate setter. Why????? I still use the ceramic plate setter for most indirect cooks but for ribs and prime rib, I think the pizza stone with a water pan is much better
That is fantastic Carol! I love when folks find their own tricks that they discovered. Keep on Egging my friend and remember to fill your grill with FOGO
This is a great, practical video. The cooking demonstrations are popular, but there is a heap of really basic, functional information in this vid that will save months of trial and error in the real world. Thanks.
Hello from SWFL, Fort Myers. We just got the large BGE for Memorial Day and are learning, playing, and cooking. Glad to have found your channel, there is so much to learn from you, Ron. Thanks for all your cool tips, and Guten Appetit.
Recently purchased a large Big Green Egg and your videos have been a great help--thanks for the videos and great explanations! My store has the half moon stones but is out of the conveggtor--this video helped me understand the half-moons will meet my needs! Thanks again!
You do a wonderful job at teaching newbies! I love the background too with the swaying palms and beautiful blue BGE BEHIND YOU! Just watched this the second time! So much good info!
Thanks Ron, for a really great description/explanation of the EGGSpander system for the Big Green. I learned a lot about how to use the system, instead of guessing, like I did before! I really appreciate you showing how to use the EGGSander for the Large and Extra large Big Green Eggs, plus how to use all the additional accessories you can buy/use with the EGGSpander. Thanks again! AmosP
Ron another informative video thanks. When I got the five piece eggspander lived it so much I bought a second one. Now Beavis and Butt-head each have their own. I like using the half moon stones over the conveggtor. Mel showed me you can flip the half moon stone up to light the lump also. Keep on egging. 👊🔥🦅🇺🇸
Hi Russ, I was wondering how you do That. It seems with two half moon Stones I get to little oxigen from underneath. Therefore Still using the deflector, despite the diffuculty to get it inside the eggspander system every time.
I just got an eggspander the other day and plan to use it for the Super Bowl. Gonna do a picanha (reverse sear), some veggies, and maybe some salmon. Can’t wait to try it!
I really like the well used look of EGGspanders (large and X-Large). You have definitely walked-the-walk before you gave your talk. Even the wok looked like you put some miles on it. I haven't seen any other videos from a "real user" of an Egg (Eggs in your case;-).
At 1:04 you mention that you can also use the regular grate that comes with the BGE. I have an XL egg that is about 5 years old and I cannot use the original grate with the Eggspander. The two parallel bars that all of the other bars are welded to are spaced too closely to allow the upper assembly to be seated between them and they are also too long to clear the handles of the lower assembly. Hope that made sense. Do you know if BGE or anyone else makes a grid that will work with the Eggspander? Thanks for all your videos.
EGGcellent video instruction. I have a couple questions, where did you get the cast iron skillet with the two side handles? What size is it? I have the XL egg and it looks like it would be perfect for that. Also, when doing pizza, what is the ideal temperature for the pizza stone (checked with an infrared thermometer)? I've done two pizzas and have burned the bottoms really bad. One I did with the eggpander & pizza stone on the grill grate, the other with just the pizza stone on the grate. Both seem to get too hot. Please let me know.
Hi John, all great questions sir. The pan is made by Big Green Egg and I like the pizza stone at 500°. Conveggtor with Legs up, cooking grate, then pizza stone. If ou have bricks or something to raise the pizza stone higher in the dome, do it. It will help the top cook more in time with the bottom.
The 2 half moon ceramic deflectors look like they fill the entire bottom of the basket whereas the convertor has additional room around the outside. Does having the 2 half-moon pieces inplace choke out the airflow at all and cause issues keeping the fire going or blocking too much of the hot air flow around the plates to the top of the grill?
Curious on reverse sear, would just a cast iron half moon be enough for indirect or would I need both cast iron and a half moon ceramic in the eggspander?
Hey, love your videos. Have a question for you, I have the eggspander with 2 ceramic half moons, I don’t purchased the conveggtor, I am having a hard time to get to 500F for pizza with the 2 half moons (I get max 400), maybe the airflow is less than when using the conveggtor? Have you tried pizza with the 2 pieces? Thanks in advance
Hi Adrian, that is a great question. The answer is yes, I have had a similar problem. What I do is overlap them a bit to create more air flow around the edges. Hopefully this will help you. It certainly helped me. Also, always make sure you have a full load of charcoal in there.
Worked perfect, up to 550 degrees, I had a really hard time with the dough… was my first one, I suppose have to keep trying haha but the pizza tested great
I've been looking at the Komotos for a while and finally got the BGE a few months ago. I made my share of mistakes. I think I have the basics down now. Thanks for the videos. Great information. I have an XL with the Eggspander. Can the heat deflector be used for pizza?
Can the two half moon baking stones (or just a full pizza stone) work as an alternative to the conveggtor for indirect cooking? Is there any point in having both?
I'm going with the kamado Joe, because they include most of these accessories and have caught up with the times. All for a lower price than the egg without the accessories. The BGE isn't worth the money this day and age. That said, I'm still following this channel for recipes & entertainment.
I have a large egg and the expander system. But I really don't know how to use the expander! Don't know how to add sides with timing etc. Is there anything out there, like an expander recipe book to help me coordinate? TIA!
I wasn't clear. I don't sides in my he oven with the meat. Sides are cooked on top of the stove. So, I think part of the problem for me is that i don't know the temperature higher up in the dome. Perhaps, I am overthinking it. I just know I've had the expander system for 5 or so years and have never used it! 😂
Issue I'm having with a older Egg XL is fire ring is set higher than models I've seen in most videos. When I set my grate over convection plate, grill is higher than lower lip of bottom half of the Egg. It means I have to balance the grate so it doesn't come in contact with top lid when I close. It's likely I'll have to work on alignments; so will this Eggspander solve that issue ? Thanks in advance for you response.
Hmmm, I have never encountered that but I would say that it probably would. I cannot verufy it for sure though. Maybe measure the eggspander in a store and then measure your egg at home to see....
@@FOGOcharcoal I dismantled prior the Ian to bring inside. It was sitting on grass and almost impossible to roll as I don't have a dolly. With patience, I got it finally aligned, and I still have to position the grill for the egg to close. I saw a demonstration on another channel that had the same height on the ring. I think the Eggspander will do the trick. Got a bid for a new 5 piece set at $200 on Bay. I think this will do the trick. Hope I win the bid as not keen on paying retail. Thanks for your help.
In regards to the large Egg, the half moon pizza stones are larger in diameter than the conveggtor. What effect does this have on getting the egg up to a higher temperature; say 450*?
You know what Mike, that is a GREAT point. They do restrict the airflow a it. I usually overlap them a bit so it makes the circumference smaller. Also, many people split them apart a bit to get the Egg to the desired temp them push them back together.
Yes sir, you can use the veggie half moon without it and you can put the half moon cast iron grid on top of your regular grate to use it. You could actually probably just put the cast iron and stainless half moon directly on the fire ring and use them, they will just be very low in the Egg.
I need an EGGSpander in my life! WOW! That thing can do it all! 😃 🌭
Yes sir, everyone with an Egg should have this!
Another great video Ron. Unfortunately that last part where you mention that our original BGE grate will fit the EGGspander does not apply for me. My XL BGE grate seems to be too large; it hits the lid when I close it. I did purchase the XL when it was first released so the specs might not match. Thanks for your videos.
One of my favorite things to do with the EGGspander is to have the platesetter in, pot of chili simmering and the ground beef smoking above on the top sliding rack. While the meat smokes it drips all the goodness into the chili. Then once it's done smoking, crumble it up and put it in the chili. Simmer another hour and bam. Best chili in history haha.
YES!!! That is an Eggcellent wa to do it. We have done a few videos about OTT (Over The Top) cooking using that exact method!
I have had my Egg for thirteen years and still love it! I use the pizza stone with the expander set for my heat deflector instead of the regular ceramic plate setter for cooking ribs and prime rib. I put a pan on the pizza stone with water plus aromatics and smoke the ribs about 4 +/- hours unwrapped. These ribs come out so tender and juicy it's a sin! so much better than when I used the plate setter. Why????? I still use the ceramic plate setter for most indirect cooks but for ribs and prime rib, I think the pizza stone with a water pan is much better
That is fantastic Carol! I love when folks find their own tricks that they discovered. Keep on Egging my friend and remember to fill your grill with FOGO
Thanks Ron, I finally understand all the capabilities of the EGGspander
You are very welcome. The possibilities are endless!
This is a great, practical video. The cooking demonstrations are popular, but there is a heap of really basic, functional information in this vid that will save months of trial and error in the real world. Thanks.
Thanks John, that is exactly our goal with these videos. That feedback is very important to us.
Hello from SWFL, Fort Myers. We just got the large BGE for Memorial Day and are learning, playing, and cooking. Glad to have found your channel, there is so much to learn from you, Ron. Thanks for all your cool tips, and Guten Appetit.
Welcome aboard and danke mein freund
I like how your eggspanding the knowledge, sorry couldn’t resist but seriously awesome video on the system really like it.
Hey Matt, thank you. I was eggcited to read your comment.....
This was the most in depth video about the eggxpander. Thank you so much!
You are very welcome, I am glad that you enjoyed it
Recently purchased a large Big Green Egg and your videos have been a great help--thanks for the videos and great explanations! My store has the half moon stones but is out of the conveggtor--this video helped me understand the half-moons will meet my needs! Thanks again!
Glad to help! Welcome to the BGE addiction
You do a wonderful job at teaching newbies! I love the background too with the swaying palms and beautiful blue BGE BEHIND YOU! Just watched this the second time! So much good info!
Thank you so much I'm really glad that you are getting some good value out of the videos!
I love the sliding top rack. This is very practical and one of the things I miss from my CGS setup
Yes sir, it is definitely something that is very useful.
Thanks Ron, for a really great description/explanation of the EGGSpander system for the Big Green. I learned a lot about how to use the system, instead of guessing, like I did before! I really appreciate you showing how to use the EGGSander for the Large and Extra large Big Green Eggs, plus how to use all the additional accessories you can buy/use with the EGGSpander. Thanks again! AmosP
You are very welcome Amos, I am glad it was so helpful!
I've had an expander for years and learned a couple of things... Thanks!
You're very welcome! Glad you picked up some new knowledge.
Ron another informative video thanks. When I got the five piece eggspander lived it so much I bought a second one. Now Beavis and Butt-head each have their own. I like using the half moon stones over the conveggtor. Mel showed me you can flip the half moon stone up to light the lump also. Keep on egging. 👊🔥🦅🇺🇸
Yes sir Russ, this Eggspander is a definite game changer.
Hi Russ, I was wondering how you do That. It seems with two half moon Stones I get to little oxigen from underneath. Therefore Still using the deflector, despite the diffuculty to get it inside the eggspander system every time.
Everyone with a Big Green Egg should have an Eggspander!
We definitely could not agree more!
I just got an eggspander the other day and plan to use it for the Super Bowl. Gonna do a picanha (reverse sear), some veggies, and maybe some salmon. Can’t wait to try it!
Congrats Chris, the Eggspander is a definite game changer. That sounds like a Super Bowl party that I need to crash!
@@FOGOcharcoal it was some of the best salmon I’ve ever had! The picanha was amazing as well!
Definitely on my wish list.
That's a darn good wish list then.....
Ron, have you done a video of “How to smoke a turkey on your Big Green Egg using available accessories? AmosP thanks!
Yes I have, here you go... ua-cam.com/video/-B_ugg99kTE/v-deo.html
EGGSellent tutorial. Always great information!
Eggzactly how I would have worded it my friend!
Love your videos. Really leaning on wanting to get an egg! Fins up!
We are now officially best friends.
I really like the well used look of EGGspanders (large and X-Large). You have definitely walked-the-walk before you gave your talk. Even the wok looked like you put some miles on it. I haven't seen any other videos from a "real user" of an Egg (Eggs in your case;-).
Thanks Bob, yes sir, all of my equipment has a few miles on it already. Real life usage. I am definitely a "real Egg user"!
Learned a few things on using the eggspander that I have had for 3 years.
That's great, glad we could help!
Great video! Can you also discuss with big green egg about adding these items for the medium?
I would not hold your breath for that.....
Back to the store!
Hahaha, be careful, it can be habit forming.
Very informative video, grate job. Get it "grate?"
Oh Tony Tony Tony.....LOL, yes, we get it! Hey man, thanks for always tuning in! Anything that you'd like to see us cover?
@@FOGOcharcoal I'd like to see you do a couple Wok cooks after your done with the summer video series.
Thanks, I just ordered one yesterday.
Hope you enjoy it!
Love your videos!
Thanks Jim!
Grate vid. Eggcellent
Thank you Ann, I am so glad that you found it helpful!
At 1:04 you mention that you can also use the regular grate that comes with the BGE. I have an XL egg that is about 5 years old and I cannot use the original grate with the Eggspander. The two parallel bars that all of the other bars are welded to are spaced too closely to allow the upper assembly to be seated between them and they are also too long to clear the handles of the lower assembly. Hope that made sense. Do you know if BGE or anyone else makes a grid that will work with the Eggspander? Thanks for all your videos.
You are exactly right. I had the same problem when I put it im one of my older XL Eggs.
@@FOGOcharcoal we’re you able to locate a grid that worked with your older egg or did you just get a newer egg?
Great video
Glad you enjoyed it
EGGcellent video instruction. I have a couple questions, where did you get the cast iron skillet with the two side handles? What size is it? I have the XL egg and it looks like it would be perfect for that. Also, when doing pizza, what is the ideal temperature for the pizza stone (checked with an infrared thermometer)? I've done two pizzas and have burned the bottoms really bad. One I did with the eggpander & pizza stone on the grill grate, the other with just the pizza stone on the grate. Both seem to get too hot. Please let me know.
Hi John, all great questions sir. The pan is made by Big Green Egg and I like the pizza stone at 500°. Conveggtor with Legs up, cooking grate, then pizza stone. If ou have bricks or something to raise the pizza stone higher in the dome, do it. It will help the top cook more in time with the bottom.
Grate video as always
Thanks Dan, glad you like it my friend!......"grate" 😂😂😂
Great content! I am a new subscriber. Is that the BGE 21in XL pizza stone? If so, any concerns about it being “too big”?
Hey Mark, welcome aboard! Yes, I have a pizza stone for the XL and I LOVE it!
The 2 half moon ceramic deflectors look like they fill the entire bottom of the basket whereas the convertor has additional room around the outside. Does having the 2 half-moon pieces inplace choke out the airflow at all and cause issues keeping the fire going or blocking too much of the hot air flow around the plates to the top of the grill?
No, no, there is still airflow around the outside of the 2 plates. If I want more, I simply overlap them a bit in the center.
Cool informative video. Thanks! One question: Can you use the upper 3rd level rack in combination with a half moon setup underneath?
Yes, absolutely. Thanks for the kind words!
Awesome video. Thanks for sharing. Question. What is your BBQ storage unit that we see in the background
Glad you are enjoying the channel! It is just a Rubbermaid storage unit with some BBQ stickers on it.
Curious on reverse sear, would just a cast iron half moon be enough for indirect or would I need both cast iron and a half moon ceramic in the eggspander?
That should work fine
XL Platesetter is HEAVY!!
Yes sir, that it is. LOL
EGGselent video!
Thank you very much!
Hey, love your videos. Have a question for you, I have the eggspander with 2 ceramic half moons, I don’t purchased the conveggtor, I am having a hard time to get to 500F for pizza with the 2 half moons (I get max 400), maybe the airflow is less than when using the conveggtor? Have you tried pizza with the 2 pieces? Thanks in advance
Hi Adrian, that is a great question. The answer is yes, I have had a similar problem. What I do is overlap them a bit to create more air flow around the edges. Hopefully this will help you. It certainly helped me. Also, always make sure you have a full load of charcoal in there.
Worked perfect, up to 550 degrees, I had a really hard time with the dough… was my first one, I suppose have to keep trying haha but the pizza tested great
You use the plate setter along with the pizza stone?
Yes, absolutely. Legs up under the cooking grate
I've been looking at the Komotos for a while and finally got the BGE a few months ago. I made my share of mistakes. I think I have the basics down now. Thanks for the videos. Great information. I have an XL with the Eggspander. Can the heat deflector be used for pizza?
That's great! I would not use the delector for pizza as it gets way too hot and you'll burn the bottom of the pie.
@@FOGOcharcoal makes sense thanks
Can the two half moon baking stones (or just a full pizza stone) work as an alternative to the conveggtor for indirect cooking? Is there any point in having both?
Yes, many people now use the half moons in place of the conveggtor.
Can you do the 2-zone cooking (one side direct, the other indirect) with the 2-level expander?
Hey Joe, great question and the answer is definitely YES! Just get the half moon baking stone as a deflector and you're cooking in 2 zone mode.
What's the best way to keep the stones clean?
Cover them in foil.
I'm going with the kamado Joe, because they include most of these accessories and have caught up with the times. All for a lower price than the egg without the accessories. The BGE isn't worth the money this day and age. That said, I'm still following this channel for recipes & entertainment.
We are glad you are here my friend! They are definitely a great grill as well.
😎😎😎
Thanks William
I have a large egg and the expander system. But I really don't know how to use the expander! Don't know how to add sides with timing etc. Is there anything out there, like an expander recipe book to help me coordinate? TIA!
Hmmm, not that I know of. The times should really be similar to your oven.
Thank you for your response.
I wasn't clear. I don't sides in my he oven with the meat. Sides are cooked on top of the stove. So, I think part of the problem for me is that i don't know the temperature higher up in the dome. Perhaps, I am overthinking it. I just know I've had the expander system for 5 or so years and have never used it! 😂
Issue I'm having with a older Egg XL is fire ring is set higher than models I've seen in most videos. When I set my grate over convection plate, grill is higher than lower lip of bottom half of the Egg. It means I have to balance the grate so it doesn't come in contact with top lid when I close. It's likely I'll have to work on alignments; so will this Eggspander solve that issue ? Thanks in advance for you response.
Hmmm, I have never encountered that but I would say that it probably would. I cannot verufy it for sure though. Maybe measure the eggspander in a store and then measure your egg at home to see....
@@FOGOcharcoal I dismantled prior the Ian to bring inside. It was sitting on grass and almost impossible to roll as I don't have a dolly. With patience, I got it finally aligned, and I still have to position the grill for the egg to close. I saw a demonstration on another channel that had the same height on the ring. I think the Eggspander will do the trick. Got a bid for a new 5 piece set at $200 on Bay. I think this will do the trick. Hope I win the bid as not keen on paying retail. Thanks for your help.
In regards to the large Egg, the half moon pizza stones are larger in diameter than the conveggtor. What effect does this have on getting the egg up to a higher temperature; say 450*?
You know what Mike, that is a GREAT point. They do restrict the airflow a it. I usually overlap them a bit so it makes the circumference smaller. Also, many people split them apart a bit to get the Egg to the desired temp them push them back together.
I bought the half moon cast iron grid, the veggie half moon, and the normal stainles steel half moon... Do i need the eggspander in order to use them?
Yes sir, you can use the veggie half moon without it and you can put the half moon cast iron grid on top of your regular grate to use it. You could actually probably just put the cast iron and stainless half moon directly on the fire ring and use them, they will just be very low in the Egg.
Can you get all that with the large green egg
Yes, it's all available for the Large as well
🔥🙌🏻🙌🏻🙌🏻
Thanks Juan!
Great content, but also this guy is fucking hilarious! Would love to attend a bbq with this dude
Thanks Edward, if you ever find yourself in South Florida, you are invited over! Just hit me up!
Why don’t I have an Eggspander?…
Good question. I guess I like doing things the hard way, LOL!🤷🏻♀️
That is a really good question Kathy! You need one for sure!