The Adjustable Rig (Rig)

Adjustable Rig with optional large stainless top grid and 16.5” nickel plated, lower grid

In the simplest words, the Adjustable Rig (Rig) is an easy to use “multi-tasker.” It sets-up quickly for grilling on a raised grid or barbecuing on one or multiple grids. Plus, the Rig stores in the egg, is easy to work around, won’t hinder air flow and only weighs three pounds. Lastly, there is no real need to clean the Rig. It’s all stainless steel!

The “nuts and bolts” of the design are:

• Overall height is 6 inches.
• Ring diameter is 17.375-inches OD, matching the center diameter of the fire ring.
• A portion of the top ring is cut away and lowered to the felt rim.
• Two horizontal crossbars support a grid, pizza stone or pan. 
• Four brackets support the crossbars.
• The rings and crossbar supports are 1/4-inch, round bar, 304 stainless stock
• Each bracket (4) is 3/16-inch thick and 304 stainless stock.
• The nuts on the two crossbars are 18-8 stainless stock.

So now that you know how the Rig is constructed, here is more detail on what it can do.

These are the fast and reasonably hot cooks: brats, ABTs, hamburgers, spatchcock or cut-up chicken, pizza, veggies and such. The set-up is great for cooking when you need the heat but not the worry about burning the food. The height of the grid is 6 inches above the fire ring and approximately 2 inches above the felt rim. Grilling here is much easier when compared to grilling at the fire ring. Handling food, tongs and spatulas is straightforward, as the grid is above the felt opening. Plus, controlling the temperature is less demanding. You can cook hotter and not worry as much about burning the food. If you fill the firebox with lump, the grid and food is 10 inches above the lump. The set-up is simple and takes only seconds to complete. The Adjustable Rig sits directly on the fire ring. To set the grid, just drop it on the Rig, so the Rig’s top ring slips inside the grid’s outer band. It’s that easy!

If the grill is cooking hot or fast, it is easy to spin the grid with tongs or covert to indirect grilling to slow things down a bit. Plus, with indirect grilling, you can control how the heat crosses the grid by how the indirect piece is positioned under the food. It’s a cool feature for scheduling cooking times on different foods.

The quickest way to covert from direct to indirect cooking is to drop the crossbars on one of the levels and slip a pan or stone on the cross bars. The pan or stone acts as the indirect piece. The steps are similar to those explained in Barbequing, Single Grid, (a) Bracket level 1.5, 3.0 or 4.5 set-up, (link). Or, if you are looking to protect a specific or small item, drop a grid on the crossbars and position a small pan or plate directly under the item you want to protect.

These are the basic indirect or small portion cooks: a pork butt or two; a couple of racks of babybacks or St. Louis ribs, rack of spare ribs, chicken, a brisket flat or packer.

There are three basic indirect set-ups available:

• (a) Bracket level 1.5, 3.0 or 4.5;
• (b) The Spider;
• (c) Second large grid on the fire ring.

With all three options, the grid rests on top of the Rig. The indirect piece can be a pizza stone, pan or stone/pan combo. The choice is yours but round piece(s) can’t have a diameter wider than 16.5 inches: 15 inches if positioned on the Spider.

(a) Bracket level 1.5, 3.0 or 4.5 set-up: Great for lazy cooks, as it takes less than one minute to set-up and doesn’t require a platesetter or the Spider. 

What you need: Adjustable Rig, large grid and a drip pan.

Key points on this set-up are:

• No platesetter to work around.
• Pan pulls double duty acting as the drip pan and heat deflector.
• At least three inches of open air between the grid and pan are possible. 
• Easy to slip wood chunks past the set-up and to the lump.
• Access to the lump during the cook is quick. Just lift the loaded Rig out and the egg is empty. 

What to do:

1. Add the lump and smoking wood  (you can fill the fire ring) and light the lump;
2. Set the Rig on the fire ring with the two crossbars on the desired level,  1.5 – lowest bracket usually works best;
3. When you are ready to begin the cook;

• Place the drip pan on the crossbars and set the grid on the Rig.
• Load the meat and start the cook. 

(b) The Spider (also part of the multi-level set-up): Some consider this the best set-up for a single grid low and slow, as it maximizes the space between the indirect piece and cooking grid (“open air”).  Six inches of “open air” is achievable.

The Spider is a five legged piece that hangs from the dimples on the fire ring and drops approximately two inches into the fire ring. More information on the Spider is available at the link: (Spider Link)
 
 

What you need: Adjustable Rig, Spider, large grid, drip pan and/or pizza stone. 

Maximum capacity for the round drip pan and/or pizza stone is 15 inches in diameter.  A 14-inch pan or stone is a perfect size, as it allows one inch of open air between the pan/stone and inside wall of the fire ring.

What to do:

1. Load the lump and smoking wood no higher than half way in the fire ring.
2. Set the Spider in the dimples on the fire ring (link to Spider pic).  Set the Rig on the fire ring. The Spider needs to be set first, so it’s under the Rig.  Light the lump.
3. Set the grid on the top ring and place the pizza stone/pan on the grid to heat up.
4. When you are ready to start the cook;

• Lift the grid/stone and drop in the wood chunks or chips; remember the grid is hot;
• Place the pizza stone & drip pan on the Spider; remember the stone is hot;
• Replace the grid on the Rig;
• Load the meat and begin the cook.

(c) Second large grid on the fire ring:

This is not the most popular method, as it requires an extra grid which adds extra steps. What you need: Adjustable Rig (no crossbars), two large grids and a large drip pan. What to do: Ah, let’s skip the detail, as a picture is worth 1000 words. Simply, one grid sits on the fire ring. The drip pan and Rig sit on that grid. The second grid (cooking grid) sits on top of the Rig.

This is the large indirect cook. It is the same types of food as with single grid barbecuing, just more food.

What you need: Rig, two grids, Spider, and indirect piece(s).

The grids are the egg’s large grid and a smaller second grid. This second grid fits inside the Rig’s rings, so it needs to be smaller than 17 inches in diameter. Available in the accessory section (link) are two nickel plated grids: 16.5 inch round and a 13x17.5 inch oval grid.

The set-up for the Spider and indirect piece(s) is similar to that outlined in Single Grid, (b) The Spider (link). The indirect piece(s) need to be less than 15 inches in diameter. A 14-inch pizza stone with a 14-inch pizza pan makes a great combination. The combo provides a one-inch opening around the 16-inch fire ring.

Setting the second grid is not difficult. For big cooks, level 1.5 (lowest crossbar setting) works best for the grid. It provides approximately four inches of space between grids. For other cooks, level 3.0 (middle crossbar) can be used. To set the second grid, place the crossbars in the appropriate bracket slots and set the grid on the crossbars. The large grid goes on top of the Rig, completing the two grid set-up.

Key Points

• No platesetter to work around;
• Grids are not connected;
• Ample circulation between indirect pieces and grids;
• Lift the Rig out for easier access to the lower grid, drip pan or lump;
• Second grid can be 16.5 inches in diameter.

What to do:

1. Bringing the egg to temperature:
• Add lump and wood chunks to the middle of the fire ring and light;
• First drop the Spider, then the Rig onto the fire ring;
• Set the large grid on top of the Rig;
• Set the second grid (16.5”) on the large grid;
• Set the indirect piece(s), pan/stone, on the second grid. Now all the pieces are in the egg warming up and stacked in the order that you need them;
• Have the two crossbars handy but no need to heat them in the egg;
• Let the egg come to the desired temperature;
2. Setting the Food:
   • From here on, you need hand protection to handle the hot pieces.
   • Lift the large grid (other pieces on top) out of the egg and set aside.
   • Add wood chunks to the lump, if you like;
   • Set the stone and pan on the Spider;
   • Place the two crossbars at the appropriate level for the second grid, usually level 1.5 the lowest bracket setting. On the crossbars, add the second grid and meat;
   • Lastly, return the large grid to the top of the Rig, add the meat and begin the cook.

This may sound like a lot of steps, but you are doing most of these steps already. All we’ve done is list them in logical order. After a couple times, it becomes routine, really!

The basic set-up is the large grid on fire ring.  The Rigs sits on the grid.  A 1/2 grid sits on top of the Rig.  The spacing between grids is 6 inches.  The half grid can spin a quarter turn if it’s in the way.