{"title":"Cooking Accessories","description":"","products":[{"product_id":"yoder-smokers-wood-fired-oven-attachment","title":"Yoder Smokers Wood Fired Oven Attachment","description":"\u003ch1\u003eYoder Smokers Wood-Fired Oven Attachment for YS480 and YS640 Pellet Grills\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTurn your Yoder pellet grill into a fully capable wood-fired oven. Ready to cook in as little as 30 minutes. Handcrafted in Kansas, USA.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eMost people who own a YS480 or YS640(s) know they have a serious cooker. What fewer realise is that the same large offset firepot powering those long smokes can be harnessed to drive a true wood-fired oven, one that cooks from both above and below simultaneously, with a thick proprietary stone that holds temperature through multiple back-to-back cooks.\u003c\/p\u003e\n\u003cp\u003eThat is exactly what the Yoder Smokers Wood-Fired Oven Attachment does. It drops into the cooking chamber of your existing YS480(s) or YS640(s), redirects and balances the heat distribution from the firepot, and transforms your pellet grill into a high-performance wood-fired oven without any permanent modification to the cooker.\u003c\/p\u003e\n\u003cp\u003eWe carry this attachment because the build quality matches everything else Yoder makes: heavy-duty steel, a proprietary 3\/4\" thick cooking stone made in America, and construction that is clearly built to last rather than to impress in a showroom. It is a serious attachment for a serious grill. As Sydney's largest Yoder Smokers showroom, we stock the full range of Yoder grills and accessories, and the Wood-Fired Oven Attachment is one of the pieces we recommend most consistently to existing YS480 and YS640 owners.\u003c\/p\u003e\n\u003ch2\u003eWhat the Wood-Fired Oven Attachment Actually Does\u003c\/h2\u003e\n\u003ch3\u003eBalanced Heat, Top and Bottom\u003c\/h3\u003e\n\u003cp\u003eA standard pellet grill delivers heat primarily from below. The Wood-Fired Oven Attachment changes that. Yoder's patent-pending design captures and redirects heat from the offset firepot so that it circulates evenly through the oven chamber, cooking food from the top and bottom simultaneously.\u003c\/p\u003e\n\u003cp\u003eThe result is the kind of balanced radiant heat that makes a wood-fired oven work properly: a stone below that drives heat up through the base of the food, and intense heat above that browns and finishes the top. That combination is what separates a genuine wood-fired cook from food that has simply been heated at high temperature.\u003c\/p\u003e\n\u003ch3\u003eThe Cooking Stone\u003c\/h3\u003e\n\u003cp\u003eThe proprietary 3\/4\" thick cooking stone is made in America and is thicker than most stones available in aftermarket and competitor ovens. Thicker stone absorbs more heat and releases it more steadily, which means faster temperature recovery between back-to-back cooks. You can cook successive pizzas without waiting for the stone to rebuild temperature each time.\u003c\/p\u003e\n\u003cp\u003eYoder specifies that the oven can be ready to cook in as little as 30 minutes from lighting. The stone's thickness and material quality are the reason that claim holds up in practice.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eThe Top Surface as a Cooking Platform\u003c\/h3\u003e\n\u003cp\u003eBecause the oven reaches intense temperatures and is built from heavy-duty steel, the outer top surface of the attachment can be used as a high-heat cooking platform when paired with quality cast iron cookware. This adds a third cooking zone to what is already a multi-function setup.\u003c\/p\u003e\n\u003ch2\u003eWhat You Can Cook\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe most common assumption is that this is primarily a pizza attachment. It is significantly more capable than that.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePizza:\u003c\/strong\u003e Neapolitan-style pizza at high heat is where the attachment excels most visibly. The stone drives heat from below while the oven chamber browns the top, producing a cooked base and properly finished crust in a fraction of the time possible in a conventional oven.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBaking:\u003c\/strong\u003e The balanced heat environment makes it suitable for breads, flatbreads, and baked dishes that benefit from even top-and-bottom heat rather than the bottom-heavy heat of a standard pellet grill.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSearing:\u003c\/strong\u003e The extreme temperatures the attachment reaches allow for high-heat cooking styles that are not typically associated with pellet grills.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBroiling and browning:\u003c\/strong\u003e The top-down heat component functions similarly to a broiler, giving you finishing capability for dishes that need surface browning without extended cook time.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCast iron cooking on the top surface:\u003c\/strong\u003e The heated exterior of the attachment provides a high-powered cooking surface for cast iron pans, adding yet another option to a setup that is already doing considerable work.\u003c\/p\u003e\n\u003ch2\u003eWhy This Attachment Instead of a Dedicated Wood-Fired Oven\u003c\/h2\u003e\n\u003cp\u003eA standalone wood-fired oven requires its own fuel management, its own warmup time, its own cleaning, and its own dedicated space. It does one category of cooking well.\u003c\/p\u003e\n\u003cp\u003eThe Yoder Wood-Fired Oven Attachment adds genuine wood-fired oven capability to a grill you already own, runs on the same hardwood pellets you are already using, and takes around 30 minutes to be ready to cook. When you are done, it is a drop-in insert that stores away and returns your grill to its standard configuration.\u003c\/p\u003e\n\u003cp\u003eFor most YS480 and YS640 owners, that is a more practical solution than purchasing and maintaining a separate oven. The quality of the output is not a compromise: Yoder designed this attachment to perform against dedicated wood-fired ovens, and the construction standard reflects that ambition.\u003c\/p\u003e\n\u003ch2\u003eOur Experience with This Attachment\u003c\/h2\u003e\n\u003cp\u003eWe love this attachment for exactly what it represents: a genuine expansion of what an already capable grill can do. The YS640 is already the most versatile pellet grill we stock. Add the Wood-Fired Oven Attachment and you have a single cooker that can low-and-slow smoke a brisket one day and produce proper wood-fired pizza the next. That range of capability from one piece of equipment is something no other pellet grill setup we carry can match.\u003c\/p\u003e\n\u003cp\u003eThe build quality is consistent with every other Yoder product we have handled. This is not a lightweight accessory designed to photograph well. The steel is heavy, the stone is thick and substantial, and everything about it signals that it was engineered to be used hard and cleaned and used again.\u003c\/p\u003e\n\u003cp\u003eIf you already own a YS480 or YS640 and you have been curious about wood-fired cooking, this is the most logical next step from where you already are. As Sydney's largest Yoder Smokers showroom, we have this attachment on display alongside the full YS640s and YS480s range, so you can see exactly how it fits and how it works before you commit to a purchase.\u003c\/p\u003e\n\u003ch2\u003eCompatibility\u003c\/h2\u003e\n\u003cp\u003eThe Yoder Smokers Wood-Fired Oven Attachment is compatible with the following models:\u003c\/p\u003e\n\u003cp\u003eYoder Smokers - YS480\u003cbr\u003eYoder Smokers - YS480s\u003cbr\u003eYoder Smokers - YS640\u003cbr\u003e\u003ca title=\"Yoder YS640s Smoker\" href=\"https:\/\/bbqrepublic.com.au\/collections\/yoder\/products\/ys640s-wood-fired-pellet-bbq\"\u003eYoder Smokers - YS640s\u003c\/a\u003e\u003c\/p\u003e\n\u003cp\u003eIt is not compatible with other pellet grill brands or other Yoder models. If you are unsure whether your specific configuration is compatible, contact us before purchasing.\u003c\/p\u003e\n\u003ch2\u003eSpecifications and Construction\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e - Handcrafted in Kansas USA\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDesign\u003c\/strong\u003e - Patent-pending heat distributing system\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCooking Stone\u003c\/strong\u003e - Proprietary American-made, 3\/4\" thick\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHood Material\u003c\/strong\u003e - Stainless steel\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Source\u003c\/strong\u003e - Via YS480 or YS640 offset firepot and hardwood pellets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHeat Distribution\u003c\/strong\u003e - Simultaneous top-down and bottom-up\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWarmup Time\u003c\/strong\u003e - Ready to cook in as little as 30 minutes\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCompatible Grills\u003c\/strong\u003e - YS480, YS480s, YS640, YS640s\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eInstallation\u003c\/strong\u003e - Drop-in insert, no permanent modiciation required\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eYoder Smokers Wood-Fired Oven Attachment (stainless steel hood)\u003c\/li\u003e\n\u003cli\u003eProprietary heat management plate\u003c\/li\u003e\n\u003cli\u003e3\/4\" thick American-made cooking stone\u003c\/li\u003e\n\u003cli\u003eInstallation instructions\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAllow the attachment and stone to cool fully before handling or cleaning\u003c\/li\u003e\n\u003cli\u003eBrush the stone clean after each use; do not wash with soap or submerge in water\u003c\/li\u003e\n\u003cli\u003eWipe the steel hood and exterior with a dry or lightly damp cloth\u003c\/li\u003e\n\u003cli\u003eStore the attachment dry when not in use\u003c\/li\u003e\n\u003cli\u003eAvoid thermal shock: do not place a cold stone directly into a fully heated grill\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003e\u003cstrong\u003eDoes this attachment work with my existing YS640 or YS480?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYes, provided your grill is one of the four compatible models: YS480, YS480s, YS640, or YS640s. The attachment drops into the cooking chamber and does not require any permanent modification to the grill.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eDo I need different pellets when using the oven attachment?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eNo. The attachment works with the same 100% hardwood pellets you use for standard cooking. The grill's firepot and auger system operates identically. For high-temperature pizza cooks we recommend a dense, low-ash pellet such as \u003ca title=\"BBQr's Delight Pellets\" href=\"https:\/\/bbqrepublic.com.au\/collections\/wood-pellets\/products\/bbqr-s-delight-contest-mix-9kg\"\u003eBBQr’s Delight pellets\u003c\/a\u003e for the most stable heat and fast recovery between back-to-back runs.\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eCan I use the standard grill grates alongside the oven attachment?\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The oven attachment occupies the main cooking chamber in place of the standard grates. You use one configuration or the other depending on what you are cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eHow long does it take to get to cooking temperature?\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eYoder specifies the oven can be ready to cook in as little as 30 minutes. This depends on your target temperature and ambient conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eIs the cooking stone replaceable if it cracks?\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eContact us directly and we can assist with sourcing replacement parts through our Yoder Smokers supply channel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eWhat is the warranty on this attachment?\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis product is covered by the Yoder Smokers standard accessory warranty for defects in materials and workmanship under normal use. All warranty claims for units purchased through BBQ Republic are handled directly through us with a valid proof of purchase.\u003cbr\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003e\n\u003cstrong\u003eCan the attachment be used with the Yoder Smokers ACS and Fireboard controller?\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The grill's ACS control system operates normally with the attachment in place, allowing you to set and monitor temperature via the controller and the FireBoard app as you would for any other cook.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Yoder Smokers models is the Wood-Fired Oven Attachment compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The attachment is compatible with four models only: the YS480, YS480s, YS640, and YS640s. It is not compatible with other Yoder models or any other pellet grill brand. The attachment drops into the cooking chamber without any permanent modification to the grill. If you are unsure whether your specific configuration is compatible, contact BBQ Republic before purchasing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Wood-Fired Oven Attachment require any permanent modification to my Yoder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The attachment is a drop-in insert that sits inside the existing cooking chamber of the YS480 or YS640. No drilling, welding, or permanent modification is required. When you are done, remove it and your grill returns to its standard configuration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the Yoder Wood-Fired Oven Attachment take to reach cooking temperature?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yoder specifies the oven can be ready to cook in as little as 30 minutes. The 3\/4\\\" thick proprietary cooking stone is a key reason this is achievable — its thermal mass absorbs and holds heat efficiently, allowing faster recovery between back-to-back cooks than thinner stones found in competing products.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need different pellets when using the oven attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The attachment works with the same 100% hardwood pellets you use for standard smoking and grilling — the grill's firepot and auger system operate identically. For high-temperature pizza cooks, BBQ Republic recommends a dense, low-ash pellet such as BBQr's Delight for the most stable heat and the fastest recovery between consecutive pizzas.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the standard Yoder grill grates at the same time as the oven attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The oven attachment occupies the main cooking chamber in place of the standard grates. You use one configuration or the other depending on what you are cooking. Switching between the two is straightforward — remove the attachment and reinstall the standard grates when returning to normal smoking and grilling.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What cooking styles does the Yoder Wood-Fired Oven Attachment support beyond pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The attachment is more capable than a dedicated pizza attachment. It supports Neapolitan-style pizza, bread and flatbread baking, high-heat searing, broiling and surface browning for dishes that need finishing heat from above, and cast iron cooking on the heated top exterior surface of the attachment itself. The combination of simultaneous top-down and bottom-up heat is what makes the broader cooking range possible.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does heating from above and below matter for pizza and baking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A standard pellet grill delivers heat primarily from below, which tends to cook the base of food faster than the top. The Wood-Fired Oven Attachment's patent-pending design captures and redistributes heat from the offset firepot so it circulates through the oven chamber from both directions simultaneously. The stone below drives heat up through the base of the food while intense heat above browns and finishes the top — the same principle that makes a dedicated wood-fired oven produce results that a conventional oven cannot replicate.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Yoder ACS controller and FireBoard app with the oven attachment installed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The grill's ACS control system operates normally with the attachment in place. You can set and monitor temperature through the controller and the FireBoard app exactly as you would for any other cook on the YS480 or YS640.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the cooking stone replaceable if it cracks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Contact BBQ Republic directly and the team can assist with sourcing replacement parts through their Yoder Smokers supply channel. BBQ Republic is Sydney's largest Yoder Smokers showroom and handles all warranty and parts support for units purchased through them.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean and maintain the Wood-Fired Oven Attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow the attachment and stone to cool fully before handling or cleaning. Brush the stone clean after each use — do not wash with soap or submerge it in water. Wipe the steel hood and exterior with a dry or lightly damp cloth. Store dry when not in use. Avoid thermal shock: never place a cold stone directly into a fully heated grill, as sudden temperature differentials can crack the stone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why buy the Yoder Wood-Fired Oven Attachment from BBQ Republic?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Republic is Sydney's largest Yoder Smokers showroom and stocks the full range of Yoder grills and accessories including this attachment. It is on display alongside the YS480s and YS640s so you can see exactly how it fits and how it works before purchasing. The team cooks on Yoder equipment and can give you hands-on guidance on using the attachment across different cooking applications.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45112887410860,"sku":"PAWFOA","price":1699.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Yoder-Smokers-Wood-Fired-Oven-2-600x453.jpg?v=1765243024"},{"product_id":"ys640-3-tier-rack-assembly","title":"Yoder Smokers YS640 3-Tier Rack Assembly","description":"\u003ch1\u003eYoder Smokers YS640 3-Tier Rack Assembly\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003ePerforated stainless steel rack system for Yoder Smokers YS640 pellet grills. Three removable tiers multiply cooking capacity for beef jerky, ribs, chicken pieces, and wings. Heavy duty construction ensures durability across repeated high-volume cooks. Perforated design promotes even smoke and heat circulation on all levels. Open space below bottom rack accommodates foil drip pans. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe YS640 3-Tier Rack Assembly addresses the primary limitation of single-level cooking: wasted vertical space. Pellet grills generate consistent heat and smoke throughout the cooking chamber, but standard single-grate configurations leave the upper chamber unused. This rack system captures that space, transforming your YS640 into a multi-level smoking platform.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe perforated design differentiates this rack from solid shelving. Perforations allow smoke and heat to flow freely between levels, ensuring foods on upper racks receive the same smoke exposure as foods positioned lower in the chamber. This airflow prevents the trapped heat and uneven cooking that occur with solid barriers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll three racks remove independently. Load all three for maximum capacity jerky runs. Remove the top rack when smoking whole chickens that need vertical clearance. Configure two racks when cooking a combination of ribs and smaller cuts. The modular design adapts to whatever you're cooking rather than forcing you to work around fixed infrastructure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the YS640 3-Tier Rack Assembly at our Wetherill Park showroom, home to Sydney's largest Yoder Smokers display, where you can examine the construction quality and see how it fits inside the YS640 cooking chamber.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHeavy Duty Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 3-Tier Rack Assembly uses heavy gauge stainless steel throughout. This material choice ensures long-term durability in the high-heat, high-moisture environment inside a pellet smoker. Stainless steel resists corrosion from meat drippings, smoke deposits, and cleaning chemicals that would degrade lighter materials.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe weight and rigidity of heavy gauge stainless prevent warping under load. When fully loaded with ribs or chicken pieces, lighter racks can sag or bend, creating uneven spacing between levels and allowing food to contact upper racks. Yoder's heavy construction maintains structural integrity even when supporting substantial weight across all three tiers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStainless steel tolerates repeated temperature cycling without material fatigue. Pellet grills regularly swing between ambient temperature and smoking temperatures of 110 to 135 degrees Celsius, then back down during cooldown. Lesser materials develop stress fractures or lose shape after repeated cycles. Heavy stainless maintains its form indefinitely.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material also simplifies cleaning. Stainless steel accepts aggressive scrubbing and degreasing without surface damage. Baked-on residue from long cooks wipes away with standard grill cleaners. The non-reactive surface does not absorb flavours or odours that could transfer between different cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePerforated Design for Even Smoke Distribution\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe perforations across each rack surface serve a specific purpose: maintaining consistent smoke and heat flow throughout the vertical stack. Solid shelves create barriers that trap heat below and starve upper levels of smoke. Perforations eliminate this problem by allowing convection currents to circulate freely.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIn pellet grills, smoke and heat rise from the firepot, circulate around food, then exit through the chimney. Solid obstructions disrupt this flow pattern, creating hot spots below barriers and cool zones above them. Perforated racks maintain the natural airflow path, distributing heat and smoke evenly across all cooking levels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe perforation size balances airflow against structural support. Holes must be large enough to allow smoke passage but small enough to support food without items falling through. Yoder engineers this balance to handle everything from whole chicken pieces to individual wing sections without food slipping between levels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEven smoke distribution produces consistent colour across all racks. Foods on the bottom rack often develop deeper smoke rings and darker bark when solid shelves block smoke from reaching upper levels. With perforated racks, items on the top tier receive comparable smoke exposure to items on the bottom, eliminating the need to rotate racks mid-cook.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFully Removable Rack Configuration\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEach of the three racks lifts out independently, providing complete flexibility in chamber configuration. This modularity accommodates different food types and cooking styles without requiring separate accessories for each scenario.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor beef jerky production, load all three racks. Jerky strips lay flat and require minimal vertical clearance, making triple-stacking ideal for processing large batches. The perforations ensure every strip receives adequate smoke exposure regardless of rack position.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen smoking whole chickens or turkeys, remove the top rack to create clearance for upright birds. The remaining two lower racks still double your cooking capacity compared to the standard single-grate setup while providing the height needed for poultry.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCombination cooks benefit from selective rack removal. Place pork shoulder on the main grate, install one or two tiers of the rack assembly above it, then load the tiers with smaller items like chicken thighs or vegetables. The shoulder occupies the main cooking area while the rack system maximises efficiency in the unused upper chamber.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eQuick rack removal simplifies mid-cook adjustments. If temperature or smoke levels need modification based on how food is progressing, lift racks out, make changes, then reinstall. The simple drop-in design requires no tools or fasteners, enabling adjustments without interrupting the cook more than necessary.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGrease Management Capability\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe open space beneath the bottom rack provides clearance for foil pans that catch rendered fat and drippings during cooks. This design consideration matters for foods that release substantial grease, such as chicken thighs, pork ribs, or fatty brisket points positioned on upper racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWithout drip pan accommodation, falling grease lands on the main cooking grate or drips directly into the firepot. Excessive grease in the firepot causes flare-ups that create temperature spikes and deposit soot on food. Grease on the main grate creates cleanup problems and potential cross-contamination between different proteins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePositioning a drip pan below the rack assembly captures falling grease before it reaches critical areas. The pan contains the mess in a disposable container that simply lifts out after the cook. This approach simplifies cleanup significantly compared to scraping carbonised grease from internal smoker components.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe clearance space also accommodates water pans for humidity control. Some cooks benefit from additional moisture in the chamber, particularly when smoking lean proteins prone to drying. A water pan beneath the racks adds humidity without occupying prime cooking space on the main grate.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Stainless steel (heavy gauge)\u003c\/li\u003e\n\u003cli\u003eDesign - Perforated racks\u003c\/li\u003e\n\u003cli\u003eNumber of Racks - 3 (all removable)\u003c\/li\u003e\n\u003cli\u003eCompatibility - Yoder Smokers YS640 pellet grills\u003c\/li\u003e\n\u003cli\u003eInstallation Type - Drop-in assembly (no tools required)\u003c\/li\u003e\n\u003cli\u003eDrip Pan Clearance - Yes (open space below bottom rack)\u003c\/li\u003e\n\u003cli\u003eFinish - Stainless steel (corrosion resistant)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Yoder Smokers YS640 3-Tier Rack Assembly (3 removable stainless steel perforated racks)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInstalling the Rack Assembly\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eOpen the YS640 cooking chamber and remove the standard cooking grates. Clear the interior of any accessories or leftover ash from previous cooks. The rack assembly requires a clean chamber for proper seating.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition the assembled rack unit inside the chamber. The frame sits on the interior ledges designed to support cooking grates. Lower the assembly into position, ensuring it rests level across both sides. The perforated racks should be evenly spaced from top to bottom.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest rack removal before loading food. Grasp each individual rack and lift straight up. Racks should slide out smoothly without catching on the frame or chamber walls. If a rack binds during removal, adjust the frame position until all racks move freely. This test ensures you can remove racks mid-cook if needed without struggling while food is in progress.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClose the dome and verify clearance. The top rack must not contact the dome lid when closed. If contact occurs, remove the top rack and use only the two lower tiers. Forcing the dome closed against the racks can damage both the rack assembly and the cooker lid.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLoading Racks for Beef Jerky\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBeef jerky production benefits most from the 3-tier system. Jerky strips require smoke exposure but minimal vertical space, making them ideal for stacking across multiple levels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCut beef into uniform strips approximately 6 to 8 millimetres thick. Thicker strips take longer to dehydrate. Thinner strips can become brittle. Marinate strips according to your recipe, then pat dry with paper towels before loading.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLay strips directly on the perforated racks in single layers. Leave small gaps between strips to allow airflow. Overlapping strips will not dry properly in the overlapped areas. Fill all three racks using this single-layer approach.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet the YS640 to 75 to 80 degrees Celsius for jerky production. This low temperature dehydrates meat without cooking it into toughness. Smoke for 4 to 6 hours, checking strips periodically for desired texture. Properly made jerky bends without breaking when removed from the cooker.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRotate rack positions halfway through the cook if you want absolutely uniform results. While perforations distribute smoke evenly, minor temperature variations can occur between levels. Swapping top and bottom racks ensures identical doneness across all strips.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSmoking Ribs and Chicken Pieces\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRibs and chicken pieces fit well across the 3-tier system, maximising capacity during competition prep or large gatherings. Remove the top rack to create clearance, or use all three racks if cooking cut pieces rather than full racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor baby back ribs, cut full racks in half to create sections that fit comfortably on the perforated racks. Apply dry rub and allow it to set while the cooker preheats to 120 degrees Celsius. Position rib sections meat-side up across the available racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eChicken pieces work particularly well in this configuration. Legs, thighs, and wings lay flat and require minimal height. Distribute pieces evenly across all three racks, ensuring each piece has adequate space for smoke circulation. Avoid stacking pieces directly on top of each other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCook ribs for 5 to 6 hours at 120 degrees Celsius. Chicken pieces require 2.5 to 3.5 hours depending on size. Monitor internal temperatures using a probe thermometer. Ribs are done when they pass the bend test where the meat cracks but doesn't separate when bent. Chicken reaches safe temperature at 74 degrees Celsius.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition a foil drip pan beneath the rack assembly when cooking chicken or ribs. Both proteins release substantial fat during cooking. The drip pan prevents grease accumulation in the firepot and simplifies post-cook cleanup.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBatch Cooking for Meal Prep\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 3-tier system excels at meal prep scenarios where you need large quantities of the same protein. Chicken breasts, pork chops, or sausages batch efficiently across multiple racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeason all proteins identically for consistent flavour across the batch. Place similar-sized pieces together on the same rack to ensure even cooking. Different thicknesses cook at different rates, so grouping by size allows you to remove finished racks while leaving thicker pieces to continue cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet the YS640 to your target cooking temperature based on the protein. For chicken breasts, use 165 degrees Celsius for moderate-heat cooking that develops some colour. For sausages, use 135 degrees Celsius for gentle smoking that renders fat without bursting casings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck the bottom rack first during cooking. Heat naturally concentrates lower in the chamber, so bottom-level foods finish faster than items on upper tiers. Use a probe thermometer to verify doneness rather than relying on visual assessment alone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove finished racks and transfer contents to storage containers. Foods on remaining racks continue cooking without interruption. This approach allows efficient batch processing where you harvest finished items without disturbing foods still in progress.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eRemove all three racks from the assembly after each cooking session. Allowing grease and smoke residue to bake onto racks across multiple cooks makes cleaning progressively harder. Fresh residue removes easily with basic cleaning methods.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWash racks with warm soapy water and a stiff brush. Scrub perforations thoroughly to remove trapped food particles and grease. Pay particular attention to areas where racks contacted food directly, as these zones accumulate the heaviest buildup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor stubborn deposits, use a mild degreaser formulated for kitchen equipment. Spray the product onto affected areas, allow it to sit for the recommended time, then scrub with a non-abrasive pad. Avoid harsh abrasives or steel wool that could scratch the stainless steel surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse racks completely after washing to remove all soap and degreaser residue. Cleaning product residue can create off-flavours during subsequent cooks. Hold racks under running water until no suds remain and the water runs clear.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry racks thoroughly before reinstalling or storing. Water spots on stainless steel are cosmetic but can accumulate over time. More importantly, storing damp racks creates conditions for corrosion in joints or seams. Wipe racks with a clean towel after rinsing, then allow them to air dry completely before putting away.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect racks periodically for damage. Check weld points where perforated sheets attach to frame rails. Look for bent sections or areas where metal has cracked under stress. While Yoder construction is robust, heavy use can eventually cause wear. Identifying damage early prevents failure during a cook when racks are fully loaded.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore racks in a dry location when not in use. If storing racks inside the YS640 between cooks, ensure the cooker is completely dry. Residual moisture in the chamber can promote corrosion on stored accessories. A climate-controlled garage or shed provides ideal storage conditions.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes the 3-Tier Rack Assembly fit other Yoder models?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This rack assembly is designed specifically for the YS640. The dimensions and mounting configuration are model-specific. For other Yoder models, check with your dealer about compatible rack systems designed for those units.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the standard cooking grates with the 3-Tier Rack Assembly installed?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The rack assembly replaces the standard cooking grates rather than working alongside them. If you need both single-level and multi-tier capabilities during the same cook, use the main grate for one zone and install the rack assembly in another area of the chamber if space permits. Most cooks will use either the standard grates or the rack assembly, not both simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much additional cooking capacity does the 3-Tier Rack provide?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCapacity increase depends on what you're cooking. For items that lay flat like jerky strips, chicken wings, or ribs cut into sections, the three racks roughly triple your cooking surface compared to a single grate. For items requiring vertical clearance like whole chickens, you may only fit one additional tier above the main cooking level, effectively doubling capacity rather than tripling it.\u003c\/p\u003e\n\u003ch3\u003eWill food on the top rack cook differently than food on the bottom rack?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMinor temperature variations exist between rack levels due to heat naturally rising in the chamber. In practice, these differences are small enough that most foods cook evenly across all racks. For competition-level consistency where every piece must be identical, rotate rack positions halfway through the cook. For typical backyard cooking, rotation is unnecessary.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the rack assembly installed when not using all three tiers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. If you only need one or two racks for a particular cook, remove the unused rack(s) and leave the frame in place. This approach is simpler than removing the entire assembly. The frame alone does not significantly obstruct airflow or interfere with cooking on the remaining installed racks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent smaller items like chicken wings from falling through the perforations?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePosition wings and other small items carefully to ensure they rest across multiple perforation areas rather than aligning with a single large hole. Properly trimmed wings and drumsticks are large enough to rest stably on the perforated surface without slipping through. If cooking extremely small items, consider using a perforated foil pan on top of the racks rather than placing items directly on the rack surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the YS640 3-Tier Rack Assembly in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Yoder Smokers and accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Yoder Smokers models is the 3-Tier Rack Assembly compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"This rack assembly is designed specifically for the YS640 pellet grill. It is not compatible with other Yoder models including the YS480, YS480s, or YS1500. The dimensions and mounting configuration are model-specific to the YS640 cooking chamber. Contact BBQ Republic if you own a different Yoder model to discuss available rack systems.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much additional cooking capacity does the 3-Tier Rack actually provide?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For flat items that require minimal vertical clearance — jerky strips, chicken wings, cut rib sections — three racks roughly triple usable cooking surface compared to the standard single grate. For items requiring vertical clearance like whole chicken halves or upright rib racks, you may only use one or two tiers above the main cooking level, effectively doubling rather than tripling capacity. The rack is most transformative for high-volume jerky production and batch cooking of smaller cuts.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does food on the top rack cook differently from food on the bottom rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Minor temperature variations exist between levels — heat naturally rises in the YS640 chamber, so the upper tiers run slightly warmer than the lower tiers. In practice, the perforated design and the YS640's convective airflow keep these differences small enough that most cooks do not require rack rotation. For competition-level consistency where every piece must be identical, rotating rack positions halfway through the cook eliminates any variance. For everyday backyard cooking, rotation is generally unnecessary.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the standard YS640 cooking grates at the same time as the 3-Tier Rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The rack assembly replaces the standard cooking grates — it occupies the same mounting position in the chamber. You use either the standard grates or the rack assembly for a given cook, not both simultaneously. If you need a combination of single-level and multi-tier cooking zones, remove two racks from the assembly and use one tier on one side of the chamber with the open main grate space on the other side.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the perforated design matter versus a solid shelf?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The YS640's convective airflow circulates smoke and heat from the firepot throughout the chamber and out the chimney. Solid shelves disrupt this flow — trapping heat below the shelf while starving upper levels of smoke. Perforations allow smoke and heat to pass freely between tiers, so food on the top rack receives comparable smoke exposure to food on the bottom. This is what makes the 3-Tier Rack a genuine cooking tool rather than a simple storage shelf inside the smoker.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the best use case for the 3-Tier Rack for a backyard cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Beef jerky is the single strongest application — the three tiers allow you to process a week's worth of jerky in one 4 to 6 hour session. The second strongest application is batch cooking chicken pieces (wings, thighs, drumsticks) for a large group where you need 30 to 40 pieces in a single cook. The third is combination cooks where a large item like a pork shoulder sits on the main grate while smaller cuts occupy the tiers above — maximising the YS640's chamber efficiency without running separate cooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a drip pan under the rack and where does it sit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Strongly recommended for anything that renders fat — chicken, ribs, pork. The rack assembly has open space below the bottom tier specifically designed to accommodate a standard foil drip pan. This catches rendered fat before it reaches the firepot area, preventing grease fires, temperature spikes, and the heavy post-cook cleanup that follows. A full-size disposable foil pan slides into the space and lifts out after the cook — the most effective single thing you can do to simplify cleanup on a high-volume rack session.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the correct YS640 temperature for beef jerky on the 3-Tier Rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Set the YS640 to 74 to 80°C for jerky production. This low temperature dehydrates the beef without cooking it into toughness. Smoke for 4 to 6 hours depending on slice thickness and desired texture — properly dried jerky bends without breaking rather than snapping (overdone) or tearing wetly (underdone). BBQr's Delight Contest Mix or GMG Fruitwood Blend pellets (both stocked at BBQ Republic) complement beef jerky well without overwhelming the seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I leave the rack frame installed when only using one or two tiers?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. If you only need one or two tiers for a particular cook, remove the unused rack and leave the frame in place. The frame alone does not significantly obstruct airflow or interfere with cooking on the installed racks. This is simpler than removing the entire assembly between cooks where you shift between partial and full tier configurations.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the YS640 3-Tier Rack Assembly in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Yoder Smokers YS640 3-Tier Rack Assembly is on display at the BBQ Republic showroom in Wetherill Park, Sydney — Sydney's largest Yoder Smokers showroom. You can see the rack installed inside the YS640 cooking chamber and assess the construction quality before committing to a $699 purchase. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45113876349100,"sku":"PA6403TIER","price":699.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/bcb23e56-a2c0-4093-9537-4387657d1645.jpg?v=1782265803"},{"product_id":"grill-mate-bbq-blanket","title":"Grill Mate BBQ Blanket","description":"\u003cstyle\u003e\n#shopify-section-template--20398690009260__product-description .product-description__wrapper { flex-direction: column !important; }\n#shopify-section-template--20398690009260__product-description .product-description__wrapper .product-description.rte { width: 100% !important; max-width: 860px; margin: 0 auto; }\n#shopify-section-template--20398690009260__product-description .product-description__wrapper .product-meta.sticky-to-header { display: none !important; }\n\n\/* CORE VARIABLES *\/\n.gmb-stats { display: grid; 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}\n\n\/* ACCORDION *\/\n.gmb-accordion { display: flex; flex-direction: column; gap: 8px; margin: 16px 0 8px; }\n.gmb-acc-item { border: 1px solid #e8e4e0; border-radius: 6px; overflow: hidden; }\n.gmb-acc-item[open] { border-color: #2d7a47; }\n.gmb-acc-item summary { display: flex; align-items: center; justify-content: space-between; gap: 16px; padding: 16px 20px; cursor: pointer; user-select: none; list-style: none; -webkit-appearance: none; font-size: 0.9rem; font-weight: 700; color: #1a1a1a; background: #f7f5f3; }\n.gmb-acc-item summary::-webkit-details-marker { display: none; }\n.gmb-acc-item summary::marker { display: none; }\n.gmb-acc-item summary::after { content: '+'; font-size: 1.3rem; font-weight: 300; color: #2d7a47; flex-shrink: 0; line-height: 1; }\n.gmb-acc-item[open] summary::after { content: '\\2212'; }\n.gmb-acc-body { padding: 16px 20px 20px; font-size: 0.87rem; color: #4a4540; line-height: 1.75; border-top: 1px solid #e8e4e0; }\n.gmb-acc-body p { margin: 0 0 12px; }\n.gmb-acc-body p:last-child { margin-bottom: 0; }\n\n\/* CARE *\/\n.gmb-care-list { list-style: none; padding: 0; margin: 16px 0 0; display: flex; flex-direction: column; gap: 8px; }\n.gmb-care-list li { display: flex; align-items: flex-start; gap: 10px; font-size: 0.85rem; color: #4a4540; line-height: 1.6; }\n.gmb-care-list li::before { content: ''; width: 6px; height: 6px; border-radius: 50%; background: #2d7a47; flex-shrink: 0; margin-top: 7px; }\n\n\/* WORKFLOW STRIP *\/\n.gmb-workflow { display: grid; grid-template-columns: repeat(4, 1fr); gap: 0; background: #1b4d2e; border-radius: 8px; overflow: hidden; margin: 16px 0 24px; }\n.gmb-wf-step { padding: 16px 12px; text-align: center; border-right: 1px solid rgba(255,255,255,0.1); display: flex; flex-direction: column; gap: 6px; }\n.gmb-wf-step:last-child { border-right: none; }\n.gmb-wf-step.gmb-wf-active { background: rgba(255,255,255,0.08); }\n.gmb-wf-icon { font-size: 1.2rem; line-height: 1; }\n.gmb-wf-label { font-size: 0.6rem; font-weight: 700; letter-spacing: 0.12em; text-transform: uppercase; color: rgba(255,255,255,0.45); }\n.gmb-wf-step.gmb-wf-active .gmb-wf-label { color: #7dd4a0; }\n.gmb-wf-tool { font-size: 0.7rem; font-weight: 600; color: rgba(255,255,255,0.55); line-height: 1.3; }\n.gmb-wf-step.gmb-wf-active .gmb-wf-tool { color: #f0ece4; }\n\n\/* PAIRS CARDS *\/\n.gmb-pairs-cards { display: grid; grid-template-columns: 1fr 1fr; gap: 12px; margin: 0 0 8px; }\n.gmb-pairs-card { display: flex; flex-direction: column; gap: 10px; background: #f7f5f3; border: 1px solid #e8e4e0; border-radius: 8px; padding: 18px 18px 16px; text-decoration: none; color: inherit; transition: border-color 0.2s, transform 0.2s, box-shadow 0.2s; }\n.gmb-pairs-card:hover { border-color: #2d7a47; transform: translateY(-2px); box-shadow: 0 8px 24px rgba(0,0,0,0.07); }\n.gmb-pairs-card-tag { display: inline-block; font-size: 0.6rem; font-weight: 700; letter-spacing: 0.14em; text-transform: uppercase; color: #2d7a47; background: rgba(45,122,71,0.1); border: 1px solid rgba(45,122,71,0.25); padding: 4px 10px; border-radius: 100px; align-self: flex-start; }\n.gmb-pairs-card-name { font-size: 0.96rem; font-weight: 800; color: #1a1a1a; margin: 0; line-height: 1.2; letter-spacing: -0.01em; }\n.gmb-pairs-card-desc { font-size: 0.82rem; color: #6a6460; line-height: 1.6; margin: 0; flex: 1; }\n.gmb-pairs-card-desc strong { color: #1a1a1a; font-weight: 700; }\n.gmb-pairs-card-link { display: inline-flex; align-items: center; gap: 6px; font-size: 0.72rem; font-weight: 700; letter-spacing: 0.08em; text-transform: uppercase; color: #2d7a47; padding-top: 10px; border-top: 1px dashed #e8e4e0; margin-top: auto; transition: gap 0.18s; }\n.gmb-pairs-card:hover .gmb-pairs-card-link { gap: 10px; }\n.gmb-pairs-card-link svg { width: 11px; height: 11px; flex-shrink: 0; }\n\n@media (max-width: 600px) {\n  .gmb-features { grid-template-columns: 1fr; }\n  .gmb-pairs-cards { grid-template-columns: 1fr; }\n  .gmb-workflow { grid-template-columns: repeat(2, 1fr); }\n  .gmb-wf-step:nth-child(2) { border-right: none; }\n  .gmb-wf-step:nth-child(-n+2) { border-bottom: 1px solid rgba(255,255,255,0.1); }\n}\n\u003c\/style\u003e\n\n\u003c!-- STAT STRIP --\u003e\n\u003cdiv class=\"gmb-stats\"\u003e\n  \u003cdiv class=\"gmb-stat\"\u003e\n    \u003cdiv class=\"gmb-stat-value\"\u003e54 cm\u003c\/div\u003e\n    \u003cdiv class=\"gmb-stat-label\"\u003eInterior length\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-stat\"\u003e\n    \u003cdiv class=\"gmb-stat-value\"\u003e230 g\u003c\/div\u003e\n    \u003cdiv class=\"gmb-stat-label\"\u003ePacked weight\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-stat\"\u003e\n    \u003cdiv class=\"gmb-stat-value\"\u003e4 hrs\u003c\/div\u003e\n    \u003cdiv class=\"gmb-stat-label\"\u003eSafe hold time\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003c!-- INTRO --\u003e\n\u003cp\u003eInsulated resting bag designed for the critical resting phase of BBQ cooking. Durable Tyvek exterior with heat-reflective interior controls heat loss and moisture retention for briskets, pork shoulders, lamb legs, and large cuts. Heavy-duty zipper and wide mouth opening accommodate large meats. Dimensions 54 cm × 40 cm × 20 cm. Hand wash and air dry.\u003c\/p\u003e\n\u003cp\u003eThe Grill Mate BBQ Blanket addresses the most overlooked phase of barbecue cooking: the rest. After hours of smoking or grilling, meat requires time for juices to redistribute throughout muscle fibres before slicing. How you manage this rest period determines whether your brisket is tender and moist or dry and disappointing.\u003c\/p\u003e\n\u003cp\u003eWe stock and use the Grill Mate BBQ Blanket ourselves. After years of cooking briskets and pork shoulders on our Yoder Smoker and Big Green Egg, it changed how we approach the rest. You can see it in person at our Wetherill Park showroom at 5 Vicars Place, alongside our full range of smokers and accessories.\u003c\/p\u003e\n\n\u003cdiv class=\"gmb-divider\"\u003e\u003c\/div\u003e\n\n\u003c!-- KEY FEATURES --\u003e\n\u003cspan class=\"gmb-eyebrow\"\u003eKey Features\u003c\/span\u003e\n\u003ch2 class=\"gmb-section-heading\"\u003eBuilt for serious cooks. Used by competition teams.\u003c\/h2\u003e\n\u003cdiv class=\"gmb-features\"\u003e\n  \u003cdiv class=\"gmb-feature\"\u003e\n    \u003cdiv class=\"gmb-feature-icon\"\u003e🌡️\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"gmb-feature-name\"\u003eHeat-Reflective Interior\u003c\/p\u003e\n      \u003cp class=\"gmb-feature-detail\"\u003eBounces thermal radiation back to the meat. Significantly slower cooling than foil or open-air resting.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-feature\"\u003e\n    \u003cdiv class=\"gmb-feature-icon\"\u003e💧\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"gmb-feature-name\"\u003eMoisture Retention\u003c\/p\u003e\n      \u003cp class=\"gmb-feature-detail\"\u003eSealed environment traps steam. Preserves bark texture and prevents surface drying during extended holds.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-feature\"\u003e\n    \u003cdiv class=\"gmb-feature-icon\"\u003e🔒\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"gmb-feature-name\"\u003eHeavy-Duty Zipper\u003c\/p\u003e\n      \u003cp class=\"gmb-feature-detail\"\u003eFull-length zipper rated for hundreds of open\/close cycles. No gaps, no heat escape, no jammed sliders.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-feature\"\u003e\n    \u003cdiv class=\"gmb-feature-icon\"\u003e🧱\u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003cp class=\"gmb-feature-name\"\u003eDurable Tyvek Exterior\u003c\/p\u003e\n      \u003cp class=\"gmb-feature-detail\"\u003eHigh-density polyethylene fibres. Tear, grease and moisture resistant. Reusable and easy to hand wash.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"gmb-divider\"\u003e\u003c\/div\u003e\n\n\u003c!-- SPECS --\u003e\n\u003cspan class=\"gmb-eyebrow\"\u003eSpecifications\u003c\/span\u003e\n\u003ctable class=\"gmb-specs\"\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n\u003ctd\u003eInterior Dimensions\u003c\/td\u003e\n\u003ctd\u003e54 cm (L) × 40 cm (W) × 20 cm (H)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eWeight\u003c\/td\u003e\n\u003ctd\u003e230 g\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eExterior Material\u003c\/td\u003e\n\u003ctd\u003eDurable Tyvek (high-density polyethylene fibres)\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eInterior Lining\u003c\/td\u003e\n\u003ctd\u003eHeat-reflective material\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eClosure System\u003c\/td\u003e\n\u003ctd\u003eHeavy-duty zipper, full-length\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eIntended Use\u003c\/td\u003e\n\u003ctd\u003eResting cooked meats only. Not for use during active cooking.\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eCleaning Method\u003c\/td\u003e\n\u003ctd\u003eHand wash with warm soapy water. Air dry completely before storage.\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eCompatible Cuts\u003c\/td\u003e\n\u003ctd\u003eBrisket, pork shoulder, lamb leg, whole turkey, prime rib roast\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eWhat's Included\u003c\/td\u003e\n\u003ctd\u003e1 × Grill Mate BBQ Blanket\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003ctr\u003e\n\u003ctd\u003eWarranty\u003c\/td\u003e\n\u003ctd\u003eManufacturer lifetime limited warranty on materials and workmanship\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdiv class=\"gmb-divider\"\u003e\u003c\/div\u003e\n\n\u003c!-- HOW TO USE --\u003e\n\u003cspan class=\"gmb-eyebrow\"\u003eHow to Use\u003c\/span\u003e\n\u003ch2 class=\"gmb-section-heading\"\u003eStep-by-step for the most common cooks\u003c\/h2\u003e\n\u003cdiv class=\"gmb-accordion\"\u003e\n\n  \u003cdetails class=\"gmb-acc-item\"\u003e\n    \u003csummary\u003eResting brisket after smoking\u003c\/summary\u003e\n    \u003cdiv class=\"gmb-acc-body\"\u003e\n      \u003cp\u003eRemove brisket from the smoker when internal temperature reaches 93–96°C for slicing or 98–100°C for pulling. Use heat-resistant gloves for handling.\u003c\/p\u003e\n      \u003cp\u003eTransfer the brisket directly into the pre-opened BBQ blanket, fat side up. Work quickly to minimise heat loss. Close the zipper fully, ensuring no gaps remain along the closure.\u003c\/p\u003e\n      \u003cp\u003ePlace in a draft-free location away from air conditioning. A switched-off oven, an empty cooler, or a warm shelf all work well as holding spots.\u003c\/p\u003e\n      \u003cp\u003eRest for a minimum of one hour, ideally two hours for large briskets. Internal temperature will drop approximately 10–15°C during this period while remaining well above unsafe levels. Probe before slicing — target 75–85°C at serving.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"gmb-acc-item\"\u003e\n    \u003csummary\u003eHolding pulled pork for competition or service\u003c\/summary\u003e\n    \u003cdiv class=\"gmb-acc-body\"\u003e\n      \u003cp\u003eAfter smoking pork shoulder to 93–96°C internal temperature, shred while still hot. Return shredded pork to an aluminum pan, adding reserved drippings or sauce if desired. Cover the pan loosely with foil, then transfer the entire pan into the BBQ blanket.\u003c\/p\u003e\n      \u003cp\u003eThe blanket insulates the pan and maintains pork temperature at safe serving levels for up to four hours. This extended holding capability allows competition teams to finish cooks well before turn-in times without sacrificing quality.\u003c\/p\u003e\n      \u003cp\u003eFor holds beyond four hours, monitor internal temperature periodically. If temperature drops below 60°C, supplemental heating may be necessary. Stir briefly before serving to redistribute any settled juices.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"gmb-acc-item\"\u003e\n    \u003csummary\u003eResting whole turkey or large roasts\u003c\/summary\u003e\n    \u003cdiv class=\"gmb-acc-body\"\u003e\n      \u003cp\u003eRemove from heat when internal temperature reaches 5°C below your target doneness. Carryover cooking will continue raising temperature during the rest.\u003c\/p\u003e\n      \u003cp\u003eFor turkey, position breast side up to allow juices to flow back through the breast meat. For standing rib roast, position bone side down for stability. Close the zipper and rest for 30–45 minutes.\u003c\/p\u003e\n      \u003cp\u003eAfter resting, carve and serve immediately. The meat will be hot enough for serving without reheating. Juices will run clear with minimal loss when slicing.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"gmb-acc-item\"\u003e\n    \u003csummary\u003eTransporting cooked meats to events or parties\u003c\/summary\u003e\n    \u003cdiv class=\"gmb-acc-body\"\u003e\n      \u003cp\u003ePlace the fully cooked protein in the blanket immediately after removing from heat. The blanket's insulation maintains temperature during transport without needing separate warming equipment on short trips.\u003c\/p\u003e\n      \u003cp\u003eFor transport under two hours, the blanket alone provides sufficient temperature maintenance. For longer trips, place the loaded blanket inside a cooler or wrap in towels for added thermal protection.\u003c\/p\u003e\n      \u003cp\u003eUpon arrival, unzip and assess temperature. In most cases, proteins remain hot enough for immediate service after one to two hours of transport.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"gmb-divider\"\u003e\u003c\/div\u003e\n\n\u003c!-- CARE --\u003e\n\u003cspan class=\"gmb-eyebrow\"\u003eCare and Maintenance\u003c\/span\u003e\n\u003cul class=\"gmb-care-list\"\u003e\n  \u003cli\u003eHand wash with warm water and mild soap after each use. Focus on the bottom interior where rendered fat accumulates.\u003c\/li\u003e\n  \u003cli\u003eRinse completely until no soap residue remains. Soap left in seams can create off-flavours and degrade the reflective lining over time.\u003c\/li\u003e\n  \u003cli\u003eAir dry completely before storing. Do not store damp — trapped moisture promotes mildew and creates odours that transfer to food.\u003c\/li\u003e\n  \u003cli\u003eInspect the zipper periodically for grease accumulation. Clean with warm soapy water if it becomes sticky. Ensure fully dry before storage.\u003c\/li\u003e\n  \u003cli\u003eStore folded in a dry location away from direct sunlight. Prolonged UV exposure degrades the Tyvek exterior.\u003c\/li\u003e\n  \u003cli\u003eDo not use in ovens, on grill grates, or inside smokers. The blanket is for resting cooked meats only. Direct heat exposure permanently damages both the exterior and the reflective interior.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"gmb-divider\"\u003e\u003c\/div\u003e\n\n\u003c!-- PAIRS WITH --\u003e\n\u003cspan class=\"gmb-eyebrow\"\u003eComplete the Cook\u003c\/span\u003e\n\u003ch2 class=\"gmb-section-heading\"\u003ePairs with the Hark BBQ Prep Station\u003c\/h2\u003e\n\u003cp style=\"font-size:0.92rem;color:#4a4540;line-height:1.75;margin:0 0 20px;\"\u003eThe BBQ Blanket handles the rest phase. The Hark Prep Station handles everything else. \u003cstrong style=\"color:#1a1a1a;\"\u003ePrep your meat in the tub before the cook. Carve the rested brisket directly on the lid. Drop the slices into the tub and serve straight to the table.\u003c\/strong\u003e Two products that cover the full cook workflow from raw prep to plated, with one wash-up at the end.\u003c\/p\u003e\n\n\u003cdiv class=\"gmb-workflow\"\u003e\n  \u003cdiv class=\"gmb-wf-step gmb-wf-active\"\u003e\n    \u003cspan class=\"gmb-wf-icon\"\u003e🥩\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-label\"\u003ePrep\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-tool\"\u003eHark Prep Station\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-wf-step\"\u003e\n    \u003cspan class=\"gmb-wf-icon\"\u003e🔥\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-label\"\u003eCook\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-tool\"\u003eEGG or Smoker\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-wf-step gmb-wf-active\"\u003e\n    \u003cspan class=\"gmb-wf-icon\"\u003e🛌\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-label\"\u003eRest\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-tool\"\u003eBBQ Blanket\u003c\/span\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"gmb-wf-step gmb-wf-active\"\u003e\n    \u003cspan class=\"gmb-wf-icon\"\u003e🍽️\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-label\"\u003eCarve and Serve\u003c\/span\u003e\n    \u003cspan class=\"gmb-wf-tool\"\u003eHark Prep Station\u003c\/span\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"gmb-pairs-cards\"\u003e\n\n  \u003ca href=\"\/products\/hark-bbq-prep-station-medium-8l\" class=\"gmb-pairs-card\"\u003e\n    \u003cspan class=\"gmb-pairs-card-tag\"\u003eFamily Cooks\u003c\/span\u003e\n    \u003cp class=\"gmb-pairs-card-name\"\u003eHark BBQ Prep Station Medium 8L\u003c\/p\u003e\n    \u003cp class=\"gmb-pairs-card-desc\"\u003eCollapsible 8-litre tub with a lid that doubles as a cutting board. \u003cstrong\u003ePrep before the cook, carve on the lid, serve from the tub.\u003c\/strong\u003e Folds flat to 3.2 cm for storage. Right size for a family cook, a brisket flat, or a pork shoulder.\u003c\/p\u003e\n    \u003cspan class=\"gmb-pairs-card-link\"\u003e\n      View Medium Prep Station\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n    \u003c\/span\u003e\n  \u003c\/a\u003e\n\n  \u003ca href=\"\/products\/hark-bbq-prep-station-large-16l\" class=\"gmb-pairs-card\"\u003e\n    \u003cspan class=\"gmb-pairs-card-tag\"\u003eBig Cooks and Crowds\u003c\/span\u003e\n    \u003cp class=\"gmb-pairs-card-name\"\u003eHark BBQ Prep Station Large 16L\u003c\/p\u003e\n    \u003cp class=\"gmb-pairs-card-desc\"\u003eThe same design at double the capacity. \u003cstrong\u003e16 litres for whole packer briskets, large roasts, or feeding a crowd.\u003c\/strong\u003e 51 x 41 x 18 cm open, folds to 4.2 cm. Large enough to double as a drinks and ice tub after the cook.\u003c\/p\u003e\n    \u003cspan class=\"gmb-pairs-card-link\"\u003e\n      View Large Prep Station\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cline x1=\"5\" y1=\"12\" x2=\"19\" y2=\"12\"\u003e\u003c\/line\u003e\u003cpolyline points=\"12 5 19 12 12 19\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\n    \u003c\/span\u003e\n  \u003c\/a\u003e\n\n\u003c\/div\u003e","brand":"Grill Mate","offers":[{"title":"Beige","offer_id":46181064474796,"sku":null,"price":65.0,"currency_code":"AUD","in_stock":true},{"title":"Black","offer_id":46181064442028,"sku":null,"price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/1_d7681f9b-c7dd-4e6e-bb71-0e78864ae0e3.webp?v=1765426814"},{"product_id":"half-moon-cast-iron-grid-for-big-green-egg","title":"Big Green Egg Half Moon Cast Iron Grid","description":"\u003ch1\u003eBig Green Egg Half Moon Cast Iron Grid\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCast iron half moon searing grid for Big Green Egg Large and XL models. Dual-sided design with narrow ridged surface for grill marks and wide flat surface for delicate foods like fish and seafood. Preseasoned and ready to use. Superior heat retention for perfect sears. Works with standard grids and EGGspander systems. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Half Moon Cast Iron Grid transforms your Big Green Egg into a dedicated searing station. This heavy-duty grid sits alongside your standard stainless steel cooking grid, giving you the option to sear steaks on cast iron while grilling vegetables on stainless steel during the same cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe half moon shape covers half the cooking area, leaving the other half available for standard grilling. This configuration allows you to run two cooking methods simultaneously. Sear a thick ribeye on the cast iron side while roasting peppers on the stainless grid side. The separation prevents cross-contamination of flavours and gives you direct control over each cooking zone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvailable in two sizes to match your EGG. The Large grid fits the Large EGG. The XL grid fits the XL EGG. Two half moon grids can be combined to create a full round cast iron cooking surface if you want wall-to-wall cast iron heat retention.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock both sizes at our Wetherill Park showroom where you can see them fitted to demonstration EGGs alongside the full Big Green Egg accessory range.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDual-Sided Searing Surface\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Half Moon Cast Iron Grid features two distinct cooking surfaces on opposite sides. One side has narrow raised ridges. The other side has wide flat ridges.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe narrow ridged side creates defined sear marks on steaks, chops, and burgers. The raised ridges contact the meat at specific points, creating the classic crosshatch grill pattern. Fat renders through the gaps between ridges, preventing steaming and ensuring proper crust formation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wide flat ridge side provides more surface contact for delicate proteins and vegetables. Fish fillets, prawns, and thinly sliced vegetables benefit from the additional support. The wider contact area prevents small items from falling through while still allowing fat drainage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSimply flip the grid to switch between searing styles. The narrow side handles thick cuts that need aggressive marking. The wide side manages thin proteins and chopped vegetables that require stable support during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth surfaces retain the seasoning that builds up over repeated use. The seasoning creates a natural non-stick layer that improves with each cook. Unlike coated pans that degrade, cast iron seasoning becomes more effective as the grid ages.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSuperior Heat Retention\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron absorbs and holds significantly more heat than stainless steel. When preheated properly, the Half Moon Grid maintains stable surface temperature even when cold food makes contact.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis heat retention creates proper searing conditions. Place a cold steak on the preheated grid and the surface temperature recovers quickly. The sustained heat drives moisture from the meat surface, allowing the Maillard reaction to proceed without interruption. The result is a dark, flavourful crust with minimal moisture loss from the interior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thermal mass also enables reverse searing. Cook meat low and slow using indirect heat until it reaches target internal temperature, then finish with a quick sear on the preheated cast iron grid. The stored heat creates instant crust formation without overcooking the interior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeat distribution across the grid remains even due to cast iron's conductive properties. Hot spots that occur with thin stainless grids are eliminated. Every section of the Half Moon Grid delivers consistent searing performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTemperature recovery speed matters during high-volume cooking. The grid maintains searing capability across multiple steaks without temperature drop between placements. The heavy construction stores enough thermal energy to handle back-to-back sears without rest periods.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePreseasoned and Ready to Use\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Half Moon Cast Iron Grid arrives preseasoned from Big Green Egg. The factory seasoning creates an initial protective layer that prevents rust and provides basic non-stick properties. You can begin cooking immediately without additional seasoning preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe preseasoning uses food-safe oils baked into the iron surface at high temperature. This process polymerises the oil, creating a hard, durable coating bonded to the metal. The coating resists chipping and peeling under normal use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith each cook, additional layers of seasoning build on top of the factory coating. Fats from meat and cooking oils fill microscopic pores in the iron surface. Over time, these layers create a smooth, jet-black finish with excellent release properties.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintaining the seasoning requires minimal effort. After cooking, brush the grid clean while still warm and apply a light coat of cooking oil before the grid cools completely. This simple maintenance preserves the protective layer and prevents rust formation during storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe seasoned surface improves flavour transfer between cooks. Trace amounts of previous cooks remain in the seasoning, adding complexity to subsequent meals. This flavour development is unique to cast iron and cannot be replicated with other cooking surface materials.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWorks with EGGspander and Standard Setups\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Half Moon Cast Iron Grid integrates with both standard Big Green Egg configurations and EGGspander multi-level systems. In standard setups, place the grid directly on the fire ring alongside your existing stainless steel grid. The half moon shape allows both grids to coexist, giving you cast iron and stainless cooking surfaces during the same session.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor EGGspander users, the Half Moon Grid fits on any EGGspander level. Combine it with other half moon accessories like the Plancha Griddle or Baking Stone to create custom cooking configurations. Run the cast iron grid on the lower level for searing while a vegetable basket cooks on the upper level.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grid works with or without the ConvEGGtor. For direct high-heat searing, place the grid over open coals. For gentler cooking, use the ConvEGGtor to create indirect heat and position the grid above it. This flexibility lets you use the same grid for both aggressive searing and moderate-temperature cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTwo half moon grids can replace your full round stainless grid entirely if you want complete cast iron coverage. Purchase two grids and arrange them to create a full circle cooking surface. This configuration maximises heat retention across the entire cooking area.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Cast iron\u003c\/li\u003e\n\u003cli\u003eFinish - Preseasoned\u003c\/li\u003e\n\u003cli\u003eDesign - Dual-sided (narrow ridges \/ wide ridges)\u003c\/li\u003e\n\u003cli\u003eShape - Half moon\u003c\/li\u003e\n\u003cli\u003eCompatibility (Large) - Big Green Egg Large\u003c\/li\u003e\n\u003cli\u003eCompatibility (XL) - Big Green Egg XL\u003c\/li\u003e\n\u003cli\u003eEGGspander Compatible - Yes\u003c\/li\u003e\n\u003cli\u003eConvEGGtor Compatible - Yes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Half Moon Cast Iron Grid (size specific to Large or XL EGG)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003ePreheating for Optimal Searing\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up your EGG for direct high heat. Fill the firebox with Big Green Egg lump charcoal and light using your preferred method. Open bottom and top vents fully to achieve maximum airflow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the Half Moon Cast Iron Grid on the fire ring once coals are fully ignited. Close the dome and allow the grid to preheat for 15 to 20 minutes. Cast iron requires longer preheat times than stainless steel due to its thermal mass.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor dome temperature using your EGG thermometer. For steaks and chops, target 230 to 260 degrees Celsius. The grid surface will be significantly hotter than dome temperature due to its proximity to the coals.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest grid readiness by flicking water droplets onto the surface. Properly preheated cast iron will cause water to bead and dance across the surface rather than immediately evaporate. This indicates the grid has reached optimal searing temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDo not place food on the grid before preheating is complete. Insufficient preheat results in sticking and prevents proper crust formation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSearing Steaks and Chops\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePat meat dry with paper towels before placing on the grid. Surface moisture must evaporate before browning can begin. Dry meat sears immediately. Wet meat steams.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace steaks on the preheated grid using tongs. You should hear an immediate sizzle. If you do not hear sizzling, the grid temperature is too low. Remove the meat and continue preheating.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeave meat undisturbed for 2 to 4 minutes depending on thickness. Movement interrupts crust formation. The meat will release naturally from the grid when the crust has fully developed. If the meat sticks when you attempt to flip, allow another 30 seconds before trying again.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRotate steaks 90 degrees halfway through each side to create crosshatch grill marks. This is aesthetic only and does not affect cooking performance, but the marks indicate proper searing technique.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor thick cuts requiring lower internal temperatures, use the reverse sear method. Cook the meat indirectly with the ConvEGGtor until it reaches 10 degrees below target temperature, then transfer to the preheated cast iron grid for final searing. This technique delivers edge-to-edge even cooking with a dark exterior crust.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCooking Delicate Foods on the Flat Side\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFlip the grid to expose the wide flat ridge side when cooking fish, prawns, or thinly sliced vegetables. The broader surface contact provides more support for foods that would otherwise fall apart or slip through gaps.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the grid following the same process used for searing, but reduce target temperature to 180 to 200 degrees Celsius for delicate proteins. Lower heat prevents fish from overcooking while still creating a light crust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOil the grid lightly before placing fish fillets. While the seasoning provides some release properties, delicate fish benefits from additional lubrication. Use a high smoke point oil like avocado or rice bran oil.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFish is ready to flip when it releases cleanly from the grid. Delicate fillets will stick initially but release naturally once the surface proteins coagulate. Forced flipping tears the fillet and ruins presentation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVegetables like zucchini, capsicum, and onion slices cook well on the flat side. The consistent contact creates even caramelisation without the aggressive char that occurs on the narrow ridged side.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUsing with EGGspander Multi-Level Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInstall the EGGspander system in your EGG according to manufacturer instructions. The Half Moon Grid sits on any EGGspander rack height.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCommon configurations combine the cast iron grid on the lower rack with vegetables or bread on the upper rack. The lower position receives more direct heat, making it ideal for searing. The upper position provides gentler cooking suitable for items that require less aggressive heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMix and match half moon accessories to create custom setups. Pair the Cast Iron Grid with a Half Moon Plancha Griddle to run two different cooking surfaces simultaneously. Sear steaks on cast iron while cooking eggs and bacon on the plancha.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe spacing between EGGspander levels allows smoke circulation even when both levels are occupied. This ensures foods on upper racks receive smoke exposure despite being further from the fire.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eClean the grid while still warm after each use. Heat makes residue removal easier and prevents buildup from hardening overnight. Use a stiff grill brush or scraper to remove stuck-on food particles. Work along the ridge direction rather than across it to avoid damaging the seasoning.\u003cbr\u003e\u003cbr\u003eDo not use soap or detergent on the grid. Soap strips the seasoning layer and exposes bare iron to oxidation. Water and mechanical scrubbing are sufficient for routine cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor stubborn residue, heat the grid on the EGG until the stuck material carbonises, then brush clean. This self-cleaning method works for heavily soiled grids without damaging the seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter cleaning, apply a thin coat of cooking oil to the entire grid surface while it remains warm. Use a paper towel to spread the oil evenly across all surfaces including edges. The warm iron absorbs the oil, reinforcing the protective seasoning layer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllow the grid to cool completely before storing. Store in a dry location where air can circulate around it. Avoid sealing cast iron in plastic bags or airtight containers as trapped moisture promotes rust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the grid periodically for rust spots. Minor surface rust is cosmetic and easily removed. Scrub rust spots with steel wool, then reseason the affected area by heating and oiling. Deep rust that pits the iron requires full restoration involving stripping and complete reseasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grid will darken over time as seasoning layers accumulate. This darkening indicates healthy seasoning development. A well-maintained grid becomes nearly black with smooth, glass-like surface texture.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich size Half Moon Cast Iron Grid do I need?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eGrid sizing matches your EGG model exactly. If you own a Large EGG, purchase the Large Half Moon Cast Iron Grid. If you own an XL EGG, purchase the XL Half Moon Cast Iron Grid. The grids are not interchangeable between sizes. Using an incorrectly sized grid results in poor fit and creates gaps that allow temperature loss.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this instead of my stainless steel cooking grid?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. You can replace your stainless grid entirely by purchasing two Half Moon Cast Iron Grids and arranging them to form a complete circle. This gives you full cast iron coverage across the entire cooking surface. The trade-off is increased weight and maintenance requirements compared to stainless steel, but you gain superior heat retention and searing performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season the grid before first use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The grid arrives preseasoned from Big Green Egg and is ready to cook on immediately. However, the factory seasoning is minimal. The grid will perform better after several cooking sessions as additional seasoning layers develop. For best results, cook fatty foods like burgers or sausages during the first few uses to accelerate seasoning buildup.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent food from sticking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eProper preheating is the primary factor in preventing sticking. A correctly preheated grid creates immediate searing that forms a crust. The crust releases naturally when fully developed. Additionally, ensure food surface is dry before placement, and avoid moving food before the crust forms. Oil the grid lightly before cooking delicate items like fish.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the grid in the EGG between cooks?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, but this is not recommended for long-term storage. Leaving the grid in the EGG exposes it to temperature fluctuations and moisture from rain if your EGG is outdoors. The seasoning can degrade, and rust may form. Remove the grid after cooking, clean it, oil it, and store it in a dry indoor location for best longevity.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy is my grid developing rust spots?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRust forms when bare iron is exposed to moisture and oxygen. This happens when seasoning is damaged or when the grid is stored in humid conditions without proper oiling. Prevent rust by maintaining the seasoning layer through regular oiling after each use, storing the grid in a dry location, and avoiding prolonged exposure to moisture. Minor rust is cosmetic and easily remedied by scrubbing and reseasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Half Moon Cast Iron Grid in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Egg fuel and accessories and get advice on lighting your egg or charcoal BBQ.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Half Moon Cast Iron Grid and the Half Stainless Steel Grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Material and performance profile. The cast iron grid has significantly higher thermal mass — it absorbs and holds heat better than stainless, delivering higher effective surface temperatures for searing and maintaining temperature when cold food contacts the surface. It also has a dual-sided design with narrow ridges for grill marks and wide ridges for delicate proteins. The stainless grid is lighter, cleans easier without seasoning, and suits general indirect cooking and roasting. Many EGGspander users own both: stainless for everyday versatility, cast iron when searing quality is the priority. The cast iron grid is $90 versus $60 for stainless, reflecting the heavier material and dual-sided design.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Half Moon Cast Iron Grid require the EGGspander System to use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — unlike the Half Stainless Steel Grid, the Cast Iron Grid works without the EGGspander. It sits directly on the standard fire ring alongside your existing stainless steel cooking grid, giving you cast iron and stainless surfaces simultaneously during the same cook. The EGGspander compatibility is an additional option for owners who have the system, but the cast iron grid provides value as a standalone addition to any Large or XL EGG setup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I use the narrow ridged side versus the wide flat ridge side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Narrow ridged side for: thick steaks, pork chops, lamb cutlets, and any protein where defined grill marks and fat drainage are the priority. The narrow ribs create pronounced crosshatch marks and allow rendered fat to drain away. Wide flat ridge side for: fish fillets, prawns, scallops, thinly sliced vegetables, and any delicate food that would fall through narrow gaps or break apart under aggressive heat. The wider surface contact prevents small items from dropping through and provides more even heat distribution across delicate proteins. Flip the grid to switch — takes seconds.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the cast iron grid need to preheat before searing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"15 to 20 minutes after the EGG reaches searing temperature — longer than stainless because of cast iron's higher thermal mass. The extra time is what produces the superior searing result: fully charged cast iron maintains surface temperature when cold food lands on it, enabling immediate searing rather than the temperature drop that causes sticking and steaming on insufficiently preheated surfaces. Test readiness by flicking water droplets onto the surface — properly preheated cast iron causes water to bead and dance rather than evaporate immediately.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I do a reverse sear using the Half Moon Cast Iron Grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — reverse sear is one of the best applications. Set the EGG for indirect cooking at 110 to 120°C with the convEGGtor in place. Smoke or roast the protein until internal temperature reaches 5 to 10°C below your target doneness. Remove the convEGGtor, insert the preheated cast iron grid, and sear for 45 to 60 seconds per side at 280 to 300°C. The stored thermal mass in the fully preheated cast iron creates instant crust formation without overcooking the interior that's already at target temperature. The result is edge-to-edge even doneness with a dark exterior crust.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"The grid arrived preseasoned — do I still need to do anything before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The factory seasoning is sufficient to cook on immediately, but it is minimal. The grid performs better after several cooking sessions as additional seasoning layers build up. For best first-use performance, do an initial seasoning: apply a thin coat of cooking oil to all surfaces, heat in the EGG at 180°C indirect for 30 to 45 minutes, allow to cool, then cook fatty items (burgers, sausages, bacon) for the first few sessions to accelerate seasoning development.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use soap to clean the cast iron grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — soap strips the seasoning layer and exposes bare iron to rust. Clean with hot water and a stiff brush or scraper while the grid is still warm. For stubborn stuck-on residue, heat the grid until the residue carbonises, then brush clean — this self-cleaning method works without any chemicals. After cleaning, apply a thin coat of cooking oil while the grid is still warm and allow to cool completely before storing. Never put in a dishwasher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I safely lift and move the Half Moon Cast Iron Grid when it is hot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cast iron grid is significantly heavier than the stainless half grid — the XL variant weighs approximately 4kg. Use the Grid Lifter or Grid Gripper (both stocked at BBQ Republic) for one-handed operation, or heat-resistant gloves for two-handed carrying. Never attempt to lift a fully loaded hot cast iron grid with tongs — the weight and heat combination creates significant burn and drop risk. If using the Grid Lifter, confirm solid hook engagement before lifting and have your destination surface prepared before you start.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Half Moon Cast Iron Grid in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Half Moon Cast Iron Grid is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Half Stainless Steel Grid and the full EGGspander System range. Handling both grids in person makes the weight and construction difference immediately apparent. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Large","offer_id":45125203034284,"sku":"120786","price":65.0,"currency_code":"AUD","in_stock":false},{"title":"XL","offer_id":45125203067052,"sku":"121233","price":90.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/half-moon-cast-iron-grid-588106.webp?v=1765606384"},{"product_id":"half-stainless-steel-grid-for-big-green-egg","title":"Big Green Egg Half Stainless Steel Grid","description":"\u003ch1\u003eBig Green Egg Half Stainless Steel Grid\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eHalf-size stainless steel cooking grid for Big Green Egg Large and XL models. Designed for use with the EGGspander System to create multi-level and split-zone cooking configurations. Corrosion-resistant stainless steel construction. Genuine Big Green Egg accessory. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Half Stainless Steel Grid transforms your EGG into a versatile multi-zone cooking platform. This half-moon shaped grid works exclusively with the EGGspander System, allowing you to divide your cooking surface into distinct zones or add additional cooking levels within the same chamber.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe half-size design enables cooking combinations impossible with a single full-size grid. Run direct heat on one half while using indirect heat on the other. Place the half grid on an upper EGGspander rack to create a second cooking level above your main grate. Mix protein types that require different heat levels during the same cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStainless steel construction delivers the corrosion resistance and durability expected from genuine Big Green Egg accessories. The material tolerates repeated exposure to high heat, smoke, and grease without rusting or degrading.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Half Stainless Steel Grids at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on EGGspander configurations backed by seven years of hands-on experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eEGGspander System Compatibility\u003c\/h3\u003e\n\u003cp\u003eThe Half Stainless Steel Grid integrates exclusively with the Big Green Egg EGGspander System. The EGGspander is a multi-level rack system that replaces your standard cooking grid, creating multiple height levels within the cooking chamber. Half grids sit on these racks, allowing you to configure cooking surfaces at different heights or split a single level into separate zones.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis compatibility is model-specific. The Large Half Grid works only with Large EGG EGGspanders. The XL Half Grid works only with XL EGG EGGspanders. The sizing ensures proper fit on EGGspander racks without gaps or overhang that would compromise stability.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHalf grids pair with other EGGspander accessories including half cast iron grids, half moon baking stones, and convEGGtor halves. This modularity enables custom configurations tailored to specific cooking scenarios. Sear steaks on a cast iron half while roasting vegetables on a stainless half.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSplit-Zone Cooking Configuration\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSplit-zone cooking divides your EGG into distinct heat zones during the same session. Position a convEGGtor half under one side to create indirect heat while leaving the other side open for direct grilling. Place a half grid over each zone, giving you two independent cooking surfaces with different heat characteristics.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis configuration solves the common problem of cooking multiple items that require different temperatures. Sear a steak over direct heat on one half while finishing thick chops with gentle indirect heat on the other. The physical separation prevents cross-contamination of heat and smoke between zones.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTemperature differentials between zones typically range from 25 to 50 degrees Celsius depending on convEGGtor positioning and vent settings. This spread accommodates most cooking scenarios that benefit from zone separation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMulti-Level Cooking Capacity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEGGspander systems create vertical cooking space by stacking racks at different heights. Half grids placed on these racks multiply your usable cooking surface without requiring a larger EGG. A two-level EGGspander configuration with half grids on both levels roughly doubles your cooking capacity compared to a single full-size grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMulti-level setups excel at cooking large quantities of similar items. Load both levels with chicken pieces, ribs, or vegetables. Heat and smoke circulate vertically through the EGGspander racks, exposing food on upper levels to the same cooking environment as food below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical spacing between EGGspander levels accommodates different food heights. Lower racks handle taller items like whole chickens or thick roasts. Upper racks work well for flatter items like burgers, chops, or sliced vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCorrosion-Resistant Stainless Steel\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStainless steel resists rust and corrosion in the harsh environment inside a kamado grill. High temperatures, moisture from cooking, acidic marinades, and salt-based rubs all contribute to corrosive conditions. Stainless steel tolerates these factors without forming rust spots or surface pitting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material maintains its structural integrity across hundreds of heating cycles. Repeated exposure to temperatures exceeding 300 degrees Celsius does not warp or distort properly manufactured stainless grids. The Half Grid remains flat and stable on EGGspander racks throughout its service life.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStainless steel also simplifies maintenance compared to other cooking surface materials. Basic brushing removes most food residue. Baked-on deposits scrub away with grill brushes and standard degreasers. The material does not require seasoning like cast iron.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGenuine Big Green Egg Accessory Quality\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eGenuine Big Green Egg accessories undergo quality control and compatibility testing that aftermarket alternatives skip. Dimensions, materials, and construction methods are specified to work reliably with EGG equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs a Big Green Egg Platinum Dealer, BBQ Republic stocks exclusively genuine manufacturer accessories. Platinum Dealer status represents the highest tier in Big\u003c\/p\u003e\n\u003cp\u003eGreen Egg's dealer network, awarded exclusively to retailers who demonstrate exceptional product knowledge, comprehensive inventory, and commitment to customer support. This designation guarantees you receive authentic products backed by manufacturer warranties and expert guidance unavailable at lower-tier retailers.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Stainless steel\u003c\/li\u003e\n\u003cli\u003eShape - Half-moon\u003c\/li\u003e\n\u003cli\u003eCompatibility - EGGspander System only\u003c\/li\u003e\n\u003cli\u003eLarge Size - Fits Large EGG EGGspander\u003c\/li\u003e\n\u003cli\u003eXL Size - Fits XL EGG EGGspander\u003c\/li\u003e\n\u003cli\u003eFinish - Brushed stainless steel\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Half Stainless Steel Grid (size specific to Large or XL EGG)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInstalling on EGGspander Racks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Half Stainless Steel Grid requires an EGGspander System for installation. You cannot use this grid without the EGGspander installed in your EGG.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInstall the EGGspander System according to manufacturer instructions. The system replaces your standard full-size cooking grid. Once installed, the EGGspander provides multiple rack levels where accessories mount.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSelect the EGGspander rack level appropriate for your cooking plan. Lower racks position food closer to the fire for more aggressive direct heat. Upper racks provide gentler indirect cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the Half Grid on your chosen EGGspander rack. The half-moon shape sits flat on the rack with the curved edge aligned with the interior wall of the EGG. Verify the grid sits securely without rocking or shifting.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSetting Up Split-Zone Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSplit-zone configuration divides your cooking chamber into direct and indirect zones. This requires one convEGGtor half, two Half Grids, and an EGGspander System.\u003cbr\u003eLight your Big Green Egg and allow the fire to establish. Position a convEGGtor half over one side of the fire, creating an indirect zone. Leave the other side open for direct heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the EGGspander on the fire ring. Position one Half Grid over the convEGGtor side and another Half Grid over the open fire side. You now have two independent cooking surfaces with different heat characteristics.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFood placed on the grid above the convEGGtor receives gentle indirect heat. Food placed on the grid above the open fire receives aggressive direct heat for searing and high-temperature grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCreating Multi-Level Cooking Setups\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMulti-level configurations stack Half Grids at different heights within the EGGspander System. This arrangement multiplies cooking capacity vertically.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInstall the EGGspander and select two rack heights. Place Half Grids on both selected racks. Load food on each level according to its heat tolerance. Foods requiring more aggressive heat go on lower levels closer to the fire.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeave space between food pieces on each grid for smoke and heat circulation. Monitor food on different levels independently. Items on lower racks typically finish faster due to proximity to the heat source.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eRemove the Half Grid from the EGG after it cools enough to handle safely. Brush the grid with a stiff grill brush while it remains warm. Warm residue removes more easily than cold, baked-on deposits.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor stubborn buildup, wash the grid with warm soapy water and a scrub brush or abrasive pad. Stainless steel tolerates aggressive scrubbing without damage. Rinse thoroughly after washing to remove all soap residue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry the grid completely before storing. Store in a dry location away from moisture. Inspect the grid periodically for damage. Check welds where wires join the frame and look for bent or broken wires.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDo I need an EGGspander to use the Half Stainless Steel Grid?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Half Grid functions exclusively as an EGGspander accessory. It cannot be used without an EGGspander System installed in your EGG. You must purchase an EGGspander if you do not currently own one.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use two Half Grids to replace my standard full-size cooking grid?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Two Half Grids placed side-by-side on an EGGspander rack do not create a stable full-size cooking surface equivalent to your standard grid. If you want full-size coverage, use your standard grid or purchase a full-size stainless grid designed for direct fire ring mounting.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Large and XL Half Grids?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSize. The Large Half Grid fits Large EGG EGGspanders. The XL Half Grid fits XL EGG EGGspanders. The grids are not interchangeable between sizes. Purchase the grid that matches your EGG model.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow does the Half Stainless Steel Grid compare to the Half Cast Iron Grid?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStainless steel cleans easier and resists corrosion without seasoning. Cast iron retains heat better and creates superior searing marks. Many EGGspander users own both types and choose based on what they're cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum \u003c\/p\u003e\n\u003cp\u003eDealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Half Stainless Steel Grid in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need the EGGspander System before buying a Half Stainless Steel Grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the Half Stainless Steel Grid functions exclusively as an EGGspander accessory. It cannot be used without an EGGspander System installed in your EGG. If you do not already own an EGGspander, start with the 2-Piece Multi-Level Rack (the entry-level EGGspander component, also stocked at BBQ Republic) before purchasing half grids. The half grids are expansion accessories for an existing EGGspander setup, not standalone cooking surfaces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Half Stainless Steel Grid and the Half Cast Iron Grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Both are half-moon EGGspander accessories — the difference is material and use case. Stainless steel cleans easily without any special maintenance, resists rust without seasoning treatment, and suits general indirect cooking, roasting, and vegetables. Cast iron retains heat significantly better than stainless, reaching higher effective surface temperatures for searing and producing more defined grill marks. Many EGGspander users own both and choose based on what they're cooking: stainless for everyday versatility, cast iron when searing performance is the priority.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can two Half Stainless Steel Grids replace a standard full-size cooking grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Two half grids placed side by side on an EGGspander rack do not create a stable equivalent to the standard full-size cooking grid. They are EGGspander accessories, not a substitute for the main cooking grid. If you want full-size coverage on an EGGspander level, use your standard full-size grid. If you want full-size coverage at an elevated EGGspander position, the 2-Piece Multi-Level Rack includes grid surfaces designed for that purpose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I create a split-zone setup using one Half Stainless Steel Grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You need the EGGspander, one Half Moon Pizza and Baking Stone or Half Moon convEGGtor, and two half grids (stainless, cast iron, or one of each). Position the Half Moon convEGGtor under one side of the EGGspander to create an indirect zone on that half. Leave the other half open for direct heat. Place a half grid over each side. The half grid over the convEGGtor receives gentle indirect heat; the half grid over the open fire receives direct searing heat. Both zones share the same fire and operate simultaneously within the same chamber.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much temperature difference exists between the two zones in a split-zone setup?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Typically 25 to 50°C difference between the direct and indirect sides, depending on fire size and vent settings. The direct side runs hotter because it receives radiant heat from the coals directly below. The indirect side is buffered by the convEGGtor and receives convective heat only. This differential is sufficient to use the direct side for searing and charring while the indirect side handles gentle finishing, warming, or slow cooking simultaneously.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which EGG sizes does this half grid fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Large and XL only — each variant is size-specific. The Large half grid fits Large EGG EGGspanders; the XL half grid fits XL EGG EGGspanders. They are not interchangeable. EGGspander systems are not available for Medium, Small, MiniMax, or 2XL EGGs, so half grids are only relevant to Large and XL owners.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many half grids do I need for a full multi-zone EGGspander setup?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Depends on your configuration. A split-zone setup at one height level uses two half grids side by side (one over direct heat, one over indirect). A two-level EGGspander with full coverage on both levels requires four half grids total (two per level). Most EGGspander users start with two half grids for split-zone cooking and expand from there. The half grids can be mixed types — one stainless and one cast iron on the same level is a practical combination.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the stainless half grid require seasoning before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — stainless steel requires no seasoning. A light oil application before the first cook helps food release and is good practice, but there is no seasoning process to build up as there is with cast iron. After each use, brush clean while warm and wash with warm soapy water for heavier residue. Dry completely before storing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Half Stainless Steel Grid in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Half Stainless Steel Grid is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full EGGspander System range — the 2-Piece Multi-Level Rack, ConvEGGtor Basket, half cast iron grids, and Half Moon Pizza Stone. Seeing the complete EGGspander ecosystem in person makes configuration planning much easier. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Large","offer_id":45125207064748,"sku":"120731","price":60.0,"currency_code":"AUD","in_stock":true},{"title":"XL","offer_id":45125207097516,"sku":"121202","price":100.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/half-stainless-steel-grid-583118.webp?v=1765606653"},{"product_id":"grid-lifter-stainless-steel-for-big-green-egg","title":"Grid Lifter Stainless Steel for Big Green Egg","description":"\u003ch1\u003eBig Green Egg Grid Lifter\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel grid lifter for Big Green Egg. Safely removes hot cooking grids, pizza stones, and cast iron cookware from your EGG. Heat-resistant silicone handle with grip texture. Compatible with all Big Green Egg sizes. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Grid Lifter eliminates the awkward and unsafe practice of lifting hot cooking surfaces with tongs, towels, or bare hands. This purpose-built tool grips the edge of cooking grids, baking stones, and cast iron griddles, allowing you to lift them cleanly out of the EGG chamber without reaching into the heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction tolerates direct contact with hot surfaces up to 315 degrees Celsius. The silicone handle remains cool enough to grip comfortably even when the metal portion contacts surfaces exceeding 260 degrees Celsius. This thermal separation protects your hands during grid removal and repositioning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tool works with all Big Green Egg sizes and accommodates both standard round cooking grids and half-moon accessories used with EGGspander systems. The hook design engages the wire frame of cooking grids securely, preventing slippage during lifting. This stability matters when removing heavy cast iron grids loaded with food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Grid Lifters at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eStainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStainless steel provides the corrosion resistance and heat tolerance required for a tool that contacts hot cooking surfaces repeatedly. The material does not rust when exposed to moisture from steam, grease, or outdoor storage. Surface oxidation that would degrade carbon steel does not affect stainless steel performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeat tolerance extends to 315 degrees Celsius for the metal portion of the tool. This threshold exceeds typical cooking grid temperatures during standard grilling and smoking operations. The stainless construction maintains its shape and strength even during prolonged contact with hot surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material also resists warping under load. When lifting heavy cast iron grids or loaded cooking surfaces, the stainless steel frame distributes stress without bending or twisting. This rigidity ensures the tool maintains its hook geometry across years of use.\u003cbr\u003eHeat-Resistant Silicone Handle\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe silicone handle provides thermal insulation between your hand and the hot metal portion of the lifter. Silicone tolerates temperatures up to 260 degrees Celsius without degrading or releasing harmful compounds. This temperature rating protects the handle material during normal use scenarios.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle features textured surfaces that improve grip security. Grip texture prevents the tool from rotating in your hand when lifting heavy or unbalanced loads. This control matters when removing grids loaded with food or when working in awkward positions around an open EGG dome.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSilicone also remains flexible across a wide temperature range. Unlike plastic handles that become brittle when cold or soft when warm, silicone maintains consistent grip characteristics whether you store the tool outdoors in winter or use it during high-temperature grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUniversal Compatibility Across EGG Sizes\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Grid Lifter works with cooking grids from all Big Green Egg sizes: MiniMax, Small, Medium, Large, XL, and 2XL. The hook geometry accommodates the wire frame construction used across the entire EGG cooking grid range. You do not need different lifters for different EGG models.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tool also handles half-moon grids used with EGGspander systems. The hook engages the curved edge of half grids as securely as it grips full-size round grids. This versatility extends to other half-moon accessories including baking stones and cast iron plancha griddles with compatible edge profiles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBeyond cooking grids, the lifter works with pizza stones, baking stones, and flat cast iron griddles that have edges accessible to the hook. Any accessory with a grippable edge profile benefits from the tool's lifting capability.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSafe Hot Surface Handling\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRemoving hot cooking grids without proper tools creates burn hazards and fumbling risks. Tongs slip off grid edges under load. Towels provide poor grip and can catch fire if they contact the grid for too long. Bare hands obviously cannot handle surfaces exceeding 100 degrees Celsius safely.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grid Lifter eliminates these improvised solutions by providing a dedicated tool engineered for hot surface handling. The hook design distributes lifting force across the grid's wire frame rather than pinching a single point. This load distribution prevents the grid from rotating or slipping during removal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe long handle maintains distance between your hands and the heat source. When the hook portion contacts a 260-degree cooking grid, the silicone handle remains cool enough for comfortable bare-hand gripping. This thermal separation allows you to work confidently without heat-resistant gloves.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFacilitates Multi-Level Cooking Workflows\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMulti-level cooking with EGGspander systems requires frequent grid repositioning and removal. You might need to lift an upper grid to flip food on a lower level, remove a finished item while others continue cooking, or rearrange grids to adjust heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Grid Lifter makes these mid-cook adjustments practical. Hook the edge of the grid you want to move, lift it clear of the EGGspander rack, and either set it aside or reposition it on a different rack level. The process takes seconds and does not require cooling the EGG or waiting for surfaces to reach safe handling temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis workflow efficiency particularly benefits cooks managing complex multi-protein or multi-temperature sessions. You can segregate items that finish early without disrupting foods that need more time. The ability to reconfigure cooking surfaces mid-session expands your operational flexibility.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial (frame) - Stainless steel\u003c\/li\u003e\n\u003cli\u003eMaterial (handle) - Heat-resistant silicone\u003c\/li\u003e\n\u003cli\u003eMaximum temperature (metal) - 315°C\u003c\/li\u003e\n\u003cli\u003eMaximum temperature (silicone) - 260°C\u003c\/li\u003e\n\u003cli\u003eCompatibility - All Big Green Egg sizes and cooking grids\u003c\/li\u003e\n\u003cli\u003eHandle texture - Grip-textured silicone\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Grid Lifter\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eRemoving Cooking Grids\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAllow the Grid Lifter to cool completely if it was stored near heat sources. Position yourself at an angle that gives you clear access to the cooking grid's edge without reaching directly over the open EGG dome.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert the hook portion under the wire frame edge of the cooking grid. The hook should engage the grid's outer wire securely with full contact between the tool and grid edge. Verify engagement before applying lifting force.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLift the grid vertically using steady upward pressure. Keep the grid level as you lift to prevent food from sliding. Once the grid clears the fire ring or EGGspander rack, move it to your designated resting surface. Set the grid down gently to avoid splattering grease or dislodging food.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eRepositioning Pizza Stones and Baking Stones\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePizza stones and baking stones lack wire frames but have exposed edges that the Grid Lifter can grip. Slide the hook under the stone's edge, ensuring the tool contacts the stone rather than sitting on top of it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply gentle lifting pressure to test your grip before committing to the full lift. Stones are heavier than cooking grids and more brittle under stress. Once you confirm the hook has solid purchase, lift the stone clear of its current position.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMove the stone to its new location using smooth, controlled motions. Avoid sudden movements or tilting that could cause the stone to shift on the hook. Lower the stone onto its target surface carefully to prevent cracking from impact.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAccessing Lower EGGspander Levels\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhen using multi-level EGGspander configurations, upper grids block access to lower levels. The Grid Lifter allows you to remove upper grids temporarily to access food below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHook the upper grid's edge and lift it clear of the EGGspander rack. Prop the lifted grid on the EGG's upper rim or set it on a heat-safe surface nearby. Access the lower level to flip, rotate, or remove food as needed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReplace the upper grid by reversing the removal process. Hook the grid, position it above the target EGGspander rack, and lower it into place. Verify the grid sits flat on the rack before releasing the lifter.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHandling Cast Iron Cookware\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron griddles and plancha surfaces used on Big Green Eggs have edge profiles compatible with the Grid Lifter. These accessories become extremely hot during use and retain heat long after cooking completes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEngage the lifter's hook with the cast iron edge at a corner or handle-free section. Cast iron pieces are heavier than standard cooking grids, so ensure solid hook engagement before lifting. Apply smooth lifting force without jerking or twisting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTransfer the cast iron piece to a heat-safe landing surface immediately. Do not attempt to carry hot cast iron across long distances or hold it suspended while deciding where to place it. Plan your destination before lifting.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWash the Grid Lifter with warm soapy water after each use. Pay attention to the hook area where grease and carbon deposits accumulate. Use a brush or abrasive pad to remove stubborn residue from the stainless steel portion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse thoroughly to remove all soap. Dry both the stainless steel and silicone components completely before storage. Water trapped in crevices can cause corrosion on lower-quality stainless alloys, though genuine Big Green Egg stainless construction resists this issue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the lifter in a dry location away from direct heat sources. Avoid storing it inside the EGG or in positions where it contacts hot surfaces during cooking. While the tool tolerates heat during use, prolonged exposure to high temperatures degrades the silicone handle unnecessarily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the hook periodically for wear or deformation. Check the silicone handle for cracks, tears, or hardening that would indicate material breakdown. Replace the lifter if the hook bends, the handle degrades, or the tool shows signs of structural damage.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWill the Grid Lifter work with aftermarket cooking grids?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Grid Lifter is designed for genuine Big Green Egg cooking grids and accessories. Aftermarket grids vary in wire gauge, frame construction, and edge profiles. Some aftermarket designs may be compatible, but Big Green Egg does not guarantee fit or function with non-genuine accessories. For reliable performance, use the lifter with genuine EGG products.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the Grid Lifter inside the EGG during cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The Grid Lifter is a hand tool for removing hot surfaces, not a permanent fixture designed to withstand continuous high-heat exposure inside the cooking chamber. Leaving the tool inside the EGG subjects it to temperatures and conditions that exceed its design parameters and will damage the silicone handle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow hot can the Grid Lifter handle?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel frame tolerates temperatures up to 315 degrees Celsius. The silicone handle tolerates temperatures up to 260 degrees Celsius. These ratings cover typical cooking grid temperatures during grilling and smoking. If a surface exceeds these temperatures, allow it to cool briefly before handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the Grid Lifter work with convEGGtor halves?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eConvEGGtor halves have ceramic construction without accessible wire edges. The Grid Lifter is not designed for ceramic deflector plates. Use heat-resistant gloves or allow convEGGtors to cool before handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum \u003c\/p\u003e\n\u003cp\u003eDealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the Grid Lifter on other kamado brands?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Grid Lifter is engineered specifically for Big Green Egg cooking grids and accessories. Other kamado brands use different grid constructions, wire gauges, and edge profiles. Compatibility with non-EGG kamados is not guaranteed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Grid Lifter in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Grid Lifter and the Grid Gripper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Different tools for different tasks — both are stocked at BBQ Republic and many EGG owners have both. The Grid Lifter is a hook-style tool that slides under the outer edge of a cooking grid and lifts it vertically — designed for complete grid removal or repositioning. The Grid Gripper is a spring-loaded jaw tool that grips the grid's outer wire frame by clamping onto it — designed for one-handed lifting and carrying without requiring two hands. The Grid Lifter provides more stable leverage for heavy loads and pizza stones. The Grid Gripper provides quicker one-handed operation for routine grid removal during a cook.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Big Green Egg sizes is the Grid Lifter compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"All Big Green Egg sizes — MiniMax, Small, Medium, Large, XL, and 2XL. The hook geometry accommodates the wire frame construction used across the entire EGG cooking grid range. Unlike many EGG accessories that are size-specific, one Grid Lifter handles all EGG models. It also works with half-moon grids, EGGspander components, pizza stones, baking stones, and cast iron griddles with accessible edge profiles.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the Grid Lifter remove a pizza stone safely?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — provided you engage the hook under the stone's edge rather than on top of it, and you apply steady controlled lifting force. Pizza stones are heavier and more brittle than cooking grids. Test your grip with light upward pressure before committing to the full lift to confirm the hook has solid purchase. Move the stone to its destination with smooth motions — avoid sudden tilting or jerking that could shift the stone on the hook. Lower the stone gently onto its landing surface to prevent impact cracking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the Grid Lifter have a silicone handle if the hook is stainless steel rated to 315°C?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Heat conducts along the stainless steel from the hot hook end toward the handle. Without thermal insulation, the handle would heat up within seconds of contact with hot grids. The silicone handle creates a thermal break that prevents this conduction, keeping the grip cool while the metal hook handles surfaces up to 315°C. This thermal separation is what makes bare-hand operation safe — without it, you would need gloves every time you used the tool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Grid Lifter work with convEGGtor pieces?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — the inline FAQ on this page is explicit about this. convEGGtor pieces are ceramic without accessible wire edges for the hook to engage. Use heat-resistant gloves or the ConvEGGtor Basket (which has dedicated handles) for convEGGtor handling. The Grid Lifter is for cooking grids, pizza stones, baking stones, and cast iron accessories with accessible edge profiles — not for ceramic heat deflectors.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I use the Grid Lifter to access lower EGGspander levels without removing food from upper levels?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Hook the upper grid's outer wire edge and lift it clear of the EGGspander rack. Rest the lifted grid on the EGG's upper rim temporarily, or pass it to a second person to hold while you access the lower level. Flip, check, or remove food from the lower level. Then use the Grid Lifter to replace the upper grid — position it above the EGGspander rack, lower it into place, and confirm it sits flat before releasing. This mid-cook access workflow without cooling the EGG is one of the primary practical reasons EGGspander users invest in the Grid Lifter.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Grid Lifter for cast iron cookware — skillets and Dutch ovens?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For cast iron griddles and plancha accessories with accessible flat edges, yes. For the Big Green Egg Cast Iron Skillet (with the dual helper handles), the handles are the better grip point — the Grid Lifter is not needed for skillets that have dedicated handles. For flat cast iron accessories without handles where the edge is accessible to the hook, the Grid Lifter provides a safer lifting method than improvising with tongs. Always plan your destination surface before lifting any heavy hot cast iron — do not lift and then decide where to put it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Grid Lifter in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Grid Lifter is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Grid Gripper and the full range of Big Green Egg tools and accessories. Handling both tools in person makes the use-case difference between them immediately clear. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45125211816108,"sku":"127341","price":60.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/grid-lifter-stainless-steel-590922.webp?v=1765607134"},{"product_id":"rib-rack-stainless-steel","title":"Big Green Egg Stainless Steel Rib Rack","description":"\u003ch1\u003eBig Green Egg Stainless Steel Rib Rack\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel rib rack for Big Green Egg. Holds up to four full racks of ribs in vertical position to maximize cooking space. Heavy gauge stainless steel construction resists warping and corrosion. Compatible with Big Green Egg Large and XL models. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Stainless Steel Rib Rack transforms your cooking capacity by positioning ribs vertically instead of laying them flat. This vertical orientation allows you to cook four full racks in the same footprint that would normally accommodate one or two racks laid horizontally. The space efficiency matters particularly when cooking for gatherings or events where quantity requirements exceed standard single-level capacity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rack design supports multiple rib styles including baby back ribs, spare ribs, and St. Louis cut ribs. The slot spacing accommodates different rib thicknesses and allows adequate air circulation between racks for even smoke penetration and heat distribution.\u003c\/p\u003e\n\u003cp\u003eRibs stand in individual slots that keep them separated throughout the cook, preventing the sticking and tearing that can occur when racks overlap.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeavy gauge stainless steel construction provides the structural integrity needed to support heavy rib racks without bending or collapsing. The material resists warping even when loaded with four full racks of ribs and exposed to temperatures exceeding 150 degrees Celsius for extended smoking sessions. This durability ensures the rack maintains its geometry and function across years of regular use.\u003cbr\u003e\u003cbr\u003eWe stock Big Green Egg Stainless Steel Rib Racks at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on maximizing your EGG's cooking capacity backed by seven years of hands-on experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003ch3\u003eVertical Cooking Capacity for Four Racks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rib rack holds up to four full-size racks of ribs in vertical position. This configuration multiplies your cooking capacity compared to laying ribs flat on the standard cooking grid. Four racks standing vertically occupy roughly the same footprint as one rack lying flat, allowing you to cook four times the quantity in a single session.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVertical positioning also improves smoke circulation around the ribs. When ribs lie flat, the bottom surface receives less smoke exposure than the top surface. Standing ribs vertically exposes both sides equally to smoke and heat flow. This balanced exposure produces more consistent bark development and smoke penetration across the entire rib surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical orientation promotes better fat rendering. As fat melts during cooking, gravity pulls it downward and off the meat rather than pooling on the surface. This self-basting effect keeps ribs moist while allowing excess fat to drip away, creating a cleaner finish without greasy pooling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHeavy Gauge Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHeavy gauge stainless steel provides the strength required to support multiple racks of ribs without structural failure. When fully loaded with four racks, the total weight can exceed three kilograms before cooking and increases as ribs absorb moisture and develop bark. The rack frame distributes this load across its base without bending or collapsing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material resists warping from repeated thermal cycling. Smoking sessions that run six to eight hours expose the rack to sustained temperatures in the 110 to 150 degree Celsius range. Stainless steel maintains its shape through these temperature extremes and returns to room temperature without permanent deformation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCorrosion resistance ensures longevity in the harsh kamado environment. Moisture from dripping fat, acidic rubs, and humid smoking conditions create corrosive conditions. Stainless steel tolerates these factors without developing rust spots or surface degradation that would compromise structural integrity or food safety.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe polished stainless finish also simplifies cleaning. Smooth surfaces allow grease and residue to wipe away more easily than rough or porous materials. The rack maintains its appearance through repeated cleaning cycles without staining or discolouration.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatible with Large and XL Big Green Eggs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rib rack dimensions suit both Large and XL Big Green Egg models. The base footprint fits within the cooking grid diameter of these sizes without overhang or instability. The rack height accommodates the dome clearance available in Large and XL EGGs, allowing you to close the dome fully with ribs loaded in all slots.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis dual compatibility makes the rack practical for users who own multiple EGG sizes or who upgrade from Large to XL. You do not need different rib racks for different EGG models within this size range. The same rack transitions between kamados seamlessly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rack also works with EGGspander systems in Large and XL EGGs. Place the rib rack on an EGGspander level to create vertical rib capacity on one tier while using other tiers for different foods. This flexibility supports complex multi-protein cooking sessions where ribs share chamber space with brisket, chicken, or vegetables positioned on other levels.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIndividual Rib Slots with Optimal Spacing\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rack provides four individual slots that separate ribs during cooking. Each slot holds one full rack in vertical position with adequate spacing to adjacent slots. This separation prevents ribs from touching or overlapping, which would create uneven cooking and potential sticking between racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSlot spacing allows smoke and heat to circulate freely between ribs. The gaps ensure every surface receives exposure to the cooking environment. Without adequate spacing, ribs positioned too close together shield each other from smoke flow, creating pale spots where surfaces touch or come too near.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe slot design accommodates different rib cuts without modification. Baby back ribs, which are shorter and more curved, fit comfortably in the same slots that handle longer spare ribs or St. Louis cut ribs. The rack width accepts the natural variation in rib dimensions without requiring you to trim or force ribs into position.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStable Base Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rack base provides stable support on the cooking grid without tipping or rocking when loaded with ribs. The weight distribution keeps the centre of gravity low even when all four slots contain heavy rib racks. This stability prevents the dangerous tipping that could occur if the rack design concentrated weight too high above the base.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWide-set feet create a secure stance on the cooking grid. The foot spacing distributes load across multiple contact points rather than concentrating pressure in a small area. This distribution prevents the feet from sinking into or deforming the cooking grid wires under heavy load.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe base design also maintains stability when removing individual rib racks during cooking. You can lift one or two racks out to check doneness or apply sauce without destabilizing the remaining ribs. The rack maintains its position throughout these mid-cook manipulations.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Heavy gauge stainless steel\u003c\/li\u003e\n\u003cli\u003eCapacity - 4 full racks of ribs\u003c\/li\u003e\n\u003cli\u003eOrientation - Vertical\u003c\/li\u003e\n\u003cli\u003eCompatibility - Big Green Egg Large and XL\u003c\/li\u003e\n\u003cli\u003eFinish - Polished stainless steel\u003c\/li\u003e\n\u003cli\u003eIndividual slots - 4\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Stainless Steel Rib Rack\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eLoading Ribs into the Rack\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRemove the membrane from the bone side of each rib rack before loading. The membrane prevents rub adhesion and smoke penetration, so standard rib preparation requires its removal regardless of whether you use a rib rack.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply your chosen rub to both sides of each rib rack. Allow the rub to set while you prepare the Big Green Egg for cooking. The rub can adhere and develop flavour while you light the fire and stabilize temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the rib rack on the cooking grid inside your EGG. Slide each prepared rib rack into an individual slot with the bone side facing inward toward the centre of the rack. The meat side faces outward where it receives maximum smoke exposure. The bones provide structural support that helps ribs maintain their shape during the long cooking process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition ribs so they stand relatively vertical without excessive leaning. Ribs naturally curve, so perfect vertical alignment is not possible or necessary. Aim for a stable position where each rack stands independently without relying on adjacent racks for support.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSmoking Full Sessions\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up your Big Green Egg for indirect cooking with a convEGGtor installed. Stabilize temperature in the 110 to 135 degree Celsius range for traditional low-and-slow rib smoking. Add wood chunks to the charcoal for smoke generation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the loaded rib rack on the cooking grid above the convEGGtor. Close the dome and maintain steady temperature throughout the smoking session. The vertical orientation allows smoke to circulate around all rib surfaces simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor temperature using the dome thermometer or a probe thermometer positioned at grate level. Avoid opening the dome unnecessarily, as each opening releases heat and smoke while extending cooking time. Most rib styles require four to six hours at smoking temperatures to reach target tenderness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck ribs for doneness using the bend test. Lift one end of a rib rack with tongs. Properly cooked ribs bend noticeably in the middle and show surface cracking, but do not break apart completely. The meat should have pulled back from the bone ends by roughly one centimetre.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eApplying Sauce or Glaze\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIf your recipe calls for sauce or glaze application, perform this step during the final 30 to 45 minutes of cooking. The late application prevents sugar in the sauce from burning during the long smoking session.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove individual rib racks from the slots using tongs or heat-resistant gloves. Place each rack bone-side down on a work surface. Brush sauce onto the meat side using a silicone basting brush.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReturn the sauced ribs to their slots in the rib rack. The sauce will caramelize during the final cooking period, creating a sticky glaze. Monitor closely to prevent burning. The thinner sauce layer on vertical ribs runs off more readily than sauce on horizontal ribs, so reapplication may be necessary for a thick glaze.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUsing with EGGspander Systems\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rib rack functions on EGGspander levels in Large and XL EGGs. This compatibility allows you to dedicate one EGGspander tier to vertical ribs while using other tiers for different foods.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the rib rack on your chosen EGGspander level. Load ribs into the slots as described in the standard loading instructions. The vertical clearance between EGGspander tiers accommodates the rack height in most configurations, though extremely tall rib racks might require adjustment to tier spacing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCook ribs on the rib rack while simultaneously cooking other items on different EGGspander levels. Common combinations include ribs on one level with whole chickens, pork shoulder, or vegetables on other levels. The vertical rib orientation uses minimal horizontal space, leaving room on the same tier for additional items if needed.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eRemove the rib rack from the EGG after cooking and allow it to cool enough for safe handling. Grease and residue remove more easily while the rack remains warm, so do not wait until it cools completely.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBrush loose debris from the rack using a stiff grill brush. Pay attention to corners and joints where drippings accumulate. Remove as much solid residue as possible before washing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWash the rack with warm soapy water using a sponge or brush to remove remaining grease. For heavy buildup, soak the rack in hot soapy water for 15 to 20 minutes before scrubbing. The smooth stainless steel surface releases grease readily once softened by soaking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rib rack is dishwasher safe for thorough cleaning and sanitization. Place it in the lower rack of the dishwasher where water pressure is strongest. Run a normal cycle with standard dishwasher detergent.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry the rack completely before storage to prevent water spots and potential corrosion in joints or crevices. Store in a dry location away from moisture. Inspect the rack periodically for bent components or loose welds. The heavy gauge construction resists damage, but impacts during storage or cleaning could cause deformation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I cook fewer than four racks of ribs in this rack?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Load one, two, three, or four racks depending on your needs. The rack functions with any number of slots filled. Empty slots do not affect cooking performance. Position ribs in alternating slots if cooking only one or two racks to maximize smoke circulation around each piece.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill baby back ribs and spare ribs fit in the same rack simultaneously?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The slot design accommodates different rib styles simultaneously. Mix baby back ribs and spare ribs in the same cooking session if desired. Be aware that different rib styles may require different cooking times, so select ribs of similar thickness for even doneness across all racks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this rib rack in other kamado brands?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rib rack is designed specifically for Big Green Egg Large and XL models. Compatibility with other kamado brands depends on their interior dimensions and cooking grid diameters. Verify measurements before purchasing if you plan to use this rack in a non-EGG kamado.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent ribs from sticking to the rack?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eApply a light coating of cooking oil or non-stick spray to the rack slots before loading ribs. This creates a barrier between the stainless steel and the meat that reduces sticking potential. Properly cooked ribs with developed bark typically release cleanly from stainless steel without excessive sticking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the rib rack work with the convEGGtor in place?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The rib rack is designed for use with indirect cooking setups that include the convEGGtor. Place the convEGGtor on the fire ring, install the cooking grid, and position the rib rack on the grid. This configuration is the standard setup for smoking ribs in a Big Green Egg.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Stainless Steel Rib Rack in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Big Green Egg sizes does the Stainless Steel Rib Rack fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The rib rack is compatible with Large, XL, and 2XL Big Green Eggs. It does not fit Medium or smaller EGG models — the rack's base footprint requires the larger cooking grid diameter of the Large and above. The product description and key features copy both confirm Large and XL; the spec field also includes 2XL. If you own a Medium EGG, a rib rack is not available for that size from Big Green Egg.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why cook ribs vertically instead of laying them flat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three practical advantages. First, capacity: four full racks stand vertically in the same footprint that holds one rack lying flat — ideal when cooking for groups. Second, smoke distribution: vertical ribs expose both sides equally to smoke flow, eliminating the pale underside that develops when ribs lay flat on a grate. Third, fat rendering: fat drips downward off vertically standing ribs rather than pooling on the surface, producing a cleaner finish without greasy pooling and a mild self-basting effect as fat runs down the meat before dripping off.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need the convEGGtor installed when using the rib rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — ribs require indirect heat for the 4 to 6 hour cook time needed to render the collagen and reach probe-tender texture. Direct heat from below would burn the exterior before the interior reaches the right temperature. The standard setup is: convEGGtor on the fire ring, cooking grid on top, rib rack on the cooking grid. Set the EGG for 110 to 135°C indirect with the convEGGtor in place before loading the rib rack.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which wood chunks work best for ribs on the Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apple and cherry work best for baby back ribs and pork ribs — mild fruit wood sweetness complements pork's natural flavour without competing with the rub. Hickory suits spare ribs and St. Louis cut ribs where you want assertive, traditional BBQ smoke character. Pecan sits between the two — nutty sweetness with more backbone than apple but less intensity than hickory. Add 2 to 3 chunks to the charcoal before closing the dome and replace every 60 to 90 minutes for the first few hours. All Western Premium chunk varieties are stocked at BBQ Republic.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I know when the ribs are done — what is the bend test?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Lift one end of a rib rack with tongs so it hangs horizontally from one end. Properly cooked ribs bend noticeably in the middle — approximately 45 degrees — and the surface shows cracks in the bark on the outer edge. The meat should have pulled back from the bone tips by about 1cm. If the rack stays nearly rigid with minimal bend, it needs more time. If it breaks or folds completely in half, it is overcooked and the meat will be falling-off-bone soft rather than having the slight resistance competition-style ribs retain.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I mix baby back ribs and spare ribs on the same rack in the same cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the slot spacing accommodates different rib styles simultaneously. The practical consideration is cook time: baby back ribs typically finish in 4 to 5 hours while spare ribs and St. Louis cut ribs take 5 to 6 hours. If mixing styles, load the spare ribs first and add the baby backs 45 to 60 minutes later so everything finishes at approximately the same time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the rib rack on the EGGspander system for multi-protein cooks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the rib rack works on EGGspander levels in Large and XL EGGs. Place it on one tier while using other tiers for different proteins. A common combination: rib rack on the lower level at 110 to 120°C indirect heat while whole chickens or pork shoulder sit on the upper EGGspander level. The vertical rib orientation uses minimal horizontal space, leaving room on the same tier for other items. Confirm vertical clearance between your specific EGGspander configuration and the dome before loading.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent ribs from sticking to the rack slots?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apply a light coat of cooking oil or non-stick spray to the slots before loading. Ribs with a well-developed bark — the dry, dark outer crust from rub and smoke — typically release cleanly from stainless steel without sticking. Ribs with a wet or saucy exterior are more likely to stick, particularly if sauce was applied early in the cook when sugars can caramelise onto the metal. Apply any sauce or glaze in the final 30 to 45 minutes only.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the rib rack dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — confirmed in both the product description and specifications. Place on the bottom rack of the dishwasher for the best cleaning exposure and run a standard cycle. For heavy grease buildup after a long rib session, soak in hot soapy water for 15 to 20 minutes before washing to loosen rendered fat. Dry completely before storing to prevent water spots.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Stainless Steel Rib Rack in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Stainless Steel Rib Rack is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg accessories and the Large and XL EGG models it is designed for. BBQ Republic is a Big Green Egg Platinum Dealer with seven years of hands-on EGG experience. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45131329634476,"sku":"117564","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/rib-rack-stainless-steel-465515.webp?v=1765791253"},{"product_id":"fireboard-pulse-stainless-steel","title":"FireBoard Pulse Wireless Meat Thermometer","description":"\u003ch1\u003eFireBoard Pulse Wireless Meat Thermometer\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eFireBoard Pulse wireless meat thermometer combines dual-sensor temperature monitoring with Bluetooth and S1G connectivity eliminating cables during cooking. Two sensors measure internal meat temperature near tip and ambient temperature at ceramic end providing complete cooking environment data. Fully wireless design with magnetic charging station. Connects directly to smartphones via Bluetooth or pairs with FireBoard 2 series and FireBoard Spark. S1G Antenna option significantly increases range through metal grill bodies. 10 to 15 minute full charge via USB-C. Stackable charging stations enable multi-probe charging from single cable. Hexagonal chisel tip design improves insertion and reduces indentation. Compatible with Yoder Smokers. Integrates with FireBoard mobile app for temperature alerts and cloud data logging. Available in Stainless Steel (max 350°C), Blue (max 300°C), and Red (max 300°C). Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFireBoard Pulse eliminates the wire limitation inherent to traditional temperature probes. The wireless design enables freedom of movement without cable management or connection concerns. The untethered operation proves essential for rotisserie cooking, moving proteins between cooking areas, or monitoring temperatures without physical tether to base unit.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dual-sensor configuration measures both meat internal temperature and ambient cooking environment from single probe. The tip sensor tracks protein doneness while ceramic end sensor monitors grill or oven temperature. The simultaneous readings eliminate requiring separate probes for meat and ambient temperature providing complete thermal picture from single insertion point.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Bluetooth connectivity enables direct smartphone pairing without requiring additional hardware. Open FireBoard app and connect Pulse for immediate temperature monitoring. The direct connection suits single-probe applications requiring basic temperature tracking without ecosystem integration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe S1G connectivity option extends range significantly when paired with FireBoard 2 series or compatible devices equipped with S1G Antenna. The proprietary wireless standard penetrates metal grill bodies and outdoor cooking environments where Bluetooth struggles. The extended range proves essential for offset smokers, commercial kitchens, or installations where distance separates probe from monitoring location.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe magnetic charging station design enables stacking multiple units. Connect single USB-C cable to power stack of charging stations. The consolidated power approach eliminates cable proliferation when managing multiple probes. The 10 to 15 minute full charge enables quick turnaround between cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock FireBoard Pulse Wireless Meat Thermometer at our Wetherill Park showroom in Stainless Steel, Blue, and Red where customers can examine the hexagonal probe design, charging station stacking system, and wireless connectivity distinguishing Pulse from traditional wired probes.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDual-Sensor Temperature Monitoring\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe two-sensor design measures internal meat temperature and ambient environment simultaneously. The tip sensor positioned near probe end tracks protein internal temperature for doneness verification. The ceramic end sensor monitors grill or oven ambient temperature providing cooking environment data.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dual monitoring eliminates requiring separate meat and ambient probes. Single probe insertion provides both measurements reducing probe quantity and insertion points in protein. The consolidated monitoring proves particularly valuable when cooking multiple items requiring individual meat probes while sharing ambient environment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sensor positioning creates measurement accuracy. The tip placement ensures internal temperature reading at deepest protein penetration. The ceramic end location positions ambient sensor outside meat measuring surrounding cooking environment rather than protein-affected temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFully Wireless Operation\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cable-free design eliminates physical connection between probe and monitoring device. No wires extend from meat to external thermometer creating tangling, heat exposure, or movement restriction. The wireless freedom enables rotisserie cooking, protein movement between cooking zones, or monitoring without cable management.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wireless operation proves essential for rotisserie applications. Traditional wired probes cannot accommodate continuous rotation. The Pulse monitors rotating proteins providing temperature data throughout rotation cycle. The capability enables doneness verification on rotisserie without removing food from rotation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe untethered design simplifies multi-zone cooking. Move proteins between direct and indirect heat without disconnecting and reconnecting probes. Transfer from grill to oven maintaining temperature monitoring throughout process. The continuous monitoring regardless of location change provides uninterrupted data.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBluetooth and S1G Connectivity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Bluetooth connection enables direct smartphone pairing. Connect Pulse to phone using FireBoard app without additional hardware. The direct pairing suits single-probe applications requiring straightforward temperature monitoring. The Bluetooth range typically extends 9 meters in open conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe S1G connectivity option significantly extends range when paired with FireBoard 2 series or devices equipped with S1G Antenna. The proprietary wireless standard penetrates metal grill bodies where Bluetooth fails. The extended range enables monitoring from indoors while cooking outside or across larger properties and commercial installations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dual-band capability creates connectivity flexibility. Use Bluetooth for proximity cooking or S1G for extended range and challenging environments. The protocol selection matches installation requirements and monitoring distance needs.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStackable Magnetic Charging Stations\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe charging stations stack using integrated magnets. Align multiple stations vertically creating charging tower. The stacking design consolidates floor space when managing multiple probes. The magnetic connection ensures stable alignment during charging.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe consolidated power design enables single USB-C cable powering multiple stacked stations. Connect cable to bottom station and stack additional units above. The shared power approach eliminates cable proliferation as probe quantity increases. The efficiency proves essential when managing six or more probes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 10 to 15 minute charge time enables rapid turnaround. Charge probe while preparing food or between cooking sessions. The quick charging prevents workflow interruption. The speed accommodates high-volume cooking requiring probe rotation between batches.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHexagonal Chisel Tip Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe hexagonal shape with flat chisel tip improves meat insertion. The geometry reduces insertion force compared to round probes. The flattened profile creates cleaner entry minimizing protein damage. The shape leaves smaller indentation preserving meat appearance and reducing juice loss through probe hole.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tip geometry proves particularly valuable for delicate proteins and presentation-focused preparations. The reduced hole size minimizes visible puncture on sliced meats. The clean insertion prevents excessive protein damage affecting texture at probe location.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hexagonal body provides rotation prevention. The shaped profile resists spinning within meat maintaining sensor orientation. The stability ensures tip sensor remains at intended depth and ceramic sensor maintains ambient position.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFireBoard Ecosystem Integration\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Pulse integrates with FireBoard 2 series controllers and FireBoard Spark. Pair Pulse with existing FireBoard devices creating unified temperature monitoring system. The ecosystem integration enables viewing Pulse data alongside wired probe readings from FireBoard controllers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe FireBoard mobile app provides temperature monitoring, alerts, and cloud data logging. Set target temperatures and receive notifications when reached. View temperature graphs showing progression over time. The cloud sync enables accessing cook data from multiple devices and locations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe integration with Yoder Smokers equipped with FireBoard technology creates embedded monitoring. View Pulse temperatures on Yoder control panel. The native integration eliminates requiring separate monitoring device for Yoder owners.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eColor Coding System\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe color options enable visual probe identification. Assign specific colors to particular proteins or temperature zones. The visual system prevents confusion when managing multiple probes simultaneously. The color differentiation proves essential during high-volume cooking with six or more active probes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe FireBoard app displays probes by color creating immediate visual identification. Glance at screen and identify which protein each reading represents based on probe color. The system eliminates referring to probe numbers or locations improving monitoring efficiency.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe temperature maximums vary by color. Stainless Steel withstands 350°C enabling high-temperature searing and oven applications. Blue and Red colors accommodate 300°C suitable for most smoking and grilling applications. The temperature limits prevent probe damage from excessive heat exposure.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSensors - Dual: Internal (near tip) and Ambient (ceramic end)\u003c\/li\u003e\n\u003cli\u003eConnectivity - Bluetooth \u0026amp; S1G\u003c\/li\u003e\n\u003cli\u003eCharging - USB-C, 10-15 minute full charge\u003c\/li\u003e\n\u003cli\u003eCharging System - Stackable magnetic stations, single cable powers multiple\u003c\/li\u003e\n\u003cli\u003eProbe Design - Hexagonal with flat chisel tip\u003c\/li\u003e\n\u003cli\u003eAvailable Colours - Stainless Steel, Blue, Red\u003c\/li\u003e\n\u003cli\u003eMax Temperature (Stainless) - 350°C (662°F)\u003c\/li\u003e\n\u003cli\u003eMax Temperature (Blue\/Red) - 300°C (572°F)\u003c\/li\u003e\n\u003cli\u003eCompatibility - FireBoard 2 series, FireBoard Spark, Yoder Smokers, iOS\/Android\u003c\/li\u003e\n\u003cli\u003eApp - FireBoard mobile appRange (Bluetooth)\u003c\/li\u003e\n\u003cli\u003eApproximately 9m (varies by environment) - Range (S1G) Significantly extended with S1G Antenna (varies by environment)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFireBoard Pulse Wireless Meat Thermometer\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMagnetic Charging Station\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUSB-C Charging Cable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNote: S1G Antenna sold separately, required for S1G connectivity with FireBoard 2 series.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow does the dual-sensor system work?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Pulse contains two sensors: one near the probe tip measuring internal meat temperature, and one in the ceramic end measuring ambient temperature. This provides both doneness data and cooking environment temperature from single probe.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Bluetooth and S1G?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBluetooth connects directly to smartphones with approximately 9m range. S1G requires FireBoard 2 series or compatible device with S1G Antenna but provides significantly extended range and better penetration through metal grill bodies.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does the battery last?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBattery life varies by ambient temperature and transmission frequency. Expect several hours of cooking time on full charge. The 10 to 15 minute charge time enables quick recharging between sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I charge multiple probes at once?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The magnetic charging stations stack together and share power from single USB-C cable. Stack as many stations as needed and power all from one cable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the maximum temperature?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStainless Steel probes withstand 350°C. Blue and Red probes accommodate 300°C. The limits prevent damage from excessive heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes this work with my existing FireBoard?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Pulse pairs with FireBoard 2 series and FireBoard Spark. For S1G connectivity with FireBoard 2, you need an S1G Antenna (sold separately). The Pulse also connects directly to smartphones via Bluetooth without additional hardware.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for rotisserie cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The wireless design accommodates continuous rotation where wired probes cannot. The Pulse monitors rotating proteins throughout cook cycle.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean the Pulse?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWipe the probe tip with damp cloth or mild soapy water after cooking. Avoid dishwasher use and full submersion. Focus on cleaning steel portion near tip and wiping ceramic end.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this compatible with Yoder Smokers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Yoder Smokers with integrated FireBoard technology display Pulse temperatures on the control panel creating native monitoring integration.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat colours are available?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWe stock Stainless Steel, Blue, and Red at our Wetherill Park showroom.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Bluetooth and S1G connectivity on the FireBoard Pulse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Bluetooth connects the Pulse directly to your smartphone without any additional hardware, with a range of approximately 9 metres in open conditions. It suits single-probe use cases where you are monitoring from inside the house or nearby. S1G is FireBoard's proprietary wireless standard that requires a FireBoard 2 series device or compatible hardware with an S1G Antenna (sold separately). S1G provides significantly extended range and penetrates metal grill bodies where Bluetooth loses signal — essential for offset smokers, large commercial setups, or any installation where distance or metal interference is a factor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the dual-sensor system work?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Pulse contains two sensors in one probe. The sensor near the tip measures internal meat temperature for doneness tracking. The sensor at the ceramic end measures ambient temperature — the surrounding grill or oven temperature — rather than the protein's internal heat. This gives you both readings from a single probe insertion: you know simultaneously how hot the food is inside and what temperature environment it is cooking in, without needing separate wired probes for meat and ambient monitoring.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does wireless matter for rotisserie cooking specifically?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Traditional wired probes cannot accommodate continuous rotation — the cable would wrap around the spit and break or create a fire hazard. The Pulse's fully wireless design means the probe rotates with the food throughout the entire cook cycle, transmitting temperature data continuously without any cable concerns. This is one of the genuine practical advantages of a wireless probe over any wired alternative for rotisserie use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Stainless Steel version perform differently from Blue or Red?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The only functional difference is the maximum temperature rating. The Stainless Steel Pulse withstands 350°C, making it suitable for high-heat searing, pizza oven environments, and any application approaching the upper limits of residential cooking. The Blue and Red versions are rated to 300°C, which covers all standard smoking, grilling, and roasting applications but leaves less headroom for extreme heat tasks. For most BBQ uses the 300°C rating is adequate — choose Stainless Steel if you cook at very high temperatures regularly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the stackable charging station work?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The magnetic charging stations align and stack vertically using integrated magnets. Stack multiple stations on top of each other and connect a single USB-C cable to the bottom unit — all probes in the stack charge from one cable. This eliminates cable proliferation when running multiple probes simultaneously. A full charge takes 10 to 15 minutes, making rapid turnaround between cooking sessions practical even when managing six or more probes for large cooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the S1G Antenna included with the Pulse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The S1G Antenna is sold separately and is only required if you want to use S1G connectivity with a FireBoard 2 series device. If you plan to use the Pulse via Bluetooth directly to a smartphone, no additional hardware is needed. If you own a FireBoard 2 series and want extended range through metal grill bodies, the S1G Antenna is the additional purchase required.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the FireBoard Pulse compatible with Yoder Smokers?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Yoder Smokers with integrated FireBoard technology — including the YS480s and YS640s — display Pulse temperatures directly on the grill's control panel. This creates native monitoring integration without needing a separate phone or device to read probe data. BBQ Republic is Sydney's largest Yoder Smokers showroom and stocks the Pulse alongside the full YS range.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the hexagonal chisel tip design matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The hexagonal profile with a flat chisel tip requires less insertion force than a round probe and leaves a smaller, cleaner hole in the meat. For presentation-focused cuts where the puncture mark is visible on the sliced surface, a smaller hole matters. The hexagonal body also prevents the probe from rotating inside the meat, keeping the tip sensor at the intended depth and the ambient sensor correctly positioned throughout the cook.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the FireBoard Pulse after use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Pulse is IP67 rated — it can handle being wiped down with a damp cloth or rinsed under running water. Focus cleaning on the stainless steel probe portion near the tip and the ceramic end where residue accumulates. Avoid dishwasher use and do not submerge the probe body for extended periods. Allow to air dry completely before returning to the charging station.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the FireBoard Pulse in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The FireBoard Pulse Wireless Meat Thermometer is on display at the BBQ Republic showroom in Wetherill Park, Sydney, in all three colours — Stainless Steel, Blue, and Red. The team can show you the charging station stacking system and explain the Bluetooth versus S1G connectivity options. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"FireBoard","offers":[{"title":"Silver","offer_id":45160361361580,"sku":"FBWP-SS","price":249.0,"currency_code":"AUD","in_stock":false},{"title":"Blue","offer_id":45160361394348,"sku":"FBWP-BLUE","price":249.0,"currency_code":"AUD","in_stock":true},{"title":"Red","offer_id":45160361427116,"sku":"FBWP-RED","price":249.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/1-Pulse-3Q-Client-medium.png?v=1766034756"},{"product_id":"fireboard-spark-instant-read-probe","title":"FireBoard Spark Instant-Read Digital Smart Thermometer","description":"\u003ch1\u003eFireBoard Spark Instant-Read Digital Smart Thermometer\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eFireBoard Spark instant-read digital smart thermometer combines precision Type-K thermocouple probe with Bluetooth and WiFi connectivity for cloud-connected temperature monitoring. Temperature range -51°C to 300°C with ±0.4°C accuracy at cooking temperatures. Reads temperatures in approximately one second. Built-in external probe port accepts any FireBoard thermistor probe for long-term temperature tracking with cloud charting. NFC scanner enables food safety temperature checks with tag scanning. IP66 waterproof rating. Integrates with FireBoard mobile app and temperature monitoring ecosystem. SyncMode transforms Spark into desktop display showing all FireBoard temperatures. USB-C rechargeable. Includes USB-C charging cable, AmazingRibs.com Food Temperature Guide, Quick Start Guide. 5-year warranty. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFireBoard Spark positions instant-read thermometry at connected device level. The cloud integration enables temperature data logging and remote monitoring unavailable from standard instant-read thermometers. The app connectivity creates temperature visibility beyond immediate reading extending to long-term data analysis and multi-device coordination.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Type-K thermocouple probe delivers approximately one-second temperature readings. The rapid response enables quick temperature checks without extended probe insertion. The speed proves essential for high-volume cooking requiring frequent temperature verification across multiple items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ±0.4°C accuracy at cooking temperatures ensures reliable doneness verification. The precision enables confidence in food safety compliance and target temperature achievement. The accuracy maintains across the -51°C to 300°C range accommodating diverse cooking applications from frozen storage to high-heat searing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe built-in external probe port accepts FireBoard thermistor probes converting instant-read into leave-in thermometer. The dual functionality eliminates carrying separate devices for quick checks and extended monitoring. The leave-in capability enables temperature graphing and tracking during long smoking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe IP66 waterproof rating protects against water spray and washdown. The watertight seals on body, swiveling probe, and external port enable confident cleaning. The water resistance proves essential in commercial kitchen environments requiring regular sanitization. The thermometer withstands washing but requires avoiding total submersion and dishwasher use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock FireBoard Spark Instant-Read Digital Smart Thermometer at our Wetherill Park showroom where customers can examine the build quality, probe design, and app integration distinguishing connected thermometers from basic instant-read devices.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eType-K Thermocouple Probe for Rapid Response\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe custom-designed Type-K thermocouple reads temperatures in approximately one second. The rapid response enables quick temperature verification during active cooking. The speed proves essential when checking multiple items or verifying doneness without extended probe insertion affecting cooking process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thermocouple technology provides faster response than thermistor probes. The near-instantaneous reading suits high-volume cooking requiring frequent checks. The speed enables temperature verification without disrupting cooking workflow or allowing excessive heat loss from grill or oven opening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ±0.4°C accuracy at cooking temperatures ensures reliable readings. The precision enables confident doneness decisions and food safety compliance. The accuracy specification focuses on cooking temperature range where precision matters most rather than claiming unrealistic accuracy across entire temperature spectrum.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBluetooth and WiFi Connectivity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe wireless connectivity enables temperature monitoring via FireBoard mobile app. View current temperatures remotely without approaching grill or oven. The cloud connection creates temperature visibility from anywhere with internet access enabling monitoring while attending to other tasks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe app integration provides temperature data logging and graphing. Track temperature over time creating visual record of cooking sessions. The data enables analyzing cooking patterns and refining techniques through historical temperature information.\u003cbr\u003eThe connectivity distinguishes Spark from basic instant-read thermometers. The cloud features justify premium positioning through functionality unavailable from standalone devices. The integration creates ecosystem value when combined with other FireBoard products.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLeave-In Probe Port for Extended Monitoring\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe built-in external probe port accepts any FireBoard thermistor probe. Insert leave-in probe for long-term temperature tracking during extended smoking or roasting. The dual functionality enables using single device for both quick checks and continuous monitoring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe leave-in capability enables temperature graphing through FireBoard Cloud. Visualize temperature progression throughout cook. The charting proves essential for understanding heat management and smoke penetration during marathon sessions. The data creates learning tool for technique refinement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe port design maintains IP66 waterproof rating when sealed. The integration preserves water resistance essential for kitchen use. The sealed port prevents moisture intrusion during cleaning or storage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eNFC Scanner for Commercial Applications\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe built-in NFC scanning technology enables food safety temperature logging. Scan NFC tag to push temperature data to FireBoard Cloud. The automated logging eliminates manual record-keeping and reduces compliance documentation time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe NFC capability targets commercial kitchen food safety requirements. Replace pencil-and-paper temperature logs with digital records. The automated system reduces human error and creates timestamped temperature verification. The functionality proves essential for health department compliance and internal quality control.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe commercial feature integration creates versatility. The thermometer serves both residential cooking and professional food safety applications. The dual-purpose design justifies investment for users requiring both capabilities.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSyncMode Desktop Display\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe SyncMode feature transforms Spark into desktop display showing temperatures from other FireBoard devices. Monitor all FireBoard thermometers from single screen. The display functionality enables central temperature visibility when managing multiple smokers or cooking stations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe desktop mode creates equipment flexibility. Use Spark as standalone thermometer when needed or as dedicated display when cooking with other FireBoard devices. The mode switching enables equipment reconfiguration matching cooking requirements.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIP66 Waterproof Rating\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe watertight seals on body, swiveling instant-read probe, and external probe port enable washing. Clean thermometer confidently after each use. The water resistance prevents moisture damage during routine cleaning essential for food safety and equipment longevity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe IP66 rating specifies protection against powerful water jets. The rating exceeds splash resistance enabling thorough cleaning. The specification proves essential in commercial kitchens requiring equipment withstanding regular washdown procedures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe waterproofing excludes total submersion and dishwasher use. The rating indicates limits preventing equipment damage. The specification enables confident cleaning while maintaining realistic use parameters.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUSB-C Rechargeable Battery\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe USB-C charging eliminates disposable battery replacement. Recharge thermometer using standard USB-C cable. The rechargeable design reduces long-term operating costs and eliminates battery procurement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe superior battery life extends operating time between charges. The longevity enables extended cooking sessions without recharging interruption. The battery performance proves essential for all-day competitions and marathon smoking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e5-Year Warranty\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe warranty coverage demonstrates manufacturer confidence in construction quality and component durability. The extended warranty period exceeds standard thermometer coverage providing long-term protection. The warranty support proves valuable for equipment justifying premium investment through extended service life.\u003c\/p\u003e\n\u003ch2\u003eTechnical Specifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProbe Type - Type-K thermocouple (instant-read)\u003c\/li\u003e\n\u003cli\u003eTemperature Range - -51°C to 300°C (-58°F to 572°F)\u003c\/li\u003e\n\u003cli\u003eAccuracy - ±0.4°C \/ ±0.7°F at cooking temperatures\u003c\/li\u003e\n\u003cli\u003eResponse Time - Approximately 1 second\u003c\/li\u003e\n\u003cli\u003eConnectivity - Bluetooth \u0026amp; WiFi\u003c\/li\u003e\n\u003cli\u003eLeave-In Probe Port - Accepts any FireBoard thermistor probe\u003c\/li\u003e\n\u003cli\u003eNFC Scanner - Built-in for tag scanning\u003c\/li\u003e\n\u003cli\u003eWaterproof Rating - IP66Power\u003c\/li\u003e\n\u003cli\u003eUSB-C rechargeable battery\u003c\/li\u003e\n\u003cli\u003eApp Compatibility - FireBoard mobile app (iOS \u0026amp; Android)\u003c\/li\u003e\n\u003cli\u003eCloud Integration - FireBoard Cloud for data logging and graphing\u003c\/li\u003e\n\u003cli\u003eWarranty - 5 years\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFireBoard Spark Instant-Read Digital Thermometer\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUSB-C Charging Cable\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAmazingRibs.com Food Temperature Guide\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eQuick Start Guide\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow fast does the Spark read temperatures?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Spark records temperatures in approximately one second. The Type-K thermocouple provides rapid response suitable for quick temperature checks during active cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the temperature accuracy?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Spark provides ±0.4°C \/ ±0.7°F accuracy at cooking temperatures. The precision specification focuses on the temperature range where accuracy matters most for food safety and doneness verification.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes this require calibration?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Spark comes pre-calibrated from the factory. Users can verify accuracy through ice water calibration or reference thermometer comparison if desired. Calibration instructions are available in FireBoard documentation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this as a leave-in thermometer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The built-in external probe port accepts any FireBoard thermistor probe enabling long-term temperature tracking. The port converts the instant-read into leave-in thermometer for extended smoking or roasting sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the Spark waterproof?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Spark has IP66 waterproof rating with watertight seals on body, probe, and external port. The thermometer withstands washing but should not be fully submerged or placed in dishwashers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is NFC scanning used for?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe NFC scanner enables food safety temperature logging in commercial kitchens. Scan NFC tag to automatically push temperature data to FireBoard Cloud creating digital temperature records for health department compliance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow does SyncMode work?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSyncMode transforms the Spark into desktop display showing temperatures from all other FireBoard devices. The mode enables monitoring multiple thermometers from single screen.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat apps does this work with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Spark integrates with the FireBoard mobile app available for iOS and Android. The app provides temperature monitoring, data logging, graphing, and cloud access.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does the battery last?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFireBoard specifies superior battery life though exact duration varies by usage patterns. The USB-C rechargeable design eliminates disposable battery replacement.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see this product in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The FireBoard Spark is on display at our BBQ showroom in Wetherill Park.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the FireBoard Spark and the FireBoard Pulse?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They solve different problems. The Spark is a hand-held instant-read thermometer — you take it out, check a temperature in approximately one second, and put it away. It also accepts a leave-in probe via its external port for long-term monitoring. The Pulse is a fully wireless leave-in probe that stays in the meat throughout the cook, rotating with rotisserie setups and transmitting continuously without cables. Choose the Spark for quick spot-checks and versatility across multiple tasks. Choose the Pulse when you need a hands-free, cable-free leave-in solution for continuous monitoring. Many serious cooks own both — the Spark for rapid checks, the Pulse for set-and-monitor sessions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the FireBoard Spark differ from a standard instant-read thermometer like the Yoder PT-75?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Spark adds cloud connectivity, WiFi, Bluetooth, data logging, leave-in probe capability, NFC scanning, and SyncMode display on top of the instant-read function. The PT-75 is a standalone device — read the temperature, that is it. At similar price points, the choice depends on whether you want ecosystem integration and data logging or a simpler, no-app-required tool. The PT-75 is faster to pick up and use with no setup. The Spark rewards the investment in app setup with features the PT-75 cannot provide.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the external probe port do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The external port accepts any FireBoard thermistor probe, converting the Spark from an instant-read device into a leave-in monitor. Insert the thermistor probe into your meat, connect it to the Spark's external port, and the Spark tracks temperature throughout the cook and logs it to FireBoard Cloud for graphing and analysis. This dual functionality means one device handles both quick spot-checks and extended monitoring — eliminating the need for two separate tools.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is SyncMode and when would I use it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"SyncMode transforms the Spark into a desktop display that shows temperature readings from all other FireBoard devices in your setup simultaneously. If you are running multiple FireBoard probes across different grills or cooking zones, SyncMode lets you see all readings on the Spark's screen in one place rather than checking the app or multiple devices. It is most useful when managing a large multi-grill session — competitions, catering, or entertaining — where you want a dedicated display without pulling out a phone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is NFC scanning and who actually needs it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"NFC scanning lets you tap an NFC tag and automatically push the current temperature reading to FireBoard Cloud with a timestamp. Its primary application is commercial kitchen food safety compliance — replacing manual paper temperature logs with digital records for health department requirements. For residential BBQ use the NFC feature is largely irrelevant, but it does not add complexity or cost to the device if you never use it. Commercial operators, caterers, and food service businesses get genuine compliance value from this feature.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How accurate is the Spark and does that level of accuracy matter for BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Spark is accurate to ±0.4°C at cooking temperatures — more precise than most residential thermometers. For BBQ this accuracy matters at the food safety thresholds: knowing whether chicken is at 73°C or 75°C is a meaningful difference. For brisket and pork shoulder where probe tenderness rather than an exact temperature is the finish signal, the difference between ±0.4°C and ±1°C is academic. The accuracy specification is most relevant for food safety verification on poultry, ground meats, and pork.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the FireBoard Spark require calibration?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Spark ships pre-calibrated from the factory. If you want to verify accuracy independently, an ice water check (0°C reference) confirms calibration without specialist equipment. The ±0.4°C accuracy specification is a factory standard — if your unit reads outside this tolerance on a known reference, contact FireBoard through BBQ Republic for warranty assessment.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Spark waterproof enough for outdoor BBQ use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"IP66 rated — it handles powerful water jets, rain, and confident washdown cleaning. This covers every realistic outdoor BBQ scenario including cooking in light rain and cleaning under a tap. It does not cover full submersion or dishwasher use. The watertight seals cover the body, the swiveling instant-read probe, and the external probe port, so the waterproofing holds whether or not the external port is in use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty applies to the FireBoard Spark?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The product specifications confirm a 5-year warranty from FireBoard. Note that the Warranty section at the bottom of the page states 12 months — this appears to be the template default rather than the FireBoard-specific warranty. The 5-year coverage stated in the technical specifications and confirmed in the product description is the correct warranty term. Contact BBQ Republic directly with any warranty queries.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the FireBoard Spark in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The FireBoard Spark Instant-Read Digital Smart Thermometer is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the FireBoard Pulse and the full FireBoard range. The team can demonstrate the app integration and explain the difference between Spark and Pulse for your specific cooking setup. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"FireBoard","offers":[{"title":"Default Title","offer_id":45160972877996,"sku":"FBXIR","price":250.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Spark-Front-Render.jpg?v=1766050582"},{"product_id":"big-green-egg-cast-iron-grill-press","title":"Big Green Egg Cast Iron Grill Press","description":"\u003cp\u003e\u003cstrong\u003eEnamelled cast iron grill press for Big Green Egg. Creates perfect smash burgers with crispy edges and prevents food curling. Cool-grip spiral handle stays safe to handle during use. Heavy-duty construction distributes heat evenly for crisp sear marks. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Grill Press improves cooking performance by applying weight directly onto food as it cooks. This pressure increases contact between the food surface and the hot cooking grid, eliminating air gaps that slow heat transfer. The result is faster cooking, more pronounced grill marks, and better browning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron construction provides the mass needed to apply meaningful pressure without crushing delicate foods. The weight compresses foods gently but firmly, creating full-surface contact with the grid. This consistent pressure produces even cooking and uniform colour development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe press excels at preventing curling in foods that naturally contract during cooking. Bacon strips, thin steaks, and burgers all tend to curl at the edges as proteins contract from heat. The grill press holds these foods flat, maintaining their shape and ensuring edge-to-edge contact for complete cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Cast Iron Grill Presses at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on grilling techniques backed by seven years of hands-on experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eEnamelled Cast Iron Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe grill press features heavy-duty enamelled cast iron construction that combines durability with easy maintenance. The enamel coating provides a smooth, non-reactive surface that resists sticking and simplifies cleaning compared to bare cast iron that requires seasoning maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron retains heat exceptionally well. When you place the press on hot food, the iron mass absorbs heat from the food surface while simultaneously radiating stored heat back into the food. This thermal interaction accelerates cooking on the pressed side.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe enamel coating eliminates seasoning requirements. You do not need to oil the press after each use or worry about rust formation during storage. The enamel surface maintains its properties indefinitely with basic washing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCool-Grip Spiral Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cool-grip spiral handle provides a safe gripping surface during use. The spiral design creates air gaps between the metal coils that slow heat transfer from the hot press body to the outer surface where your hand makes contact. This allows the handle to remain cooler than a solid metal handle under identical conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe coiled design conforms naturally to hand contours and provides secure purchase when positioning the press on food or lifting it to check cooking progress.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhile the handle stays cooler than the press body, it will heat up during extended use. Monitor handle temperature and use heat-resistant gloves if the press remains on hot food for prolonged periods.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePerfect for Smash Burgers\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Cast Iron Grill Press excels at creating smash burgers, a cooking technique that produces crispy, caramelized edges and juicy centres. Place a ball of ground beef on the hot cooking grid and immediately press down firmly with the grill press. The weight flattens the meat into a thin patty while forcing maximum surface contact with the hot grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis aggressive contact creates intense browning through the Maillard reaction. The edges of the smashed patty become especially crispy as they make direct contact with grid wires at high temperature. The thin profile cooks quickly, developing crust before interior moisture escapes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe press weight provides consistent pressure across the entire patty surface. Manual pressing with a spatula creates uneven pressure that produces thick centres and thin edges. The grill press distributes force uniformly, creating even thickness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePrevents Food Curling\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eProteins contract when heated, causing thin or unevenly shaped foods to curl at the edges. Bacon is the classic example: strips curl into waves as fat renders and proteins tighten. Thin-cut steaks, chicken cutlets, and burgers all exhibit curling to varying degrees.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grill press counteracts this tendency by physically restraining the food in a flat position. The weight holds edges down against the cooking grid even as proteins attempt to contract. This produces flat, evenly cooked results instead of curled pieces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlat foods cook more predictably than curled foods. Temperature and timing guidelines assume consistent food thickness. The press maintains uniform thickness that allows you to follow standard cooking times with confidence.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDishwasher Safe\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe enamelled finish makes the Cast Iron Grill Press dishwasher safe for convenient cleaning. Unlike bare cast iron that requires hand washing and seasoning maintenance, the enamelled surface tolerates dishwasher detergents and high-temperature wash cycles without damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the press in the dishwasher after use and run a normal cycle. The enamel coating protects the underlying cast iron from rust even when exposed to prolonged water contact during washing and drying cycles.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Heavy-duty enamelled cast iron\u003c\/li\u003e\n\u003cli\u003eHandle design - Cool-grip spiral handle\u003c\/li\u003e\n\u003cli\u003eFinish - Enamelled\u003c\/li\u003e\n\u003cli\u003eCleaning - Dishwasher safe\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Cast Iron Grill Press\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCreating Smash Burgers\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat your Big Green Egg to high direct heat, approximately 230 to 260 degrees Celsius. Form ground beef into loose balls approximately 100 to 150 grams each. Do not pre-flatten the meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace a beef ball on the hot cooking grid. Immediately position the grill press on top and press down firmly for 10 to 15 seconds. Apply steady downward pressure to flatten the meat into a thin patty.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the press in place for 30 to 60 seconds after the initial smash to allow crust development. Remove the press and let the burger continue cooking for another 1 to 2 minutes until the bottom develops deep browning. Flip and cook the second side for 1 to 2 minutes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCooking Bacon Flat\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat the Big Green Egg to moderate direct heat, approximately 175 to 200 degrees Celsius. Arrange bacon strips on the cooking grid without overlapping. Leave small gaps between strips to allow rendered fat to drip through.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the grill press on top of the bacon immediately after arranging. The press holds bacon flat as it renders and cooks. Leave the press in place for the majority of the cooking time, removing it only to check doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMost bacon cooks in four to eight minutes under pressure depending on thickness and temperature. Remove strips when they reach your preferred level of crispness.\u003cbr\u003ePressing Steaks and Chops\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace steaks or chops on the preheated cooking grid over direct heat. Position the grill press on top of the meat immediately to increase grid contact and accelerate sear development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe press forces the meat surface into full contact with grid wires, creating pronounced sear marks. The weight prevents meat from contracting and curling at the edges.\u003cbr\u003eLeave the press in place for 1 to 2 minutes to develop initial crust, then remove it and flip the meat. For thick steaks, use the press only during the high-heat sear phase, then move to indirect heat for finishing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCreating Pressed Sandwiches\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBuild your sandwich with desired fillings and place it on the preheated cooking grid at moderate temperatures around 175 to 200 degrees Celsius.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the grill press on top of the assembled sandwich immediately. The weight compresses the sandwich layers and increases contact between the bottom bread surface and the cooking grid. This creates the crispy, browned exterior characteristic of pressed sandwiches like paninis.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the press in place for two to four minutes, then remove it, flip the sandwich, and replace the press on the new top surface. Cook the second side for an additional two to four minutes until both surfaces achieve desired browning and cheese melts completely.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Cast Iron Grill Press is dishwasher safe. Place it in the dishwasher after use and run a normal cycle. For hand washing, use warm soapy water and a sponge or brush. The enamel surface releases grease and food residue easily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse thoroughly after washing. Dry with a towel or allow to air dry. The enamel coating prevents rust, so immediate drying is not critical.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the press in a dry location. The enamel finish protects against rust and corrosion. You can store the press in kitchen drawers, cabinets, or hanging from hooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the enamel coating periodically for chips or cracks. Small chips do not significantly affect function. Avoid thermal shock by not placing the hot press directly into cold water.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWill the handle get hot during use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cool-grip spiral handle design slows heat transfer and stays cooler than the press body. However, during extended use or when exposed to ambient heat from the EGG, the handle can become warm. Monitor handle temperature and use heat-resistant gloves if needed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the enamelled finish require seasoning like bare cast iron?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The enamel coating eliminates seasoning requirements. You do not need to oil the press after each use or build up seasoning layers. Simply wash, dry, and store the press.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the press for foods other than burgers and bacon?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The grill press works with any food that benefits from increased cooking surface contact and shape retention. Use it for steaks, chops, chicken breasts, fish fillets, vegetables, quesadillas, paninis, and flatbreads.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat happens if the enamel chips?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSmall enamel chips do not significantly affect the press's function. The exposed iron underneath may rust if not protected, but surface rust does not compromise cooking performance. Continue using the press as-is while monitoring for rust development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Cast Iron Grill Press in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does a grill press actually do and why does it improve results?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A grill press applies weight directly onto food as it cooks, eliminating air gaps between the food surface and the hot cooking grid. More contact equals faster heat transfer, more pronounced sear marks, better browning, and even cooking edge-to-edge. It also physically prevents curling — bacon, thin steaks, and burgers contract as proteins heat up and naturally want to curl; the press holds them flat throughout the cook. The difference is most dramatic with smash burgers, where the press creates the thin, crispy-edged patty that defines the style.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make smash burgers with the Big Green Egg Cast Iron Grill Press?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Preheat the EGG to 230 to 260°C direct heat. Form loosely packed ground beef balls of 100 to 150 grams — do not pre-flatten. Place a ball on the hot grid, immediately set the press on top, and apply firm downward pressure for 10 to 15 seconds. Leave the press in place for a further 30 to 60 seconds to allow crust to develop. Remove the press, cook the first side until deep browning forms (1 to 2 minutes total), flip, and cook the second side for 1 to 2 minutes. The thin profile and full-surface contact creates the crispy caramelised edges that define a proper smash burger.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the enamelled cast iron press require seasoning like bare cast iron?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The enamel coating eliminates seasoning requirements entirely. You do not need to oil it after use, build up seasoning layers, or follow the maintenance routine required by bare cast iron. Simply wash, dry, and store. This is a meaningful practical advantage for a tool used at high heat — bare cast iron pressed into greasy food and then washed requires re-oiling every time to prevent rust; the enamelled press does not.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Cast Iron Grill Press dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the enamel coating makes it dishwasher safe, which is another advantage over bare cast iron. However the Product Specifications field on this page says 'hand wash only, dry thoroughly, and lightly oil to maintain cast iron seasoning' — that instruction applies to bare cast iron and is incorrect for this enamelled press. The correct care is: dishwasher safe, no oiling required.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the spiral handle get hot during use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The spiral coil design creates air gaps between the metal coils that slow heat transfer to the outer surface, keeping it noticeably cooler than the press body. For brief press-and-lift tasks it remains manageable bare-handed. During extended use — leaving the press on food for several minutes or in ambient heat from a hot EGG — the handle will warm up. Monitor temperature during longer sessions and use heat-resistant gloves if needed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What foods work well with the Cast Iron Grill Press beyond burgers and bacon?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thin-cut steaks and chops benefit from the press during the sear phase — full surface contact creates more consistent crust development than unassisted grilling. Chicken breasts and cutlets cook more evenly with the press preventing thick-centre curling. Fish fillets hold together better under gentle press weight. Quesadillas, paninis, and flatbreads all develop the pressed, browned exterior you want. Halloumi and firm tofu also respond well — the increased contact prevents sticking and creates better browning than unassisted grilling.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I leave the press on meat for the entire cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For thin items like bacon, yes — the press can stay on for most of the cook. For thicker cuts like steaks and chops, use the press during the initial sear phase (1 to 2 minutes per side) to develop crust, then remove it and finish the cook without pressure. Leaving a press on thick steaks for the full cook can squeeze out too much moisture, resulting in a denser, drier texture. For smash burgers the entire cook is so fast (2 to 4 minutes total) that the press can stay on throughout.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What happens if the enamel chips?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Small chips do not significantly affect cooking performance. The exposed cast iron underneath may develop surface rust if not protected — wipe exposed areas with a light coat of cooking oil to prevent this. The press remains functional with minor enamel chips. Large chips that expose significant areas of bare iron indicate the press should be replaced, as extensive rust formation on food-contact surfaces is a food safety concern.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Cast Iron Grill Press in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Cast Iron Grill Press is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg cast iron cookware and accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45167326232748,"sku":"127648","price":50.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/127648-GrillPress-1.webp?v=1766203865"},{"product_id":"big-green-egg-pink-butcher-paper","title":"Big Green Egg Pink Butcher Paper","description":"\u003cp\u003e\u003cstrong\u003eFood-grade pink butcher paper for wrapping smoked meats. Natural breathable fibres retain moisture while allowing bark development. Unbleached, wax-free, FDA-approved paper resists oil and juices. Roll measures 22.8 metres by 46 centimetres. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBig Green Egg Pink Butcher Paper serves a specific purpose in barbecue smoking that foil and parchment paper cannot replicate. The paper wraps around meat during the final stages of smoking to prevent moisture loss while allowing continued smoke penetration and bark development. This combination of moisture retention and breathability creates results impossible with impermeable wrapping materials.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe technique, commonly called the Texas crutch, addresses the stall phase that occurs during long smokes. When meat reaches internal temperatures around 65 to 75 degrees Celsius, evaporative cooling halts temperature rise for hours. Wrapping in butcher paper pushes through the stall by reducing evaporation while maintaining enough air exchange to preserve bark texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe paper construction tolerates the wet, greasy environment created by wrapping hot meat. Oil and rendered fat saturate standard paper products, causing them to disintegrate. Pink butcher paper maintains structural integrity when soaked with juices, staying intact throughout multi-hour wrapping periods.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 22.8-metre roll provides sufficient material for multiple smoking sessions. A typical brisket wrap uses approximately 1 to 1.5 metres of paper depending on meat size and wrapping technique. The 46-centimetre width accommodates large cuts including whole briskets, pork shoulders, and rib racks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Pink Butcher Paper at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on smoking techniques backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eBreathable Natural Fibres\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe paper's natural fibre construction allows air and smoke circulation while wrapped around meat. This breathability distinguishes butcher paper from aluminium foil, which creates a complete vapour barrier. Smoke continues penetrating the meat surface during the wrapped phase, adding flavour that would be blocked by foil.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe fibres also allow some moisture to escape, preventing the steaming effect that occurs with foil wrapping. Foil traps all moisture against the meat surface, softening bark and creating pot-roast textures. Butcher paper permits controlled moisture release that maintains bark structure while preventing excessive drying.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis partial breathability also moderates internal meat temperature rise. The paper slows evaporative cooling enough to push through the stall without the rapid temperature acceleration that foil causes. The gentler heat progression produces more even cooking through the meat's thickness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMoisture Retention Properties\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhile breathable, the paper still retains significant moisture compared to unwrapped smoking. The paper layer reduces airflow across the meat surface, slowing evaporation rates. This moisture retention keeps the exterior from drying and hardening during extended smoking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRetained moisture also prevents the meat from losing excessive weight through evaporation. Unwrapped briskets can lose 40 percent or more of their pre-cook weight through moisture evaporation. Paper-wrapped briskets typically lose 25 to 30 percent, preserving more finished yield.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe paper absorbs some rendered fat and juices, holding them against the meat surface where they baste continuously. This self-basting contributes to the moist, tender texture characteristic of properly wrapped smoked meats.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUnbleached and Wax-Free\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe paper contains no bleaching agents that could transfer unwanted compounds to food. Unbleached paper maintains its natural tan-pink colour without the chemical processing required for white paper products. This chemical-free composition matters when the paper contacts food at elevated temperatures for hours.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe absence of wax coating distinguishes this product from freezer paper, which looks similar but serves different purposes. Wax melts at smoking temperatures, contaminating food and creating mess. The butcher paper remains stable across the full temperature range encountered during smoking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe FDA-approved designation confirms the paper meets food-contact safety standards. The material, inks, and manufacturing processes comply with regulations governing products that contact food during preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOil and Juice Resistant Strength\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe paper maintains structural integrity when saturated with rendered fat and meat juices. Standard kraft paper disintegrates when soaked with oil. The butcher paper's specialized construction creates wet strength that preserves the paper sheet even when thoroughly saturated.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis strength allows you to unwrap smoked meats without the paper tearing and sticking to the surface. The sheet pulls away cleanly, leaving bark intact rather than peeling away with disintegrating paper fragments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe strength also permits mid-cook adjustments. If you want to check meat temperature or appearance during the wrapped phase, you can unwrap and re-wrap using the same paper without it falling apart from the handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eReduces Cooking Time\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWrapping accelerates cooking by reducing evaporative cooling that normally slows temperature rise. The stall phase can extend smoking times by three to five hours on large briskets. Wrapping at the onset of the stall typically reduces total cook time by one to two hours.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis time reduction comes from the paper's effect on heat transfer dynamics. By limiting evaporation, the paper allows the meat's internal temperature to rise steadily rather than plateauing for hours. The meat reaches target doneness faster without requiring higher cooking temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe faster cooking preserves fuel and reduces the hours you spend monitoring the cook. For overnight smokes, wrapping can mean finishing in time for lunch service rather than waiting until dinner.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e22.8 Metre Roll Length\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 22.8-metre roll provides material for approximately 15 to 20 wrapping operations depending on meat size. A whole packer brisket requires 1 to 1.5 metres per wrap. Smaller cuts like pork shoulders or rib racks use 0.75 to 1 metre.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis quantity makes the roll practical for regular smoking enthusiasts who wrap meats frequently. The per-wrap cost decreases significantly compared to purchasing pre-cut sheets or smaller rolls.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 46-centimetre width accommodates large cuts without requiring multiple sheet widths. A full packer brisket measuring 30 to 35 centimetres wide fits within the paper width with adequate overlap for secure wrapping.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eRoll length - 22.8 metres (75 feet)\u003c\/li\u003e\n\u003cli\u003eRoll width - 46 centimetres (18 inches)\u003c\/li\u003e\n\u003cli\u003eColour - Natural pink\/tan (unbleached)\u003c\/li\u003e\n\u003cli\u003eCoating - None (wax-free)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eInk - 100% food-grade\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Pink Butcher Paper roll (22.8m x 46cm)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWrapping Brisket During the Stall\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMonitor brisket internal temperature during smoking. The stall typically begins when the meat reaches 65 to 75 degrees Celsius. Temperature rise slows dramatically or stops completely at this point.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePrepare wrapping materials when the stall begins. Roll out butcher paper to approximately 1.5 times the brisket length. Place the brisket in the centre of the paper.\u003cbr\u003eFold one long edge of the paper over the brisket, tucking it underneath. Roll the brisket forward, wrapping it tightly in the paper. Fold the ends inward to seal. The finished wrap should be snug without gaps.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReturn the wrapped brisket to the smoker. Continue cooking until the internal temperature reaches your target doneness, typically 95 to 98 degrees Celsius for brisket.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWrapping Pork Shoulder\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRemove pork shoulder from the smoker when bark has set and the meat has absorbed sufficient smoke flavour, usually after 4 to 6 hours of smoking. Internal temperature at this point typically reads 70 to 75 degrees Celsius.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoll out butcher paper and place the pork shoulder in the centre. Use the same rolling and tucking technique as brisket wrapping. The goal is a tight wrap with minimal air pockets.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReturn the wrapped shoulder to the smoker. Continue cooking until the internal temperature reaches 95 to 98 degrees Celsius. The paper speeds cooking through the latter stages while maintaining moisture.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWrapping Ribs for Competition Texture\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSmoke ribs unwrapped for the first 2 to 3 hours to set bark and develop smoke flavour. When bark looks set and bones begin showing, prepare for wrapping.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLay ribs bone-side up on butcher paper. Optionally add a thin layer of sauce or butter. Wrap tightly, ensuring no gaps where steam can escape.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReturn wrapped ribs to the smoker for 1 to 2 hours. The paper creates a gentle steam environment that tenderizes the ribs while preserving some bark texture. This produces competition-style ribs that are tender but maintain structure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eResting Wrapped Meat\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAfter removing meat from the smoker, you can hold it wrapped in butcher paper during the resting period. Place the wrapped meat in an empty cooler to maintain temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe paper wrap holds heat while allowing gradual cooling. This controlled rest period allows juices to redistribute through the meat. Briskets typically rest for 1 to 2 hours before slicing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe paper prevents excessive cooling that would require reheating before service. Properly rested meat in a cooler can hold serving temperature for 2 to 4 hours.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eStore the butcher paper roll in a cool, dry location away from moisture. Humidity can affect paper quality before use. Keep the roll in its packaging or wrap it in plastic to prevent moisture absorption.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore away from strong odours. The paper can absorb environmental smells that transfer to food during use. Avoid storage near cleaning chemicals, paint, or other odorous materials.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCut only the paper length needed for each use. Avoid unrolling more than necessary, as exposed paper collects dust and debris. Measure your meat and add 50 percent to the length for adequate wrapping material.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUsed butcher paper soaked with grease is not recyclable. Dispose of used paper in regular waste. Do not attempt to reuse paper that has contacted raw or cooked meat.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat is the difference between pink butcher paper and parchment paper?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePink butcher paper is heavier, more breathable, and designed specifically for barbecue smoking. Parchment paper has a silicone coating that makes it less breathable and unsuitable for extended smoking periods. Butcher paper maintains bark development while parchment creates a steaming effect similar to foil.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use pink butcher paper in a conventional oven?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The paper tolerates oven temperatures up to 260 degrees Celsius, covering typical roasting and smoking temperatures. Use it for oven roasting when you want moisture retention with some breathability.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much paper do I need for a whole brisket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eA whole packer brisket typically requires 1 to 1.5 metres of paper. Measure your brisket's length and add 50 percent to determine the cut length needed for proper wrapping with adequate overlap.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the paper add any flavour to the meat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The unbleached, uncoated paper is flavour-neutral. It does not impart any taste to the meat. The pink colour comes from the natural paper fibres, not from flavouring or treatment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use butcher paper for foods other than meat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The food-grade paper works for wrapping any food during cooking. Some people use it for steaming fish, wrapping vegetables, or covering casseroles. The breathable properties and heat tolerance make it versatile for various cooking applications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see Pink Butcher Paper in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between pink butcher paper and aluminium foil for wrapping smoked meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Foil creates a complete vapour barrier — all moisture is trapped against the meat surface, which steams the bark soft and creates a pot-roast texture. Pink butcher paper is breathable, allowing smoke to continue penetrating the meat and permitting controlled moisture release. The result with paper is that you push through the stall and retain moisture while keeping bark intact — the best of both wrapping and no-wrapping. Foil is faster but at the cost of bark quality. Paper takes slightly longer but produces superior bark and texture.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between pink butcher paper and parchment paper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Parchment paper has a silicone coating that makes it largely impermeable — it behaves more like foil than butcher paper during smoking, trapping steam and softening bark. Pink butcher paper is uncoated, heavier, and genuinely breathable. It also has significantly higher wet strength — parchment can disintegrate under sustained contact with grease and juices during a long smoke, whereas pink butcher paper maintains structural integrity when thoroughly saturated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use freezer paper instead of pink butcher paper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Freezer paper looks similar but has a wax or polyethylene coating on one side that melts at smoking temperatures, contaminating food and creating mess inside your smoker. Pink butcher paper is wax-free and coating-free — it remains stable across the full temperature range encountered during smoking. The two products are not interchangeable despite their similar appearance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When during a brisket smoke should I wrap in butcher paper?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wrap when the stall begins — typically when internal temperature reaches 65 to 75°C and temperature rise slows or stops. At this point the bark should be well-set and the meat has absorbed its primary smoke flavour. Wrapping too early (before bark sets) produces underdeveloped crust. Wrapping too late (after the stall resolves on its own) adds unnecessary cook time. If you want maximum smoke penetration and don't mind a longer cook, you can also wrap later — around 85°C — for a firmer bark.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much paper do I need for a whole brisket?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow 1 to 1.5 metres per whole packer brisket. Measure your brisket's length and add 50 percent to determine the cut needed for proper wrapping with adequate overlap at the ends. The 46cm width accommodates briskets up to approximately 30 to 35cm wide without needing to double up sheets. Pork shoulders and rib racks use 0.75 to 1 metre per wrap.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many wraps does the 22.8 metre roll provide?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"At 1 to 1.5 metres per brisket wrap, the 22.8 metre roll provides approximately 15 to 20 wrapping operations for full packer briskets. For smaller cuts like pork shoulders or ribs using 0.75 to 1 metre per wrap, the roll extends to 23 to 30 wraps. At $30 per roll, the per-wrap cost is around $1.50 to $2 — significantly more economical than pre-cut sheets.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use butcher paper to rest smoked meat after it comes off the smoker?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — resting in butcher paper is standard practice among competition and backyard pitmasters. Leave the meat wrapped and place it in an empty cooler (no ice). The cooler insulates against temperature loss and the paper wrap holds heat while allowing gradual, even cooling. Briskets rest for 1 to 2 hours before slicing. A properly insulated cooler rest keeps meat at serving temperature for 2 to 4 hours, giving you flexibility around meal timing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does pink butcher paper add any flavour to the meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The paper is unbleached, uncoated, and flavour-neutral. It does not impart any taste to the meat. The pink-tan colour comes from the natural wood pulp fibres — no dyes, no treatments. The FDA-approved food-grade designation confirms the material meets food safety standards for direct food contact.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use pink butcher paper on a pellet smoker or gas smoker, not just a Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Pink butcher paper is universal — it works with any smoker or oven that operates within normal smoking temperatures. It is not exclusive to the Big Green Egg despite being sold under the BGE brand. The wrapping technique and paper behaviour are identical regardless of whether the heat source is charcoal, pellets, gas, or electric.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see Big Green Egg Pink Butcher Paper in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Pink Butcher Paper roll is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg smoking accessories and consumables. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45167356149932,"sku":"127471","price":30.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/127471-ButcherPaper1.webp?v=1766204277"},{"product_id":"big-green-egg-conveggtor-basket","title":"Big Green Egg convEGGtor Basket","description":"\u003cstyle\u003e\n.pd-ceb-wrap {\n  --pd-bg: #ffffff;\n  --pd-bg-alt: #faf8f5;\n  --pd-bg-dark: #1a1a1a;\n  --pd-border: #e8e4de;\n  --pd-accent: #c8102e;\n  --pd-accent-dim: rgba(200,16,46,0.08);\n  --pd-text: #1a1a1a;\n  --pd-muted: #5a5550;\n  --pd-radius: 6px;\n  font-family: inherit;\n  box-sizing: border-box;\n  width: 100%;\n  color: var(--pd-text);\n}\n.pd-ceb-wrap * { box-sizing: border-box; }\n\n.pd-ceb-stats {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 0;\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 32px;\n}\n.pd-ceb-stat {\n  padding: 18px 16px;\n  text-align: center;\n  border-right: 1px solid rgba(255,255,255,0.08);\n  display: flex;\n  flex-direction: column;\n  gap: 4px;\n}\n.pd-ceb-stat:last-child { border-right: none; 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flex-direction: column; gap: 12px; }\n.pd-ceb-unlocks-item { display: flex; gap: 14px; align-items: flex-start; }\n.pd-ceb-unlocks-num {\n  width: 26px;\n  height: 26px;\n  border-radius: 50%;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.72rem;\n  font-weight: 800;\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  flex-shrink: 0;\n  margin-top: 1px;\n}\n.pd-ceb-unlocks-text { font-size: 0.88rem; color: var(--pd-muted); line-height: 1.65; }\n.pd-ceb-unlocks-text strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-ceb-variants {\n  display: grid;\n  grid-template-columns: repeat(3, 1fr);\n  gap: 12px;\n  margin-bottom: 28px;\n}\n.pd-ceb-variant {\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.25);\n  border-radius: var(--pd-radius);\n  padding: 18px 20px;\n  display: flex;\n  flex-direction: column;\n  gap: 6px;\n}\n.pd-ceb-variant-label {\n  font-size: 0.58rem;\n  font-weight: 800;\n  letter-spacing: 0.16em;\n  text-transform: uppercase;\n  color: var(--pd-accent);\n}\n.pd-ceb-variant-name {\n  font-size: 0.96rem;\n  font-weight: 800;\n  color: var(--pd-text);\n  margin: 0;\n}\n.pd-ceb-variant-detail {\n  font-size: 0.82rem;\n  color: var(--pd-muted);\n  line-height: 1.55;\n  padding-top: 8px;\n  border-top: 1px dashed var(--pd-border);\n}\n.pd-ceb-variant-detail strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-ceb-eggspander {\n  background: var(--pd-bg-alt);\n  border: 1px solid var(--pd-border);\n  border-left: 4px solid var(--pd-accent);\n  border-radius: var(--pd-radius);\n  padding: 18px 22px;\n  margin-bottom: 28px;\n  font-size: 0.88rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n}\n.pd-ceb-eggspander strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-ceb-specs-table {\n  width: 100%;\n  border-collapse: collapse;\n  font-size: 0.88rem;\n  margin-bottom: 28px;\n}\n.pd-ceb-specs-table tr { border-bottom: 1px solid var(--pd-border); }\n.pd-ceb-specs-table tr:last-child { border-bottom: none; }\n.pd-ceb-specs-table tr:nth-child(even) td { background: var(--pd-bg-alt); }\n.pd-ceb-specs-table td { padding: 11px 14px; vertical-align: top; line-height: 1.5; }\n.pd-ceb-specs-table td:first-child { font-weight: 700; color: var(--pd-text); width: 40%; }\n.pd-ceb-specs-table td:last-child { color: var(--pd-muted); }\n\n.pd-ceb-faq-item {\n  border: 1px solid var(--pd-border);\n  border-radius: var(--pd-radius);\n  overflow: hidden;\n  margin-bottom: 8px;\n  background: var(--pd-bg-alt);\n  transition: border-color 0.2s;\n}\n.pd-ceb-faq-item[open] { border-color: var(--pd-accent); }\n.pd-ceb-faq-item summary {\n  display: flex;\n  justify-content: space-between;\n  align-items: center;\n  gap: 14px;\n  padding: 16px 20px;\n  font-size: 0.9rem;\n  font-weight: 700;\n  color: var(--pd-text);\n  cursor: pointer;\n  list-style: none;\n  line-height: 1.4;\n}\n.pd-ceb-faq-item summary::-webkit-details-marker { display: none; }\n.pd-ceb-faq-icon {\n  width: 24px;\n  height: 24px;\n  border-radius: 50%;\n  background: var(--pd-accent-dim);\n  border: 1px solid rgba(200,16,46,0.2);\n  display: flex;\n  align-items: center;\n  justify-content: center;\n  color: var(--pd-accent);\n  flex-shrink: 0;\n  transition: transform 0.22s;\n}\n.pd-ceb-faq-icon svg { width: 12px; height: 12px; }\n.pd-ceb-faq-item[open] .pd-ceb-faq-icon { transform: rotate(180deg); background: var(--pd-accent); color: #fff; border-color: var(--pd-accent); }\n.pd-ceb-faq-answer {\n  padding: 0 20px 16px;\n  font-size: 0.87rem;\n  color: var(--pd-muted);\n  line-height: 1.7;\n  border-top: 1px solid var(--pd-border);\n}\n.pd-ceb-faq-answer p { margin: 10px 0 0; }\n.pd-ceb-faq-answer p:first-child { margin-top: 12px; }\n.pd-ceb-faq-answer strong { color: var(--pd-text); font-weight: 700; }\n\n.pd-ceb-cta {\n  background: var(--pd-bg-dark);\n  border-radius: var(--pd-radius);\n  padding: 20px 24px;\n  display: flex;\n  align-items: center;\n  justify-content: space-between;\n  gap: 16px;\n  flex-wrap: wrap;\n  margin-top: 8px;\n}\n.pd-ceb-cta-text { font-size: 0.88rem; color: #a8a39e; line-height: 1.5; }\n.pd-ceb-cta-text strong { color: #f0ece4; font-weight: 700; }\n.pd-ceb-cta-btn {\n  display: inline-flex;\n  align-items: center;\n  gap: 7px;\n  background: var(--pd-accent);\n  color: #fff;\n  font-size: 0.76rem;\n  font-weight: 700;\n  letter-spacing: 0.06em;\n  text-transform: uppercase;\n  text-decoration: none;\n  padding: 11px 20px;\n  border-radius: var(--pd-radius);\n  transition: background 0.18s;\n  white-space: nowrap;\n}\n.pd-ceb-cta-btn:hover { background: #a50d25; }\n.pd-ceb-cta-btn svg { width: 11px; height: 11px; }\n\n@media (max-width: 780px) {\n  .pd-ceb-variants { grid-template-columns: 1fr; }\n}\n@media (max-width: 680px) {\n  .pd-ceb-stats { grid-template-columns: 1fr; }\n  .pd-ceb-stat { border-right: none; border-bottom: 1px solid rgba(255,255,255,0.08); }\n  .pd-ceb-stat:last-child { border-bottom: none; }\n  .pd-ceb-features { grid-template-columns: 1fr; }\n  .pd-ceb-why { padding: 20px; }\n}\n\u003c\/style\u003e\n\n\u003cdiv class=\"pd-ceb-wrap\"\u003e\n\n  \u003cdiv class=\"pd-ceb-stats\"\u003e\n    \u003cdiv class=\"pd-ceb-stat\"\u003e\n      \u003cspan class=\"pd-ceb-stat-val\"\u003eEGGspander System\u003c\/span\u003e\n      \u003cspan class=\"pd-ceb-stat-label\"\u003ePart Of\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-ceb-stat\"\u003e\n      \u003cspan class=\"pd-ceb-stat-val\"\u003eMedium, Large and XL\u003c\/span\u003e\n      \u003cspan class=\"pd-ceb-stat-label\"\u003eSizes In Stock\u003c\/span\u003e\n    \u003c\/div\u003e\n    \u003cdiv class=\"pd-ceb-stat\"\u003e\n      \u003cspan class=\"pd-ceb-stat-val\"\u003eStainless Steel\u003c\/span\u003e\n      \u003cspan class=\"pd-ceb-stat-label\"\u003eConstruction\u003c\/span\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-ceb-intro\"\u003e\n    The BGE 1-Piece convEGGtor Basket does two things. It \u003cstrong\u003emakes the convEGGtor safe and straightforward to place in and remove from the EGG\u003c\/strong\u003e by adding a handle frame to an accessory that otherwise has none. And it is the \u003cstrong\u003estarter component of the EGGspander System\u003c\/strong\u003e, enabling multi-level cooking, raised grid cooking, and multi-level direct and indirect setups when used with the 2-Piece Multi-Level Rack. BBQ Republic stocks the Medium, Large and XL variants.\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-ceb-why\"\u003e\n    \u003cp class=\"pd-ceb-why-label\"\u003eThe Problem It Solves\u003c\/p\u003e\n    \u003cp class=\"pd-ceb-why-body\"\u003eThe standard convEGGtor is a large, heavy ceramic disc that sits in the EGG on its own legs with no handles. When it is hot, removing it from the EGG requires reaching into a 250 to 300 degree dome with heat-proof gloves and manoeuvring the disc out by its edges. It is awkward, slow, and a burn risk every time. \u003cstrong\u003eThe convEGGtor Basket adds a stainless steel handle frame around the convEGGtor\u003c\/strong\u003e so it lifts in and out of the EGG in a single controlled motion. It also makes mid-cook setup changes faster and less disruptive, which matters when you are managing temperature and do not want the dome open any longer than necessary.\u003c\/p\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-ceb-heading\"\u003eFeatures\u003c\/h3\u003e\n  \u003cdiv class=\"pd-ceb-features\"\u003e\n\n    \u003cdiv class=\"pd-ceb-feature\"\u003e\n      \u003cspan class=\"pd-ceb-feature-num\"\u003eFeature 01\u003c\/span\u003e\n      \u003ch4 class=\"pd-ceb-feature-title\"\u003eHandles for Safe convEGGtor Removal\u003c\/h4\u003e\n      \u003cp class=\"pd-ceb-feature-body\"\u003eThe basket frame provides two secure handles that allow the convEGGtor to be lifted in and out of the EGG cleanly, even when hot. \u003cstrong\u003eOne controlled motion replaces the awkward reach-and-manoeuvre\u003c\/strong\u003e that removing the standard convEGGtor without a basket requires. Reduces the time the dome is open and the risk of contact burns.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-ceb-feature\"\u003e\n      \u003cspan class=\"pd-ceb-feature-num\"\u003eFeature 02\u003c\/span\u003e\n      \u003ch4 class=\"pd-ceb-feature-title\"\u003eHolds Pizza and Baking Stone\u003c\/h4\u003e\n      \u003cp class=\"pd-ceb-feature-body\"\u003eThe basket is also sized to hold the BGE Pizza and Baking Stone in the same position as the convEGGtor. \u003cstrong\u003eThe same safe placement and removal benefit applies to the pizza stone\u003c\/strong\u003e, which is another large, heavy ceramic piece that is difficult to handle safely at temperature without a frame to grip.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-ceb-feature\"\u003e\n      \u003cspan class=\"pd-ceb-feature-num\"\u003eFeature 03\u003c\/span\u003e\n      \u003ch4 class=\"pd-ceb-feature-title\"\u003eMulti-Level Direct and Indirect Cooking\u003c\/h4\u003e\n      \u003cp class=\"pd-ceb-feature-body\"\u003eWith the convEGGtor in the basket, one side of the EGG can be set to indirect while the other remains direct. \u003cstrong\u003eThis is the foundation of the EGGspander System's multi-zone capability.\u003c\/strong\u003e Different foods at different heat levels cook simultaneously on the same EGG without one affecting the other.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-ceb-feature\"\u003e\n      \u003cspan class=\"pd-ceb-feature-num\"\u003eFeature 04\u003c\/span\u003e\n      \u003ch4 class=\"pd-ceb-feature-title\"\u003eRaised Grid Cooking\u003c\/h4\u003e\n      \u003cp class=\"pd-ceb-feature-body\"\u003eThe basket raises the cooking grid position closer to the dome, where heat radiates from above as well as below. \u003cstrong\u003eParticularly effective for pizza\u003c\/strong\u003e, where top-heat is needed to cook toppings at the same rate the base crisps on the stone. Also useful for high-heat grilling where dome heat supplements direct charcoal heat.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-ceb-heading\"\u003eSizes Stocked at BBQ Republic\u003c\/h3\u003e\n  \u003cdiv class=\"pd-ceb-variants\"\u003e\n\n    \u003cdiv class=\"pd-ceb-variant\"\u003e\n      \u003cspan class=\"pd-ceb-variant-label\"\u003eIn Stock\u003c\/span\u003e\n      \u003cp class=\"pd-ceb-variant-name\"\u003econvEGGtor Basket Medium\u003c\/p\u003e\n      \u003cp class=\"pd-ceb-variant-detail\"\u003eSuits the \u003cstrong\u003eMedium EGG\u003c\/strong\u003e. The entry point to the EGGspander System for Medium EGG owners. Fits the Medium convEGGtor and Medium Pizza and Baking Stone.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-ceb-variant\"\u003e\n      \u003cspan class=\"pd-ceb-variant-label\"\u003eIn Stock\u003c\/span\u003e\n      \u003cp class=\"pd-ceb-variant-name\"\u003econvEGGtor Basket Large\u003c\/p\u003e\n      \u003cp class=\"pd-ceb-variant-detail\"\u003eSuits the \u003cstrong\u003eLarge EGG\u003c\/strong\u003e. The most common EGG size in the range and the most common basket configuration. Fits the Large convEGGtor and Large Pizza and Baking Stone.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-ceb-variant\"\u003e\n      \u003cspan class=\"pd-ceb-variant-label\"\u003eIn Stock\u003c\/span\u003e\n      \u003cp class=\"pd-ceb-variant-name\"\u003econvEGGtor Basket XL\u003c\/p\u003e\n      \u003cp class=\"pd-ceb-variant-detail\"\u003eSuits the \u003cstrong\u003eXL EGG\u003c\/strong\u003e. Sized to the larger cooking area of the XL. Fits the XL convEGGtor and XL Pizza and Baking Stone. Not interchangeable with Medium or Large baskets.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-ceb-eggspander\"\u003e\n    \u003cstrong\u003eThe EGGspander System starter component.\u003c\/strong\u003e The convEGGtor Basket on its own enables multi-level direct and indirect cooking and raised grid cooking. Adding the 2-Piece Multi-Level Rack to the basket extends the system further, enabling simultaneous cooking at multiple heights inside the EGG with independent heat zones at each level. Ask us in the showroom about the full EGGspander System configuration and which components suit your cooking style.\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-ceb-heading\"\u003eWhat It Unlocks\u003c\/h3\u003e\n  \u003cdiv class=\"pd-ceb-unlocks\"\u003e\n    \u003cp class=\"pd-ceb-unlocks-label\"\u003eThree Cooking Capabilities\u003c\/p\u003e\n    \u003cdiv class=\"pd-ceb-unlocks-items\"\u003e\n      \u003cdiv class=\"pd-ceb-unlocks-item\"\u003e\n        \u003cspan class=\"pd-ceb-unlocks-num\"\u003e1\u003c\/span\u003e\n        \u003cp class=\"pd-ceb-unlocks-text\"\u003e\u003cstrong\u003eSafe convEGGtor handling.\u003c\/strong\u003e The basket adds handles to the convEGGtor. Place it and remove it with one controlled motion even at full cooking temperature. Mid-cook setup changes become quick and low-risk rather than slow and awkward.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-ceb-unlocks-item\"\u003e\n        \u003cspan class=\"pd-ceb-unlocks-num\"\u003e2\u003c\/span\u003e\n        \u003cp class=\"pd-ceb-unlocks-text\"\u003e\u003cstrong\u003eMulti-level direct and indirect cooking.\u003c\/strong\u003e With the basket positioned in the EGG, the convEGGtor creates an indirect zone on one side while the other side remains direct over the charcoal. Simultaneously cook a steak on direct and vegetables on indirect in the same EGG at the same time.\u003c\/p\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-ceb-unlocks-item\"\u003e\n        \u003cspan class=\"pd-ceb-unlocks-num\"\u003e3\u003c\/span\u003e\n        \u003cp class=\"pd-ceb-unlocks-text\"\u003e\u003cstrong\u003eRaised grid cooking.\u003c\/strong\u003e The basket positions the cooking grid closer to the dome for top-heat cooking. Essential for pizza and flatbreads where dome heat finishes the toppings while the stone fires the base from below. Also effective for high-heat direct grilling where radiant dome heat adds to the charcoal below.\u003c\/p\u003e\n      \u003c\/div\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003ch3 class=\"pd-ceb-heading\"\u003eSpecifications\u003c\/h3\u003e\n  \u003ctable class=\"pd-ceb-specs-table\"\u003e\n    \u003ctbody\u003e\n      \u003ctr\u003e\n\u003ctd\u003eProduct Name\u003c\/td\u003e\n\u003ctd\u003eBGE 1-Piece convEGGtor Basket\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSKU\u003c\/td\u003e\n\u003ctd\u003e121196\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSizes Stocked\u003c\/td\u003e\n\u003ctd\u003eMedium, Large and XL\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eMaterial\u003c\/td\u003e\n\u003ctd\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003ePart Of\u003c\/td\u003e\n\u003ctd\u003eEGGspander System\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eWorks With\u003c\/td\u003e\n\u003ctd\u003econvEGGtor, Pizza and Baking Stone, 2-Piece Multi-Level Rack\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eCooking Modes Enabled\u003c\/td\u003e\n\u003ctd\u003eMulti-level direct and indirect, raised grid cooking\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSold As\u003c\/td\u003e\n\u003ctd\u003eOne basket per listing\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eSize Compatibility\u003c\/td\u003e\n\u003ctd\u003eEach basket fits its matching EGG size only\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eBrand\u003c\/td\u003e\n\u003ctd\u003eBig Green Egg\u003c\/td\u003e\n\u003c\/tr\u003e\n      \u003ctr\u003e\n\u003ctd\u003eOrigin\u003c\/td\u003e\n\u003ctd\u003eUSA\u003c\/td\u003e\n\u003c\/tr\u003e\n    \u003c\/tbody\u003e\n  \u003c\/table\u003e\n\n  \u003ch3 class=\"pd-ceb-heading\"\u003eCommon Questions\u003c\/h3\u003e\n\n  \u003cdetails class=\"pd-ceb-faq-item\"\u003e\n    \u003csummary\u003eWhat does the convEGGtor Basket actually do?\u003cspan class=\"pd-ceb-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-ceb-faq-answer\"\u003e\n      \u003cp\u003eThe basket adds a stainless steel handle frame to the convEGGtor, making it straightforward to place and remove even at cooking temperature. It also enables multi-level direct and indirect cooking and raised grid cooking within the EGG, and serves as the base component of the EGGspander System. \u003cstrong\u003eWithout the basket, the convEGGtor has no handles\u003c\/strong\u003e and must be manoeuvred in and out of a hot EGG by its ceramic edges, which is slow and carries a burn risk every time.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-ceb-faq-item\"\u003e\n    \u003csummary\u003eDo I need the convEGGtor Basket if I already have the convEGGtor?\u003cspan class=\"pd-ceb-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-ceb-faq-answer\"\u003e\n      \u003cp\u003eThe convEGGtor works without the basket and many EGG owners use it that way for years. The basket adds meaningful safety and convenience if you change setups frequently mid-cook, and it is a requirement if you want to use the EGGspander System for multi-level cooking. \u003cstrong\u003eIf you switch between indirect and direct setups regularly\u003c\/strong\u003e, or if you want to expand into multi-level cooking, the basket is a worthwhile addition. If you set up the EGG once per cook and do not change it, the basket is a convenience upgrade rather than an essential one.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-ceb-faq-item\"\u003e\n    \u003csummary\u003eWhat is the EGGspander System and how does the basket fit into it?\u003cspan class=\"pd-ceb-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-ceb-faq-answer\"\u003e\n      \u003cp\u003eThe EGGspander System is BGE's modular multi-level cooking system. The convEGGtor Basket is the base component. On its own it enables multi-level direct and indirect cooking and raised grid cooking. \u003cstrong\u003eAdding the 2-Piece Multi-Level Rack\u003c\/strong\u003e to the basket extends the system to simultaneous multi-height cooking with independent heat zones at each level inside the EGG. The basket is the entry point. Ask us in the showroom about the full configuration.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-ceb-faq-item\"\u003e\n    \u003csummary\u003eWhich size basket do I need?\u003cspan class=\"pd-ceb-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-ceb-faq-answer\"\u003e\n      \u003cp\u003eThe basket must match your EGG size exactly. BBQ Republic stocks the \u003cstrong\u003eMedium, Large and XL convEGGtor Baskets\u003c\/strong\u003e. The Medium basket fits only the Medium EGG, the Large fits only the Large EGG, and the XL fits only the XL EGG. They are not interchangeable. If you have a different EGG size, call us on 0434 010 411 and we can advise on the correct variant or ordering options.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdetails class=\"pd-ceb-faq-item\"\u003e\n    \u003csummary\u003eIs this a genuine Big Green Egg accessory?\u003cspan class=\"pd-ceb-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2.5\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpolyline points=\"6 9 12 15 18 9\"\u003e\u003c\/polyline\u003e\u003c\/svg\u003e\u003c\/span\u003e\u003c\/summary\u003e\n    \u003cdiv class=\"pd-ceb-faq-answer\"\u003e\n      \u003cp\u003eYes. The 1-Piece convEGGtor Basket (SKU 121196) is a genuine Big Green Egg accessory supplied through the official BGE Australia distribution network. BBQ Republic is a \u003cstrong\u003ePlatinum Authorised Big Green Egg Dealer\u003c\/strong\u003e, meaning all BGE products we stock are genuine and covered by the manufacturer's warranty.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/details\u003e\n\n  \u003cdiv class=\"pd-ceb-cta\"\u003e\n    \u003cdiv class=\"pd-ceb-cta-text\"\u003e\n\u003cstrong\u003eMedium, Large and XL in stock at our Wetherill Park showroom.\u003c\/strong\u003e Ask us about the full EGGspander System if you want to explore the multi-level cooking setup.\u003c\/div\u003e\n    \u003ca href=\"tel:0434010411\" class=\"pd-ceb-cta-btn\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003cpath d=\"M22 16.92v3a2 2 0 01-2.18 2 19.79 19.79 0 01-8.63-3.07A19.5 19.5 0 013.07 9.81a19.79 19.79 0 01-3.07-8.63A2 2 0 012 .18h3a2 2 0 012 1.72 12.84 12.84 0 00.7 2.81 2 2 0 01-.45 2.11L6.09 7.91a16 16 0 006 6l1.09-1.09a2 2 0 012.11-.45 12.84 12.84 0 002.81.7A2 2 0 0122 14.92z\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n      Call 0434 010 411\n    \u003c\/a\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e","brand":"Big Green Egg","offers":[{"title":"Medium","offer_id":45167404449964,"sku":"127242","price":175.0,"currency_code":"AUD","in_stock":true},{"title":"Large","offer_id":45167404482732,"sku":"120724","price":185.0,"currency_code":"AUD","in_stock":true},{"title":"XL","offer_id":45167404515500,"sku":"121196","price":200.0,"currency_code":"AUD","in_stock":true},{"title":"2XL","offer_id":45167404548268,"sku":"119735","price":220.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/1-piece-conveggtor-basket-990110.webp?v=1766205544"},{"product_id":"big-green-egg-eggspander-multi-level-rack","title":"Big Green Egg EGGspander 2 Piece Multi Level Rack","description":"\u003cp\u003e\u003cstrong\u003eMulti-level cooking rack for Big Green Egg. Creates elevated sliding cooking grid with 10 centimetre clearance for easy food access. Reversible design allows low-level cowboy style grilling. Connects to existing cooking grid. Starter component for EGGspander System that works with 1-Piece ConvEGGtor Basket. Available for Large and XL EGGs. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg 2-Piece Multi-Level Rack transforms your kamado into a multi-zone cooking platform capable of handling different foods at different heights simultaneously. The rack creates an additional cooking surface elevated above the standard grid position, effectively doubling your usable cooking area within the same chamber footprint.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe elevated grid sits 10 centimetres above the primary cooking surface, providing clearance that allows you to check, flip, or remove food from the lower level without disturbing items cooking above. This vertical separation also creates distinct heat zones.\u003c\/p\u003e\n\u003cp\u003eFood on the upper level cooks at moderately lower temperatures due to distance from the heat source, while food below receives more aggressive direct or indirect heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reversible design offers two distinct configurations from a single rack system. Install it in the elevated position for standard multi-level cooking with maximum clearance between tiers. Flip it to the low position for cowboy style grilling where food cooks close to the coals for intense searing and charring. This flexibility eliminates the need for multiple rack systems to achieve different cooking styles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rack connects directly to your existing cooking grid, creating a stable platform that does not require removing or replacing the standard grid. This integration allows you to use both surfaces together, with the standard grid providing one cooking level and the multi-level rack adding another above it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg 2-Piece Multi-Level Racks at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on EGGspander System configurations backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch2\u003eElevated Sliding Grid with 10cm Clearance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe rack creates an elevated cooking surface positioned 10 centimetres above the lower grid. This clearance provides working room to access food on the bottom level without removing items from the upper tier. You can flip burgers, check doneness, or remove finished items from below while food continues cooking above.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 10-centimetre spacing also creates a meaningful temperature differential between levels. Heat intensity decreases with distance from the source. Food on the upper grid cooks at temperatures roughly 15 to 25 degrees Celsius cooler than food positioned below, depending on your fire management and vent settings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sliding feature allows lateral movement of the upper grid within its support framework. This mobility lets you shift food toward or away from hot spots, creating additional temperature control options beyond simple vent adjustment. Slide items toward the centre for more heat or toward the edges for gentler cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eReversible for Cowboy Style Grilling\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rack reverses to create a low-level grilling configuration where food sits extremely close to the coals. This cowboy style setup produces intense direct heat ideal for aggressive searing and charring. Steaks develop deep crust. Vegetables acquire char marks. The proximity to coals creates the high-heat environment traditional grilling enthusiasts prefer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe low position works particularly well for thin cuts that benefit from quick, hot cooking. Skirt steak, flank steak, and thin pork chops all excel with this intense heat exposure. The close proximity ensures these items develop exterior crust before interiors overcook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReversing the rack requires removing it from the EGG, flipping it, and reinstalling in the alternate configuration. The process takes seconds and does not require tools. This quick conversion allows you to adapt your cooking setup mid-session if needed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eConnects to Existing Cooking Grid\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rack attaches directly to the perimeter of your standard cooking grid using an integrated connection system. This attachment method does not require removing the cooking grid or modifying your EGG in any way. The standard grid remains in place, providing a lower cooking surface while the rack adds an upper tier.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe connection creates a stable platform resistant to tipping or shifting during use. Food weight on the upper grid does not cause instability. You can load both levels heavily without concern about structural integrity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis grid-mounting design also means you can install and remove the rack as needed. Use it for multi-level cooking sessions and remove it when single-level cooking makes more sense. The flexibility allows you to configure your EGG to match each specific cooking task.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEGGspander System Starter Component\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 2-Piece Multi-Level Rack functions as an entry point into the complete EGGspander System. Purchase this rack first to gain immediate multi-level cooking capability. Add the 1-Piece ConvEGGtor Basket later to enable simultaneous direct and indirect cooking across different levels.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe modular EGGspander approach allows you to build your system incrementally rather than purchasing everything at once. Each component adds specific capabilities that stack with previously purchased pieces. This expandability protects your investment by ensuring early purchases remain useful as you add more sophisticated configurations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rack works effectively as a standalone accessory if you choose not to expand further. You gain multi-level cooking and cowboy style grilling options without requiring additional EGGspander components. The system design ensures each piece delivers value independently while offering expansion potential.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatible with 1-Piece ConvEGGtor Basket\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhen paired with the 1-Piece ConvEGGtor Basket, the multi-level rack creates the foundation for complex cooking configurations. The basket holds your convEGGtor heat deflector, creating indirect heat on the lower level. The rack positions food on the upper level where it receives gentle convective heat rather than direct radiant exposure from below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis combination allows simultaneous direct and indirect cooking. Place items needing aggressive direct heat on one level and items requiring gentler indirect cooking on another level. Both cook simultaneously in the same chamber at appropriate temperatures for their specific requirements.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe basket-plus-rack configuration also enables split-zone cooking where you use half convEGGtor pieces to create direct heat on one side and indirect on the other. The multi-level rack doubles the cooking surfaces in this split configuration, providing four distinct zones: upper direct, upper indirect, lower direct, and lower indirect.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSize-Specific Compatibility\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 2-Piece Multi-Level Rack is manufactured for Large and XL Big Green Eggs specifically. Each size matches the interior diameter and cooking grid dimensions of its corresponding EGG model. This precise sizing ensures proper fit and stable mounting on the existing cooking grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe size-specific design prevents compatibility issues that arise when attempting to use components designed for different EGG sizes. The Large rack fits Large EGGs perfectly. The XL rack fits XL EGGs perfectly. No adaptation or modification is required.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAvailable sizes - Large, XL\u003c\/li\u003e\n\u003cli\u003eClearance (elevated position) - 10 cm (4 inches)\u003c\/li\u003e\n\u003cli\u003eConfiguration options- Elevated or low-level (reversible)\u003c\/li\u003e\n\u003cli\u003eConnection method - Attaches to existing cooking grid\u003c\/li\u003e\n\u003cli\u003eSystem compatibility - EGGspander System starter component\u003c\/li\u003e\n\u003cli\u003eWorks with1-Piece ConvEGGtor Basket\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg 2-Piece Multi-Level Rack (size-specific to Large or XL)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInstalling in Elevated Position\u003c\/h3\u003e\n\u003cp\u003eEnsure your standard cooking grid is installed in the EGG. The multi-level rack attaches to this grid, so it must be present and properly seated on the fire ring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition the 2-Piece Multi-Level Rack components on top of the cooking grid. The rack sections connect to the grid perimeter and each other, creating the elevated framework. Follow the orientation markings or instructions to ensure correct installation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVerify the rack sits stable without rocking or tilting. The connection points should engage the cooking grid securely. Once stable, the elevated cooking surface is ready for food. The 10-centimetre clearance provides working room to access the lower grid.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMulti-Level Cooking Configuration\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlan your cook by categorizing foods according to their heat requirements. Items needing higher temperatures go on the lower grid closer to the heat source. Items requiring gentler cooking position on the upper rack where heat moderates from distance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLoad the lower cooking grid first with items like steaks, chops, or chicken pieces that benefit from direct heat exposure. Place these items strategically, leaving access paths for checking and flipping without removing upper-level food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLoad the upper rack with items like vegetables, delicate fish, or foods that require slower cooking. The elevated position and cooler temperatures at this height suit these items. During the cook, you can access lower items by working around upper-level food or by sliding the upper grid aside temporarily.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCowboy Style Grilling Setup\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRemove the 2-Piece Multi-Level Rack from the EGG if currently installed in elevated position. Flip the rack components to reverse their orientation. The configuration that created elevated positioning now creates low-level positioning when reversed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReinstall the reversed rack on your cooking grid. The food surface now sits very close to the coals, creating the intense direct heat characteristic of cowboy style grilling. Build a hot fire with coals arranged for direct heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace steaks, chops, or vegetables directly on the low-positioned rack. The proximity to coals produces aggressive searing and char development. Monitor food closely as the intense heat can char surfaces quickly. This setup excels for brief, high-heat cooking rather than extended sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePairing with ConvEGGtor Basket\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInstall the 1-Piece ConvEGGtor Basket with your convEGGtor in place to create indirect heat on the lower level. The basket elevates the convEGGtor and provides a stable base for the multi-level rack.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition the 2-Piece Multi-Level Rack on the convEGGtor basket framework. This configuration creates an upper cooking surface above the indirect heat zone. Food on this upper level receives gentle convective heat ideal for roasting, smoking, and baking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eYou can load both the space atop the convEGGtor and the upper rack simultaneously. Pizzas or baked items position directly on the convEGGtor surface. Proteins or vegetables position on the upper rack. Both cook with indirect heat but at different intensities based on their distance from the heat source.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eRemove the rack from the EGG after use and allow it to cool before handling. The metal components retain heat for extended periods after cooking completes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the rack with a wire brush to remove food residue and carbon buildup. The metal framework tolerates aggressive scrubbing. Focus on areas where food contacted the rack directly and where grease accumulated.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWash with warm soapy water for deeper cleaning when grease buildup becomes significant. Use a scrub brush or abrasive pad to work soap into textured areas. Rinse thoroughly and dry completely before storing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the rack periodically for damage including bent components or compromised welds. The rack must maintain structural integrity to support food weight safely. Replace if damage affects stability or if components no longer connect properly to the cooking grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the rack in a dry location to prevent rust on metal surfaces. The rack can remain installed in the EGG between uses if preferred, though removal provides access for thorough fire box cleaning.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I use the multi-level rack without the convEGGtor basket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The rack attaches directly to your existing cooking grid and functions independently as a multi-level cooking platform. The convEGGtor basket is an optional expansion that adds indirect cooking capability but is not required for basic rack operation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Large and XL racks?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSize. The Large rack fits Large EGGs. The XL rack fits XL EGGs. The racks are sized specifically for their corresponding EGG models and are not interchangeable. Purchase the rack that matches your EGG size.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much weight can the elevated rack support?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rack is engineered to support typical cooking loads including multiple large cuts of meat, full vegetable arrangements, or combinations thereof. Avoid concentrating extreme weight in single points. Distribute food across the cooking surface for best stability.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use half-moon grids with the multi-level rack?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe multi-level rack is designed to work with the full-size cooking grid that comes standard with your EGG. Using half-moon grids would require the complete EGGspander System with convEGGtor basket to provide mounting points for the half grids.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the rack work with Medium or Small EGGs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 2-Piece Multi-Level Rack is available for Large and XL EGGs only. Different EGGspander components exist for Medium EGGs. Small, Mini, and MiniMax EGGs use different expansion systems not based on this rack design.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the 2-Piece Multi-Level Rack in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the Big Green Egg 2-Piece Multi-Level Rack actually do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It adds a second elevated cooking surface 10 centimetres above your standard cooking grid, effectively doubling your usable cooking area within the same EGG. The upper and lower levels operate at different heat intensities — items on the lower grid receive more aggressive heat while items on the upper rack cook at moderately lower temperatures. The rack also reverses for low-level cowboy style grilling where food sits very close to the coals for intense searing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need the ConvEGGtor Basket to use the 2-Piece Multi-Level Rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The rack attaches directly to your existing standard cooking grid and functions as a standalone multi-level cooking platform without any additional EGGspander components. The 1-Piece ConvEGGtor Basket is an optional expansion that adds indirect heat capability when combined with the rack, but it is not required for basic multi-level operation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Big Green Egg sizes does the 2-Piece Multi-Level Rack fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 2-Piece Multi-Level Rack is available for Large and XL Big Green Eggs only. Each size is specific to its corresponding EGG model — the Large rack fits the Large EGG and the XL rack fits the XL EGG. They are not interchangeable. Different EGGspander components exist for Medium EGGs, and Small, Mini, and MiniMax EGGs use different expansion systems.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does reversing the rack for cowboy style grilling work?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Remove the rack from the EGG, flip the components to reverse their orientation, and reinstall. The configuration that created the elevated 10-centimetre clearance becomes a low-level position that places food very close to the coals. No tools are required — the reversal takes seconds. This setup excels for thin cuts like skirt steak and flank steak that benefit from intense direct heat and rapid char development.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the temperature difference between the upper and lower cooking levels?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The upper rack typically runs 15 to 25°C cooler than the lower grid, depending on fire management and vent settings. This differential is meaningful enough to use strategically — place proteins requiring aggressive heat below and delicate items like fish, vegetables, or items needing slower finishing above. The sliding upper grid also allows you to shift food toward or away from hot spots for additional temperature control.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What cooking configurations are possible when combined with the ConvEGGtor Basket?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pairing the Multi-Level Rack with the 1-Piece ConvEGGtor Basket and ConvEGGtor creates up to four distinct cooking zones: upper direct, upper indirect, lower direct, and lower indirect — all simultaneously in the same chamber. The basket holds the ConvEGGtor for indirect heat below while the rack adds an upper surface receiving gentler convective heat. This combination is the most versatile EGGspander configuration and makes the EGG one of the highest-capacity kamado cookers available.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the rack connect to the existing cooking grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The rack attaches to the perimeter of the standard cooking grid using an integrated connection system — no tools or modifications required. The standard grid remains in place as the lower cooking surface, and the rack adds the upper tier above it. The connection creates a stable platform that supports full cooking loads without rocking or shifting. Remove and reinstall between sessions as needed with no installation steps.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the 2-Piece Multi-Level Rack a good first EGGspander purchase?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — it is specifically designed as the entry point into the EGGspander System. It delivers immediate value as a standalone multi-level rack without requiring additional components, and it is compatible with the 1-Piece ConvEGGtor Basket if you choose to expand later. Buying the rack first lets you experience multi-level cooking and cowboy style grilling before committing to the full system.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean and maintain the 2-Piece Multi-Level Rack?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow to cool completely before handling. Brush off food residue and carbon buildup with a wire brush. For significant grease accumulation, hand wash with warm soapy water and a scrub brush, rinse thoroughly, and dry completely before storing. The stainless steel construction handles aggressive scrubbing well. Store dry to prevent surface rust. Inspect periodically for bent components or damaged connection points — replace if structural integrity is compromised.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg 2-Piece Multi-Level Rack in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg EGGspander 2-Piece Multi-Level Rack is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full EGGspander System range and complete Big Green Egg accessory lineup. BBQ Republic is a Big Green Egg Platinum Dealer with seven years of hands-on EGG experience. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Large","offer_id":45167413035180,"sku":"120755","price":250.0,"currency_code":"AUD","in_stock":false},{"title":"XL","offer_id":45167413067948,"sku":"121219","price":300.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/120755-Large2PieceMulti-LevelRack.webp?v=1766205708"},{"product_id":"big-green-egg-half-moon-conveggtor","title":"Big Green Egg Half Moon Pizza \u0026 Baking Stone","description":"\u003ch1\u003eBig Green Egg Half Moon Pizza \u0026amp; Baking Stone\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCeramic half-moon pizza and baking stone for Big Green Egg. Converts EGG into fire-brick-style oven for bread, desserts, and baked items. Enables half-zone indirect cooking while keeping the other half available for direct grilling. Compatible with EGGspander Basket system. Two halves combine to form a full convEGGtor plate. Sold individually. Available for Medium, Large, XL, and 2XL EGGs. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Half Moon Pizza and Baking Stone creates versatile cooking configurations impossible with full-round accessories. The half-moon shape allows you to dedicate one side of your cooking grid to indirect heat deflection while leaving the other side open for direct grilling. This split-zone setup enables simultaneous cooking of items requiring different heat exposure within the same chamber.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ceramic construction provides the thermal mass and heat distribution characteristics essential for quality baking. When preheated, the stone absorbs and radiates heat evenly, creating the consistent high-temperature environment required for crisp pizza crusts, properly risen bread, and evenly baked desserts. The ceramic material mimics the properties of traditional masonry ovens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe half-moon format integrates with the EGGspander System, sitting securely in the convEGGtor basket to create raised indirect cooking configurations. This compatibility allows you to position the stone at different heights within the EGG chamber, providing control over heat intensity and clearance for various food items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTwo half-moon stones combine to create a complete heat deflector equivalent to the standard full-round convEGGtor. This dual-stone configuration converts your EGG to full indirect cooking mode for smoking, roasting, and baking applications requiring heat deflection across the entire cooking surface. The stones are sold individually, allowing you to purchase one for split-zone cooking or two for complete indirect capability.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Half Moon Pizza and Baking Stones at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on split-zone cooking and baking techniques backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eFire-Brick-Style Oven Conversion\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe ceramic stone transforms your Big Green Egg into an environment similar to traditional masonry ovens. The stone's thermal properties absorb heat during preheating and radiate it consistently during baking, creating the stable high-temperature conditions that produce superior bread crusts, properly caramelized pizza edges, and evenly baked desserts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUnlike metal baking surfaces that conduct heat aggressively and create hot spots, ceramic distributes heat uniformly across its surface. This even distribution prevents the scorching and uneven baking that occurs when temperature varies significantly across the baking area.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone also wicks moisture from dough surfaces, contributing to the crisp exteriors characteristic of artisan bread and Neapolitan-style pizza. Moisture absorbed into the ceramic evaporates quickly in the high-heat environment, preventing soggy bottoms while promoting proper crust development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHalf-Zone Indirect Cooking and Grilling\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe half-moon shape creates a split cooking environment where one side operates with indirect heat deflection and the other side provides direct heat exposure. Position the stone on one half of the fire ring to deflect heat on that side while leaving the opposite side open for direct grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis configuration allows you to cook a roast or smoke ribs on the indirect side while simultaneously searing steaks or grilling vegetables on the direct side. Both cooking methods proceed at the same time within the same chamber, using the same fire for heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe split setup also permits different temperature zones. The indirect side typically runs 15 to 30 degrees Celsius cooler than the direct side, depending on stone positioning and vent management. This temperature differential accommodates foods with different heat requirements during the same cooking session.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEGGspander Basket Compatibility\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe half-moon stone sits securely in the convEGGtor basket, creating a raised indirect cooking platform. This elevated position provides clearance beneath the stone for air circulation while positioning the heat deflector at an optimal height for various cooking applications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen placed in the basket, the stone creates the foundation for multi-level EGGspander configurations. You can position cooking grids or additional EGGspander components above the stone, building vertical cooking capacity with distinct heat zones at different heights.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe basket also simplifies stone handling. Lift the basket to remove both basket and stone together as a single unit rather than manipulating the hot ceramic stone separately. This reduces the risk of dropping or cracking the stone during mid-cook adjustments.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTwo Halves Form Full ConvEGGtor Plate\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePurchase two half-moon stones to create a complete heat deflector equivalent to the standard full-round convEGGtor. The two halves sit side by side, covering the entire fire ring opening to deflect all direct heat upward and outward. This configuration converts the EGG to full indirect cooking mode.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dual-stone setup functions identically to the standard convEGGtor for smoking, roasting, and baking applications requiring complete heat deflection. Smoke and heat circulate around food rather than exposing it to direct radiant heat from the fire below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe modular two-piece design offers flexibility the single-piece convEGGtor cannot match. Use one stone for split-zone cooking or both stones for full indirect operation. This adaptability allows you to configure your EGG to match specific cooking requirements rather than committing to a single setup.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCeramic Pizza and Baking Surface\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhen positioned on the cooking grid, the stone provides a high-quality baking surface for pizzas, flatbreads, and other items requiring intense bottom heat. The ceramic absorbs heat from below and radiates it into the dough, creating the high-temperature contact that produces crisp, evenly browned pizza crusts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone's thermal mass maintains temperature stability when you open the dome to load or check food. Metal surfaces cool rapidly when exposed to room-temperature air during dome opening. The stone's mass retains heat through brief openings, maintaining baking conditions throughout the process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe porous ceramic surface also prevents sticking better than metal pans or grids. A light dusting of flour or cornmeal on the preheated stone creates a non-stick surface that allows easy pizza removal after baking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSize-Specific Compatibility\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHalf-moon stones are manufactured for Medium, Large, XL, and 2XL Big Green Eggs. Each stone size matches the diameter and curvature of its corresponding EGG model. This precise sizing ensures proper fit whether using the stone in a basket, directly on the fire ring, or on the cooking grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe size-specific design guarantees that two half-moon stones combine to form a complete circle that covers the fire ring opening fully. Improper sizing would create gaps that allow direct heat through, defeating the purpose of heat deflection.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAvailable sizes - Medium, Large, XL, 2XL\u003c\/li\u003e\n\u003cli\u003eShape - Half-moon (semicircle)\u003c\/li\u003e\n\u003cli\u003eMaterial - Ceramic\u003c\/li\u003e\n\u003cli\u003eFunction - Pizza\/baking surface or heat deflector\u003c\/li\u003e\n\u003cli\u003eEGGspander compatibility - Yes (works in convEGGtor basket)\u003c\/li\u003e\n\u003cli\u003eSold as - Individual half (purchase two for full plate)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Half Moon Pizza \u0026amp; Baking Stone (size-specific, sold individually)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSplit-Zone Cooking Configuration\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePosition one half-moon stone on the fire ring to cover half of the opening. The stone creates indirect heat deflection on one side while leaving the opposite side open for direct heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace foods requiring indirect heat on the cooking grid above the stone. Position foods needing direct heat on the grid above the open fire ring section. Both zones operate simultaneously, sharing the same fire as their heat source.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor foods independently based on their position and heat exposure. Items on the indirect side typically require longer cooking times due to reduced heat intensity. Items on the direct side cook faster with aggressive heat from below.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBaking Pizzas and Flatbreads\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlace the half-moon stone (or two stones side by side) on your cooking grid. Preheat the EGG to pizza baking temperature, typically 260 to 315 degrees Celsius. Allow the stone to heat thoroughly for 15 to 20 minutes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePrepare your pizza on a peel dusted with flour or cornmeal. Slide the pizza from the peel onto the preheated stone using a quick jerking motion. The flour or cornmeal acts as ball bearings, allowing the pizza to slide cleanly off the peel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBake until the crust browns and toppings bubble, typically 5 to 10 minutes depending on temperature and crust thickness. Use the peel to remove the finished pizza from the stone. The ceramic releases the pizza cleanly when properly preheated and prepared.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eUsing as ConvEGGtor Alternative\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlace two half-moon stones in the convEGGtor basket to create a complete heat deflector. The stones sit side by side, covering the entire basket opening. This configuration deflects all direct heat upward for full indirect cooking mode.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition your cooking grid above the stone-filled basket. The setup now functions identically to a standard convEGGtor installation, creating the convective environment ideal for smoking, roasting, and low-temperature cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLoad food on the cooking grid and proceed with your indirect cooking process. The ceramic stones deflect heat while allowing smoke circulation around the food. Temperature and vent management proceed as they would with the standard convEGGtor.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMulti-Level EGGspander Setup\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInstall the convEGGtor basket with one or two half-moon stones positioned inside. This creates the base level for multi-tier EGGspander configurations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdd the 2-Piece Multi-Level Rack or other EGGspander components above the basket. The stones provide heat deflection on the lower level while upper levels receive gentler indirect heat from vertical distance and air circulation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLoad foods across multiple levels based on their heat requirements. Items needing more aggressive indirect heat go on the level directly above the stones. Items requiring gentler cooking position higher in the stack where heat moderates further.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAllow the stone to cool completely before handling or cleaning. Rapid temperature changes can crack ceramic. Do not expose the hot stone to water or cold surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the stone with a dry brush or scraper to remove food residue. Avoid using soap or detergents, which can absorb into the porous ceramic and affect food flavors during subsequent use. The stone naturally develops a seasoned patina over time that enhances its performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the stone in a dry location protected from impacts. Ceramic is brittle and cracks if dropped or struck. Position the stone where it cannot fall or receive impacts from other stored items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the stone periodically for cracks or chips. Small surface cracks do not necessarily compromise function, but large cracks that extend through the stone thickness indicate replacement time. Cracked stones can break during heating or use, creating safety hazards.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNever expose the stone to direct flame contact. Always position stones for heat deflection or baking, not in direct flame paths. Thermal shock from direct flame can crack ceramic.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I use one half-moon stone as a complete convEGGtor?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. One half-moon stone only covers half of the fire ring opening. You need two half-moon stones positioned side by side to create complete heat deflection equivalent to a full convEGGtor. One stone creates split-zone cooking with indirect on one side and direct on the other.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need the Pizza and Baking Stone if I use half-moon stones for pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIf you place half-moon stones directly on the cooking grid as a baking surface, you can bake pizza directly on them. However, if using half-moon stones in the convEGGtor basket for heat deflection, you need a separate Pizza and Baking Stone on the cooking grid above for the actual baking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use half-moon stones from different EGG sizes together?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Half-moon stones are size-specific. Use two stones of the same size (both Medium, both Large, etc.) that match your EGG model. Mixing sizes creates gaps and prevents proper heat deflection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy would I choose half-moon stones over the standard convEGGtor?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHalf-moon stones provide split-zone cooking capability that the one-piece convEGGtor cannot offer. Purchase one stone for split-zone setups or two stones for full indirect capability with the added flexibility of using them individually when desired.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent the stones from cracking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAvoid thermal shock by not exposing hot stones to water or cold surfaces. Heat and cool gradually. Handle carefully to prevent drops or impacts. Store in protected locations away from potential falling hazards.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Half Moon Pizza \u0026amp; Baking Stone in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Half Moon Pizza Stone and the full-round Big Green Egg Pizza and Baking Stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The full-round stone covers the entire cooking grid and is dedicated to baking — everything on the EGG cooks indirectly above it. The half-moon stone covers only half the grid, leaving the other half open for direct grilling. This means you can bake flatbreads or roast on one side while searing steaks or grilling vegetables directly over the fire on the other — simultaneously, in the same cook. If you want a dedicated baking surface for pizza nights, the full-round stone is simpler. If you want split-zone versatility, the half-moon is the more capable option.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Half Moon Pizza Stone and the standard ConvEGGtor?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The standard ConvEGGtor is a full-round ceramic heat deflector that converts the entire EGG to indirect cooking. Two half-moon stones together replicate this full deflection. One half-moon stone on its own creates a split-zone setup — indirect on one side, direct on the other — which the standard ConvEGGtor cannot do. The half-moon stone also functions as a baking surface when positioned on the cooking grid, while the ConvEGGtor is a heat deflector only, not a baking surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to buy two half-moon stones to replace my ConvEGGtor?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. One half-moon stone only covers half the fire ring opening, creating a split zone rather than full indirect heat deflection. Two half-moon stones positioned side by side cover the entire opening and function as a complete heat deflector equivalent to the standard ConvEGGtor. The stones are sold individually — purchase two for full indirect capability, or one for split-zone cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does split-zone cooking work with one half-moon stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Position one half-moon stone on the fire ring to cover half the opening. The stone deflects direct heat on that side, creating an indirect cooking zone above it. The opposite half of the cooking grid remains over open fire for direct grilling. Both zones share the same fire but operate at different heat intensities — the indirect side typically runs 15 to 30°C cooler. This setup lets you smoke ribs on the indirect side while searing steaks on the direct side, or keep finished items warm on the indirect side while more food cooks on the direct side.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Half Moon Stone work with the EGGspander system?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The half-moon stone sits securely in the convEGGtor basket, creating raised indirect cooking configurations as part of the EGGspander system. Placing one or two stones in the basket builds the foundation for multi-level EGGspander setups, with cooking grids or additional EGGspander components stacked above. The basket also makes stone removal easier — lift the basket and stone together as a unit rather than handling hot ceramic separately.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which EGG sizes does the Half Moon Pizza and Baking Stone fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Available for Medium, Large, XL, and 2XL Big Green Eggs. Each stone is manufactured to match the specific diameter and curvature of its corresponding EGG model. Always select the size that matches your EGG — mixing sizes from different models creates gaps that defeat heat deflection and may result in an unstable fit.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the half-moon stone directly as a pizza baking surface?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Position the stone on the cooking grid, preheat for 15 to 20 minutes, and slide pizza directly onto the preheated surface. A light dusting of flour or cornmeal prevents sticking. When used this way, the stone acts as a baking surface rather than a heat deflector — ideal for half-pizza sessions or when you want to bake on one side and grill on the other simultaneously. For full pizza nights where the whole grid is in use for baking, the full-round Pizza and Baking Stone is more practical.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent the half-moon stone from cracking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Never expose a hot stone to cold water or cold surfaces — thermal shock is the primary cause of ceramic cracking. Always preheat the stone gradually with the EGG rather than placing it into an already-hot grill. Allow the stone to cool completely inside the EGG before removing it. Store in a dry, protected location where it cannot be struck by other equipment. Do not position the stone in direct flame contact — it is designed for heat deflection or baking above the fire, not in the flame path.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the half-moon stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow to cool completely before cleaning. Brush off loose residue with a dry stiff brush or scraper. Do not use soap or detergents — the porous ceramic absorbs them and off-gasses into food during the next cook. Water-only cleaning is acceptable, but dry the stone fully before storing. The stone will naturally darken and develop a patina with use — this is normal and does not affect performance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Half Moon Pizza and Baking Stone in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Half Moon Pizza and Baking Stone is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full EGGspander system and the complete range of Big Green Egg accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Medium","offer_id":45167423750316,"sku":"127273","price":65.0,"currency_code":"AUD","in_stock":false},{"title":"Large","offer_id":45167423783084,"sku":"136220","price":75.0,"currency_code":"AUD","in_stock":true},{"title":"2XL","offer_id":45167423815852,"sku":"120960","price":165.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Half-Moon-BS-800__80151.1581098221.1280.1280_f0db0575-67d6-4401-90ed-70cba5b5b47c.webp?v=1766206367"},{"product_id":"big-green-egg-cast-iron-grid-full","title":"Big Green Egg Cast Iron Grid","description":"\u003ch1\u003eBig Green Egg Cast Iron Grid\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy-duty cast iron cooking grid for Big Green Egg MiniMax and Medium models. Features reversible design with ridged surface for sear marks and flat surface for delicate foods. Superior heat conductivity and retention creates perfect searing temperatures. Drop-in alternative to primary stainless steel cooking grid. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Grid provides the thermal mass and heat retention necessary for high-temperature searing. Cast iron's material properties allow it to absorb significant heat during preheating and maintain that heat through the searing process, delivering consistent aggressive contact that creates the caramelized crusts and defined grill marks associated with steakhouse cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reversible design offers two distinct cooking surfaces in a single accessory. The ridged side creates the elevated contact points that produce classic grill marks while allowing fat and juices to drain into the valleys between ridges. The flat side provides full-surface contact for foods that benefit from even heat distribution without pronounced marking, including delicate fish fillets and seafood.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cast iron grid functions as a direct replacement for the standard stainless steel cooking grid. Simply remove your existing grid and position the cast iron grid in its place. This drop-in compatibility requires no additional hardware or modifications. The grid sits directly on the fire ring, positioning food at the optimal height above the charcoal for aggressive direct grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Cast Iron Grids at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on high-heat grilling techniques backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSuperior Heat Retention for Searing\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron's thermal mass absorbs and stores significantly more heat than stainless steel. During the preheating period, the cast iron grid reaches temperatures that create immediate surface caramelization when food makes contact. This aggressive initial heat transfer forms the flavourful crust that defines quality seared proteins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material maintains temperature stability when you place cold food on the hot surface. Stainless steel grids cool noticeably when cold steaks contact the metal, reducing searing effectiveness during the critical first moments of contact. Cast iron's heat capacity buffers against this temperature drop, maintaining searing conditions throughout the cooking process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeat retention also produces more consistent results across the entire cooking surface. The thermal mass distributes heat evenly across the grid, eliminating the hot spots and cool zones that occur with lighter materials. Each steak or chop receives identical heat exposure regardless of position on the grid.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eReversible Ridged and Flat Surfaces\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe ridged side creates the elevated parallel lines that produce classic grill marks. The raised ridges concentrate heat at the contact points, creating intense localized searing that brands distinct char lines into the meat surface. The valleys between ridges collect rendered fat and juices, preventing foods from sitting in their own drippings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis drainage function reduces flare-ups during high-fat cooks. Rendered fat flows into the valleys and drips through to the charcoal below in controlled amounts rather than pooling under the meat and igniting in large flare-ups. The result is cleaner cooking with less smoke from burning fat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe flat side provides uniform contact across the entire food surface. This complete contact transfers heat evenly for foods requiring gentle handling or consistent temperature exposure. Delicate fish fillets remain intact rather than breaking apart when turned. Scallops and shrimp develop even crusts without the pronounced marking that can overcook small items at the ridge contact points.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHeavy-Duty Cast Iron Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe grid's weight and thickness contribute directly to its searing performance. The substantial mass requires longer preheating but rewards that investment with heat capacity that lightweight grids cannot match. Plan for 15 to 20 minutes of preheating time to bring the cast iron to proper searing temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material's durability withstands the thermal stress of repeated high-heat cycles. Cast iron does not warp or degrade when exposed to the intense temperatures required for proper searing. The grid maintains its shape and flatness through years of aggressive direct grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe robust construction also resists damage from metal utensils. Unlike coated or plated surfaces that scratch when contacted by sharp tools, cast iron accepts normal wear without functional degradation. The seasoned surface actually improves with use as oils polymerize into the metal, creating an increasingly non-stick patina.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDrop-In Compatibility with MiniMax and Medium EGGs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cast iron grid is manufactured specifically for Big Green Egg MiniMax and Medium models. The diameter and curvature match these EGG sizes precisely, allowing the grid to sit securely on the fire ring without gaps or instability. This size-specific design ensures proper fit and safe operation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInstallation requires no tools or modifications. Lift out your existing stainless steel grid and position the cast iron grid in the same location. The grid rests on the fire ring's supporting surface, held in place by its own weight and the dome's closure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grid positions food at the standard cooking height above the charcoal. This maintains the heat intensity and clearance you expect from your EGG's normal configuration. Cooking times and temperature management proceed as they would with the standard grid, requiring no adjustment to your established techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCreates Steakhouse-Quality Sear Marks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe combination of cast iron's heat retention and the ridged surface geometry produces the professional-quality grill marks that distinguish restaurant-prepared steaks. The raised ridges create focused contact points that reach temperatures sufficient for rapid surface caramelization and Maillard reaction development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThese chemical reactions generate the complex flavours and aromas associated with properly seared meat. The intense localized heat at the ridge contact points drives moisture from the meat surface and caramelizes proteins and sugars, creating the savoury crust that contrasts with the tender interior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe parallel ridge pattern creates the crosshatch marking technique possible with a quarter turn. Sear the steak with ridges running one direction, rotate 90 degrees, and sear again to create the diamond pattern characteristic of high-end steakhouse presentation. The cast iron's heat retention maintains searing temperature through both marking phases.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAvailable sizes - MiniMax, Medium\u003c\/li\u003e\n\u003cli\u003eMaterial - Cast iron\u003c\/li\u003e\n\u003cli\u003eDesign - Reversible (ridged and flat surfaces)\u003c\/li\u003e\n\u003cli\u003eFunction - Drop-in replacement for standard cooking grid\u003c\/li\u003e\n\u003cli\u003eCompatibility - MiniMax and Medium Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eSurface options - Ridged side for grill marks, flat side for delicate foods\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Cast Iron Grid (size-specific: MiniMax or Medium)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHigh-Temperature Steak Searing\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat your EGG to searing temperature, typically 260 to 315 degrees Celsius. Position the cast iron grid with the ridged side facing up. Allow the grid to heat for 15 to 20 minutes until it reaches full searing temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePat steaks dry with paper towels to remove surface moisture. Wet surfaces steam rather than sear. Season generously with salt and pepper immediately before cooking. Place steaks on the preheated grid and resist the urge to move them. Allow 2 to 3 minutes of undisturbed contact for proper sear development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFlip steaks when they release cleanly from the grid. Properly seared meat releases naturally when the crust forms completely. If the steak resists lifting, allow additional searing time. For crosshatch marks, rotate steaks 90 degrees at the halfway point of each side's searing time.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFlat-Side Cooking for Fish and Seafood\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFlip the grid to position the flat side facing up. Preheat as you would for the ridged side, allowing the smooth surface to reach proper cooking temperature. The flat surface provides even heat distribution ideal for delicate proteins.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLightly oil the preheated flat surface to prevent sticking. Fish and seafood have less fat than beef and benefit from the additional lubrication. Use high-temperature cooking oil applied with a folded paper towel held in tongs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace fish fillets skin-side down if applicable. The flat surface supports the entire fillet evenly, reducing the risk of breaking when you turn the fish. Cook without moving until the flesh releases cleanly, then carefully flip to finish cooking on the opposite side.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSmash Burgers and Pressed Sandwiches\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe flat side excels at smash burger technique. Form loose beef balls and place them on the preheated flat surface. Press firmly with a large metal spatula to flatten the meat against the hot cast iron. The complete surface contact creates maximum crust development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeave the smashed patties undisturbed for 2 to 3 minutes while the crust forms. The intense heat and full contact create the lacy, crispy edges characteristic of proper smash burgers. Scrape under the burger with the spatula edge to release the crust, then flip to finish cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor pressed sandwiches and paninis, assemble sandwiches and place them on the flat surface. Weight them with a cast iron skillet or grill press to maintain contact between bread and hot surface. The pressure and heat create the crispy, compressed exterior while melting cheese and warming fillings.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eSeason the grid before first use. Coat all surfaces with a thin layer of high-temperature cooking oil. Heat the grid in your EGG at 175 to 205 degrees Celsius for one hour. This initial seasoning creates the base layer that develops into a non-stick patina with continued use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the grid while still warm after each use. Scrape food residue with a grill brush or metal scraper. The heat makes residue removal easier and the cast iron tolerates aggressive scraping that would damage other surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply a light coating of cooking oil after cleaning and while the grid remains warm. Use a paper towel or cloth to spread a thin layer across all surfaces. This post-cook oiling prevents rust formation and continues building the seasoned layer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the grid in a dry location. Cast iron rusts when exposed to moisture. If storing for extended periods, apply a slightly heavier oil coating and wrap in paper or cloth to prevent moisture contact.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNever use soap or detergents on seasoned cast iron. Soaps strip the seasoned surface you have developed through use. Water and mechanical scraping remove food residue effectively without compromising the seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf rust develops, remove it with steel wool or a wire brush. Re-season the affected area by oiling and heating. Minor surface rust does not permanently damage cast iron and the material returns to service after proper restoration.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhy choose cast iron over stainless steel for grilling?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron's superior heat retention creates searing temperatures that stainless steel cannot match. The thermal mass maintains high heat when cold food contacts the surface, producing consistent caramelization and crust development. Choose cast iron when searing quality is the priority. Retain your stainless steel grid for general grilling, indirect cooking, and situations where cast iron's weight or maintenance requirements are less suitable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season the grid like a cast iron pan?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Cast iron grids require seasoning to prevent rust and create a naturally non-stick surface. Season before first use and maintain the seasoning by oiling after each cleaning. The seasoning improves with use as repeated oil applications build a durable polymerized layer.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the cast iron grid for indirect cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhile possible, cast iron grids are designed for direct high-heat grilling. The heavy material serves no advantage during indirect cooking where the grid does not directly contact intense heat. Use your standard stainless steel grid for indirect applications and reserve the cast iron grid for searing and direct grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhich side should I use for different foods?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse the ridged side for steaks, chops, chicken breasts, and foods where grill marks and fat drainage benefit the outcome. Use the flat side for fish, seafood, smash burgers, vegetables prone to falling through ridges, and any application requiring complete surface contact.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent food from sticking to cast iron?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eProper seasoning creates a naturally non-stick surface. Preheat thoroughly before cooking. Oil foods lightly before placing on the grid. Allow foods to develop a complete sear before attempting to lift or turn them. Properly seared meat releases naturally when the crust forms fully.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Cast Iron Grid in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which EGG sizes does the Big Green Egg Cast Iron Grid fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cast iron grid is available for MiniMax and Medium EGG models only. It is not available for Large, XL, or 2XL — those sizes use the stainless steel cooking grid as standard, and cast iron grids are not produced for those dimensions by Big Green Egg. Select the variant that matches your EGG model — MiniMax and Medium grids are not interchangeable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the cast iron grid and the standard stainless steel cooking grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two meaningful differences. First, heat retention: cast iron has significantly higher thermal mass than stainless steel, meaning it absorbs more heat during preheating and maintains that heat when cold food contacts the surface — stainless steel cools noticeably on contact, reducing searing effectiveness. Second, surface options: the cast iron grid is reversible with a ridged side for grill marks and a flat side for full-surface contact — the stainless grid has one surface type only. The cast iron grid also requires seasoning and more maintenance than stainless, which is the trade-off for its searing performance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the cast iron grid a permanent replacement for the stainless steel grid or a situational tool?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Most owners use it situationally rather than as a permanent replacement. The cast iron grid excels for high-heat direct searing — steaks, chops, smash burgers, fish on the flat side. The stainless grid is more practical for general grilling, indirect cooking, and situations where cast iron's weight and maintenance are unnecessary. A typical approach is to use the stainless grid for most cooks and swap in the cast iron grid specifically when searing quality is the priority. Both grids drop in and out without tools in seconds.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the cast iron grid need to preheat before searing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow 15 to 20 minutes after the EGG reaches searing temperature for the cast iron to absorb heat fully throughout its thickness. The extra preheating time compared to stainless steel is the price of admission for cast iron's superior heat retention — the thermal mass that produces better searing results takes longer to fully charge. Rushing the preheat produces inconsistent results as the grid surface will be hotter than its core. A properly preheated cast iron grid should smoke visibly when a drop of water hits the surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I use the ridged side versus the flat side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ridged side for: thick steaks and chops where grill marks and fat drainage are priorities, chicken thighs and drumsticks, sausages, and any protein where you want the classic grill presentation and rendered fat to drain away from the food surface. Flat side for: delicate fish fillets that break apart on ridges, scallops and prawns where complete surface contact creates even browning, smash burgers requiring maximum crust contact, and vegetables prone to falling through the gaps between ridges.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to season the cast iron grid before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Coat all surfaces with a thin layer of high-temperature cooking oil and heat in the EGG at 175 to 205°C for one hour before first cook use. This initial seasoning creates the base layer that builds into a natural non-stick patina over subsequent cooks. After each cleaning, oil while still warm to maintain the seasoning. Unlike the cast iron skillet, you can use a grill brush to clean the grid — the robust bar construction tolerates this where a skillet surface requires a gentler touch.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I achieve crosshatch grill marks with the cast iron grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Place the protein on the preheated ridged surface and leave undisturbed for approximately half the total searing time on that side — typically 90 seconds to 2 minutes. Without lifting the food, rotate it 90 degrees and sear for the remaining time on that side. Flip and repeat on the second side. The rotation creates the diamond crosshatch pattern characteristic of steakhouse presentation. The cast iron's heat retention maintains searing temperature through both marking phases — stainless steel often cools too much during the first marking phase to produce consistent marks on the rotated second pass.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the flat side of the cast iron grid for smash burgers?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the flat side is well suited to smash burgers. Preheat to 230 to 260°C, place loosely formed beef balls on the flat surface, and immediately press firmly with a large metal spatula or the BGE Grill Press. Hold firm pressure for 10 to 15 seconds. The cast iron's heat retention combined with the complete surface contact from the flat side creates the caramelised, lacy-edged crust that defines a proper smash burger.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I care for the cast iron grid to prevent rust?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three rules: clean while still warm using a grill brush (no soap), dry completely immediately after any water contact, and apply a thin coat of cooking oil to all surfaces while the grid is still warm. Never leave the grid wet. If storing for more than a few days, apply a slightly heavier oil coat and store in a dry location. If rust appears, scrub with steel wool to remove it completely, wash, dry on the EGG, oil, and re-season. Minor rust on cast iron is reversible — it does not permanently damage the material.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Cast Iron Grid in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Both the MiniMax and Medium variants of the Big Green Egg Cast Iron Grid are on display at the BBQ Republic showroom in Wetherill Park, Sydney. You can assess the weight, both cooking surfaces, and the ridged and flat side design before choosing. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"MiniMax","offer_id":45167427616940,"sku":"122971","price":80.0,"currency_code":"AUD","in_stock":true},{"title":"Medium","offer_id":45167427649708,"sku":"126405","price":95.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/122971-MXDual-SidedCastIronGrid.webp?v=1766206581"},{"product_id":"big-green-egg-cast-iron-skillet-w-handles-10-5","title":"Big Green Egg Cast Iron Skillet","description":"\u003ch1\u003eBig Green Egg Cast Iron Skillet\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy-duty cast iron skillet for Big Green Egg cooking. Available in two sizes: 27 cm (10.5 inch) and 36 cm (14 inch). Features dual easy-grip helper handles for safe handling. Use for searing steaks, braising meats, baking cornbread, roasting vegetables, and one-pan meals. 27 cm size fits all EGG models. 36 cm size suits Large, XL, and 2XL EGGs. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Skillet brings traditional cast iron cooking into the high-heat convective environment of your EGG. The heavy-duty construction withstands extreme temperatures while providing the thermal mass necessary for proper searing, even heat distribution for baking, and heat retention for braising and one-pan meals.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron's material properties make it uniquely suited to EGG cooking. The metal absorbs and holds heat effectively, maintaining consistent temperature throughout the cooking process. This heat retention allows you to achieve restaurant-quality sears on proteins, bake evenly risen cornbread and biscuits, and braise meats to tender perfection without hot spots or uneven cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dual helper handles provide secure grip points on both sides of the skillet. This balanced handle design distributes weight evenly during lifting and allows you to manoeuvre the hot skillet safely using heat-resistant gloves or mitts. The handles remain cool enough to grip with protection even when the skillet pan reaches high temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTwo sizes accommodate different EGG models and cooking volumes. The 27 cm skillet fits all EGG sizes from MiniMax to 2XL, making it the universal choice for any EGG owner. The 36 cm skillet requires the cooking chamber diameter of Large, XL, or 2XL models but provides significantly more cooking surface for larger meals and batch cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg Cast Iron Skillets at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on cast iron cooking techniques backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHeavy-Duty Cast Iron Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe skillet's thick cast iron construction provides the thermal mass required for effective heat retention and even temperature distribution. Unlike thin cookware that develops hot spots and cools rapidly when food is added, cast iron maintains stable cooking temperatures throughout the process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material's density allows it to absorb significant heat during preheating and release that heat gradually during cooking. This controlled heat transfer prevents temperature spikes that burn food and temperature drops that cause stewing instead of searing. The result is consistent cooking performance across all techniques from high-heat searing to gentle braising.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron's durability withstands the thermal stress of repeated heating cycles and extreme temperatures. The skillet maintains its shape and integrity through years of use at temperatures that would warp or damage lighter materials. This longevity makes cast iron a permanent addition to your EGG cooking arsenal.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTwo Sizes for Different EGG Models and Cooking Needs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 27 cm skillet provides versatile cooking capacity suitable for two to four servings. The diameter fits comfortably in all EGG sizes, including smaller models like the MiniMax and Medium. Use this size for everyday cooking, side dishes, smaller protein portions, and situations where you need multiple skillets on the grid simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 36 cm skillet offers substantially more cooking surface for larger meals and batch cooking. The increased diameter accommodates four to six portions, whole chickens broken into pieces, multiple steaks, or generous vegetable quantities. This size requires the chamber diameter available in Large, XL, and 2XL EGGs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth sizes feature identical construction quality and handle design. Choose based on your EGG model compatibility and typical cooking volumes. Many EGG owners keep both sizes to match cookware to the specific meal rather than forcing all cooking into a single pan size.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDual Easy-Grip Helper Handles\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe skillet features a helper handle opposite the traditional long handle, creating two grip points for balanced lifting and pouring. This dual-handle configuration distributes the skillet's weight across both hands, reducing strain when moving the hot, food-laden pan.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe helper handle provides the grip point necessary for controlled pouring when draining liquids or transferring pan sauces. Hold the main handle in your dominant hand and guide with the helper handle to direct flow accurately without awkward single-handed tilting that risks spills or burns.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth handles remain relatively cool compared to the pan body due to their positioning away from the direct heat source and their smaller mass. However, always use heat-resistant gloves or mitts when handling hot cast iron. The handles heat sufficiently to cause burns if touched directly, even though they remain cooler than the cooking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eVersatile Cooking Methods on the EGG\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe skillet excels at high-temperature searing that creates caramelized crusts on steaks, chops, and seafood. Preheat the skillet in your EGG until smoking hot, then add proteins for aggressive searing that develops flavour through Maillard reactions and creates the textured crust that defines quality seared meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse the skillet for braising by searing meat first, then adding liquid and covering loosely with foil. The EGG's heat surrounds the skillet, creating oven-like conditions that tenderize tough cuts through long, slow cooking. The cast iron distributes heat evenly through the liquid, preventing hot spots that cause uneven cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBaking applications include cornbread, biscuits, fruit cobblers, and upside-down cakes. The even heat distribution prevents burned bottoms and undercooked centres. Preheat the skillet, add batter or dough, and bake using indirect heat with a convEGGtor for results matching traditional oven baking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatible with All Big Green Egg Cooking Configurations\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 27 cm skillet works with direct grilling setups, positioned directly on the cooking grid above the fire. Use this configuration for high-heat searing and sautéing where you want aggressive heat from below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth sizes work with indirect cooking setups using the convEGGtor. Position the skillet on the cooking grid above the heat deflector for braising, baking, and roasting applications that require oven-style heat surrounding the cookware rather than direct flame contact.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe skillets integrate with EGGspander Systems, positioning at various heights within multi-level cooking setups. Place a skillet on a lower level for gentle warming while grilling proteins on upper levels, or reverse the arrangement to keep seared items warm while finishing sides.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDevelops Natural Non-Stick Seasoning with Use\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron develops a seasoned surface layer through repeated use and proper oiling. Cooking oils polymerize when heated, bonding to the iron and creating a smooth, naturally non-stick coating that improves with every use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis seasoned layer provides release properties that rival synthetic non-stick coatings without the temperature limitations or durability concerns of coated pans. The seasoning tolerates the extreme temperatures of EGG cooking and metal utensils without degrading.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe seasoning also adds subtle flavour to foods cooked in well-used cast iron. The accumulated oils and cooking residues create a flavour foundation that enhances subsequent meals, particularly noticeable in baked goods like cornbread where the skillet's history contributes to the finished flavour profile.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAvailable sizes - 27 cm (10.5 inch), 36 cm (14 inch)\u003c\/li\u003e\n\u003cli\u003eMaterial - Heavy-duty cast iron\u003c\/li\u003e\n\u003cli\u003eHandle design - Dual easy-grip helper handles\u003c\/li\u003e\n\u003cli\u003eCompatibility (27 cm) - All Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eCompatibility (36 cm) - Large, XL, and 2XL Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eCooking methods - Searing, braising, baking, sautéing, roasting\u003c\/li\u003e\n\u003cli\u003eCare requirements - Hand wash, dry immediately, oil after use\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Cast Iron Skillet (size-specific: 27 cm or 36 cm)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHigh-Heat Searing for Steaks and Seafood\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up your EGG for direct grilling with the cooking grid positioned above the fire. Preheat to searing temperature, typically 260 to 315 degrees Celsius. Place the cast iron skillet on the cooking grid and allow it to preheat for 10 to 15 minutes until smoking hot.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePat proteins dry with paper towels to remove surface moisture. Season generously immediately before cooking. Place proteins in the preheated skillet without crowding.\u003c\/p\u003e\n\u003cp\u003eOvercrowding reduces pan temperature and causes steaming instead of searing.\u003cbr\u003eAllow proteins to sear undisturbed for 2 to 4 minutes depending on thickness. Properly seared meat releases naturally from the pan when the crust develops completely. If the protein resists lifting, allow additional searing time rather than forcing it, which tears the surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBraising Meats and One-Pan Meals\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSear proteins in the preheated skillet to develop colour and flavour. Remove seared meat and set aside. Add aromatics like onions, garlic, and celery to the skillet, using the fond left from searing to build flavour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReturn meat to the skillet and add braising liquid to come halfway up the meat. Cover the skillet loosely with aluminium foil. Set up indirect heat using your convEGGtor and maintain temperature between 150 and 175 degrees Celsius.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBraise until meat reaches fork-tender consistency, typically 2 to 4 hours depending on cut and size. The EGG's heat surrounds the skillet from all sides, creating oven-like conditions that tenderize tough cuts through collagen breakdown.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBaking Cornbread, Biscuits, and Cobblers\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up indirect heat with your convEGGtor. Preheat the EGG to baking temperature, typically 175 to 205 degrees Celsius. Place the cast iron skillet in the EGG to preheat for 10 minutes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor cornbread or biscuits, add butter to the hot skillet and swirl to coat the bottom and sides. Pour batter directly into the hot, buttered skillet. The hot skillet creates an immediate sear on the batter bottom, forming the crispy crust characteristic of cast iron baking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBake until golden brown and cooked through, typically 20 to 30 minutes for cornbread and 15 to 20 minutes for biscuits. The cast iron's even heat distribution prevents burned bottoms while ensuring complete cooking throughout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eRoasting Vegetables and Side Dishes\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eToss vegetables with oil and seasonings. Preheat the skillet using direct or indirect heat depending on desired browning level. Add vegetables to the hot skillet in a single layer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor aggressive caramelization, use direct heat and stir vegetables every 3 to 5 minutes. The cast iron's heat retention creates deep browning on contact surfaces. For gentler roasting, use indirect heat and stir occasionally until vegetables reach desired tenderness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe skillet's depth contains vegetables better than flat grids, preventing small pieces from falling through to the fire. The contained environment also allows you to add liquids for steaming or deglazing without losing ingredients.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eClean the skillet while still warm after cooking. Scrape food residue with a metal spatula or scrubber. Hot cast iron releases stuck-on food more easily than cold iron. Use water and a stiff brush if needed but avoid soap, which strips seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry the skillet immediately and completely after washing. Set it on your EGG briefly or on a stovetop burner to evaporate any remaining moisture. Cast iron rusts when wet, and thorough drying prevents rust formation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eApply a thin coat of cooking oil while the skillet remains warm. Use a paper towel to spread oil across all surfaces including handles and exterior. This post-wash oiling maintains the seasoned layer and prevents rust during storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeason before first use by coating the skillet with cooking oil and heating it in your EGG at 175 to 205 degrees Celsius for one hour. This initial seasoning creates the foundation layer that improves with continued use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore in a dry location. If stacking multiple cast iron pieces, place paper towels between them to prevent moisture accumulation and protect seasoned surfaces from scratching.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf rust develops, scrub affected areas with steel wool or a wire brush to remove rust completely. Wash, dry thoroughly, and re-season the affected area. Minor rust does not permanently damage cast iron and the skillet returns to service after proper treatment.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich size cast iron skillet should I choose for my EGG?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 27 cm skillet fits all EGG models and handles two to four servings, making it the versatile choice for most cooking situations. Choose the 36 cm skillet if you own a Large, XL, or 2XL EGG and regularly cook for larger groups or want maximum cooking surface for batch cooking and whole chickens.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use metal utensils in cast iron skillets?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Properly seasoned cast iron tolerates metal utensils without damage. Unlike coated non-stick pans that scratch and degrade with metal contact, cast iron's seasoning actually benefits from use as oils continue polymerizing and building the non-stick layer.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season the skillet before first use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Clean the skillet with warm soapy water before first use to remove factory coatings. Dry thoroughly, coat with cooking oil, and heat in your EGG at 175 to 205 degrees Celsius for one hour. This initial seasoning creates the base layer for the non-stick surface that develops with continued use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy does food stick to my cast iron skillet?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSticking indicates insufficient seasoning, inadequate preheating, or attempting to flip food before it releases naturally. Build seasoning through repeated use and proper oiling. Preheat thoroughly before adding food. Allow proteins to sear completely before flipping as they release naturally when the crust develops.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I cook acidic foods like tomatoes in cast iron?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWell-seasoned cast iron handles acidic ingredients without issue for normal cooking times. Avoid prolonged simmering of highly acidic sauces in unseasoned or lightly seasoned skillets as acid can strip seasoning and impart metallic flavours. Build strong seasoning before tackling acidic dishes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Cast Iron Skillet in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which size cast iron skillet should I choose — 27cm (10.5\\\") or 36cm (14\\\")?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Choose the 27cm if you own any EGG size (it fits all models from MiniMax to 2XL) or if you typically cook for 2 to 4 people. It is the versatile, universal option. Choose the 36cm if you own a Large, XL, or 2XL EGG and regularly cook for 4 to 6 people, want to cook whole broken-down chickens, or want maximum surface for batch cooking and braising. Many EGG owners own both — the 27cm for everyday cooking and the 36cm for large sessions or entertaining.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes the Big Green Egg cast iron skillet different from a regular stovetop skillet?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The EGG creates heat from all directions simultaneously — underneath via the fire and around the skillet via the ceramic dome's radiant heat reflection. A stovetop only heats from below. This surrounding heat environment means the skillet heats more evenly and the cooking chamber acts like an oven around it. The result is that braising, baking, and roasting in the skillet on the EGG produces results closer to a commercial oven than most home stovetop or oven cooking can achieve — with the added benefit of smoke character if you choose to add wood.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to season this skillet before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Wash with warm soapy water before first use to remove factory coatings, dry completely, coat with cooking oil, and heat in your EGG at 175 to 205°C for one hour. This initial seasoning creates the non-stick base layer that improves with every subsequent cook and oiling. After the first seasoning, avoid soap on the skillet — water and a stiff brush for routine cleaning, then oil while still warm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does food stick to my cast iron skillet and how do I fix it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three common causes. First, insufficient preheating — cast iron must be fully preheated before food is added. A properly preheated skillet is too hot to hover your hand over comfortably. Second, insufficient seasoning — a new or under-seasoned skillet will stick more than one with multiple cooks of seasoning built up. Fix by cooking fatty foods (bacon, sausages) and oiling after each use. Third, moving food too early — proteins release naturally when the sear completes. If your steak is sticking, it isn't ready to flip. Leave it 30 to 60 more seconds.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the skillet for both direct and indirect heat on the EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the skillet works in both configurations. Direct heat (grid positioned above open fire) for high-heat searing, sautéing, and rapid cooking where aggressive browning is the goal. Indirect heat with the ConvEGGtor for braising, baking cornbread and cobblers, roasting, and any cooking where surrounding convective heat rather than direct flame contact produces better results. Switching between the two simply involves adding or removing the ConvEGGtor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the best oil to use for seasoning the skillet?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Flaxseed oil is widely considered the best for building initial seasoning layers — its high polyunsaturated fat content polymerises efficiently under heat to create a hard, durable base coating. For ongoing maintenance after each wash, any cooking oil works well: vegetable, canola, or light olive oil. Apply the thinnest possible layer — wipe on with a cloth, then wipe off almost all of it. Excess oil pooling in the skillet creates sticky spots rather than a smooth seasoning layer.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the dual helper handle design work and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Most skillets have one long handle. This skillet has two shorter helper handles positioned on opposite sides, creating a balanced two-handed carry rather than a single-handled lift. For a heavy, food-laden cast iron skillet at high temperature, the two-handed carry is significantly more controlled and less likely to tilt and spill. The handles also make pouring pan sauces and draining braising liquid much easier — hold both handles and tilt forward rather than awkwardly wrestling a single long handle over a hot EGG.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this skillet for smash burgers on the EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the flat cooking surface, high heat tolerance, and heat retention make it excellent for smash burgers. Preheat the skillet to 230 to 260°C, place loosely formed ground beef balls on the surface, and immediately press firmly with a flat spatula or the Big Green Egg Grill Press. The cast iron's surface contact and heat creates the crispy, caramelised edges that define a proper smash burger far more effectively than cooking on an open grate.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I handle rust if it appears on the skillet?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Surface rust on cast iron is not permanent damage. Scrub affected areas with steel wool or a wire brush until the rust is fully removed — work until you reach bare grey metal. Wash the skillet, dry it completely (on the EGG or a stovetop burner), apply cooking oil to all surfaces, and re-season by heating at 175 to 205°C for one hour. The skillet returns to full service. Rust only occurs from leaving the skillet wet or storing without oil — both are easily avoided with the post-wash oiling routine.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Cast Iron Skillet in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Both the 27cm and 36cm Big Green Egg Cast Iron Skillets are on display at the BBQ Republic showroom in Wetherill Park, Sydney. You can assess the weight, handle design, and cooking surface of both sizes before choosing. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"10.5","offer_id":45167428010156,"sku":"120144","price":85.0,"currency_code":"AUD","in_stock":true},{"title":"14","offer_id":45167428042924,"sku":"118233","price":135.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/118233-14inCastIronSkilletTop.webp?v=1766206835"},{"product_id":"big-green-egg-cast-iron-sauce-pot-baster","title":"Big Green Egg Cast Iron Sauce Pot and Basting Brush","description":"\u003ch1\u003eBig Green Egg Cast Iron Sauce Pot \u0026amp; Basting Brush\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003eHeavy-duty cast iron sauce pot with integrated basting brush. BPA-free silicone brush head nests into pot handle. Removable brush head is dishwasher-safe. Designed for melting butter, warming marinades, and keeping sauces ready. On display at our \u003ca title=\"Wetherill Park Showroom\" href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\"\u003eWetherill Park showroom.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Sauce Pot \u0026amp; Basting Brush is one of those tools that solves a specific problem cleanly: how to keep sauce warm directly on the EGG while having the brush ready to apply it without creating a mess or juggling multiple items between the cooking grid and your prep area. The cast iron pot sits on the cooking grid, holds heat well, and keeps butter melted or sauce warm throughout the cook. The basting brush nests into the pot handle, so the brush and pot stay together as a single unit rather than two separate items you need to track.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe have used this pot and brush combination at both our Wetherill Park showroom and at home. It works particularly well for basting ribs throughout a long cook, where you want the sauce or butter to stay warm and ready without needing to leave the EGG and return to the kitchen repeatedly. We have also used it for making gravy directly over the fire, using drippings from a roast and building the gravy in the pot while the meat rests. The cast iron holds heat consistently, and the integrated brush design means everything you need is in one place.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs a \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/big-green-egg\" title=\"Big Green Egg\"\u003eBig Green Egg Platinum Dealer\u003c\/a\u003e, we stock the full range of Big Green Egg cast iron and \u003ca title=\"Grilling Tools\" href=\"https:\/\/bbqrepublic.com.au\/collections\/grilling-tools\"\u003egrilling tools \u003c\/a\u003eat our Wetherill Park showroom. This sauce pot and brush combination is a practical addition for anyone who bastes regularly or wants to keep sauces warm on the grid rather than on a separate burner.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Cast Iron Sauce Pot\u003c\/li\u003e\n\u003cli\u003e1 x BPA-free basting brush with removable silicone head\u003c\/li\u003e\n\u003cli\u003eBrush nests into pot handle for integrated storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy-duty cast iron construction \u003c\/strong\u003eThe pot is made from heavy-duty cast iron, which retains heat well and distributes it evenly. Once the pot is up to temperature on the cooking grid, it holds that heat and keeps butter melted or sauce warm without needing constant attention. Cast iron is also suitable for direct heat exposure, so the pot can sit on the grid alongside your cook without any concern about warping or degrading.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIntegrated brush storage \u003c\/strong\u003eThe basting brush is designed to nest into the pot handle when not in use. This keeps the brush and pot together as a single unit, which matters practically when you are working at the EGG and do not want to set the brush down on a prep surface or lose track of where you placed it between basting applications. The brush stays with the pot, and the silicone head does not drip sauce onto your cooking surface when stored in the handle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBPA-free silicone brush head \u003c\/strong\u003eThe brush head is made from BPA-free silicone that can handle high temperatures without melting or degrading. The silicone bristles are flexible enough to spread sauce evenly across ribs, chicken, or other cuts, and they do not shed or fall apart with repeated use the way natural bristle brushes sometimes do.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRemovable and dishwasher-safe brush head \u003c\/strong\u003eThe silicone brush head detaches from the handle for easy cleaning. The head is dishwasher-safe, which simplifies cleanup after a cook. The handle should be hand washed with mild soap, but the brush head can go straight into the dishwasher.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for melting butter, warming marinades, and keeping sauces ready \u003c\/strong\u003eThe pot is sized to melt butter, warm marinades, or hold barbecue sauce at a ready temperature throughout a cook. This is particularly useful for longer cooks like ribs, brisket, or pork shoulder, where you want to baste multiple times over several hours. The pot sits on the cooking grid, so the sauce stays at the right temperature without needing to be reheated separately.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Heavy-duty cast iron\u003c\/li\u003e\n\u003cli\u003eBrush Material - BPA-free silicone (removable head)\u003c\/li\u003e\n\u003cli\u003eDesign - Brush nests into pot handle\u003c\/li\u003e\n\u003cli\u003eBrush Head - Dishwasher-safe\u003c\/li\u003e\n\u003cli\u003eUse - Melting butter, warming marinades, barbecue sauce, dipping sauces\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow We Use It\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWe have used the Big Green Egg Cast Iron Sauce Pot \u0026amp; Basting Brush at both our Wetherill Park showroom and at home, and it has proven useful in two main applications:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBasting ribs \u003c\/strong\u003eDuring a rib cook, we place the pot on the cooking grid with butter, apple juice, and a small amount of brown sugar. The cast iron holds the mixture warm throughout the cook, and we baste the ribs every hour or so using the integrated brush. The brush stays clean between applications because it nests into the handle rather than sitting on a surface where it would pick up dust or debris.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMaking gravy over the fire \u003c\/strong\u003eAfter roasting a chicken or joint of meat on the EGG, we use the pot to make gravy directly on the grid using drippings from the cook. The cast iron handles the heat well, and the pot is deep enough to whisk in flour and stock without spilling. The gravy stays warm on the grid while the meat rests, and we have found this to be a simpler workflow than transferring drippings to a stovetop saucepan.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe integrated brush design is the practical advantage here. Instead of juggling a pot, a separate brush, and a prep surface to rest the brush on between applications, everything stays together and within reach at the EGG.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCast iron pot\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash the pot with a brush and water only after each use\u003c\/li\u003e\n\u003cli\u003eDo not use soap on the cast iron pot\u003c\/li\u003e\n\u003cli\u003eDry the pot immediately and thoroughly after washing\u003c\/li\u003e\n\u003cli\u003eLightly coat the interior with cooking oil after each use to maintain the seasoning\u003c\/li\u003e\n\u003cli\u003eNever put the cast iron pot in the dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eBasting brush handle\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eHand wash the handle with mild soap and water\u003c\/li\u003e\n\u003cli\u003eDry thoroughly before storage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSilicone brush head\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eThe removable silicone head is dishwasher-safe\u003c\/li\u003e\n\u003cli\u003eDetach the head from the handle before placing in the dishwasher\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eCast iron requires maintenance to preserve its non-stick surface and prevent rust. The seasoning on the pot improves with regular use and proper care. If the pot is washed with soap or allowed to air dry without oiling, the seasoning will degrade and rust may form.\u003c\/p\u003e\n\u003ch2\u003eWhy Use a Dedicated Sauce Pot on the EGG?\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMost people warm sauce on a stovetop burner or microwave it before basting. This works, but it creates an extra step: you need to leave the EGG, return to the kitchen, reheat the sauce, and then return to the EGG to baste. If you are basting multiple times during a long cook, this becomes inefficient.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Sauce Pot eliminates this workflow. Place the pot on the cooking grid with your sauce or butter at the start of the cook. The pot stays warm throughout, and the sauce is ready whenever you need it without leaving the EGG. The integrated brush stays with the pot, so you have everything required for basting in a single tool.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe have found this particularly useful for cooks where basting frequency matters, such as ribs, chicken wings, or pork shoulder. The sauce stays at the right consistency, the brush is always within reach, and the pot does not take up significant space on the grid.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I use this pot inside the Big Green Egg?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The cast iron pot is designed to sit on the cooking grid inside the EGG. It handles direct heat without warping or degrading.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season the cast iron pot before first use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe pot may arrive with a factory seasoning, but it is good practice to apply a light coat of cooking oil before first use and after each subsequent wash. This builds and maintains the non-stick surface over time.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I put the entire pot and brush in the dishwasher?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The cast iron pot should never be put in the dishwasher, as this will strip the seasoning and cause rust. The silicone brush head is dishwasher-safe, but it must be removed from the handle first. The handle should be hand washed with mild soap.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat types of sauce work best in this pot?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe pot works well for any sauce or liquid that benefits from being kept warm: melted butter, barbecue sauce, marinades, glazes, and pan gravies. The pot is not ideal for thick sauces that are prone to scorching, as cast iron retains heat intensely once it is up to temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this pot and brush on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg Cast Iron Sauce Pot \u0026amp; Basting Brush is on display at our Wetherill Park showroom alongside the full range of Big Green Egg cast iron and grilling tools. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What problem does the Big Green Egg Cast Iron Sauce Pot solve?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It eliminates the workflow of leaving the EGG repeatedly to reheat sauce or butter in the kitchen. During a long rib or pork shoulder cook where basting happens every 30 to 60 minutes, that interruption adds up. The pot sits on the cooking grid, keeps sauce or butter warm throughout the session, and the brush nests into the handle so everything stays together in one place at the grill. It is the kind of tool that sounds minor until you have used it through a long cook — then returning to juggling a separate pot and brush feels unnecessarily complicated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the sauce pot for making gravy directly on the EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — and this is one of the most useful applications for it. After roasting chicken or a joint of meat on the EGG, collect the drippings into the pot and build gravy directly on the cooking grid while the meat rests. Add flour, stock, and seasoning, and whisk directly in the cast iron. The pot handles direct heat well, holds temperature consistently while you whisk, and keeps the gravy warm on the grid. The result is a simpler workflow than transferring hot drippings to a stovetop saucepan.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the silicone brush head work better than natural bristle for basting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For BBQ basting, silicone has practical advantages over natural bristle. Silicone bristles do not absorb sauce into the brush body — they hold it on the surface for efficient transfer onto the meat. Natural bristle brushes absorb sauce into the ferrule and can develop off-flavours from accumulated fat and residue between applications if not washed between uses. Silicone also does not shed, which eliminates the minor but real hazard of finding bristle fibres on food. The detachable dishwasher-safe silicone head makes post-cook cleaning straightforward.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sauces work best in the cast iron pot?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Melted butter (plain or compound butters with herbs and garlic), barbecue sauce, apple juice and butter basting mixtures, marinades for mopping, glazes, and pan gravies all work well. Avoid thick, sugar-heavy sauces at very high heat — cast iron retains heat intensely once up to temperature and sugary sauces scorch quickly. For caramelised glazes applied at the final stage of a cook, apply with the EGG at moderate temperature and work quickly. Thin, butter-based basting liquids are the most forgiving in cast iron.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the cast iron pot compatible with all Big Green Egg sizes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the pot sits on the cooking grid and is compact enough to fit alongside food on all EGG models from MiniMax through to 2XL. It also works on any other BBQ or smoker with a cooking grid capable of supporting a small cast iron pot. The BGE branding reflects the design brief and heritage, not a compatibility restriction.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to season the cast iron pot before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apply a light coat of cooking oil before first use regardless of whether it arrives with a factory seasoning — a pre-seasoned pot benefits from an additional oil application before its first cook. After each subsequent use, hand wash with water only (no soap), dry immediately and thoroughly, and apply a thin coat of cooking oil to the interior while the pot is still warm. This routine maintains the seasoning and prevents rust from forming.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the entire unit — pot and brush — go in the dishwasher?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only the silicone brush head is dishwasher-safe — detach it from the handle before washing. The cast iron pot must never go in the dishwasher, as the dishwasher cycle strips the seasoning and promotes rust. The brush handle should be hand washed with mild soap. Three different cleaning methods for three components — keep them separated at cleaning time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the integrated brush storage design and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The basting brush is designed to nest into the pot handle when not in use between basting applications. This keeps brush and pot together as a single unit rather than two separate items to track at the EGG. The silicone head, when nested in the handle, does not drip sauce onto the cooking grid or your hands between applications. During a multi-hour cook with periodic basting, this detail matters — the brush is always exactly where you expect it to be.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does BBQ Republic use this pot themselves?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the product description states directly that the sauce pot and brush have been used at both the BBQ Republic Wetherill Park showroom and at home. Specific uses noted include basting ribs with a butter, apple juice, and brown sugar mixture throughout long cooks, and making gravy directly on the grid using roast drippings while meat rests. BBQ Republic only stocks accessories they have personally used and stand behind.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Cast Iron Sauce Pot and Basting Brush in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Cast Iron Sauce Pot and Basting Brush is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg cast iron cookware and grilling tools. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45167465726124,"sku":"117663","price":65.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/117663-CastIronSaucePotwBastingBrush.webp?v=1766208580"},{"product_id":"big-green-egg-egg-genius-wifi-temp-controller","title":"Big Green Egg EGG Genius Temperature Controller","description":"\u003ch1\u003eBig Green Egg EGG Genius Temperature Controller\u003c\/h1\u003e\n\u003cp\u003eWiFi-enabled temperature controller for Big Green Egg. Monitor and control your EGG remotely via smartphone, tablet, or computer app. Automatic blower fan adjusts airflow to maintain set temperature precisely. Includes one pit probe and one meat probe. Remote alerts notify when cook completes or temperature fluctuates. Power-outage protection preserves settings and auto-reconnects to WiFi. Suitable for all Big Green Egg models. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg EGG Genius transforms your EGG into a remotely monitored and automatically controlled cooking system. The WiFi-enabled controller connects to your home network, allowing you to monitor chamber temperature, food temperature, and adjust settings from anywhere with internet access. This remote capability eliminates the need to remain physically present during long smoking sessions or overnight cooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe integrated blower fan automates temperature control by adjusting airflow through your EGG's draft door. When chamber temperature drops below your set point, the blower increases airflow to raise temperature. When temperature approaches or exceeds the set point, the blower reduces or stops airflow to prevent overshooting. This automated regulation maintains steady temperature without manual vent adjustments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe included pit probe monitors chamber temperature while the meat probe tracks internal food temperature. Both probes feed real-time data to the controller and your connected devices. The system displays current temperatures, graphs temperature trends over time, and sends alerts when food reaches target temperature or when chamber temperature deviates from set parameters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePower-outage protection ensures uninterrupted operation during electrical disruptions. The controller continues running at your saved temperature setting using battery backup, then automatically reconnects to WiFi when power returns. Your cook proceeds without intervention even if you experience brief power interruptions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg EGG Genius Temperature Controllers at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on temperature control systems backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWiFi Remote Monitoring and Control\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius connects to your home WiFi network and communicates with the dedicated smartphone app available for iOS and Android devices. The app displays real-time chamber and food temperatures, allowing you to monitor your cook from inside your home, at work, or anywhere with internet connectivity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdjust target temperatures remotely without approaching the EGG. Change your set point mid-cook to accommodate recipe adjustments or extended holding times. The blower responds immediately to new settings, adjusting airflow to achieve the updated target temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eView temperature graphs that display historical data throughout your cook. These graphs reveal temperature stability, identify when you opened the dome, and show how long food spent at various temperatures. This data helps you refine technique and troubleshoot temperature management issues.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAutomatic Blower Fan Temperature Control\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe variable-speed blower fan mounts to your EGG's draft door opening and controls airflow automatically. The fan draws fresh air through the charcoal, increasing fire intensity to raise temperature or reducing airflow to lower temperature. This automated adjustment maintains your set temperature within tight tolerances.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blower accelerates initial heat-up by delivering maximum airflow during the warm-up phase. Reach your target cooking temperature faster than manual vent management allows. Once at temperature, the blower modulates airflow to hold steady without the temperature swings that occur with fixed vent openings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe system detects dome opening through rapid temperature drop and temporarily stops the blower to prevent overstoking the fire. When you open the dome to check food or add wood chunks, the sudden oxygen influx would normally cause temperature spikes.\u003c\/p\u003e\n\u003cp\u003eThe EGG Genius prevents this by suspending blower operation until dome closure and temperature stabilisation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIndustrial-Duty Temperature Probes\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe included pit probe monitors chamber temperature with accuracy to 260 degrees Celsius. The probe's industrial-duty construction withstands the extreme temperatures and harsh environment inside your EGG. Durable cables and high-temperature-rated materials ensure reliable operation through hundreds of cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe meat probe tracks internal food temperature, allowing you to monitor doneness remotely. Insert the probe into the thickest part of your protein and the system continuously reports temperature as cooking progresses. Set target temperature alerts to notify when food reaches your desired doneness level.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth probes feature braided stainless steel cables that resist damage and maintain accuracy over extended use. The cables pass through your EGG's vent openings without requiring modifications or creating air leaks that compromise temperature control.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSmart Temperature Management Features\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe controller automatically reduces pit temperature to a warming setting when your cook completes. When meat reaches target temperature, the system lowers chamber temperature to a holding level that keeps food warm without overcooking. This allows you to let food rest or hold finished items until serving time without constant attention.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTemperature alerts notify you of significant deviations from set parameters. If chamber temperature drops too low due to fuel depletion or rises too high from excessive airflow, you receive immediate notification. These alerts allow you to address issues promptly before they affect food quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe system saves your temperature settings and cook profiles. In case of power interruption, the controller resumes operation at your saved set point when power returns. WiFi reconnection occurs automatically without requiring manual intervention or app interaction.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExpandable Probe Capacity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius supports up to three meat probes simultaneously through an optional Y-cable accessory. Monitor multiple pieces of meat cooking at different rates or track various zones within a single large cut. This multi-probe capability proves valuable when cooking different proteins together or managing whole brisket where flat and point cook at different speeds.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAdditional pit probes and meat probes are available separately, allowing you to maintain spare probes or replace damaged units without purchasing an entire new system. The modular probe design means you only replace what needs replacing rather than the complete controller.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAll probes use standardised connectors compatible with the EGG Genius system. Mix pit probes and meat probes based on your monitoring needs for each specific cook. The controller automatically recognises probe type and displays appropriate temperature ranges and alerts.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eConnectivity - WiFi (home network required)\u003c\/li\u003e\n\u003cli\u003eControl method - Smartphone, tablet, or computer app\u003c\/li\u003e\n\u003cli\u003eTemperature control - Automatic variable-speed blower fan\u003c\/li\u003e\n\u003cli\u003eIncluded probes - 1 pit probe, 1 meat probe\u003c\/li\u003e\n\u003cli\u003eProbe accuracy - To 260°C (500°F)\u003c\/li\u003e\n\u003cli\u003eMaximum probe capacity - 3 meat probes (with optional Y-cable)\u003c\/li\u003e\n\u003cli\u003ePower backup - Continues operation during power outage\u003c\/li\u003e\n\u003cli\u003eAuto-reconnect - WiFi reconnects automatically when power returns\u003c\/li\u003e\n\u003cli\u003eCompatibility - All Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eWarranty - One year limited manufacturer warranty\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x EGG Genius WiFi Temperature Controller\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Variable-speed blower fan unit\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Industrial-duty pit probe\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Industrial-duty meat probe\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMounting hardware and cables\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInitial Setup and WiFi Connection\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDownload the EGG Genius app to your smartphone or tablet from the iOS App Store or Google Play Store. Create an account within the app using your email address. The app serves as your control interface for all monitoring and adjustment functions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePower on the EGG Genius controller and follow the in-app pairing instructions to connect the unit to your home WiFi network. The controller displays a solid green light when successfully connected and begins downloading firmware updates. Allow up to one hour for initial firmware installation to complete without interrupting power or connectivity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOnce firmware updates finish, attach the blower fan to your EGG's draft door opening using the provided mounting hardware. Insert the pit probe through the top vent and position it at cooking grid height to monitor chamber temperature accurately. The system is now ready for temperature control operation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLong Smoking Sessions\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet your target chamber temperature in the app before lighting your charcoal. Light charcoal using your preferred method and allow initial flames to establish. Close the dome and allow the EGG Genius to bring the chamber to your set temperature automatically.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert the meat probe into your protein at the thickest point, avoiding bone or fat pockets that give inaccurate readings. Set your target meat temperature in the app to receive alerts when food reaches doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor cook progress remotely through the app. Temperature graphs show you exactly how chamber and meat temperatures evolve throughout the session. The blower maintains steady chamber temperature automatically while you attend to other activities.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOvernight Brisket Cooks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStart your brisket cook in the evening and rely on the EGG Genius to maintain temperature through the night. Set conservative chamber temperature and verify the blower maintains steady conditions for the first hour before retiring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEnable high and low temperature alerts so you receive notification if chamber temperature deviates significantly from your set point. These alerts wake you if fuel runs low or airflow issues develop, allowing you to address problems before they affect the cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eReview temperature graphs in the morning to see exactly how temperature held overnight. The historical data reveals any fluctuations and confirms steady conditions throughout the unattended period.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMulti-Probe Monitoring\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eConnect a Y-cable and additional meat probes when cooking multiple proteins or monitoring different zones within a single large cut. The app displays all probe readings simultaneously, allowing you to track progress across all items.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet individual target temperatures for each probe. The system alerts you when each piece reaches its specific target, allowing you to remove items as they finish rather than pulling everything simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse multiple probes to verify temperature uniformity across your cooking grid. Position probes in different locations to identify hot or cool zones and adjust food placement accordingly for even cooking.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDisconnect probes after each use once the EGG cools completely. Wipe probe tips with a damp cloth to remove food residue and accumulated smoke deposits. Avoid submerging probes in water or putting them in dishwashers, as moisture can damage the internal sensors.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect probe cables periodically for fraying, kinks, or damage. Damaged cables compromise temperature accuracy and pose safety risks. Replace probes showing cable damage before they fail during a cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the blower fan housing occasionally by removing accumulated ash and dust. Use compressed air or a soft brush to clear the fan blades and air passages. A clean fan operates more quietly and maintains optimal airflow control.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the controller and probes in a dry location when not in use. Moisture exposure can damage electronic components and probe sensors. If storing the EGG outdoors under a cover, remove the EGG Genius and store it indoors.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUpdate firmware when prompted by the app. Firmware updates provide bug fixes, performance improvements, and new features. Connect the controller to WiFi and follow in-app instructions to download and install updates.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes the EGG Genius work with all Big Green Egg models?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The EGG Genius is compatible with all Big Green Egg sizes from MiniMax to 2XL. The blower fan mounts to the standard draft door opening present on all EGG models. The probes fit through the standard vent openings without requiring modifications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat happens if my WiFi connection drops during a cook?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe controller continues operating at your saved set point even without WiFi connectivity. The blower maintains temperature control locally without requiring constant network connection. When WiFi reconnects, remote monitoring resumes automatically. You lose remote access during the outage but temperature control continues uninterrupted.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the EGG Genius for high-temperature pizza cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probes are rated to 260 degrees Celsius, which covers most cooking applications including pizza. However, the blower provides minimal benefit at very high temperatures where you want vents fully open for maximum heat. The EGG Genius excels at low-and-slow smoking and moderate-temperature roasting where precise control matters most.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow many additional probes can I add to the system?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius supports up to three meat probes total when using the optional Y-cable accessory. You can monitor chamber temperature plus three separate food items or zones. Additional pit probes and meat probes are sold separately.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the controller drain my EGG's temperature when I open the dome?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius detects dome opening through rapid temperature drop and temporarily suspends blower operation. This prevents the oxygen rush from overstoking your fire and causing temperature spikes. The blower resumes automatically once you close the dome and temperature stabilises.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the EGG Genius Temperature Controller in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What exactly does the EGG Genius do that my EGG can't already do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two things the EGG cannot do alone: remote monitoring and automatic temperature regulation. Without the EGG Genius, you physically adjust vents and check the dome thermometer at the EGG. With it, you set a target temperature in the app, the blower fan automatically adjusts airflow to hit and hold that temperature, and you monitor everything remotely from your phone — inside the house, at work, or anywhere with internet access. For overnight brisket cooks or long sessions where you want to leave the EGG unattended for hours, those two capabilities change what is practically achievable on a kamado.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the blower fan control temperature automatically?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The variable-speed blower mounts to the EGG's draft door opening and pushes air through the charcoal to feed the fire. When chamber temperature drops below your set point, the blower increases speed to raise temperature. When temperature approaches the set point, the blower reduces or stops to prevent overshooting. This continuous modulation maintains temperature within tight tolerances without any manual vent adjustment. The system also detects dome opening through a rapid temperature drop and temporarily suspends the blower — preventing the oxygen rush from overstoking the fire and causing a temperature spike when you open the lid to check food.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is included in the EGG Genius kit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The kit includes: the EGG Genius WiFi temperature controller unit, one variable-speed blower fan, one industrial-duty pit probe (monitors chamber temperature), one industrial-duty meat probe (monitors food internal temperature), and all mounting hardware and cables. The probes use braided stainless steel cables rated for high-temperature environments. Additional meat probes and a Y-cable for multi-probe capacity are sold separately.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What happens if my WiFi drops during an overnight cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Temperature control continues uninterrupted. The blower maintains your saved set point locally without requiring a constant network connection — WiFi is needed for remote monitoring and app interaction, not for the blower to function. When WiFi reconnects, remote monitoring resumes automatically. Power-outage protection provides the same continuity during electrical interruptions, running on battery backup until power returns and then reconnecting automatically.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the EGG Genius useful for high-heat cooking like pizza and searing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Minimally. The EGG Genius excels at low-and-slow smoking and moderate-temperature roasting where maintaining a precise temperature for many hours is the challenge. At pizza temperatures (260 to 315°C) and searing temperatures, you want vents fully open for maximum airflow — the blower provides little benefit when the EGG is running at full draft. The probes are rated to 260°C so they handle high-heat monitoring, but the automated temperature control is most valuable in the 100 to 160°C range.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many probes can the EGG Genius support simultaneously?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One pit probe (chamber temperature, included) plus up to three meat probes simultaneously. The standard kit includes one meat probe. Add the Y-cable accessory ($25, sold separately) to expand capacity to three meat probes — useful when cooking multiple proteins to different target temperatures or monitoring different zones within a large cut like a whole brisket.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the EGG Genius work with all Big Green Egg sizes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The blower fan mounts to the standard draft door opening present on all EGG models from MiniMax through to 2XL. Probes fit through the standard vent openings without modifications. The app and controller function identically regardless of EGG size — the blower simply runs at different speeds to account for the larger charcoal bed on bigger models.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does initial setup take?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow up to one hour for first-time setup. Download the EGG Genius app, create an account, pair the controller to your WiFi, and allow firmware to update — firmware installation can take up to an hour and should not be interrupted. Physical installation of the blower fan and probes takes 10 to 15 minutes. After the first setup, subsequent cooks start in minutes — power on, connect, set temperature, done.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the warranty on the EGG Genius?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One year limited manufacturer warranty — specified in the product description's specification table. Note that the Warranty section at the bottom of the page states 'lifetime limited warranty,' which appears to be the generic BGE template applied in error. The correct warranty for an electronic device is the one-year term listed in the specifications. If you have a warranty question about a specific component, contact BBQ Republic directly.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the most important things to do to keep the EGG Genius in good condition?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Four key maintenance habits: store the controller indoors when not in use (moisture damages electronics); wipe probe tips clean after each cook before residue hardens; inspect probe cables periodically for fraying and replace damaged probes before they fail mid-cook; and keep the blower fan housing clear of ash buildup using compressed air or a soft brush. Update firmware when prompted by the app — updates improve performance and fix bugs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg EGG Genius in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg EGG Genius Temperature Controller is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg accessories including the Y-cable and additional probes. BBQ Republic is a Big Green Egg Platinum Dealer with seven years of hands-on EGG experience. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45167466512556,"sku":"121073","price":430.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/121073-EGGGenius.webp?v=1766208761"},{"product_id":"big-green-egg-egg-genius-y-cable","title":"Big Green Egg EGG Genius Y-Cable","description":"\u003ch1\u003eBig Green Egg EGG Genius Y-Cable\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eY-cable splitter accessory for Big Green Egg EGG Genius Temperature Controller. Enables connection of multiple meat probes to a single controller. Expands monitoring capacity from one meat probe to up to three simultaneous meat probes when used with the EGG Genius system. Simple plug-and-play installation requires no additional configuration. Essential accessory for monitoring multiple proteins cooking at different rates or tracking different zones within large cuts. Available at our Wetherill Park showroom from a Big Green Egg Platinum Dealer.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg EGG Genius Y-Cable expands the temperature monitoring capability of your EGG Genius Temperature Controller. The standard EGG Genius includes one pit probe and one meat probe, providing single-protein monitoring. The Y-cable splits the meat probe connection, allowing you to plug in additional meat probes and monitor multiple food items simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis multi-probe capability proves essential when cooking different proteins together that finish at different temperatures. Monitor chicken breasts, pork chops, and beef steaks simultaneously, removing each item as it reaches its specific target temperature rather than pulling everything at once. The expanded monitoring prevents overcooking some items while waiting for others to finish.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Y-cable also enables monitoring of different zones within a single large cut. Insert probes into the flat and point of a whole brisket to track how these sections cook at different rates. Monitor thick and thin ends of pork shoulder or different portions of a whole turkey. This zone-specific data allows you to make informed decisions about wrapping, repositioning, or removing portions of large cuts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInstallation requires no tools or technical knowledge. Plug the Y-cable into the meat probe port on your EGG Genius controller, then connect your meat probes to the Y-cable's output ports. The controller automatically recognises the additional probes and displays their temperatures in the app. The plug-and-play design means you can add probe capacity in seconds.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Big Green Egg EGG Genius Y-Cables at our Wetherill Park showroom. As a Big Green Egg Platinum Dealer, we maintain comprehensive inventory of genuine EGG accessories and provide expert guidance on temperature monitoring systems backed by seven years of hands-on Big Green Egg experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eEnables Multiple Meat Probe Connections\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Y-cable converts the single meat probe port on your EGG Genius controller into multiple connection points. Plug the cable's input connector into the controller's meat probe port, then connect up to two additional meat probes to the cable's output connectors. This configuration provides capacity for three total meat probes when combined with the controller's standard meat probe connection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEach connected probe operates independently, tracking temperature at its specific insertion point. The EGG Genius app displays all probe readings simultaneously on a single screen, allowing you to monitor multiple items or zones without switching between views or devices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe expanded monitoring capacity accommodates complex cooks involving multiple proteins or large cuts with varying thickness. Track three separate steaks cooking to different doneness levels, monitor both chicken and ribs on the same cook, or keep tabs on brisket flat, point, and overall chamber temperature using the pit probe.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSimple Plug-and-Play Installation\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Y-cable uses standardised connectors that match the EGG Genius controller and meat probe specifications. No adapters, modifications, or special tools are required. Insert the cable's input connector into the controller's meat probe port until it clicks into place, indicating secure connection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eConnect your additional meat probes to the Y-cable's output ports using the same insertion method. The probes lock into position, preventing accidental disconnection during cooking. The secure connections maintain reliable temperature readings throughout extended cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe controller recognises additional probes automatically without requiring app configuration or firmware updates. Once physically connected, the probes appear in the app and begin reporting temperature immediately. This automatic detection eliminates setup complexity and allows you to add monitoring capacity mid-cook if needed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatible with EGG Genius Temperature Controller\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Y-cable is specifically designed for the Big Green Egg EGG Genius Temperature Controller system. The cable's connectors, wiring, and electrical specifications match the controller's requirements exactly, ensuring reliable operation and accurate temperature readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse the Y-cable with the standard EGG Genius meat probes sold separately or with the meat probe included with your controller. All EGG Genius meat probes work interchangeably with the Y-cable, allowing you to mix and match based on your probe inventory.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cable integrates seamlessly with the EGG Genius app's temperature monitoring and alert functions. Set individual target temperatures for each connected probe and receive separate alerts when each item reaches its specific target. This independent alert capability allows you to manage multiple foods cooking to different doneness levels simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDurable Construction for Long-Term Use\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cable features durable construction designed to withstand the outdoor cooking environment. The connectors resist corrosion and maintain secure connections despite exposure to temperature fluctuations, moisture, and handling during cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cable length provides adequate reach between controller and probes without excessive slack that creates tangling or trip hazards. Route the cable cleanly from controller to your probe insertion points without stretching or straining the connections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cable's materials maintain flexibility in cold weather and resist stiffening or cracking from heat exposure. This flexibility ensures easy handling and routing regardless of ambient temperature or proximity to your hot EGG.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGenuine Big Green Egg Accessory\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAs a genuine Big Green Egg accessory, the Y-cable meets the manufacturer's quality standards and compatibility specifications. Genuine accessories ensure reliable operation and maintain your EGG Genius system warranty coverage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThird-party cables may use different connector types, wiring specifications, or materials that compromise temperature accuracy or system reliability. Genuine Big Green Egg accessories guarantee proper fit, function, and long-term performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Y-cable carries Big Green Egg branding and packaging, confirming authenticity. Purchasing genuine accessories from authorised dealers like BBQ Republic ensures you receive legitimate products backed by manufacturer support.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFunction - Meat probe splitter cable\u003c\/li\u003e\n\u003cli\u003eCompatibility - EGG Genius Temperature Controller\u003c\/li\u003e\n\u003cli\u003eConnection capacity - Adds 2 additional meat probe ports\u003c\/li\u003e\n\u003cli\u003eTotal meat probes supported - Up to 3 (with Y-cable)\u003c\/li\u003e\n\u003cli\u003eInstallation - Plug-and-play, no tools required\u003c\/li\u003e\n\u003cli\u003eConnector type - EGG Genius standard connectors\u003c\/li\u003e\n\u003cli\u003eConstruction - Durable, weather-resistant materials\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg EGG Genius Y-Cable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: Meat probes sold separately. This cable requires the EGG Genius Temperature Controller (sold separately) to function.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eMonitoring Multiple Proteins\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlug the Y-cable into your EGG Genius controller's meat probe port. Connect additional meat probes to the Y-cable's two output ports. You now have capacity for three total meat probes when including the controller's original meat probe connection.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert each probe into a different protein item cooking on your EGG. Position probes in the thickest part of each item, avoiding bone, fat, or gristle that give inaccurate readings. Ensure probe tips reach the thermal centre of each piece.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet individual target temperatures in the EGG Genius app for each probe. Assign descriptive names like \"Chicken 1,\" \"Pork Chop,\" \"Steak\" to identify which probe monitors which item. The app alerts you individually as each item reaches its target temperature, allowing you to remove finished items while others continue cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eTracking Different Zones in Large Cuts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInsert multiple probes into different sections of a large cut like whole brisket, pork shoulder, or turkey. For brisket, position one probe in the flat and another in the point to monitor how these sections with different fat content and thickness cook at varying rates.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor the temperature differential between zones throughout the cook. If one section reaches target temperature significantly before another, consider separating the sections or adjusting that section's position relative to heat source.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse the multi-zone data to make wrapping decisions. Wrap the entire cut when the coolest zone reaches your wrapping temperature, or separate and wrap zones individually if temperature differential is significant.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMixed Protein Cooks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhen cooking different proteins together, such as chicken and ribs or fish and vegetables, insert a probe into each protein type. Different proteins require different target temperatures for safe consumption and optimal texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSet appropriate target temperatures for each protein based on food safety guidelines and personal preference. Chicken reaches safe consumption at 75 degrees Celsius, pork ribs at 90 to 95 degrees Celsius for pull-apart tenderness, and fish at 50 to 60 degrees Celsius depending on species and desired doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove each protein as it reaches target temperature rather than pulling everything simultaneously. This sequential removal prevents overcooking early-finishing items while waiting for slower items to complete.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSpare Probe Management\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eKeep the Y-cable connected to your controller permanently to have additional probe capacity available whenever needed. Store unused probe ports safely to prevent damage to the connectors when not in use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintain spare meat probes to replace damaged units or expand monitoring capacity for specific cooks. Having multiple probes available means you can accommodate complex multi-protein cooks without delay.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eDisconnect the Y-cable from the controller when not in use if storing your EGG Genius system indoors. This prevents strain on the controller's connector port and protects both cable and controller from accidental damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the cable's connectors periodically for corrosion, dirt, or damage. Clean connector contacts with a dry cloth or soft brush if you notice connection issues or intermittent temperature readings. Avoid using liquids that could enter the connectors and cause corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoute the cable to avoid pinching, sharp bends, or contact with hot surfaces when in use. While the cable resists heat exposure, prolonged contact with very hot surfaces can damage the insulation or internal wiring.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the cable in a dry location away from extreme temperatures when not in use. Avoid leaving the cable in direct sunlight or exposed to weather for extended periods when disconnected from your system.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest the cable's functionality occasionally by connecting probes and verifying that the controller and app display accurate readings from all connected probes. This preventive check identifies potential issues before they affect important cooks.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow many meat probes can I use with the EGG Genius controller?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe standard EGG Genius supports one meat probe. Adding the Y-cable expands capacity to three total meat probes. The system supports one pit probe for chamber temperature plus up to three meat probes for food monitoring when using the Y-cable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to buy additional meat probes separately?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Y-cable provides the connection capacity for additional probes but does not include the probes themselves. Purchase EGG Genius Additional Meat Probes separately to take advantage of the Y-cable's expanded monitoring capability.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the Y-cable for pit probes instead of meat probes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Y-cable is designed specifically for meat probe connections. Use it only with the controller's meat probe port and EGG Genius meat probes. The pit probe connection remains separate and does not support Y-cable splitting.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the Y-cable work with other temperature controller brands?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Y-cable is designed specifically for the Big Green Egg EGG Genius Temperature Controller. Connector types, wiring, and electrical specifications may differ from other brands. Use this cable only with the EGG Genius system to ensure proper function and avoid damaging equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes adding multiple probes affect temperature accuracy?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Each probe operates independently and maintains its accuracy regardless of how many other probes are connected. The controller reads each probe separately and displays individual temperatures without interference between probes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from a Platinum Dealer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePlatinum Dealer status is the highest tier in Big Green Egg's dealer network, awarded exclusively to retailers who maintain comprehensive inventory, demonstrate exceptional product knowledge, and provide superior customer support. Purchasing from a Platinum Dealer guarantees you receive genuine products, manufacturer warranty support, and expert guidance backed by years of hands-on experience. BBQ Republic has seven years of Big Green Egg experience and stocks the complete range of genuine accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the EGG Genius Y-Cable in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Big Green Eggs and accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the EGG Genius Y-Cable do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It splits the single meat probe port on the EGG Genius Temperature Controller into multiple connection points, expanding monitoring capacity from one meat probe to up to three simultaneous meat probes. Plug the Y-cable into the controller's meat probe port, then connect additional EGG Genius meat probes to the cable's output ports. The controller and app automatically recognise all connected probes without any additional configuration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Y-Cable come with additional meat probes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The Y-cable provides the additional connection capacity but does not include probes. Purchase EGG Genius Additional Meat Probes separately to take advantage of the expanded monitoring capability. The cable requires the EGG Genius Temperature Controller (sold separately) to function.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why would I need three meat probes on the EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two main scenarios. First, mixed protein cooks: chicken, pork, and beef all have different target temperatures — monitor each protein independently and remove each as it hits its specific target rather than overcooking everything to the temperature of the slowest item. Second, large cut zone monitoring: insert probes into the flat and point of a whole brisket to track how these sections (which have different fat content and thickness) cook at different rates. The multi-zone data informs wrapping and repositioning decisions during long cooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does using multiple probes affect temperature accuracy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Each probe operates independently regardless of how many others are connected. The controller reads each probe separately with no interference between them. Temperature accuracy is maintained at each probe's insertion point — the Y-cable does not introduce any signal degradation or reading errors across connected probes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can the Y-Cable be used with the pit probe port instead of the meat probe port?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The Y-cable is designed specifically for the meat probe port only. The pit probe connection (which monitors chamber temperature) remains a single, separate connection and does not support splitting. One pit probe monitors chamber temperature; the Y-cable expands meat probe capacity only.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the Y-Cable work with third-party temperature probes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The cable is designed specifically for EGG Genius system connectors and wiring specifications. Third-party probes may use different connector types or electrical specifications that are incompatible with the EGG Genius controller. Use only genuine EGG Genius meat probes with this cable to ensure accurate readings and avoid damaging the controller or probes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I care for the Y-Cable to ensure reliable long-term use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Disconnect from the controller when not in use to prevent strain on the connector port. Route the cable away from hot surfaces during cooking — sustained contact with very hot EGG surfaces can damage the insulation. Inspect connectors periodically for corrosion or dirt and clean with a dry cloth if needed. Store in a dry location away from direct sunlight when not in use. Avoid sharp bends or pinching the cable during routing and storage.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the EGG Genius Y-Cable in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg EGG Genius Y-Cable is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the EGG Genius Temperature Controller and the full range of Big Green Egg accessories. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45167473852588,"sku":"121387","price":25.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/121387-EGGGeniusY-Probe.webp?v=1766209013"},{"product_id":"big-green-egg-rotisserie-large","title":"Big Green Egg Rotisserie Large","description":"\u003ch1\u003eBig Green Egg Rotisserie for Large EGG\u003c\/h1\u003e\n\u003cp\u003eRotisserie attachment for Big Green Egg Large kamado. Marine-grade 316 stainless steel construction with high-torque weatherproof motor. Micarta non-slip handle. Self-basting rotation for whole chickens, pork loins, prime rib, leg of lamb. Use with dome open or closed. Includes spit rod, rotisserie forks, motor, ring attachment, storage case, AC adapter, and 10-foot USB-C to USB-A cable. Limited 1-year warranty. On display at our Wetherill Park showroom.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Rotisserie transforms the Large EGG into a live-fire rotisserie roaster. The system rotates meat continuously over charcoal heat, creating self-basting action that produces crispy exteriors and juicy interiors. The rotation ensures even cooking on all sides without manual turning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rotisserie consists of a motor-driven spit rod that mounts to a ring attachment fitted to the Large EGG's base. Meat secures to the spit rod with adjustable rotisserie forks. The motor turns the spit at a controlled speed, rotating the meat through the heat zone for uniform cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe system is engineered from marine-grade 316 stainless steel for durability in high-heat outdoor cooking environments. The weatherproof motor is rated IPX2 for moisture resistance. A Micarta handle on the spit rod provides heat-resistant, non-slip grip during assembly and removal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rotisserie operates with the dome open or closed. Open-dome cooking creates visual drama as meat rotates over visible flames. Closed-dome cooking provides traditional roasting with smoke infusion. Both methods benefit from the self-basting rotation that continuously redistributes meat juices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe kit includes a molded storage case for organized storage of all components when not in use. The compact design minimizes storage space compared to aftermarket rotisserie systems.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Big Green Egg Rotisserie for Large EGG at our Wetherill Park showroom alongside our complete range of Big Green Egg cooking accessories.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eMarine-Grade 316 Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rotisserie components are manufactured from marine-grade 316 stainless steel. This steel alloy contains molybdenum, which provides superior corrosion resistance compared to standard 304 stainless steel. The material withstands repeated exposure to high heat, moisture, food acids, and outdoor weather without rust or degradation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe spit rod, rotisserie forks, and ring attachment all use 316 stainless steel. This ensures structural integrity when supporting heavy cuts of meat during extended cooking sessions. The material maintains strength at rotisserie cooking temperatures without warping or weakening.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStainless steel also provides easy cleaning. Food residue and fat deposits wipe clean from the non-porous surface. The rotisserie forks are dishwasher safe. The spit rod cleans with mild detergent and a damp cloth.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh-Torque Weatherproof Motor\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rotisserie motor delivers high torque output to rotate heavy meat cuts smoothly. The motor handles whole chickens, pork shoulders, prime rib roasts, and leg of lamb without stalling or speed variation. Consistent rotation speed ensures even cooking and prevents uneven browning from irregular turning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe motor housing is weatherproof to IPX2 rating, providing protection against water drips and light moisture exposure. This weatherproofing allows the motor to operate reliably in outdoor cooking environments where condensation and moisture are present.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe motor connects via a 10-foot braided USB-C to USB-A cable to an included AC adapter. The cable length provides flexibility in power source positioning. The USB-A compatibility allows connection to any standard USB-A power source as an alternative to the AC adapter.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMotor operation is quiet, producing minimal noise during rotation. This maintains a pleasant cooking environment without mechanical distraction.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMicarta Non-Slip Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe spit rod features a Micarta handle for secure grip during assembly and meat loading. Micarta is a composite material made from linen or canvas bonded with resin. The material provides several advantages for rotisserie use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMicarta resists heat transfer, allowing you to handle the spit rod without excessive heat buildup in the handle even when the rod is warm from proximity to the fire. The material also provides a textured, non-slip surface that maintains grip security even when hands are damp or greasy from handling meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle withstands repeated temperature cycling and moisture exposure without degradation. Unlike wood handles that can crack or plastic handles that can melt, Micarta maintains its structural integrity and grip properties across extended use.\u003cbr\u003eDome Open or Dome Closed Versatility\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rotisserie operates effectively with the EGG dome open or closed, providing two distinct cooking styles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDome Open: \u003c\/strong\u003eWith the dome raised, the rotisserie creates visual cooking theater as meat rotates over visible charcoal flames. This open-flame presentation adds drama to outdoor gatherings. The meat receives direct radiant heat from the charcoal below and surrounding air circulation. When cooking dome-open, keep the draft door and rEGGulator vent closed and use less charcoal than typical cooking to control heat output.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDome Closed:\u003c\/strong\u003e With the dome lowered, the rotisserie operates in an enclosed roasting environment. The EGG's ceramic walls reflect heat onto the rotating meat from all directions, creating oven-like roasting conditions with added smoke flavor from the charcoal. Closed-dome cooking provides more controlled temperature management and allows smoke to penetrate the meat for flavor development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBoth methods benefit from continuous rotation that redistributes juices and ensures even browning. Select the cooking method based on desired presentation style and flavor profile.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eComplete Kit with Storage Case\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rotisserie kit includes all components needed for immediate use: spit rod with Micarta handle, two adjustable rotisserie forks, ring attachment for EGG mounting, high-torque motor, AC adapter, 10-foot USB-C to USB-A cable, and molded storage case.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe storage case organizes all components in designated compartments, protecting them from damage during storage and preventing loss of small parts. The compact case design requires minimal storage space compared to storing components separately or using aftermarket rotisserie systems without dedicated storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe complete kit eliminates the need to source separate components or adapters. Everything required for rotisserie cooking is included.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCompatibility - Big Green Egg Large model\u003c\/li\u003e\n\u003cli\u003eConstruction Material - Marine-grade 316 stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle Material - Micarta (heat-resistant, non-slip)\u003c\/li\u003e\n\u003cli\u003eMotor Type - High-torque, weatherproof (IPX2 rating)\u003c\/li\u003e\n\u003cli\u003ePower Connection - USB-C to USB-A cable (10-foot braided)\u003c\/li\u003e\n\u003cli\u003ePower Adapter - AC adapter included\u003c\/li\u003e\n\u003cli\u003eRotisserie Forks - Two adjustable forks, dishwasher safe\u003c\/li\u003e\n\u003cli\u003eStorage - Molded storage case included\u003c\/li\u003e\n\u003cli\u003eCooking Style - Dome open or dome closed\u003c\/li\u003e\n\u003cli\u003eSuitable Meats - Whole chickens, pork loins, prime rib, leg of lamb\u003c\/li\u003e\n\u003cli\u003eWarranty - Limited 1-year warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSpit rod with Micarta handle\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 x Adjustable rotisserie forks (dishwasher safe)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRing attachment for Large EGG mounting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHigh-torque weatherproof motor\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAC adapter\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e10-foot USB-C to USB-A braided cable\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMolded storage case\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSetting Up the Rotisserie\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAttach the ring component to the base of the Large EGG. The ring fits over the EGG's lower ceramic body and creates mounting points for the motor and spit rod supports.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition the motor on one side of the ring according to the setup guide. Connect the power cable to the motor and plug into the AC adapter or a USB-A power source.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThread the spit rod through the rotisserie forks and through your prepared meat. Secure the meat by positioning the forks at each end and tightening the fork screws to lock them in place on the rod. The meat should be centered on the rod for balanced rotation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the spit rod onto the support brackets on the ring. One end connects to the motor drive shaft. Verify the rod is securely seated in both supports before starting the motor.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDome Open Rotisserie Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor open-dome rotisserie, light less charcoal than you would for standard grilling. Arrange the lit charcoal in a concentrated area rather than spreading it across the entire fire ring. Close the draft door and rEGGulator vent to limit airflow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStart the motor to begin rotation. Monitor the meat as it cooks, watching for even browning on all sides. The reduced charcoal load and closed vents provide controlled heat for even cooking without flare-ups.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOpen-dome cooking allows you to baste the meat with marinades or mop sauces during rotation. The continuous turning distributes the basting liquid evenly across the surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDome Closed Rotisserie Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor closed-dome rotisserie, set up the charcoal for indirect heat. Light the charcoal and allow the EGG to reach the desired cooking temperature (typically 160-190°C for rotisserie roasting).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the loaded spit rod on the supports and start the motor. Lower the dome and monitor temperature using the dome thermometer. Adjust the draft door and rEGGulator as needed to maintain stable temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe enclosed environment creates convection roasting conditions with smoke flavor from the charcoal. The rotation ensures even heat distribution around the meat without hot spots.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCooking Different Meats\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003eWhole Chickens:\u003c\/strong\u003e Secure the chicken by running the spit rod through the cavity from neck to tail. Position one fork in the neck opening and one at the tail, then tighten. Cook at 175-190°C dome temperature until internal temperature reaches 75°C in the thickest part of the thigh.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePrime Rib or Beef Roasts:\u003c\/strong\u003e Thread the rod through the center of the roast lengthwise. Balance the meat on the rod for even rotation. Cook at 135-160°C for medium-rare to medium doneness, targeting internal temperature of 52-57°C for medium-rare.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePork Loins:\u003c\/strong\u003e Similar to beef roasts, center the loin on the spit rod and secure with forks at each end. Cook at 160-175°C to an internal temperature of 63°C.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLeg of Lamb:\u003c\/strong\u003e Position the spit rod through the length of the leg, securing with forks. Cook at 160-175°C to desired internal temperature (60°C for medium).\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAfter cooking, allow the spit rod and forks to cool before handling. Remove the rotisserie components from the EGG and disassemble the forks from the rod.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the rotisserie forks in the dishwasher or by hand with warm soapy water. The stainless steel construction tolerates dishwasher heat and detergents without damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the spit rod with mild detergent and a damp cloth. For stubborn grease or food residue, use a degreasing cleaner and scrub brush. Rinse thoroughly and dry completely before storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWipe down the motor housing with a damp cloth to remove any grease or dust accumulation. Do not immerse the motor in water. The weatherproof rating protects against moisture exposure during use but the motor should not be submerged.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore all components in the included molded case. Ensure components are dry before storage to prevent moisture accumulation inside the case.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the motor connection points and spit rod supports periodically for wear or damage. Verify that rotisserie forks tighten securely on the rod and that fork screws operate smoothly.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs the rotisserie compatible with other Big Green Egg sizes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Large Rotisserie is designed specifically for the Big Green Egg Large model. We also stock Big Green Egg XL Rotisserie. Each rotisserie is sized for its corresponding EGG model and is not interchangeable.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the rotisserie with the ConvEGGtor installed?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rotisserie creates its own indirect heat configuration through continuous rotation. Remove the ConvEGGtor when using the rotisserie. The rotation distributes heat around the meat, eliminating the need for a heat deflector.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much weight can the rotisserie support?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe high-torque motor and marine-grade stainless steel construction support whole chickens, pork loins, prime rib roasts, and leg of lamb. For specific weight limits, consult the manufacturer's documentation or contact Big Green Egg.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat power source do I need for the motor?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe motor connects via USB-C to USB-A cable to the included AC adapter, which plugs into standard household power. Alternatively, the motor can connect to any USB-A power source capable of delivering adequate power. Note that some USB-C to USB-C cable and power source combinations may not provide sufficient power.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent meat from spinning on the spit rod instead of rotating with it?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSecure the meat firmly with both rotisserie forks positioned at opposite ends of the meat. Tighten the fork screws completely to lock the forks onto the rod. The forks' prongs should penetrate the meat deeply to prevent slippage. Properly balanced and secured meat rotates with the rod without spinning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add wood chunks for smoke flavor?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. When using the rotisserie dome-closed, add wood chunks to the charcoal for smoke flavor. Position the wood on or near the lit charcoal. The enclosed environment allows smoke to circulate around the rotating meat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does rotisserie cooking take?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCooking time depends on the type and size of meat and cooking temperature. As a general guide, whole chickens cook in 60-90 minutes at 175-190°C. Prime rib roasts require 90-120 minutes at 135-160°C. Always verify doneness using an instant-read thermometer inserted into the thickest part of the meat.\u003c\/p\u003e\n\u003ch3\u003eCan I see the Rotisserie in person before buying?\u003c\/h3\u003e\n\u003cp\u003eYes. Its available to view and purchase at our\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eBBQ showroom in Wetherill Park\u003c\/a\u003e, where you can also see the full range of Big Green Egg fuel and accessories and get advice on lighting your egg or charcoal BBQ.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Big Green Egg Rotisserie compatible with other EGG sizes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This rotisserie is designed specifically for the Big Green Egg Large model. BBQ Republic also stocks the Big Green Egg XL Rotisserie for the XL EGG. Each rotisserie is sized for its corresponding EGG model and is not interchangeable between sizes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the rotisserie with the ConvEGGtor installed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Remove the ConvEGGtor when using the rotisserie. The continuous rotation creates its own even heat distribution around the meat, so a heat deflector is not needed. The two accessories are not designed to be used simultaneously.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What power source does the rotisserie motor require?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The motor connects via the included 10-foot braided USB-C to USB-A cable to the included AC adapter, which plugs into standard household power (240V Australian outlet). The motor can also connect to any USB-A power source capable of delivering sufficient power. Note that some USB-C to USB-C combinations may not provide adequate power — use the included adapter for reliable operation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent the meat from spinning on the spit rod instead of rotating with it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Secure the meat firmly with both rotisserie forks positioned at opposite ends and tighten the fork screws completely so the forks lock onto the rod. The fork prongs should penetrate deeply into the meat to prevent slippage. Properly balanced and secured meat will rotate with the rod rather than spinning independently on it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between dome open and dome closed rotisserie cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Dome open cooking rotates meat over visible charcoal flames with surrounding air circulation — great for visual presentation. Use less charcoal and keep the vents closed to control heat. Dome closed cooking creates an enclosed roasting environment where the EGG's ceramic walls reflect heat from all directions with smoke infusion from the charcoal — better for temperature control and smoke flavour development. Both methods benefit from the self-basting rotation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I add wood chunks for smoke flavour when using the rotisserie?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. When cooking dome closed, add wood chunks to the charcoal before starting. Position the wood on or near the lit charcoal so it smoulders during the cook. The enclosed dome allows smoke to circulate around the rotating meat, adding wood-fired flavour to the rotisserie results.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does rotisserie cooking take on the Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"As a general guide: whole chickens take 60 to 90 minutes at 175 to 190°C dome temperature; prime rib roasts take 90 to 120 minutes at 135 to 160°C; pork loins cook in 60 to 90 minutes at 160 to 175°C; leg of lamb takes approximately 90 minutes at 160 to 175°C. Always verify doneness with an instant-read thermometer — internal temperatures of 75°C for chicken, 63°C for pork, and 60°C for medium lamb.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is marine-grade 316 stainless steel used instead of standard stainless steel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Marine-grade 316 stainless steel contains molybdenum, which gives it significantly better corrosion resistance than standard 304 stainless steel. This matters in a rotisserie context because the spit rod and forks are repeatedly exposed to high heat, meat juices, acidic marinades, and outdoor weather. The 316 grade maintains structural integrity and resists rust through years of heavy use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the rotisserie forks dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The adjustable rotisserie forks are dishwasher safe. The spit rod should be cleaned by hand with mild detergent and a damp cloth, and the motor housing should be wiped down with a damp cloth only — do not submerge the motor in water despite its IPX2 weatherproof rating.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is included in the Big Green Egg Rotisserie kit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The kit includes: a spit rod with Micarta non-slip handle, two adjustable rotisserie forks (dishwasher safe), a ring attachment for mounting to the Large EGG, a high-torque weatherproof motor (IPX2 rated), an AC adapter, a 10-foot braided USB-C to USB-A cable, and a molded storage case to keep all components organised between uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Rotisserie in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Rotisserie for the Large EGG is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg kamados and accessories. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45278480007340,"sku":"136541","price":449.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/big-green-egg-rotisserie-large-new-3596070.webp?v=1769389278"},{"product_id":"green-mountain-grills-pizza-peel-for-trek-dc","title":"Green Mountain Grills Pizza Peel for Trek \u0026 Davy Crockett","description":"\u003ch1\u003eGreen Mountain Grills Pizza Peel for Trek \u0026amp; Davy Crockett\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Mountain Grills Small Pizza Peel designed specifically for Trek and Davy Crockett pizza oven attachments. Stainless steel blade measures 172mm x 190mm providing proper sizing for personal pizzas in compact pizza ovens. Lightweight construction enables easy maneuvering when loading and removing pizzas from 800°F cooking surfaces. Wooden handle features engraved Green Mountain Grills logo. Extended handle length maintains safe distance from extreme heat during pizza transfer. Thin stainless steel blade slides easily beneath pizza dough without tearing or disturbing toppings. Essential accessory for wood-fired pizza oven attachment. Pizza oven attachment sold separately. Available at our Wetherill Park showroom where we've been cooking on Green Mountain Grills for years.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGreen Mountain Grills Small Pizza Peel completes the wood-fired pizza setup for Trek and Davy Crockett pellet grills equipped with pizza oven attachments. The compact blade dimensions match the smaller pizza oven capacity enabling proper pizza handling without awkward oversize tools interfering with the confined cooking space.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 172mm x 190mm stainless steel blade suits personal-sized pizzas typical in portable grill applications. Trek and Davy Crockett users prioritize compact equipment for camping, tailgating, and small outdoor spaces. The pizza sizes match this usage pattern where individual pizzas serve better than attempting full-size pizzas in compact ovens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thin stainless steel construction provides the edge profile necessary for sliding beneath uncooked pizza dough. Thick or beveled edges catch on dough causing tears and topping displacement. The precision-ground thin edge eliminates this frustration enabling smooth transfer from preparation surface to pizza stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe lightweight design reduces arm fatigue during repeated pizza loading in entertaining scenarios. Making multiple personal pizzas for groups requires numerous transfers. Heavy peels become tiresome while lightweight tools maintain comfort throughout extended cooking sessions. The balance point enables single-handed operation when necessary.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wooden handle provides thermal insulation preventing heat transfer to hands during use. Metal handles conduct heat becoming uncomfortable or dangerous when working near 800°F pizza ovens. Wood remains cool enabling confident handling without protective gloves interfering with control and precision.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe engraved Green Mountain Grills logo identifies the peel as genuine equipment designed specifically for GMG pizza oven attachments. Generic peels may have incompatible dimensions or construction unsuitable for the specific oven configuration. The branded identification confirms proper fitment and performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe extended handle length maintains safe working distance from extreme oven temperatures. Pizza oven attachments concentrate heat creating intense radiant zones near oven openings. The handle extension enables reaching pizza stone depth while keeping hands and arms away from heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel blade resists warping from repeated heat exposure. Aluminum peels can deform under sustained high temperatures affecting flatness and causing pizza transfer difficulties. Stainless maintains structural integrity through countless heating and cooling cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Green Mountain Grills Small Pizza Peel at our Wetherill Park showroom. We've been cooking on Green Mountain Grills for years, understanding the necessity of properly sized tools for Trek and Davy Crockett pizza oven attachments.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDesigned for Trek \u0026amp; Davy Crockett Pizza Oven Attachments\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe blade dimensions specifically match the compact pizza oven attachments designed for Trek and Davy Crockett portable pellet grills. The sizing enables proper pizza loading and removal without blade edges interfering with oven walls or door openings. Generic peels sized for full-size ovens prove too large for compact attachments.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe proportional sizing also suits the personal pizza capacity these ovens accommodate. Attempting full-size pizzas in compact ovens creates handling difficulties and uneven cooking. The peel dimensions acknowledge the intended pizza size encouraging proper usage patterns.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe specific compatibility eliminates guesswork when purchasing pizza accessories. Users know this peel works correctly with their equipment rather than gambling on universal tools potentially having fitment issues. The dedicated design ensures success on first use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e172mm x 190mm Stainless Steel Blade\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe compact blade dimensions provide adequate surface area for personal pizzas while remaining maneuverable in tight spaces. The sizing enables one-handed operation when necessary unlike oversize peels requiring two-handed control. The dimensions also facilitate storage in compact spaces typical of portable grill users.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction provides durability without excessive weight. The material resists rust from moisture exposure during cleaning and storage. The non-reactive surface won't affect pizza flavours or leave metallic tastes on food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe polished stainless finish creates low-friction surface enabling easy pizza release. Dough slides smoothly onto pizza stones rather than sticking to blade surfaces. The finish also simplifies cleaning where flour and dough residue wipe away easily.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thin blade profile slides beneath pizzas without lifting or disturbing toppings. Thick blades wedge under dough causing cheese and toppings shifting or falling off. The precision thickness enables gentle insertion beneath delicate uncooked dough.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLightweight Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe weight balance enables extended use without arm fatigue. Making multiple pizzas during entertaining requires numerous loading and unloading cycles. Heavy tools tire users while lightweight construction maintains comfort throughout sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reduced weight improves control during delicate operations. Transferring topped pizza from preparation surface to hot stone requires steady, controlled movement. Excessive weight compromises precision increasing risk of topping spillage or dough tearing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe light construction also benefits users with reduced grip strength. Older users or those with arthritis find heavy tools challenging. The lightweight design enables confident handling across broader user demographics.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWooden Handle with Engraved GMG Logo\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe wood material provides natural thermal insulation. Pizza ovens reaching 800°F create significant radiant heat affecting nearby objects. Wooden handles remain comfortable to hold while metal handles conduct heat requiring protective gloves interfering with control.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle length maintains safe distance from intense oven heat. The extended reach enables accessing pizza stone depth while keeping hands away from radiant zones. Shorter handles would require closer proximity risking burns.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe engraved logo confirms genuine Green Mountain Grills accessory designed for their equipment. The branding distinguishes this from generic alternatives potentially having incompatible dimensions or inferior construction. The identification provides purchase confidence.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wood grain also provides textured grip surface. Smooth handles can slip during use particularly when hands are dusty from flour. The natural texture improves grip security preventing accidental drops.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eThin Edge Profile for Easy Pizza Transfer\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe precision-ground edge slides beneath uncooked pizza dough without resistance. Thick or poorly finished edges catch on dough causing tears and frustration. The thin profile enables smooth insertion even beneath delicate, well-hydrated doughs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe edge geometry also facilitates pizza removal from hot stones. Cooked pizza crust firms up but requires careful edge insertion for removal. The thin profile slides beneath finished pizzas lifting them cleanly without crust damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade flexibility enables subtle movements adjusting pizza position on stones. Pizzas occasionally require repositioning during cooking for even browning. The thin blade permits these adjustments without excessive disturbance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEssential for Wood-Fired Pizza Oven Attachment\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe pizza oven attachment transforms Trek and Davy Crockett grills into 800°F pizza ovens. Operating at these temperatures requires specialized tools. Attempting pizza transfer with improvised tools risks burns, dropped pizzas, and damaged equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe peel enables the rapid loading and unloading essential for proper wood-fired pizza cooking. The 2 to 4 minute cooking duration requires quick pizza insertion and timely removal. Fumbling with improper tools extends cooking time producing inferior results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tool also proves valuable for pizza rotation during cooking. Compact ovens can have hot spots requiring pizza rotation for even browning. The peel enables this adjustment without hand exposure to extreme heat.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Dimensions - 172mm x 190mm (approx. 6.75\" x 7.5\")\u003c\/li\u003e\n\u003cli\u003eMaterial - Stainless steel blade, wooden handle\u003c\/li\u003e\n\u003cli\u003eHandle Feature - Engraved Green Mountain Grills logo\u003c\/li\u003e\n\u003cli\u003eWeight - Lightweight construction\u003c\/li\u003e\n\u003cli\u003eCompatibility - Trek and Davy Crockett pizza oven attachments\u003c\/li\u003e\n\u003cli\u003eBest For - Personal pizzas, compact pizza ovens\u003c\/li\u003e\n\u003cli\u003ePizza Oven Attachment - Sold separately\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Green Mountain Grills Small Pizza Peel\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot Included: Pizza oven attachment sold separately\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWill this peel fit Peak or Ledge pizza oven attachments?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This small peel is designed specifically for Trek and Davy Crockett pizza oven attachments. Peak and Ledge models require larger peels matching their bigger pizza oven capacity.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need a pizza peel for the pizza oven attachment?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The pizza oven reaches 800°F requiring specialized tools for safe pizza loading and removal. Attempting transfers without proper peel risks burns and dropped pizzas.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat size pizzas does this peel accommodate?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 172mm x 190mm blade suits personal-sized pizzas typical in Trek and Davy Crockett pizza ovens. These compact ovens are designed for individual servings rather than full-size pizzas.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the handle heat resistant?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The wooden handle provides natural thermal insulation remaining cool during use near 800°F pizza ovens. Metal handles would conduct heat requiring protective gloves.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this peel with other pizza ovens?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe dimensions suit compact pizza ovens with similar capacity. However, it's specifically designed and sized for Green Mountain Grills Trek and Davy Crockett pizza oven attachments.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the pizza oven attachment come with the peel?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The pizza peel is sold separately from the pizza oven attachment. Both items are required for complete wood-fired pizza setup.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean the pizza peel?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWipe the stainless steel blade with damp cloth after use. Remove flour and dough residue before it hardens. The wooden handle can be wiped clean but should not be submerged in water.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the blade warp from high heat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Stainless steel construction resists warping from repeated exposure to pizza oven temperatures. The material maintains flatness through countless heating cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this suitable for outdoor cooking and camping?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The lightweight construction and compact dimensions suit Trek and Davy Crockett's portable grill applications including camping, tailgating, and outdoor events.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the pizza peel in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park alongside Green Mountain Grills Trek and Davy Crockett pellet grills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will this pizza peel fit the Peak or Ledge pizza oven attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This small peel is designed specifically for the Trek and Davy Crockett pizza oven attachments. Peak and Ledge models are larger grills with bigger pizza oven attachments that require a larger peel. Using this peel with a Peak or Ledge attachment would result in a blade that is too small for safe and effective pizza handling.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a pizza peel to use the GMG pizza oven attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The pizza oven attachment reaches 800°F (427°C), making it essential to use a proper peel for loading and removing pizzas safely. Attempting transfers without a peel risks burns from the intense radiant heat and risks dropping pizzas onto the stone or into the oven.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size pizzas does this peel accommodate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 172mm x 190mm blade suits personal-sized pizzas, which match the capacity of the Trek and Davy Crockett compact pizza oven attachments. These portable grills are designed for individual servings rather than full-size pizzas.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the handle heat resistant?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The wooden handle provides natural thermal insulation, remaining comfortable to hold near 800°F oven temperatures. Metal handles conduct heat and can become painful or dangerous to grip without protective gloves, which would compromise control and precision during pizza transfer.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the stainless steel blade warp from repeated high-heat exposure?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. Stainless steel maintains its structural integrity and flatness through repeated heating and cooling cycles at pizza oven temperatures. Aluminium peels can deform under sustained high heat, but the stainless steel blade on this peel resists warping through regular use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this peel with other pizza ovens or attachments?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The compact blade dimensions may suit other pizza ovens with similar small capacities, but this peel is specifically designed and sized for Green Mountain Grills Trek and Davy Crockett pizza oven attachments. Compatibility with other brands is not guaranteed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the pizza oven attachment come included with the peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The pizza peel is sold separately from the GMG pizza oven attachment. Both items are required for a complete wood-fired pizza setup on your Trek or Davy Crockett pellet grill.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the GMG pizza peel?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wipe the stainless steel blade with a damp cloth after each use, removing flour and dough residue before it hardens. The wooden handle can be wiped clean but should not be submerged in water, as prolonged moisture exposure can crack or warp the wood. Allow to dry fully before storing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is this peel suitable for camping and tailgating use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The lightweight construction and compact blade dimensions make it a natural fit for the Trek and Davy Crockett's portable grill applications, including camping, tailgating, and other outdoor events where space and pack weight are considerations.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the GMG Pizza Peel in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Green Mountain Grills Pizza Peel for Trek and Davy Crockett is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Green Mountain Grills pellet grills and accessories. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Green Mountain Grills","offers":[{"title":"Default Title","offer_id":45278522572972,"sku":"GMG4109","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/PIZZA-PEEL-SM_1.webp?v=1769390370"},{"product_id":"hark-bbq-marinade-injector","title":"Hark BBQ Marinade Injector","description":"\u003ch1\u003eHark BBQ Marinade Injector\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e30ml marinade injector with stainless steel needle for delivering flavour deep into smaller cuts and poultry. Compact capacity suits chicken breasts, pork chops, and individual steaks without excessive marinade waste. Solid construction with comfortable grip handle for precise control during injection. Draws and dispenses marinades, brines, and liquid seasonings directly into meat centre where surface application cannot reach. Works on chicken, turkey, pork chops, steaks, and small roasts. Instant flavour penetration with minimal waste. Stainless steel needle resists corrosion and cleans easily. Available at our Wetherill Park showroom from an Authorised Hark Products Stockist.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hark BBQ Marinade Injector solves the fundamental limitation of surface marinades and rubs, which only penetrate a few millimetres into meat even with overnight marination. The injector delivers liquid seasoning directly into the meat's interior, creating flavour throughout the entire cut rather than concentrated on surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 30ml capacity suits individual portions and smaller cuts without requiring marinade volume needed for larger syringes. Inject chicken breasts, pork chops, or individual steaks using full syringe load per piece, maintaining economical marinade usage without excess waste. The compact size also proves more manoeuvrable than larger injectors when working with smaller cuts requiring precise placement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel needle construction withstands repeated use without bending, corroding, or developing sharp burrs that tear meat fibres. Cheaper aluminium or plated needles bend when encountering resistance, corrode from acidic marinades, and develop rough edges that damage meat. The stainless steel maintains smooth surface and straight bore for clean meat penetration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe solid construction throughout the barrel, plunger, and needle assembly creates tool that withstands home kitchen and outdoor cooking use. This robust design distinguishes reliable injection tools from lightweight versions that crack, leak, or fail under regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Hark BBQ Marinade Injector at our Wetherill Park showroom. As an Authorised Hark Products Stockist in Australia, we carry the complete range of Hark BBQ accessories, smokers, and equipment. Our hands-on experience with BBQ tools extends to understanding which accessories genuinely improve results and which merely add complexity.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e30ml Compact Capacity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe BBQ Marinade Injector holds 30ml of liquid seasoning per fill, providing appropriate volume for individual chicken breasts, pork chops, or steaks without excessive marinade preparation. The compact capacity allows using full syringe load per piece rather than partial fills, creating efficient marinade usage and reducing waste.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smaller volume particularly suits home cooking where individual portions receive injection rather than large competition cuts requiring substantial marinade volume. Inject four chicken breasts successively with quick refills between pieces, maintaining injection workflow without preparing excessive marinade that goes unused.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe capacity also works well for butter-based injections where concentrated flavour requires smaller volumes than water-thin marinades. Melted garlic butter, herb-infused butter, or cajun butter injections fill the barrel efficiently, with 30ml providing adequate coverage for individual portions without requiring large butter quantities.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact design also creates more manoeuvrable tool when working in crowded refrigerators or during prep work with limited counter space. The smaller footprint stores easily in kitchen drawers alongside other utensils rather than requiring dedicated storage space for oversized equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStainless Steel Needle Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel needle resists corrosion despite repeated exposure to acidic marinades containing vinegar, citrus juice, wine, or other corrosive ingredients. Standard steel needles rust quickly when exposed to these acids, creating contamination risk and shortened tool lifespan. Stainless steel maintains clean, rust-free surface through regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material strength prevents bending when needle encounters dense meat or bone edges during penetration. Cheap aluminium needles bend permanently when meeting resistance, creating curved bore that misdirects marinade and prevents smooth plunger operation. Stainless steel maintains straight alignment even when navigating tougher meat portions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe needle bore diameter accommodates both thin liquid marinades and moderately thick butter-based injections without clogging. The opening allows small seasoning particles and herb fragments to pass through while remaining small enough for clean meat penetration. This versatility suits various injection styles from clear liquid to compound butters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smooth stainless surface allows easy cleaning without marinade residue adhering stubbornly to needle interior. Warm soapy water rinses clean without the scrubbing required for porous or textured materials. This cleaning ease matters for food safety and prevents flavour crossover between different marinade types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSolid Construction Throughout\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe robust barrel and plunger assembly withstands the pressure required to inject marinades into meat without cracking, leaking, or separating at joints. Cheap plastic injectors develop hairline cracks at stress points, particularly where barrel meets needle fitting or where plunger seal contacts barrel walls.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe solid construction also provides tactile feedback during injection, allowing precise control over marinade flow rate and volume. Feel resistance when needle encounters dense meat sections, adjust pressure accordingly, monitor marinade dispensing through smooth plunger travel. This control prevents over-injection that creates marinade pockets or uneven distribution.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe durable materials withstand kitchen environments where tools endure repeated use, dishwashing cycles, and handling during busy cooking sessions. The injector maintains performance through regular use rather than requiring replacement after limited uses like consumer-grade versions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe assembly disassembles for thorough cleaning without complicated mechanisms or small parts prone to loss. Separate barrel from needle, remove plunger, clean components individually, reassemble for next use. This simple maintenance extends tool life and ensures proper sanitation between different marinade types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eComfortable Grip Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle design provides secure grip during injection without hand fatigue during typical home cooking use. Injecting multiple chicken breasts or pork chops requires comfortable grip that maintains control through several injection cycles without creating hand strain.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grip also maintains control when hands are wet or greasy from meat handling. Smooth plastic handles slip during injection, causing imprecise marinade placement or accidental over-injection. The textured grip surface maintains purchase even with wet hands, ensuring controlled injection throughout the process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ergonomic shape positions hand naturally for smooth plunger operation without awkward wrist angles that create strain. The handle aligns with natural hand position, allowing relaxed grip that transfers pressure efficiently to plunger without requiring excessive grip force or uncomfortable positioning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grip size accommodates various hand sizes without requiring uncomfortably wide grip or creating pressure points. Both large and small hands can operate the injector comfortably through typical injection tasks without developing hot spots or cramping.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWorks for Individual Portions and Smaller Cuts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe BBQ Marinade Injector suits chicken breast injection with herb butter, garlic marinade, or teriyaki mixtures that create moisture and flavour throughout the cooking process. Inject at centre of breast before grilling or roasting, creating interior flavour base that complements surface seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor pork chops, inject apple juice, garlic butter, or brine solutions that add moisture to lean chops prone to drying. The injection distributes throughout the chop, creating consistent flavour rather than relying solely on surface seasoning penetration during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIndividual steaks benefit from injection with worcestershire-based marinades, compound butters, or wine reductions that add complexity beyond surface seasoning. The compact injector handles ribeye, sirloin, or New York strip portions efficiently without excessive marinade preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse for turkey breast portions, whole chicken pieces, small pork loins, and any individual-serving cuts benefiting from interior seasoning beyond what surface application achieves. The versatile tool adapts to various injection recipes and cooking methods including grilling, roasting, and pan-searing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDelivers Instant Flavour Without Waste\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe injection method creates immediate flavour penetration throughout meat rather than relying on multi-hour or overnight surface marination. Inject marinade 20 to 30 minutes before cooking, achieving interior flavour similar to extended surface marination without overnight preparation time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe direct delivery also eliminates the marinade waste typical of surface marinating where substantial liquid remains in container after marination completion. Every millilitre drawn into syringe transfers into meat rather than being discarded, creating efficient use of marinade ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe targeted placement also allows precise flavour distribution. Inject lean portions more heavily than fatty sections, create concentrated flavour spots in specific areas, or vary injection strength across cut based on desired outcome. This control exceeds surface marination where liquid pools in low spots creating uneven seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe instant penetration also suits weeknight cooking where injection occurs immediately before cooking, creating controlled timing rather than requiring overnight marination planning. Prepare marinade, inject meat, proceed to cooking within 30 minutes total preparation time.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCapacity - 30ml\u003c\/li\u003e\n\u003cli\u003eNeedle Material - Stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle Type - Comfortable grip handle\u003c\/li\u003e\n\u003cli\u003eConstruction - Solid, durable materials\u003c\/li\u003e\n\u003cli\u003eBest For - Chicken breasts, pork chops, steaks, individual portions\u003c\/li\u003e\n\u003cli\u003eInjection Types - Marinades, brines, butter, liquid seasonings\u003c\/li\u003e\n\u003cli\u003eCleaning - Warm soapy water\u003c\/li\u003e\n\u003cli\u003eDisassembly - Yes (for thorough cleaning)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Hark BBQ Marinade Injector (30ml capacity)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Stainless steel needle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInjecting Chicken Breasts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePrepare injection marinade using chicken stock, butter, herbs, and desired seasonings. Typical chicken injection combines 250ml stock with melted butter, garlic, thyme, and salt. Mix thoroughly to combine butter and stock, creating emulsion that flows through needle without separating.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAttach needle to injector barrel, tightening firmly by hand without over-tightening that strips threads. Insert needle tip into marinade, pull plunger back to draw liquid into barrel until reaching 30ml mark. Remove needle from marinade, point upward, push plunger gently to expel air bubbles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert needle into thickest part of chicken breast, avoiding contact with bone if present. Push plunger slowly while withdrawing needle gradually, creating marinade trail throughout meat depth. Inject full 30ml into each breast, refilling syringe between pieces.\u003cbr\u003eInject 20 to 30 minutes before cooking to allow marinade to distribute through meat fibres without seeping back out of injection holes. The interior moisture and flavour complements surface seasoning during grilling or roasting, creating juicy results throughout the breast.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePreparing Pork Chops with Brine Injection\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCreate quick brine injection by dissolving salt and brown sugar in warm water, then cooling completely. Use approximately 60ml brine per two pork chops. The concentrated brine injection works faster than traditional soaking, delivering moisture and seasoning directly into lean chops.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWork with pork chops at refrigerator temperature where firm meat accepts injection cleanly without tearing. Room temperature chops develop soft texture that tears around needle, creating large holes that leak injection liquid. Cold chops provide firm surface for clean penetration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject each pork chop at centre, pushing needle to deepest point without piercing through opposite side. Inject 30ml per chop, distributing brine throughout the meat. The injection adds moisture that prevents drying during high-heat cooking while seasoning interior simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAllow injected chops to rest in refrigerator for 20 to 30 minutes before cooking. This resting period lets brine distribute through meat fibres while chops firm further from cold storage. Proceed to grilling or pan-searing according to your preferred pork chop cooking method.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eInjecting Individual Steaks\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMix injection combining worcestershire sauce, beef stock, garlic, and black pepper for robust steak flavour. The savoury injection adds complexity beyond surface seasoning, creating flavour throughout the steak rather than concentrated on crust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject room temperature steaks for easier needle penetration and better marinade absorption. Cold meat causes immediate cooling of injection liquid, creating concentrated pockets rather than distributed seasoning. Room temperature meat allows marinade to spread through fibres before any temperature-related settling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert needle into steak edge rather than top surface to avoid creating visible injection holes on presentation side. Angle needle toward centre, inject while withdrawing to create marinade trail. Use full 30ml per individual steak portion (200 to 250 grams).\u003cbr\u003eInject immediately before seasoning with salt and pepper, then cooking. The injection provides interior flavour while surface crust develops during high-heat searing. The combination creates complexity with both interior and exterior flavour layers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMaking Herb Butter Injection for Poultry\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCombine melted butter with fresh chopped herbs, garlic, lemon zest, and salt for aromatic injection suitable for chicken or turkey pieces. The herb butter creates rich interior flavour that melts throughout meat during cooking, adding moisture and complexity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStrain injection through fine mesh before drawing into syringe if using herb pieces too large for needle bore. The straining removes chunks while allowing herb oils and fine particles to pass through. Alternatively, use dried herbs that dissolve more completely in melted butter.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject poultry at room temperature for easier needle penetration and better butter absorption. Keep butter mixture warm during injection to maintain flowability; cooled butter solidifies and clogs needle. Work quickly or prepare small batches that remain warm during injection process.\u003cbr\u003eUse injection technique where you insert needle to full depth, then inject while withdrawing slowly. This creates butter trail throughout the insertion path rather than concentrated pocket at needle tip. Repeat at multiple insertion points for complete coverage across the piece.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCleaning and Maintaining the Injector\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDisassemble injector immediately after use before marinade residue dries inside barrel or needle bore. Dried marinade creates stubborn deposits difficult to remove and may clog needle permanently. Immediate cleaning prevents these issues.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeparate needle from barrel by unscrewing connection. Remove plunger from barrel. Rinse all components under warm water to remove bulk marinade residue. Fill sink or container with warm soapy water, submerge components, allow brief soaking if residue persists.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse pipe cleaner or small bottle brush to clean needle bore thoroughly, ensuring no marinade remains inside. Push brush through from both ends to clear any buildup. Clean barrel interior similarly, removing all residue from plunger seal area.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse all components thoroughly under clean water, ensuring complete soap removal. Soap residue flavours subsequent injections and may interfere with plunger seal function. Dry components completely with clean towel, paying attention to needle bore and plunger seal where moisture hides.\u003c\/p\u003e\n\u003ch2\u003eStorage and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eStore disassembled injector components in dry location to prevent moisture accumulation that encourages bacterial growth or creates water spots on stainless steel. Keeping components separated also maintains plunger seal flexibility by preventing constant compression during storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect needle bore periodically for clogs or buildup not removed during routine cleaning. Hold needle up to light and look through bore; clear bore shows light transmission while clogged bore appears dark or partially blocked. Clear any buildup with pipe cleaner before next use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck plunger seal for wear or damage that affects suction and prevents proper marinade draw. Damaged seals allow air leakage during plunger withdrawal, preventing marinade from drawing into barrel. Replace injector if seal shows cracking, tearing, or significant wear affecting performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid storing injector with residual moisture inside barrel or needle. Water remaining after cleaning promotes bacterial growth and creates conditions for stainless steel pitting despite corrosion-resistant properties. Thorough drying before storage prevents these issues.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore in kitchen drawer alongside other utensils for convenient access during meal preparation. The compact size fits standard drawers without requiring dedicated storage space. Alternatively, hang from pegboard or tool rack if preferred storage method.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow much marinade should I inject per piece?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse full 30ml capacity per individual chicken breast, pork chop, or small steak as baseline. This volume provides adequate coverage for typical individual portions (150 to 250 grams). Adjust based on meat size and injection intensity desired. Larger pieces may require two fill cycles for complete coverage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I inject cold meat straight from the refrigerator?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor chicken and pork chops, yes. Cold, firm meat accepts injection cleanly without excessive tearing around needle holes. For steaks intended for high-heat searing, room temperature injection works better as cold meat causes butter-based injections to solidify immediately upon contact, creating pockets rather than distribution.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent marinade from leaking back out after injection?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInsert needle at angle rather than perpendicular to meat surface, creating longer path that seals better than direct channel. Inject while withdrawing needle slowly rather than creating pocket at needle tip. Allow 20 to 30 minutes between injection and cooking for marinade to distribute through meat fibres. The angled insertion and gradual withdrawal create self-sealing path.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat consistency marinade works best?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThin to medium viscosity marinades flow most easily through needle bore without clogging. Butter-based injections should combine melted butter with equal parts stock or juice for proper flow. Test new injection recipes by drawing small amount into syringe; if liquid flows smoothly, consistency suits injection. Strain chunky marinades to remove pieces too large for needle opening.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean stubborn marinade buildup?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSoak disassembled components in warm soapy water for 15 to 30 minutes to loosen dried residue. Use pipe cleaner or small brush to scrub needle bore and barrel interior. For persistent buildup, soak in warm water with baking soda or white vinegar to break down proteins and acids. Rinse thoroughly after cleaning. Never use abrasive scrubbers that scratch stainless steel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the 30ml capacity too small for larger cuts?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 30ml capacity suits individual portions and smaller cuts where compact size creates efficient marinade usage. For larger cuts like whole chickens, turkey, brisket, or pork shoulder requiring more substantial injection volume, consider the Hark Fat Boy Injector with 60ml capacity that handles these larger applications more efficiently.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from an Authorised Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive products directly from Hark, guaranteeing authenticity and proper handling. We maintain correct storage to prevent damage and carry current-production stock rather than aged inventory. As specialists in BBQ equipment and accessories, we provide guidance on proper injector use, marinade recipe development, and complementary products from the Hark range.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Hark BBQ Marinade Injector in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Hark products and BBQ accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Hark BBQ Marinade Injector and the Hark Fat Boy Injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The key difference is capacity and intended use. The Hark BBQ Marinade Injector holds 30ml and is designed for individual portions — chicken breasts, pork chops, and steaks. The Hark Fat Boy Injector holds 60ml and suits larger cuts like whole briskets, pork shoulders, and whole turkeys where more injection volume and fewer refill stops are needed. If you primarily cook for weeknight meals and individual serves, the 30ml is the right fit. For competition BBQ or large cuts, the Fat Boy is more practical.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much marinade should I inject per piece with the 30ml injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Use a full 30ml per individual piece as a baseline — one full syringe per chicken breast, pork chop, or individual steak (150 to 250 grams). Larger pieces may need two fill cycles for complete coverage. Inject until you feel slight resistance from the meat rather than following a strict measurement.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the 30ml capacity too small for larger cuts like brisket or pork shoulder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — for large cuts like whole brisket, pork shoulder, or whole turkey that benefit from 8 to 12 injection points and substantial marinade volume, the Hark Fat Boy Injector (60ml) is the better choice. The 30ml injector is optimised for individual portions and smaller cuts where compact size and minimal marinade waste are priorities.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I inject cold meat straight from the refrigerator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For chicken and pork chops, yes — cold, firm meat accepts the needle cleanly without tearing. For steaks intended for high-heat searing, room temperature injection works better, as cold meat causes butter-based injections to solidify immediately on contact and create concentrated pockets rather than distributing through the meat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I stop marinade leaking back out after injecting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Insert the needle at an angle rather than straight in perpendicular to the surface, creating a longer channel that seals better. Inject while slowly withdrawing the needle to distribute marinade along the full insertion path rather than pooling at the tip. Allow 20 to 30 minutes between injection and cooking for the marinade to settle into the meat fibres.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What marinade consistency works best in the Hark BBQ Marinade Injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thin to medium viscosity marinades flow most reliably through the needle. For butter-based injections, combine melted butter with equal parts stock or juice to keep it fluid. Strain chunky marinades through a fine mesh to remove pieces too large for the needle bore. Test a new recipe by drawing a small amount into the syringe — if it flows smoothly, the consistency is suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Hark Marinade Injector for rapid brining instead of soaking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Inject a standard brine solution (water, salt, sugar, aromatics) directly into the meat as a quick alternative to overnight soaking. This works particularly well for chicken breasts and pork chops where traditional brining is impractical on weeknights. You achieve similar moisture and flavour benefits in minutes rather than hours.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the Hark BBQ Marinade Injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Disassemble immediately after use before marinade dries inside the barrel or needle bore. Separate the needle, barrel, and plunger, then soak in warm soapy water for 15 to 30 minutes. Use a pipe cleaner or small brush to scrub through the needle bore from both ends. Rinse all components thoroughly with clean water, dry completely, and store disassembled in a dry location.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why buy from an Authorised Hark Stockist?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Republic is an Authorised Hark Products Stockist in Australia, meaning stock is sourced directly from Hark and stored correctly. You receive current-production product backed by the manufacturer warranty, along with hands-on advice on injection techniques, marinade recipes, and the full Hark accessories range.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Hark BBQ Marinade Injector in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Hark BBQ Marinade Injector is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Hark products and BBQ accessories. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Hark","offers":[{"title":"Default Title","offer_id":45278523523244,"sku":"HK0323","price":10.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HARKINJECTOR.webp?v=1769391646"},{"product_id":"hark-fat-boy-bbq-injector","title":"Hark Fat Boy Injector","description":"\u003ch1\u003eHark Fat Boy Injector\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e60ml marinade injector with stainless steel needle for delivering flavour deep into meat. Solid construction with comfortable grip handle for precise control during injection. Draws and dispenses marinades, butter, brines, and liquid seasonings directly into meat centre where surface application cannot reach. Works on brisket, pork shoulder, turkey, chicken, and large roasts. Instant flavour penetration with minimal waste. Stainless steel needle resists corrosion and cleans easily. Available at our Wetherill Park showroom from an Authorised Hark Products Stockist.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Hark Fat Boy Injector solves the fundamental limitation of surface marinades and rubs, which only penetrate a few millimetres into meat even with overnight marination. The injector delivers liquid seasoning directly into the meat's interior, creating flavour throughout the entire cut rather than concentrated on surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 60ml capacity suits typical marinade quantities for single large cuts without requiring constant refilling. Draw full syringe, inject entire contents into brisket or pork shoulder, then refill as needed. The substantial capacity proves more practical than smaller 30ml injectors requiring frequent refilling that interrupts injection rhythm and concentration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel needle construction withstands repeated use without bending, corroding, or developing sharp burrs that tear meat fibres. Cheaper aluminium or plated needles bend when encountering resistance, corrode from acidic marinades, and develop rough edges that damage meat. The stainless steel maintains smooth surface and straight bore for clean meat penetration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe solid construction throughout the barrel, plunger, and needle assembly creates tool that withstands competition BBQ environments and commercial kitchen use. This robust design distinguishes serious injection tools from lightweight consumer versions that crack, leak, or fail under regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Hark Fat Boy Injector at our Wetherill Park showroom. As an Authorised Hark Products Stockist in Australia, we carry the complete range of Hark BBQ accessories, smokers, and equipment. Our hands-on experience with BBQ tools extends to understanding which accessories genuinely improve results and which merely add complexity.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e60ml Marinade Capacity\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Fat Boy Injector holds 60ml of liquid seasoning per fill, providing sufficient volume for typical brisket, pork shoulder, or turkey injection applications without constant refilling. A full 60ml load covers multiple injection points across large cut, maintaining injection workflow without interrupting to refill after each penetration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe capacity particularly suits competition BBQ and batch cooking where multiple large cuts require injection in succession. Fill once, inject entire brisket, refill, proceed to next cut. This efficiency matters when preparing multiple briskets or shoulders simultaneously where injection delays extend overall preparation time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe volume also accommodates thicker marinades and butter-based injections that occupy more barrel space than thin liquid seasonings. Melted butter mixed with seasonings, thick barbacoa injection sauce, or creole butter injections fill the barrel with less liquid volume than water-thin marinades. The 60ml capacity ensures adequate working volume even with viscous injections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe larger capacity also reduces the number of refill cycles during single-cut injection. Larger briskets or pork shoulders benefit from injection at 8 to 12 points for complete interior flavour distribution. The 60ml volume allows covering more injection points per fill compared to smaller syringes requiring refill after 3 to 4 injections.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStainless Steel Needle Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel needle resists corrosion despite repeated exposure to acidic marinades containing vinegar, citrus juice, wine, or other corrosive ingredients. Standard steel needles rust quickly when exposed to these acids, creating contamination risk and shortened tool lifespan. Stainless steel maintains clean, rust-free surface through hundreds of uses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material strength prevents bending when needle encounters dense meat, bone edges, or cartilage during penetration. Cheap aluminium needles bend permanently when meeting resistance, creating curved bore that misdirects marinade and prevents smooth plunger operation. Stainless steel maintains straight alignment even when navigating tough meat portions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe needle bore diameter accommodates both thin liquid marinades and thicker butter-based injections without clogging. The opening allows small seasoning particles, minced garlic, and herb fragments to pass through while remaining small enough for clean meat penetration. This versatility suits various injection styles from clear liquid to chunky compound butters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smooth stainless surface allows easy cleaning without marinade residue adhering stubbornly to needle interior. Warm soapy water rinses clean without the scrubbing required for porous or textured materials. This cleaning ease matters for food safety and prevents flavour crossover between different marinade types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSolid Construction Throughout\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe robust barrel and plunger assembly withstands the pressure required to inject thick marinades into dense meat without cracking, leaking, or separating at joints. Cheap plastic injectors develop hairline cracks at stress points, particularly where barrel meets needle fitting or where plunger seal contacts barrel walls.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe solid construction also provides tactile feedback during injection, allowing precise control over marinade flow rate and volume. Feel resistance when needle encounters dense meat sections, adjust pressure accordingly, monitor marinade dispensing through smooth plunger travel. This control prevents over-injection that creates marinade pockets or uneven distribution.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe durable materials withstand commercial kitchen environments and competition BBQ conditions where tools endure repeated use, temperature extremes, and handling by multiple people. The Fat Boy maintains performance through seasons of heavy use rather than requiring replacement after few uses like consumer-grade injectors.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe assembly disassembles for thorough cleaning without complicated mechanisms or small parts prone to loss. Separate barrel from needle, remove plunger, clean components individually, reassemble for next use. This simple maintenance extends tool life and ensures proper sanitation between different marinade types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eComfortable Grip Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe handle design provides secure grip during injection without hand fatigue during extended use. Competition BBQ and catering applications involve injecting multiple large cuts successively, creating hand strain with poorly designed handles. The comfortable grip reduces fatigue during these extended injection sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grip also maintains control when hands are wet or greasy from meat handling. Smooth plastic handles slip during injection, causing imprecise marinade placement or accidental over-injection. The textured grip surface maintains purchase even with wet hands, ensuring controlled injection throughout the process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ergonomic shape positions hand naturally for smooth plunger operation without awkward wrist angles that create strain. The handle aligns with natural hand position, allowing relaxed grip that transfers pressure efficiently to plunger without requiring excessive grip force or uncomfortable positioning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grip size accommodates various hand sizes without requiring uncomfortably wide grip or creating pressure points. Both large and small hands can operate the injector comfortably through repeated injection cycles without developing hot spots or cramping.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWorks Across Multiple Meats and Applications\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Fat Boy Injector suits brisket injection with beef broth, worcestershire, and seasoning mixtures that create moisture and flavour throughout the long smoking process. Inject at multiple points before seasoning rub application, creating interior flavour base that complements exterior bark development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor pork shoulder, inject apple juice, vinegar, and spice mixtures that tenderise meat and add complexity beyond surface rub. The injection distributes throughout shoulder's various muscle groups, creating consistent flavour rather than relying solely on smoke and rub penetration during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTurkey injection with butter, herbs, and stock creates moist, flavourful bird without brining. Inject breast, thighs, and legs with butter mixture before roasting, maintaining moisture during high-heat cooking while adding aromatic herb character throughout the meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse for beef roasts, pork loins, whole chickens, and any large cut benefiting from interior seasoning beyond what surface application achieves. The versatile tool adapts to various injection recipes and cooking methods including smoking, roasting, grilling, and slow cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDelivers Instant Flavour Without Waste\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe injection method creates immediate flavour penetration throughout meat rather than relying on multi-hour or overnight surface marination. Inject marinade 30 to 60 minutes before cooking, achieving similar interior flavour to overnight surface marination without extended preparation time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe direct delivery also eliminates the marinade waste typical of surface marinating where substantial liquid remains in container after marination completion. Every millilitre drawn into syringe transfers into meat rather than being discarded, creating efficient use of expensive injection ingredients including specialty stocks, wines, and compound butters.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe targeted placement also allows precise flavour distribution. Inject lean brisket flat more heavily than fatty point, create concentrated flavour spots in specific muscle groups, or vary injection strength across cut based on desired outcome. This control exceeds surface marination where liquid pools in low spots creating uneven seasoning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe instant penetration also suits competition BBQ where injection occurs immediately before cooking, creating controlled timing rather than variable overnight marination that differs based on meat temperature, marinade acidity, and ambient conditions affecting penetration rate.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCapacity - 60ml\u003c\/li\u003e\n\u003cli\u003eNeedle Material - Stainless steel\u003c\/li\u003e\n\u003cli\u003eHandle Type - Comfortable grip handle\u003c\/li\u003e\n\u003cli\u003eConstruction - Solid, durable materials\u003c\/li\u003e\n\u003cli\u003eBest For - Brisket, pork shoulder, turkey, large roasts\u003c\/li\u003e\n\u003cli\u003eInjection Types - Marinades, brines, butter, liquid seasonings\u003c\/li\u003e\n\u003cli\u003eCleaning - Warm soapy water\u003c\/li\u003e\n\u003cli\u003eDisassembly - Yes (for thorough cleaning)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Hark Fat Boy Injector (60ml capacity)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Stainless steel needle\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInjecting Brisket Before Smoking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePrepare injection marinade using beef broth, worcestershire sauce, and desired seasonings. Typical brisket injection combines 500ml beef broth with 60ml worcestershire, black pepper, garlic powder, and salt. Mix thoroughly to dissolve seasonings, ensuring smooth liquid that flows easily through needle without clogging.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAttach needle to injector barrel, tightening firmly by hand without over-tightening that strips threads. Insert needle tip into marinade, pull plunger back to draw liquid into barrel until reaching 60ml mark. Remove needle from marinade, point upward, push plunger gently to expel air bubbles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInsert needle into brisket at deepest point of flat, avoiding bone if present. Push plunger slowly while withdrawing needle gradually, creating marinade trail throughout meat depth. Inject at 8 to 12 points across brisket, spacing injections evenly to cover both flat and point sections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject 30 to 60 minutes before applying dry rub and placing on smoker. This timing allows marinade to distribute slightly through meat fibres without seeping back out of injection holes. The interior moisture and flavour complements smoke and rub during the long cooking process.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePreparing Turkey with Butter Injection\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCreate compound butter injection by melting butter and mixing with chicken stock, fresh herbs, garlic, and seasonings. Use equal parts melted butter and stock for proper viscosity. The butter adds richness while stock prevents injection from being too thick for needle bore.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWork with turkey at refrigerator temperature where firm meat accepts injection cleanly without tearing. Room temperature turkey develops soft texture that tears around needle, creating large holes that leak injection liquid. Cold turkey provides firm surface for clean penetration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject turkey breast at multiple points, creating grid pattern that distributes butter throughout the meat. Pierce skin at angle to avoid creating direct channel where injection leaks during cooking. Inject thighs and legs similarly, ensuring even coverage across all meat portions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRefrigerate injected turkey for 30 minutes to allow butter to solidify slightly, helping it remain in place during roasting. The chilled butter sets within the meat, preventing leakage during initial oven heat. Proceed to roasting according to your preferred turkey cooking method.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eInjecting Pork Shoulder for Pulled Pork\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMix injection combining apple juice, apple cider vinegar, brown sugar, and pork seasonings. The acidic injection tenderises meat during long cooking while adding complexity beyond surface rub. Use approximately 250ml injection per 2 to 3 kilogram pork shoulder.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject shoulder at multiple points across all muscle groups, paying particular attention to thicker sections that benefit from additional moisture. The varied muscle structure in pork shoulder means some areas cook faster than others; injection helps maintain moisture across all sections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject shortly before applying dry rub and placing on smoker. The injection adds interior moisture and flavour that works with smoke and rub to create complex pulled pork. The apple juice and vinegar base complements traditional pork shoulder seasonings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDuring the stall phase when shoulder reaches 65 to 70 degrees Celsius internal temperature, consider additional injection if meat appears dry. The secondary injection adds moisture that helps push through the stall while building additional flavour layers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMaking Creole Butter Injection for Roasts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCombine melted butter with Creole seasoning, Worcestershire sauce, hot sauce, and garlic for bold injection suitable for beef or pork roasts. The spiced butter creates interior flavour that contrasts with seared exterior crust, adding complexity throughout the roast.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStrain injection through fine mesh before drawing into syringe if using fresh garlic or herb pieces too large for needle bore. The straining removes chunks while allowing seasoning oils and fine particles to pass through. Alternatively, use garlic powder and dried herbs that dissolve completely.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInject roast at room temperature for easier needle penetration and better butter absorption. Cold meat causes butter to solidify immediately upon contact, creating concentrated butter pockets rather than distributed seasoning. Room temperature meat allows butter to spread through fibres before cooling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse injection technique where you insert needle to full depth, then inject while withdrawing slowly. This creates marinade trail throughout the insertion path rather than concentrated pocket at needle tip. Repeat at multiple insertion points for complete coverage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCleaning and Maintaining the Injector\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDisassemble injector immediately after use before marinade residue dries inside barrel or needle bore. Dried marinade creates stubborn deposits difficult to remove and may clog needle permanently. Immediate cleaning prevents these issues.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeparate needle from barrel by unscrewing connection. Remove plunger from barrel. Rinse all components under warm water to remove bulk marinade residue. Fill sink or container with warm soapy water, submerge components, allow brief soaking if residue persists.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse pipe cleaner or small bottle brush to clean needle bore thoroughly, ensuring no marinade remains inside. Push brush through from both ends to clear any buildup. Clean barrel interior similarly, removing all residue from plunger seal area.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse all components thoroughly under clean water, ensuring complete soap removal. Soap residue flavours subsequent injections and may interfere with plunger seal function. Dry components completely with clean towel, paying attention to needle bore and plunger seal where moisture hides.\u003c\/p\u003e\n\u003ch2\u003eStorage and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eStore disassembled injector components in dry location to prevent moisture accumulation that encourages bacterial growth or creates water spots on stainless steel.\u003c\/p\u003e\n\u003cp\u003eKeeping components separated also maintains plunger seal flexibility by preventing constant compression during storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect needle bore periodically for clogs or buildup not removed during routine cleaning. Hold needle up to light and look through bore; clear bore shows light transmission while clogged bore appears dark or partially blocked. Clear any buildup with pipe cleaner before next use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck plunger seal for wear or damage that affects suction and prevents proper marinade draw. Damaged seals allow air leakage during plunger withdrawal, preventing marinade from drawing into barrel. Replace plunger if seal shows cracking, tearing, or significant wear.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid storing injector with residual moisture inside barrel or needle. Water remaining after cleaning promotes bacterial growth and creates conditions for stainless steel pitting despite corrosion-resistant properties. Thorough drying before storage prevents these issues.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLubricate plunger seal occasionally with food-grade lubricant if operation becomes stiff or seal shows dryness. The lubrication maintains smooth plunger travel and extends seal life. Use only food-safe lubricants suitable for items contacting food.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow much marinade should I inject per kilogram of meat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse approximately 60 to 100ml injection per kilogram as baseline, adjusting based on meat type and injection intensity desired. Leaner cuts like turkey breast benefit from heavier injection (80 to 100ml per kilogram) to compensate for low natural fat. Fattier cuts like pork shoulder require less (60 to 80ml per kilogram) due to existing marbling. Inject until meeting slight resistance indicating meat saturation rather than following strict measurement.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I inject cold meat straight from the refrigerator?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Cold, firm meat accepts injection cleanly without excessive tearing around needle holes. Room temperature or warm meat develops soft texture that tears easily during injection, creating large holes that leak marinade during cooking. Turkey particularly benefits from cold injection where firm meat prevents damage to delicate breast tissue.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent marinade from leaking back out after injection?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eInsert needle at angle rather than perpendicular to meat surface, creating longer path that seals better than direct channel. Inject while withdrawing needle slowly rather than creating pocket at needle tip. Allow 30 to 60 minutes between injection and cooking for marinade to distribute through meat fibres. The angled insertion and gradual withdrawal create self-sealing path.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat consistency marinade works best?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThin to medium viscosity marinades flow most easily through needle bore without clogging. Strain chunky marinades to remove pieces too large for needle opening. Butter-based injections should combine melted butter with equal parts stock or juice for proper flow. Test new injection recipes by drawing small amount into syringe; if liquid flows smoothly, consistency suits injection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean stubborn marinade buildup?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSoak disassembled components in warm soapy water for 15 to 30 minutes to loosen dried residue. Use pipe cleaner or small brush to scrub needle bore and barrel interior. For persistent buildup, soak in warm water with baking soda or white vinegar to break down proteins and acids. Rinse thoroughly after cleaning. Never use abrasive scrubbers that scratch stainless steel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for brining instead of soaking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Inject brine solution directly into meat as alternative to multi-hour or overnight soaking. This rapid brining technique works well for turkey, chicken, or pork chops where traditional brining isn't practical. Use standard brine recipe (water, salt, sugar, aromatics) but inject rather than soak. Achieve similar moisture and flavour benefits in minutes rather than hours.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from an Authorised Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive products directly from Hark, guaranteeing authenticity and proper handling. We maintain correct storage to prevent damage and carry current-production stock rather than aged inventory. As specialists in BBQ equipment and accessories, we provide guidance on proper injector use, marinade recipe development, and complementary products from the Hark range.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Hark Fat Boy Injector in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Hark products and BBQ accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much marinade should I inject per kilogram of meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Use approximately 60 to 100ml per kilogram as a starting point. Leaner cuts like turkey breast benefit from heavier injection (80 to 100ml per kilogram) to compensate for low natural fat content. Fattier cuts like pork shoulder need less (60 to 80ml per kilogram) due to existing marbling. Inject until you feel slight resistance indicating the meat is reaching saturation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I inject cold meat straight from the refrigerator?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, and it is actually preferable. Cold, firm meat accepts the needle cleanly without tearing. Room temperature or warm meat develops a softer texture that tears easily around the needle hole, creating gaps where marinade leaks out during cooking. Turkey in particular benefits from being injected cold to protect delicate breast tissue.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I stop marinade leaking back out after injection?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Insert the needle at an angle rather than straight in perpendicular to the surface — this creates a longer path that seals better. Inject while slowly withdrawing the needle to create a marinade trail through the meat rather than a concentrated pocket at the tip. Allow 30 to 60 minutes between injection and cooking to let the marinade distribute through the meat fibres.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What consistency marinade works best in the Hark Fat Boy Injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Thin to medium viscosity marinades flow most easily through the needle without clogging. Strain chunky marinades to remove pieces too large for the needle bore. Butter-based injections should combine melted butter with equal parts stock or juice for proper flow. Test a new recipe by drawing a small amount into the syringe — if it flows smoothly through the needle, the consistency is suitable.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean stubborn marinade buildup from the injector?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Disassemble immediately after use before residue dries. Soak components in warm soapy water for 15 to 30 minutes to loosen dried marinade. Use a pipe cleaner or small brush to scrub the needle bore from both ends. For persistent buildup, soak in warm water with baking soda or white vinegar to break down proteins and acids. Rinse thoroughly and dry completely before storage. Never use abrasive scrubbers on the stainless steel needle.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Hark Fat Boy Injector for brining instead of soaking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Inject a standard brine solution (water, salt, sugar, aromatics) directly into the meat as a rapid alternative to multi-hour or overnight soaking. This works particularly well for turkey, chicken, and pork chops where traditional brining is impractical. You can achieve similar moisture and flavour benefits in minutes rather than hours.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What meats is the Hark Fat Boy Injector best suited for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The injector works across a wide range of proteins — brisket (beef broth and Worcestershire-based injections), pork shoulder (apple juice and vinegar mixtures), whole turkey and chicken (butter and herb blends), and large beef or pork roasts. Any large cut that benefits from interior seasoning beyond what surface rubs or overnight marination can achieve is a good candidate.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the 60ml capacity matter compared to smaller injectors?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 60ml capacity allows you to inject multiple points across a large cut — such as a full brisket or pork shoulder — without stopping to refill after every 3 or 4 injections. This maintains your injection rhythm and is especially useful when preparing multiple cuts in succession for entertaining or competition cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why buy the Hark Fat Boy Injector from an authorised stockist?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Republic is an Authorised Hark Products Stockist in Australia, meaning products are sourced directly from Hark and stored correctly to prevent damage. You receive current-production stock backed by the manufacturer warranty, along with hands-on advice on injection techniques, marinade recipes, and complementary Hark accessories.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Hark Fat Boy Injector in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Hark Fat Boy Injector is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Hark products and BBQ accessories. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Hark","offers":[{"title":"Default Title","offer_id":45278581686444,"sku":"HK0330","price":40.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/HarkFatBoyInjector_1.webp?v=1769392445"},{"product_id":"green-mountain-grills-pizza-attachment-all-ledge-db-peak-jb","title":"Green Mountain Grills Wood-Fired Pizza Attachment for Peak \u0026 Ledge","description":"\u003ch1\u003eGreen Mountain Grills Wood-Fired Pizza Attachment for Peak \u0026amp; Ledge\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eGreen Mountain Grills Wood-Fired Pizza Attachment converts Peak and Ledge pellet grills into genuine wood-fired pizza ovens. Steel baking chamber captures heat from the firebox and funnels it directly onto the enclosed pizza stone. The design raises internal temperatures to 800°F, matching authentic wood-burning pizza ovens. Cooks restaurant-quality pizzas in 2 to 4 minutes. Also functions as bread oven at 400°F to 600°F and high-heat searing station reaching 900°F for steaks. Fits Peak and Ledge models only. Includes steel baking chamber and pizza stone. Pizza peel sold separately. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eGreen Mountain Grills Wood-Fired Pizza Attachment transforms pellet grills into dedicated pizza ovens delivering authentic wood-fired results unavailable from standard grill configurations. The attachment's steel chamber design fundamentally alters heat distribution concentrating and intensifying temperatures above the cooking surface rather than maintaining the even, indirect heat pellet grills normally produce.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe steel baking chamber captures exhaust heat from the firebox before it disperses across the cooking chamber. This focused heat stream funnels directly upward into the enclosed space surrounding the pizza stone. The contained environment traps heat creating the rapid temperature escalation characteristic of dedicated pizza ovens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe concentrated heat design achieves 800°F temperatures on the pizza stone surface. This extreme temperature cooks pizza dough rapidly from below while the enclosed chamber radiates heat downward onto toppings. The dual heat source creates the crisp, charred crust bottom and properly melted cheese associated with Neapolitan pizza traditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 2 to 4 minute cooking duration matches authentic wood-fired pizza ovens. Standard grill configurations cook pizza in 8 to 12 minutes at lower temperatures producing different crust texture and char patterns. The rapid cooking prevents moisture loss maintaining proper hydration in the dough while achieving the desired leopard spotting on crust surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe attachment's versatility extends beyond pizza. The 400°F to 600°F temperature range suits artisan bread baking where enclosed steam retention creates proper crust development. The contained environment mimics commercial bread ovens producing superior results compared to open grill surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high-heat capability reaching 900°F enables restaurant-quality steak searing. The extreme temperature creates instant crust formation locking in juices while developing the Maillard reaction browning and flavour compounds. Few residential cooking appliances achieve this temperature range making the attachment valuable beyond pizza applications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Green Mountain Grills Wood-Fired Pizza Attachment at our Wetherill Park showroom. We've been cooking on Green Mountain Grills for years, understanding the pizza attachment's capability to transform pellet grills into specialized high-heat cooking platforms.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSteel Baking Chamber Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe steel construction creates the thermal mass necessary for maintaining extreme temperatures despite repeated door openings. Steel's heat retention properties prevent the temperature crashes occurring with lighter materials. The sustained heat proves crucial during consecutive pizza cooking where chamber openings would otherwise cause significant heat loss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe chamber design captures firebox exhaust before heat disperses throughout the main cooking area. This interception redirects concentrated heat upward into the pizza oven rather than allowing it to dissipate. The focused heat stream creates the intensity necessary for authentic pizza oven performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe enclosed space surrounding the pizza stone traps radiant heat creating the dual heat source characteristic of quality pizza ovens. Heat radiates from the stone below while the chamber ceiling reflects heat downward. This surrounding heat cooks pizza evenly from all directions rather than relying solely on bottom heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe steel thickness balances heat retention with temperature responsiveness. Excessive thickness would slow temperature changes making adjustment difficult. Insufficient thickness would fail to maintain temperatures during cooking. The optimized thickness enables both rapid heating and stable temperature maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eReaches 800°F Internal Temperature\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 800°F capability matches Neapolitan pizza oven standards where traditional wood-fired ovens operate at this temperature range. This extreme heat creates the characteristic crust texture where the exterior develops char and crispness while the interior remains tender and properly hydrated. Lower temperatures cannot replicate this specific texture profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high temperature enables the rapid cooking essential for proper pizza development. The 2 to 4 minute cooking duration allows dough achieving optimal texture before moisture loss affects structure. Extended cooking at lower temperatures produces dry, cracker-like crusts rather than the desired chewy interior and crisp exterior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe temperature capability also drives proper browning and char development. The Maillard reaction accelerates at high temperatures creating complex flavour compounds and the distinctive taste of wood-fired pizza. Moderate temperatures produce baked rather than fired character.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe extreme heat causes immediate coagulation of cheese proteins preventing excessive oil separation. Lower temperatures melt cheese slowly allowing fat separating and creating greasy surfaces. The rapid melt at high temperature maintains cheese texture and appearance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCooks Pizza in 2 to 4 Minutes\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rapid cooking duration represents authentic wood-fired pizza characteristics. Neapolitan pizza traditions specify 60 to 90 second cooking times at higher temperatures. The 2 to 4 minute range accommodates variations in dough thickness, topping density, and temperature management while maintaining wood-fired character.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe brief cooking period preserves dough moisture content. Water evaporation accelerates at high temperatures but the short duration limits total moisture loss. The dough achieves structural set from heat while retaining internal hydration creating the characteristic texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe speed enables cooking multiple pizzas in succession for entertaining. The short cycle time allows preparing pizzas for groups without extended waiting periods between servings. Standard grill cooking requiring 10 to 12 minutes per pizza limits practical entertaining capacity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rapid turnaround also prevents toppings overcooking while crust achieves proper doneness. Delicate ingredients like fresh mozzarella, basil, and prosciutto remain at optimal texture rather than drying or burning during extended cooking. The quick cooking preserves ingredient quality.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBread Baking at 400°F to 600°F\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe temperature range suits artisan bread baking where many recipes specify 450°F to 500°F oven temperatures. The enclosed chamber creates steam retention improving crust development. Bread baking in open environments lacks the moisture necessary for proper crust formation and shine.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe contained space enables dutch oven-style baking without requiring actual vessels. The chamber provides the enclosed environment necessary for steam retention and even heat distribution. This functionality proves valuable for sourdough, ciabatta, and other artisan styles requiring specific moisture and heat conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe pizza stone provides the thermal mass beneficial for bread baking. Placing dough directly on preheated stone creates immediate bottom heat developing proper crust. The stone also moderates temperature fluctuations maintaining stable baking conditions throughout the process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe bread baking capability extends the attachment's utility beyond occasional pizza nights. Bread baking enthusiasts gain wood-fired oven access without dedicated equipment investment. The versatility justifies the attachment purchase for users interested in multiple cooking applications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh-Heat Steak Searing at 900°F\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 900°F capability enables restaurant-quality steak searing unavailable from standard residential equipment. Commercial steakhouses use infrared salamander broilers reaching these temperatures creating the distinctive crust and flavour. Home equipment rarely achieves similar results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe extreme temperature causes instant surface moisture evaporation and immediate protein coagulation. This rapid reaction creates the thin, crisp crust while the interior remains rare or medium-rare. Lower temperatures penetrate deeper before achieving surface crust resulting in greater grey bands and less optimal texture gradients.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe high heat also accelerates Maillard reaction creating complex savoury flavour compounds associated with quality steaks. The browning intensity at 900°F produces deeper, more pronounced flavours than achievable at moderate temperatures. The flavour difference proves immediately apparent.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe searing capability suits thick steaks where maintaining rare interiors while developing proper crusts challenges conventional methods. The extreme surface heat creates crust rapidly before heat penetrates to the centre. Thinner steaks risk overcooking while thicker cuts benefit significantly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatibility with Peak and Ledge Models\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe attachment fits Peak and Ledge models exclusively due to specific firebox positioning and main grill dimensions. These models feature firebox placement enabling proper heat capture and chamber mounting. Other Green Mountain Grills models have different configurations preventing attachment installation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Peak and Ledge designation indicates the Daniel Boone and Jim Bowie grills in Green Mountain Grills nomenclature. These represent the portable and full-size models in the product line respectively. The DB\/JB notation confirms compatibility with both size variations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dedicated compatibility ensures proper fit and function. Universal accessories often compromise performance accommodating multiple models. The specific design optimizes heat capture and temperature achievement for these exact configurations.\u003cbr\u003e\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCompatibility - Peak and Ledge models only (DB\/JB)\u003c\/li\u003e\n\u003cli\u003eMaximum Temperature - 800°F for pizza, 900°F for searing\u003c\/li\u003e\n\u003cli\u003eBread Baking Range - 400°F to 600°F\u003c\/li\u003e\n\u003cli\u003ePizza Cooking Time - 2 to 4 minutes\u003c\/li\u003e\n\u003cli\u003eConstruction - Steel baking chamber with pizza stone\u003c\/li\u003e\n\u003cli\u003eIncluded Components - Steel baking chamber, pizza stone\u003c\/li\u003e\n\u003cli\u003eNot Included - Pizza peel (sold separately)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Steel Baking Chamber\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Pizza Stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eNot Included: Pizza peel sold separately\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat models does this attachment fit?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe attachment fits Peak and Ledge models only, also designated as Daniel Boone (DB) and Jim Bowie (JB) grills. It will not fit other Green Mountain Grills models.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat temperature does the pizza attachment reach?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe attachment reaches 800°F for pizza cooking and up to 900°F for steak searing. The bread baking range is 400°F to 600°F.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does it take to cook pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePizza cooks in 2 to 4 minutes at 800°F, matching authentic wood-fired pizza oven performance and cooking speed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need a pizza peel?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. A pizza peel is necessary for safely transferring pizza onto and off the hot stone. The peel is sold separately.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the attachment for bread baking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The attachment functions as a bread oven at 400°F to 600°F with the enclosed chamber providing steam retention for proper crust development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill it work for searing steaks?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The attachment reaches 900°F enabling restaurant-quality steak searing with proper crust formation and Maillard reaction development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the pizza stone come with the attachment?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The attachment includes both the steel baking chamber and the pizza stone required for cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the main grill while the pizza attachment is installed?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe attachment occupies the main cooking area. Remove it to use the grill for standard smoking and grilling applications.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this suitable for Neapolitan-style pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The 800°F temperature and 2 to 4 minute cooking time match Neapolitan pizza oven standards producing authentic results.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the pizza attachment in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park alongside Peak and Ledge grills.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Green Mountain Grills models is this pizza attachment compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The attachment fits Peak and Ledge models only — also known as the Daniel Boone (DB) and Jim Bowie (JB) grills. It is not compatible with other Green Mountain Grills models due to differences in firebox positioning and main grill dimensions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What temperature does the GMG Wood-Fired Pizza Attachment reach?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The attachment reaches 800°F (427°C) for pizza cooking, which matches authentic wood-fired pizza oven performance. For high-heat steak searing it can reach up to 900°F (482°C). The bread baking range is 400°F to 600°F (204°C to 316°C).\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it take to cook a pizza with the GMG pizza attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Pizza cooks in 2 to 4 minutes at 800°F, matching the cooking speed of authentic wood-fired and Neapolitan pizza ovens. This rapid cooking produces a crisp, charred crust while keeping the interior properly hydrated.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a pizza peel to use this attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. A pizza peel is necessary for safely transferring pizza onto and off the hot stone at high temperatures. The peel is not included with the attachment and is sold separately.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the pizza stone come included with the GMG pizza attachment?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The attachment includes both the steel baking chamber and the pizza stone. The only accessory required separately is a pizza peel for transferring pizzas.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the GMG pizza attachment for baking bread?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The enclosed steel chamber functions as a bread oven at temperatures between 400°F and 600°F. The contained environment retains steam, which improves crust development for artisan breads including sourdough, ciabatta, and focaccia — replicating the conditions of a commercial bread oven.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the pizza attachment for searing steaks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The attachment reaches up to 900°F, enabling restaurant-quality steak searing with the instant crust formation and Maillard reaction browning that few residential appliances can achieve. The extreme surface heat creates a proper crust quickly while keeping the interior rare or medium-rare.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I still use my Green Mountain Grill for smoking and grilling with the pizza attachment installed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The pizza attachment occupies the main cooking area when installed. Remove the attachment to use the grill for standard smoking and grilling applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the GMG pizza attachment suitable for making Neapolitan-style pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The 800°F operating temperature and 2 to 4 minute cooking time match Neapolitan pizza oven standards, producing the characteristic leopard-spotted crust, charred exterior, and tender interior associated with authentic Neapolitan pizza traditions.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Green Mountain Grills Pizza Attachment in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The GMG Wood-Fired Pizza Attachment is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Peak and Ledge pellet grills it is designed to fit. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Green Mountain Grills","offers":[{"title":"Default Title","offer_id":45279770345644,"sku":"GMG4023","price":345.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Pizza_Attachment_Main-1440x1440_720x_f2781deb-88b7-4d72-a05a-efe9ecd27596.webp?v=1769394115"},{"product_id":"big-green-egg-pizza-and-baking-stone","title":"Big Green Egg Pizza and Baking Stone","description":"\u003ch1\u003eBig Green Egg Pizza and Baking Stone\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCeramic baking stone for Big Green Egg kamados. Distributes heat evenly for crispy pizza crusts, artisan bread, focaccia, and baked goods. Three sizes available: 12-inch (30cm) for MiniMax through 2XL, 14-inch (36cm) for Large through 2XL, and 21-inch (53cm) for XL and 2XL. Use with ConvEGGtor for indirect heat baking. Retains heat for keeping food warm. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Pizza and Baking Stone transforms your kamado into a high-performance baking oven. The ceramic stone sits on the cooking grid and provides a stable, evenly heated surface for baking pizza, bread, pastries, and other baked goods. Ceramic's heat distribution properties eliminate hot spots and create consistent results across the entire baking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone works by absorbing and radiating heat from the charcoal fire below. When you place dough on the preheated stone, the ceramic draws moisture from the outer surface of the dough, creating the crispy, crusty texture associated with brick oven baking. The stone's heat retention properties maintain stable baking temperatures even when you open the dome to load or check food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBig Green Egg manufactures the baking stone in three diameters to fit different EGG models. The 12-inch (30cm) stone fits MiniMax through 2XL models. The 14-inch (36cm) stone fits Large, XL, and 2XL models. The 21-inch (53cm) stone fits XL and 2XL models. Each size is designed to provide maximum usable baking surface while allowing adequate clearance for dome closure and airflow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe baking stone is used with the ConvEGGtor (plate setter) to create indirect heat. The ConvEGGtor shields the stone from direct radiant heat from the charcoal, allowing the stone to heat gradually and evenly. This indirect heat setup replicates the conditions of a traditional baking oven.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock all three sizes of the Big Green Egg Pizza and Baking Stone at our Wetherill Park showroom alongside our complete range of Big Green Egg pizza accessories and baking tools.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003ch3\u003eCeramic Construction for Even Heat Distribution\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe baking stone is manufactured from ceramic material that absorbs and distributes heat evenly across its surface. Ceramic's thermal properties eliminate the temperature variations (hot spots and cool zones) that occur with metal baking surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen the stone is heated gradually from below, the ceramic absorbs heat energy and radiates it uniformly across the entire baking surface. This consistent heat distribution ensures that pizza crusts brown evenly, bread rises uniformly, and baked goods cook at the same rate regardless of position on the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ceramic also regulates heat transfer to the food. Rather than delivering intense direct heat like a metal surface, the stone provides moderate, sustained heat that cooks food through without scorching the bottom surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMoisture Absorption for Crispy Crusts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCeramic is a porous material that draws moisture from the surface of dough when contact is made. This moisture absorption is critical for achieving the crispy, crusty texture characteristic of brick oven pizza and artisan bread.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen you place pizza dough on the preheated stone, the ceramic immediately begins pulling moisture from the bottom of the dough. This dehydrates the outer surface, allowing it to crisp and brown while the interior remains soft and properly hydrated.\u003cbr\u003eThis moisture-wicking action replicates the effect of baking in traditional wood-fired or brick ovens, where porous masonry surfaces create similar crust development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHeat Retention for Temperature Stability\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eOnce heated, the ceramic stone retains thermal energy for extended periods. This heat retention provides two benefits. First, the stone maintains stable baking temperatures even when the dome is opened to load or check food. The stone's thermal mass prevents rapid temperature drops that would occur with thinner baking surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSecond, the retained heat keeps finished pizza and baked goods warm before serving. After removing pizza from the stone, the residual heat continues warming the crust, preventing it from cooling and becoming soggy before serving.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe heat retention also allows you to bake multiple pizzas in succession without waiting for the stone to reheat between batches.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eThree Sizes for Different EGG Models\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBig Green Egg offers the baking stone in three diameters:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e12-inch (30cm) diameter:\u003c\/strong\u003e Fits MiniMax, Small, Medium, Large, XL, and 2XL models. This is the most versatile size, compatible with the widest range of EGG models. The 12-inch diameter accommodates personal-sized pizzas and smaller bread loaves.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e14-inch (36cm) diameter:\u003c\/strong\u003e Fits Large, XL, and 2XL models. This mid-size stone provides additional baking surface area for larger pizzas and bread while maintaining compatibility with the popular Large EGG model.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e21-inch (53cm) diameter:\u003c\/strong\u003e Fits XL and 2XL models only. This large stone maximizes baking surface area in the XL and 2XL EGGs, allowing you to bake full-sized restaurant-style pizzas or multiple loaves of bread simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSelect the stone size based on your EGG model and typical baking requirements. Larger stones provide more surface area but require larger EGG models to accommodate their diameter.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCompatible with ConvEGGtor for Indirect Heat\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe baking stone is designed to work with the Big Green Egg ConvEGGtor (plate setter). The ConvEGGtor sits on the fire ring with its legs facing up, creating a heat deflector that blocks direct radiant heat from the charcoal. The baking stone sits on the cooking grid above the ConvEGGtor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis configuration creates indirect heat conditions similar to a traditional oven. Heat from the charcoal circulates around the ConvEGGtor, heats the dome and walls of the EGG, and radiates down onto the baking stone from all directions. The stone heats gradually and evenly without exposure to direct flames or intense radiant heat from the charcoal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis indirect heat setup is essential for proper baking. Direct heat would create extreme temperature gradients across the stone surface and could crack the ceramic through thermal shock.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Ceramic\u003c\/li\u003e\n\u003cli\u003e12-inch Stone - Diameter: 12 inches (30cm)\u003c\/li\u003e\n\u003cli\u003e12-inch Compatibility - MiniMax, Small, Medium, Large, XL, 2XL\u003c\/li\u003e\n\u003cli\u003e14-inch Stone - Diameter: 14 inches (36cm)\u003c\/li\u003e\n\u003cli\u003e14-inch Compatibility - Large, XL, 2XL\u003c\/li\u003e\n\u003cli\u003e21-inch Stone - Diameter: 21 inches (53cm)\u003c\/li\u003e\n\u003cli\u003e21-inch Compatibility - XL, 2XL\u003c\/li\u003e\n\u003cli\u003eUse - Pizza, bread, focaccia, pastries, baked goods\u003c\/li\u003e\n\u003cli\u003eSetup - Use with ConvEGGtor for indirect heat\u003c\/li\u003e\n\u003cli\u003eWarranty - Limited 3-year warranty\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Pizza and Baking Stone (size based on selected variant)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003ePreheating the Stone\u003c\/h3\u003e\n\u003cp\u003ePlace the ConvEGGtor on the fire ring with legs facing up. Position the cooking grid on the EGG. Place the baking stone on the cooking grid directly above the ConvEGGtor.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClose the dome and light the charcoal. Allow the EGG to heat gradually to baking temperature (typically 230-260°C for pizza, 200-230°C for bread). The gradual preheat is critical. Heating the stone too quickly can cause thermal shock and cracking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePreheat the stone for at least 20-30 minutes after the EGG reaches target temperature. This ensures the entire thickness of the stone is heated uniformly. A surface temperature reading may indicate the stone is ready, but the core may still be cool if preheat time is insufficient.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBaking Pizza\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePrepare pizza dough and toppings while the stone preheats. When the stone reaches baking temperature, use a pizza peel dusted with flour or cornmeal to transfer the assembled pizza onto the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClose the dome and bake for 8-12 minutes, depending on temperature and pizza thickness. Monitor through the dome to observe browning. When the crust is golden and the cheese is bubbling, use the pizza peel to remove the pizza from the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone's heat retention allows you to bake multiple pizzas without extended waiting between batches. Maintain stable EGG temperature and the stone will be ready for the next pizza within minutes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBaking Bread\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor bread baking, preheat the stone to 200-230°C. Prepare bread dough according to your recipe and complete final proofing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTransfer the proofed dough to the stone using a peel or by gently placing it with floured hands. Close the dome and bake according to recipe timing, typically 25-45 minutes depending on loaf size.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone creates the crispy, crusty exterior associated with artisan bread while the indirect heat ensures even cooking throughout the loaf. For enhanced crust development, introduce steam to the cooking chamber by placing a small pan of water on the ConvEGGtor during the first 10-15 minutes of baking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eBaking Other Items\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe baking stone works well for focaccia, flatbreads, pastries, cookies, and other baked goods. Preheat the stone to the temperature specified in your recipe. Transfer items to the stone using a peel or by placing parchment paper with items on the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone's even heat distribution and moisture-wicking properties improve results for virtually any baked item. Items that benefit from crispy bottoms (like cookies or pastries) particularly excel on the stone.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAllow the stone to cool completely inside the EGG before removing it. Rapid cooling can cause thermal shock and cracking. Do not place a hot stone on cold surfaces or expose it to cold water.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClean the stone after it has cooled. The porous ceramic surface will develop staining and darkening with use. This is normal and does not affect performance. Do not use soap or detergents on the stone, as the porous ceramic will absorb these chemicals and transfer flavors to food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo clean, scrape off stuck-on food residue with a stiff brush or scraper. For stubborn buildup, use coarse salt as an abrasive with a damp cloth. Rinse the stone with plain water if needed and allow it to air dry completely before storing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the stone inside the EGG or in a dry location. Moisture absorption can cause the stone to crack if exposed to freezing temperatures while damp.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the stone periodically for cracks. Small surface cracks are cosmetic and do not affect performance. Deep cracks that extend through the thickness of the stone compromise structural integrity and the stone should be replaced.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich size baking stone do I need for my EGG?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 12-inch stone fits MiniMax through 2XL models. The 14-inch stone fits Large, XL, and 2XL models. The 21-inch stone fits XL and 2XL models only. Choose based on your EGG model and desired baking surface area.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to use the ConvEGGtor with the baking stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The baking stone requires indirect heat to function properly. Use the ConvEGGtor (plate setter) with legs up to create the indirect heat configuration. Direct heat will create uneven heating and can crack the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does the stone take to preheat?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAllow at least 20-30 minutes after the EGG reaches baking temperature for the stone to heat completely through its thickness. Insufficient preheat time results in uneven baking and potential thermal shock.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I cut pizza on the stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhile the stone is durable, cutting directly on it will dull knives and may score the surface. Remove pizza from the stone using a peel and cut on a cutting board.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy is my stone stained or discolored?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eStaining and darkening are normal. The porous ceramic absorbs oils and food particles during use. This discoloration is cosmetic and does not affect performance. Do not attempt to bleach or deeply clean the stone.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the stone for grilling?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stone is designed for baking with indirect heat. Using it for direct grilling exposes it to extreme temperature gradients and radiant heat that can cause cracking. Use the stone only with the ConvEGGtor in place.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent the stone from cracking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat gradually, never expose a hot stone to cold water or cold surfaces, always use the ConvEGGtor for indirect heat, and allow complete cooling before moving the stone. Proper preheating and gradual temperature changes are critical.\u003c\/p\u003e\n\u003ch3\u003eCan I see the Pizza \u0026amp; Baking Stone in person before buying?\u003c\/h3\u003e\n\u003cp\u003eYes. They're available to view and purchase at our\u003cspan\u003e \u003c\/span\u003e\u003ca title=\"Wetherill Park Showroom\" href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\"\u003eBBQ showroom in Wetherill Park\u003c\/a\u003e, where you can also see the full range of Big Green Egg fuel and accessories and get advice on lighting your egg or charcoal BBQ.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which size Big Green Egg Pizza and Baking Stone do I need for my EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three sizes are available. The 12-inch (30cm) stone fits MiniMax, Small, Medium, Large, XL, and 2XL models — the most versatile option. The 14-inch (36cm) stone fits Large, XL, and 2XL models. The 21-inch (53cm) stone fits XL and 2XL models only. Choose based on your EGG model and the baking surface area you need.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a ConvEGGtor to use the Big Green Egg baking stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The baking stone must be used with the ConvEGGtor (plate setter) to create indirect heat. Place the ConvEGGtor on the fire ring with legs facing up, then position the cooking grid and stone above it. Using the stone with direct heat will cause uneven heating and can crack the ceramic.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does the Big Green Egg baking stone take to preheat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow at least 20 to 30 minutes after the EGG reaches baking temperature for the stone to heat completely through its full thickness. Insufficient preheat time results in uneven baking and risks thermal shock. For pizza, target 230 to 260°C; for bread, 200 to 230°C.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cut pizza directly on the baking stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"It is not recommended. Cutting directly on the stone will dull knives and may score the ceramic surface. Remove the pizza from the stone using a pizza peel and cut it on a cutting board.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is my Big Green Egg baking stone stained or discoloured?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Staining and darkening are completely normal. The porous ceramic absorbs oils and food particles during use. This discolouration is cosmetic and does not affect baking performance. Do not attempt to bleach or use soap to clean the stone, as the ceramic will absorb these chemicals and transfer flavours to food.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the Big Green Egg Pizza and Baking Stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow the stone to cool completely before cleaning — never expose a hot stone to cold water. Scrape off stuck-on food with a stiff brush or scraper. For stubborn buildup, use coarse salt as an abrasive with a damp cloth. Rinse with plain water only and allow to air dry fully before storing. Never use soap or detergents.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent the Big Green Egg baking stone from cracking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Always preheat the stone gradually over 20 to 30 minutes. Never expose a hot stone to cold water or cold surfaces. Always use the ConvEGGtor to ensure indirect heat — direct radiant heat causes extreme temperature gradients that crack the ceramic. Allow the stone to cool completely inside the EGG before removing it.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Big Green Egg baking stone for bread and other baked goods?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The stone works well for artisan bread, focaccia, flatbreads, pastries, cookies, and other baked goods. The ceramic's moisture-wicking properties create crispy exteriors while the even heat distribution ensures consistent results. Preheat to the temperature your recipe specifies and use the ConvEGGtor for indirect heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the baking stone for direct grilling?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The stone is designed for baking with indirect heat only. Exposing it to direct grilling temperatures and radiant heat from charcoal creates extreme temperature gradients across the ceramic surface and can cause cracking. Always use it with the ConvEGGtor in place.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Pizza and Baking Stone in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. All three sizes of the Big Green Egg Pizza and Baking Stone are available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney. The team can also provide advice on setup, accessories, and getting the best results. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"12\" MX \u0026 Med","offer_id":45279944900780,"sku":"401007","price":85.0,"currency_code":"AUD","in_stock":true},{"title":"14\" Large","offer_id":45279944933548,"sku":"401014","price":105.0,"currency_code":"AUD","in_stock":false},{"title":"21\" XL \u0026 2XL","offer_id":45279944966316,"sku":"401274","price":170.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/pizza-baking-stone-585152.webp?v=1769394789"},{"product_id":"big-green-egg-egg-genius-additional-pit-probe","title":"Big Green Egg EGG Genius Additional Pit Probe","description":"\u003ch1\u003eBig Green Egg EGG Genius Additional Pit Probe\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional pit probe for the Big Green Egg EGG Genius Temperature Controller. Monitor multiple cooking zones simultaneously or use as replacement probe. High-grade stainless steel construction withstands temperatures up to 300°C with accuracy within ±0.4°C. Genuine Big Green Egg accessory. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg EGG Genius Additional Pit Probe is a cooking chamber temperature probe designed specifically for use with the EGG Genius Temperature Controller. The probe monitors ambient temperature inside the Big Green Egg, providing the controller with real-time data to regulate the fan and maintain your set cooking temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe EGG Genius system includes one pit probe as standard. This additional probe serves as a direct replacement if your original probe becomes damaged or stops functioning. Alternatively, use it to monitor multiple cooking zones simultaneously when combined with a Y-cable splitter (sold separately), which is useful for setups with both direct and indirect heat zones or when using multiple EGGs.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe features high-grade stainless steel construction rated to withstand temperatures up to 300°C (572°F) with accuracy within ±0.4°C (±0.7°F). The 1.8-meter (6-foot) heat-resistant cable provides sufficient length to reach from the controller to any position on the cooking grid.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe clips to the cooking grid at grate level to measure ambient cooking temperature rather than being inserted into food. This ambient temperature reading is what the EGG Genius uses to control the variable-speed blower and maintain your target pit temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe is a genuine Big Green Egg accessory manufactured by Flame Boss, ensuring full compatibility with the EGG Genius Temperature Controller system and accurate temperature readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Big Green Egg EGG Genius Additional Pit Probe at our Wetherill Park showroom alongside the EGG Genius Temperature Controller and our full range of Big Green Egg temperature monitoring accessories.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eMonitor Multiple Cooking Zones Simultaneously\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe additional pit probe allows you to monitor temperature in different areas of your Big Green Egg when combined with a Y-cable splitter (sold separately). This is particularly valuable when setting up direct and indirect cooking zones or when using multiple EGGs with a single controller.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor example, when cooking with both a direct heat zone (for searing) and an indirect zone (for slow roasting), you can place one pit probe in each zone to monitor temperature differences. The controller uses the primary probe for fan control while displaying readings from both probes in the app.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMulti-zone monitoring is also useful when running two-zone smoking setups where one side of the EGG holds higher temperature than the other, or when using heat deflectors to create temperature gradients for different foods.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHigh-Grade Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probe features high-grade stainless steel construction rated to withstand extreme temperatures up to 300°C (572°F). This temperature rating exceeds the typical operating range for most Big Green Egg cooking methods, providing durability margin for high-heat grilling and searing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel shaft resists corrosion from moisture, smoke, and food particles, maintaining accuracy over extended use. The 4mm (0.16-inch) diameter provides structural rigidity while remaining small enough to clip easily to cooking grids without interfering with food placement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe heat-resistant cable measures 1.8 meters (6 feet), providing ample length to route from the controller (typically mounted on the EGG frame or table) to any position on the cooking grid. The cable insulation protects internal wiring from heat damage and physical wear.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExceptional Temperature Accuracy\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probe delivers temperature readings accurate to within ±0.4°C (±0.7°F), which is critical for precise temperature control during long cooks. This level of accuracy ensures the EGG Genius controller receives reliable data to make correct fan adjustments.\u003c\/p\u003e\n\u003cp\u003eSmall temperature variations of 5-10°C can significantly impact cooking results, particularly for low-and-slow smoking where maintaining steady temperature over many hours determines final meat texture and moisture content. Accurate temperature measurement prevents the controller from overshooting or undershooting target temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe responds quickly to temperature changes, allowing the controller to detect dome openings, fuel additions, or other events that affect pit temperature. This quick response enables the controller to make appropriate adjustments before temperature swings become problematic.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEssential Spare or Replacement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePit probe failure during a long cook compromises the entire cooking session, as the EGG Genius controller cannot function without accurate temperature input. Having a spare probe on hand eliminates this risk and provides peace of mind during overnight cooks or competition sessions where equipment failure is not acceptable.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProbe wires are subject to wear from repeated exposure to high heat, physical stress from dome closures, and general handling. Over time, cable insulation can crack, internal wiring can break, or probe sensors can drift out of calibration. A spare probe ensures you can immediately replace a failed probe and continue cooking without delay.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe additional probe also serves as a direct replacement when your original probe reaches end of life. Rather than waiting for warranty replacement or shipping delays, you can swap in the replacement probe and resume normal operation immediately.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProbe Type - Pit temperature probe (ambient cooking chamber temperature)\u003c\/li\u003e\n\u003cli\u003eCompatibility - EGG Genius Temperature Controller\u003c\/li\u003e\n\u003cli\u003eConstruction - High-grade stainless steel\u003c\/li\u003e\n\u003cli\u003eTemperature Rating - Up to 300°C (572°F)Accuracy±0.4°C (±0.7°F)\u003c\/li\u003e\n\u003cli\u003eCable Length - 1.8 meters (6 feet)\u003c\/li\u003e\n\u003cli\u003eProbe Diameter - 4mm (0.16 inches)\u003c\/li\u003e\n\u003cli\u003eConnection Type - Wired connection to EGG Genius pit probe port\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg EGG Genius Additional Pit Probe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eUsing as a Replacement Probe\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIf your original EGG Genius pit probe fails or becomes damaged, disconnect it from the pit probe port on the controller and connect the replacement probe to the same port. The controller automatically recognizes the new probe and begins displaying temperature readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClip the probe to the cooking grid at grate level, ensuring the probe tip sits in the path of circulating air without touching the grid surface or ceramic walls. The probe should measure ambient air temperature rather than being in direct contact with hot surfaces that would provide inaccurate readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest the replacement probe before your next cook by comparing its reading to a known-accurate thermometer in the same location. The readings should match within a few degrees.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eProper Probe Placement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor accurate ambient temperature readings, clip the pit probe to the cooking grid at grate level where your food will cook. Position the probe so the sensor tip extends into open space rather than touching metal, ceramic, or food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid placing the probe directly above heat sources or near dome walls, as these locations create hot spots that do not represent the overall cooking temperature. The probe should measure the temperature of air circulating around the food, which is what determines cooking speed and results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoute the probe cable out of the EGG carefully to avoid pinching when closing the dome. The cable should exit between the dome and base without excessive tension. Position the cable to one side of the hinge area where it will not be crushed.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMonitoring Multiple Cooking Zones\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTo monitor multiple cooking zones, purchase a Y-cable splitter (Big Green Egg part number 121387). The Y-cable plugs into the pit probe port and splits the connection to accommodate two pit probes on a single port.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eConnect one pit probe to each lead on the Y-cable, then position the probes in different cooking zones. For example, place one probe in the indirect cooking zone (over the ConvEGGtor) and one probe in the direct heat zone to monitor temperature difference between the two areas.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe EGG Genius app displays readings from both probes, allowing you to track temperature variation across your cooking setup. The controller uses the primary probe (typically the one monitoring the zone where most food is cooking) for fan control.\u003cbr\u003eUsing with Multiple EGGs\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you manage multiple Big Green Eggs, an additional pit probe allows you to monitor a second EGG using the same controller (when combined with Y-cable splitter). This is useful for competition teams or commercial operations running multiple kamados simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition one pit probe in each EGG, then monitor both temperatures through a single EGG Genius app interface. Note that the controller can only regulate fan operation on one EGG at a time (the one where the blower is attached), but you can monitor pit temperature on both units.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWipe the probe shaft with a damp cloth after each use to remove ash, grease, and food particles. Do not submerge the probe or cable in water, as moisture can damage internal electronics and affect accuracy.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the probe cable regularly for signs of damage such as cracked insulation, exposed wiring, or melted sections. Replace damaged probes immediately, as compromised cables may provide inaccurate readings or fail during cooking.\u003cbr\u003e\u003cbr\u003eAvoid sharp bends or kinks in the probe cable, which can damage internal wiring. When storing the probe, coil the cable loosely rather than wrapping it tightly around the controller or other objects.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the probe in a dry location when not in use. Moisture exposure can corrode the probe connection point or damage cable insulation, leading to inaccurate readings or complete failure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlthough the probe is rated to 300°C, avoid prolonged exposure to extreme heat when possible to maximize probe lifespan. Route the cable away from the hottest areas of the EGG and avoid letting it rest directly on hot ceramic surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf probe readings become inconsistent or inaccurate, test calibration by placing the probe in ice water (should read 0°C) or boiling water (should read 100°C at sea level). If readings are off by more than 2-3°C, the probe likely needs replacement.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat's the difference between a pit probe and a meat probe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eA pit probe measures ambient cooking chamber temperature by clipping to the cooking grid. A meat probe measures internal food temperature by inserting into meat. The EGG Genius uses the pit probe to control the fan and maintain your set cooking temperature, while meat probes monitor food doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow many pit probes can the EGG Genius support?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius has one dedicated pit probe port. To monitor multiple cooking zones, you need a Y-cable splitter (sold separately, part number 121387), which allows you to connect two pit probes to the single port.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this probe to measure meat temperature?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. Pit probes are designed to clip to the cooking grid and measure ambient air temperature. They are not designed for insertion into food. For measuring internal meat temperature, use the EGG Genius meat probe (sold separately).\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need the Y-cable to use this additional probe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo, if you are using this probe as a replacement for your original pit probe. Simply plug it into the pit probe port and it works immediately. You only need a Y-cable if you want to monitor multiple cooking zones simultaneously by connecting two pit probes at once.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this work with other temperature controllers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probe is designed specifically for the Big Green Egg EGG Genius Temperature Controller (manufactured by Flame Boss). It may not be compatible with other brands or models due to differences in probe calibration and connector types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I know if my probe needs replacement?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSigns include inconsistent temperature readings, no reading at all, readings that do not change when heated or cooled, visible cable damage (melted insulation, exposed wiring, cracks), or the probe failing to connect to the controller. Test calibration in ice water or boiling water to verify accuracy.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the probe clipped to the grid during the entire cook?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The probe is designed for continuous monitoring throughout multi-hour cooks. The stainless steel construction and heat-resistant cable tolerate extended exposure to EGG temperatures up to 300°C.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the EGG Genius Additional Pit Probe on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg EGG Genius Additional Pit Probe is on display at our Wetherill Park showroom alongside the EGG Genius Temperature Controller and our full range of Big Green Egg temperature monitoring accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the pit probe and the meat probe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Fundamentally different functions. The pit probe clips to the cooking grid and measures ambient air temperature inside the EGG chamber — this is the data the EGG Genius controller uses to regulate the blower fan and maintain your target cooking temperature. You cannot cook without the pit probe functioning. The meat probe inserts into the protein and tracks internal food temperature for doneness monitoring. The pit probe is the control input; the meat probe is the progress monitor. Both are included with the EGG Genius — this page is for a replacement or spare pit probe only.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What happens if the pit probe fails during a cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The EGG Genius controller loses its temperature input and cannot regulate the blower automatically. Without accurate pit temperature data, the automatic temperature control system cannot function — you revert to manual vent management for the remainder of the cook. For a 14-hour overnight brisket, losing automatic control at 3am means either staying awake to manage the fire manually or risking temperature swings that affect the final result. A spare pit probe at $55 is straightforward insurance for serious long cooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where exactly should I clip the pit probe on the cooking grid?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Clip the probe at grate level in the cooking zone where your food is sitting — not directly above the heat source or near the ceramic walls. The probe tip should extend into open airspace measuring ambient circulating air temperature rather than touching metal or ceramic surfaces, which would give artificially high readings. For indirect cooking with the convEGGtor, position the probe in the indirect zone on the same level as the food. For multi-level EGGspander setups, position the probe on the level where your primary cook is happening.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the dome thermometer reading compare to the pit probe reading?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They typically read differently — the dome thermometer sits high in the dome and measures the temperature of rising hot air, while the pit probe clips at grate level and measures the temperature where food actually cooks. The dome thermometer typically reads 15 to 25°C higher than grate level temperature. The EGG Genius pit probe gives you the more accurate, relevant reading for cooking decisions. When the pit probe reads 110°C at grate level, the dome thermometer might show 130°C — the food is cooking at 110°C regardless of what the dome shows.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the pit probe to monitor two zones simultaneously?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes with a Y-cable (sold separately, BGE part 121387). Connect the Y-cable to the pit probe port and attach one probe to each lead. Place one probe in the direct heat zone and one in the indirect zone, or in two different EGGs. The EGG Genius app displays both readings simultaneously. The controller uses the primary probe connection for fan regulation — typically the probe in the zone where your main protein is cooking — while the secondary probe provides comparative monitoring.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the accuracy spec and why does it matter for smoking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The pit probe is accurate to ±0.4°C — significantly better than most dome thermometers which are typically accurate to ±5°C or worse. This accuracy matters for low-and-slow smoking where the difference between 107°C and 113°C is the difference between a 14-hour brisket and a 12-hour brisket. The tighter the temperature control, the more predictable and repeatable your cook times become. Consistent 110°C over 14 hours produces more reliable results than 105-120°C fluctuation driven by a less accurate probe.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I verify the pit probe is reading accurately after replacement?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compare it against a known-accurate reference thermometer in the same position on the cooking grid. If you own a FireBoard Pulse or the Yoder PT-75 instant-read thermometer (both stocked at BBQ Republic), hold the reference probe adjacent to the pit probe clip position and compare readings — they should be within 1 to 2°C of each other. The ice water and boiling water tests used for meat probes are less practical for pit probes since their calibration range extends to 300°C — the comparison method is more relevant for pit probes in normal operating ranges.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the EGG Genius Additional Pit Probe in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg EGG Genius Additional Pit Probe is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the EGG Genius Temperature Controller, the meat probe, and the Y-cable splitter. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45282630271148,"sku":"121370","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/egg-genius-additional-pit-probe-920532_c07b114f-1f83-4658-bc87-b8df8572c2c9.webp?v=1769489140"},{"product_id":"big-green-egg-egg-genius-additional-meat-probe","title":"Big Green Egg EGG Genius Additional Meat Probe","description":"\u003ch1\u003eBig Green Egg EGG Genius Additional Meat Probe\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eAdditional meat probe for the Big Green Egg EGG Genius Temperature Controller. Use as a replacement for your original meat probe or as a spare. Requires Y-cable splitter (sold separately) to monitor multiple meats simultaneously. Genuine Big Green Egg accessory for accurate temperature tracking. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg EGG Genius Additional Meat Probe is a replacement or spare probe designed specifically for use with the EGG Genius Temperature Controller. The probe monitors internal meat temperature during cooking, allowing you to track doneness accurately without opening the EGG and losing heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe EGG Genius system includes one meat probe and one pit probe as standard. This additional meat probe serves as a direct replacement if your original probe becomes damaged or stops functioning. Alternatively, use it as a spare probe to have on hand for long cooks or as a second meat probe when combined with a Y-cable splitter (sold separately).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe connects directly to the meat probe port on the EGG Genius controller. Temperature readings appear on the EGG Genius display and in the companion smartphone app, allowing you to monitor meat temperature remotely without checking the grill.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe is a genuine Big Green Egg accessory, ensuring full compatibility with the EGG Genius Temperature Controller system and accurate temperature readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Big Green Egg EGG Genius Additional Meat Probe at our Wetherill Park showroom alongside the EGG Genius Temperature Controller and our full range of Big Green Egg temperature monitoring accessories.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eAccurate Internal Temperature Monitoring\u003c\/h3\u003e\n\u003cp\u003eThe meat probe measures internal food temperature with precision, which is critical for food safety and quality. Proper internal temperature ensures meat is safe to eat while avoiding overcooking that results in dry, tough texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe wire is heat-resistant and designed to remain inserted in the meat throughout the entire cook. Unlike instant-read thermometers that require opening the EGG to check temperature, the EGG Genius meat probe provides continuous monitoring without heat loss.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTemperature data transmits to the EGG Genius controller in real time, with readings updating on both the controller display and the smartphone app. Set target temperatures and high\/low alarms in the app, and the system notifies you when meat reaches the desired doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe provides accurate readings up to 260°C (500°F), covering the full range of Big Green Egg cooking temperatures from low-and-slow smoking to high-heat grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eGenuine Big Green Egg Accessory\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probe is manufactured by Flame Boss specifically for the Big Green Egg EGG Genius system. This ensures proper calibration, accurate readings, and reliable connection to the controller.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThird-party temperature probes may not calibrate correctly with the EGG Genius controller, leading to inaccurate temperature readings that can result in undercooked or overcooked meat. Using genuine Big Green Egg accessories eliminates compatibility concerns.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe wire length is designed to reach from the EGG Genius controller mounting location to the center of meat on the cooking grid, with enough slack to prevent tension on the connection.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEssential Spare or Replacement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTemperature probe wires are subject to wear from repeated use, exposure to high heat, and physical stress from closing the EGG dome on the wire. Having a spare probe on hand ensures you can continue cooking if your primary probe fails during a long cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProbe failure during an overnight brisket cook or long smoking session can compromise the entire cook if you cannot monitor internal temperature accurately. A spare probe eliminates this risk and provides peace of mind during critical cooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe additional probe also serves as a direct replacement if your original EGG Genius meat probe becomes damaged or stops functioning. Rather than waiting for warranty replacement or dealing with extended downtime, you can swap in the spare probe immediately and continue cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExpandable to Multiple Meat Probes with Y-Cable\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius controller has one pit probe port and one meat probe port. To monitor multiple pieces of meat simultaneously, you need a Y-cable splitter.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWith one Y-cable and two meat probes (one included with EGG Genius, one additional), you can monitor two different cuts simultaneously. With two Y-cables and three meat probes, you can monitor three different cuts at once.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis capability is useful when cooking different protein types that require different target temperatures (such as chicken at 74°C and beef at 54-57°C) or when smoking large cuts like brisket where the point and flat sections cook at different rates.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eProbe Type - Meat temperature probe (internal food temperature)\u003c\/li\u003e\n\u003cli\u003eCompatibility - EGG Genius Temperature Controller\u003c\/li\u003e\n\u003cli\u003eConnection Type - Wired connection to EGG Genius meat probe port\u003c\/li\u003e\n\u003cli\u003eTemperature Range - Up to 260°C (500°F)\u003c\/li\u003e\n\u003cli\u003eCable Material - Heat-resistant\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg EGG Genius Additional Meat Probe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eUsing as a Replacement Probe\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIf your original EGG Genius meat probe fails or becomes damaged, disconnect it from the meat probe port on the controller and connect the replacement probe to the same port. The controller automatically recognizes the new probe and begins displaying temperature readings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTest the replacement probe before your next cook by inserting it into boiling water (which should read 100°C at sea level) or ice water (which should read 0°C) to verify calibration accuracy.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eProper Probe Placement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFor accurate readings, insert the meat probe into the thickest part of the meat, ensuring the probe tip reaches the center. Avoid placing the probe near bone, which conducts heat differently than meat and provides inaccurate readings. Avoid fat pockets as well, which also read differently than lean meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor whole chickens or turkeys, insert the probe into the thickest part of the breast or thigh. For steaks and chops, insert from the side into the center. For large roasts and briskets, insert horizontally into the thickest section.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRoute the probe cable out of the EGG carefully to avoid pinching it when closing the dome. The cable should exit between the dome and base without excessive tension. Position the cable to one side of the hinge area where it will not be crushed when the dome closes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSetting Target Temperatures\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eIn the EGG Genius app, set your target meat temperature based on the specific protein and desired doneness. Common target temperatures include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eBeef (rare): 52°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBeef (medium-rare): 54-57°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBeef (medium): 60-63°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePork (medium): 63°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eChicken (safe minimum): 74°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBrisket (tender): 93-96°C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe app alerts you when the meat reaches the target temperature, eliminating the need to constantly check progress manually.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExpanding to Multiple Meat Probes\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTo monitor multiple meats simultaneously, purchase a Y-cable splitter. The Y-cable plugs into either the pit probe port or meat probe port and splits the connection to accommodate two probes on a single port.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor two meat probes total, plug one Y-cable into the pit probe port. Connect the pit probe to the black lead labeled PIT\/M1 and connect one meat probe to the red lead labeled M2\/M3. Connect the second meat probe directly to the meat probe port.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor three meat probes total, use two Y-cables. This configuration allows you to monitor three different cuts while still maintaining pit temperature monitoring.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eClean the meat probe after each use to remove food residue and prevent buildup. Wipe the probe shaft with a damp cloth while the probe is still warm (but not hot). Do not submerge the probe or cable in water, as moisture can damage the internal electronics and affect accuracy.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid sharp bends or kinks in the probe cable, which can damage the internal wiring and cause the probe to fail. When storing the probe, coil the cable loosely rather than wrapping it tightly around the controller or other objects.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the probe in a dry location when not in use. Moisture exposure can corrode the probe connection or damage the cable insulation, leading to inaccurate readings or complete failure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect the probe cable regularly for signs of damage such as exposed wiring, melted insulation, or cracks in the cable jacket. Replace damaged probes immediately, as they may provide inaccurate readings or fail during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe probe wire is heat-resistant but not indestructible. Avoid letting the cable rest directly on hot ceramic surfaces or contact open flame. Route the cable away from the hottest areas of the EGG when possible. The probe is rated to 260°C, but prolonged exposure to extreme heat can shorten its lifespan.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow many meat probes can the EGG Genius support?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe EGG Genius has one pit probe port and one meat probe port (two ports total). To monitor multiple meats simultaneously, you need Y-cable splitters (sold separately). With Y-cables, the system can support up to three meat probes plus one pit probe.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat's the difference between a meat probe and a pit probe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eA meat probe measures internal food temperature by inserting into the meat. A pit probe measures cooking chamber (dome) temperature and typically clips to the cooking grid without touching food. The EGG Genius uses both types: the pit probe monitors and controls EGG temperature, while meat probes track doneness.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need the Y-cable to use this additional probe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. If you are using this probe as a replacement for your original meat probe, simply plug it into the meat probe port and it works immediately. You only need a Y-cable splitter if you want to monitor multiple meats simultaneously (which requires having more than one meat probe connected at the same time).\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this probe with other temperature controllers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe probe is designed specifically for the Big Green Egg EGG Genius Temperature Controller (manufactured by Flame Boss). It may not be compatible with other brands or models of temperature controllers due to differences in probe calibration and connector types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this work as a pit probe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhile meat probes and pit probes use the same connector, they are calibrated differently. Meat probes are designed to be inserted into food, while pit probes clip to the cooking grid to measure ambient temperature. For best results, use meat probes for internal food temperature and pit probes for chamber temperature monitoring.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the probe in the meat for the entire cook?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The probe is designed for continuous monitoring throughout the cook. The heat-resistant cable tolerates extended exposure to EGG temperatures up to 260°C. However, route the cable carefully to avoid pinching when closing the dome or contact with extremely hot surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I know if my probe needs replacement?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSigns that a probe needs replacement include: inconsistent temperature readings, no reading at all, readings that do not change when the probe is heated or cooled, visible damage to the cable (melted insulation, exposed wiring, cracks), or the probe failing to connect to the controller.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the EGG Genius Additional Meat Probe on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg EGG Genius Additional Meat Probe is on display at our Wetherill Park showroom alongside the EGG Genius Temperature Controller and our full range of Big Green Egg temperature monitoring accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the two different reasons to buy this additional meat probe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"First, as a replacement: if your original EGG Genius meat probe fails, becomes damaged, or reads inaccurately, this is the genuine replacement. Plug it into the meat probe port and it works immediately. Second, as an expansion: if you want to monitor two or three pieces of meat simultaneously, you need additional probes. One additional probe plus the Y-cable (sold separately) gives you two concurrent meat readings. Two additional probes plus two Y-cables gives you three concurrent readings alongside the pit probe.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need the Y-cable to use this probe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Only if you are expanding to multiple simultaneous meat probes. If you are using this probe as a direct replacement for your original probe, simply plug it into the existing meat probe port — no Y-cable needed. The Y-cable is only required when you want to run two or more meat probes at the same time from the single meat probe port.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is a spare meat probe worth having for long overnight cooks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Probe failure during a 14-hour overnight brisket cook means you lose your ability to monitor internal temperature accurately from that point. Without temperature monitoring you either have to start checking manually (disrupting the cook with repeated lid openings) or complete the cook blind and risk either undercooking or overcooking the brisket. A spare probe costs $55 and eliminates this risk entirely — if the probe fails at 2am, you swap it out in 30 seconds and continue monitoring. For anyone running the EGG Genius on serious long cooks, a spare probe is straightforward insurance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the practical value of monitoring two meat probes simultaneously?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two use cases. First, mixed protein cooks: chicken, pork, and beef all have different safe internal temperatures and doneness targets — monitoring each independently lets you pull each protein exactly at its target rather than compromising both. Second, large cut zone monitoring: a full packer brisket has a flat (thinner, cooks faster) and a point (thicker, more marbled, cooks slower). Two probes in different zones let you track how the brisket is progressing unevenly and make informed decisions about repositioning or wrapping.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I verify the replacement probe is reading accurately?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two quick reference checks. Ice water test: fill a glass with ice water, stir briefly, and insert the probe — it should read 0°C (32°F). Boiling water test: insert the probe into actively boiling water — it should read 100°C (212°F) at sea level (slightly less at altitude). If the probe reads within 1 to 2°C of these references it is calibrated correctly. If it reads significantly off (more than 3 to 5°C difference), the probe may be damaged or defective — contact BBQ Republic for a warranty assessment.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What causes EGG Genius meat probes to fail?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Four main causes. First, cable damage from the dome closing on it repeatedly — always route the cable through the gap to the side of the hinge rather than over the hinge itself. Second, heat damage from the cable resting on hot ceramic surfaces — route the cable clear of the fire ring and ceramic walls. Third, moisture ingress at the connector from washing or outdoor storage in humidity. Fourth, physical damage from drops, sharp bends, or kinks in the cable. Most probe failures are preventable through careful routing and dry storage.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can this probe be used with other temperature controllers besides the EGG Genius?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This probe is calibrated specifically for the Big Green Egg EGG Genius Temperature Controller (manufactured by Flame Boss). Different temperature controllers use different probe calibrations and connector types — a probe calibrated for the EGG Genius may produce inaccurate readings on another controller, and the connector may not physically fit. Use only genuine EGG Genius probes with the EGG Genius controller.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the EGG Genius Additional Meat Probe in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg EGG Genius Additional Meat Probe is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the EGG Genius Temperature Controller and the Y-cable splitter. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45282680045740,"sku":"121363","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/egg-genius-additional-meat-probe-260112.webp?v=1769493121"},{"product_id":"big-green-egg-cast-iron-dutch-oven","title":"Big Green Egg Cast Iron Dutch Oven","description":"\u003ch1\u003eBig Green Egg Cast Iron Dutch Oven\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy-duty cast iron Dutch oven for Big Green Egg kamados. 5.2 litre capacity. Use for stews, soups, chilli, cobblers, braising, baking, roasting. Fits Medium, Large, XL, and 2XL EGGs. Exclusive Big Green Egg design with oversized lid handle and dual wire lifting handles. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Cast Iron Dutch Oven is a 5.2 litre cast iron pot designed specifically for use on Big Green Egg kamado grills. The Dutch oven handles multiple cooking methods including simmering, braising, baking, sautéing, and roasting, making it suitable for stews, soups, chilli, cobblers, braised meats, and bread baking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron construction provides exceptional heat retention and even heat distribution across the cooking surface. The material holds temperature consistently during long cooking sessions and transfers heat efficiently from the Big Green Egg's ceramic walls to the food. This even heating is particularly important for dishes like stews and braises where consistent temperature across all ingredients creates better results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dutch oven features an exclusive Big Green Egg design with an oversized lid handle for easy grip when wearing heat-resistant gloves, plus dual heavy-gauge wire lifting handles for safe pot removal from the hot cooking grid. The wire handles remain cooler than solid cast iron handles would, making Dutch oven removal from the EGG safer and more practical.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cast iron develops a natural non-stick seasoning layer over time. With proper care, the Dutch oven improves with age and lasts indefinitely. Well-seasoned cast iron develops a dark, smooth surface that releases food easily and resists sticking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Dutch oven fits Medium, Large, XL, and 2XL Big Green Egg models. It is not compatible with MiniMax, Small, or Mini EGGs due to size constraints.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Big Green Egg Cast Iron Dutch Oven at our Wetherill Park showroom alongside our full range of Big Green Egg kamados, accessories, and cast iron cookware. We are a Big Green Egg Platinum Dealer with seven years of EGG cooking experience.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e5.2 Litre Cooking Capacity\u003c\/h3\u003e\n\u003cp\u003eThe Dutch oven holds 5.2 litres (5.5 quarts), providing capacity for stews and soups serving 4-6 people, whole chickens up to 2kg, braised meats like pork shoulder or beef chuck, chilli and bean dishes, and cobblers or bread baking. The capacity suits family meals and small gatherings.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCast Iron Construction for Superior Heat Performance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron provides two critical advantages for EGG cooking. First, heat retention: cast iron absorbs and holds heat efficiently, maintaining stable temperature throughout long cooking sessions without the fluctuations that can occur with thinner-walled cookware. Second, even heat distribution: cast iron distributes heat evenly across the bottom and up the sides of the pot, eliminating hot spots that can burn food. The ceramic walls of the Big Green Egg create convection heat that surrounds the Dutch oven, and the cast iron absorbs this heat from all directions and transfers it uniformly to the food inside.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExclusive Big Green Egg Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe oversized lid handle provides secure grip when wearing heat-resistant gloves or mitts. Standard Dutch oven lid handles are often small knobs that are difficult to grip with insulated gloves. The oversized handle solves this problem for safe lid removal at high temperatures. The dual heavy-gauge wire handles attach to opposite sides of the pot and remain cooler than solid cast iron handles, making pot removal from the EGG safer. The handles are positioned for balanced lifting when the pot is full of food and liquid.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eLifetime Durability\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron is one of the most durable cookware materials available. With proper care, cast iron Dutch ovens last indefinitely and improve with age as the seasoning layer develops. The seasoning is a polymerized oil layer that forms on the cast iron surface through repeated heating and oiling. This layer prevents rust, provides non-stick properties, and enhances flavor over time. Each time you cook with oil or fat in the Dutch oven and heat it, the seasoning improves. Cast iron does not warp, dent, or degrade with heat exposure and tolerates direct flame, high oven temperatures, and rapid temperature changes without damage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMulti-Functional Cooking Methods\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse the Dutch oven for simmering (low, consistent heat for soups, stocks, and sauces), braising (brown meat at high temperature, then add liquid and cook covered at lower temperature until tender), baking (functions as a mini oven inside the EGG for bread, cobblers, biscuits), sautéing (brown vegetables, aromatics, and meats), and roasting (whole chickens, pork loins, or vegetable medleys with moist heat that concentrates flavors).\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCapacity - 5.2 litres (5.5 quarts)\u003c\/li\u003e\n\u003cli\u003eMaterial - Cast iron\u003c\/li\u003e\n\u003cli\u003eLid Handle - Oversized easy-grip design\u003c\/li\u003e\n\u003cli\u003ePot Handles - Dual heavy-gauge wire handles\u003c\/li\u003e\n\u003cli\u003eCompatibility - Medium, Large, XL, 2XL Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eNot Compatible With - MiniMax, Small, Mini Big Green Egg models\u003c\/li\u003e\n\u003cli\u003eFinish - Pre-seasoned (ready to use after initial cleaning)\u003c\/li\u003e\n\u003cli\u003eCare - Hand wash only, oil after use, no dishwasher\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Cast Iron Dutch Oven with lid\u003c\/li\u003e\n\u003cli\u003ePre-seasoned and ready to use after initial cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eInitial Preparation (First Use Only)\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBefore first use, wash the Dutch oven and lid with warm soapy water and a stiff brush to remove manufacturing residue. Rinse thoroughly and dry immediately with a towel. Apply a thin layer of cooking oil to all surfaces including the lid, then heat the oiled Dutch oven at 230°C for one hour to set the seasoning. Allow to cool, wipe away excess oil, and the Dutch oven is ready for cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFor Stews and Soups\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up your Big Green Egg for indirect cooking at 160-180°C. Place the Dutch oven on the cooking grid and add oil or butter. Brown meat and aromatics directly in the Dutch oven, then add liquid (stock, wine, tomatoes) and bring to a simmer. Cover with the lid and maintain temperature for 2-4 hours depending on your recipe, stirring occasionally.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFor Braising\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up the EGG for indirect cooking at 160-175°C. Heat the Dutch oven and add oil, then brown meat on all sides to develop flavor. Remove meat, sauté aromatics, then return meat to the pot and add braising liquid to come halfway up the meat. Cover and cook for 2-6 hours until meat is fork-tender. This method works perfectly for beef short ribs, pork shoulder, lamb shanks, and chicken thighs.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFor Baking Bread\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSet up the EGG for indirect cooking at 230°C and preheat the Dutch oven inside for 30 minutes. Carefully place dough into the hot Dutch oven and cover with the lid. Bake covered for 30 minutes (steam creates crust), then remove the lid and bake 15 minutes more for browning. The covered pot creates the steam environment that produces crispy, artisan-quality bread crusts.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eAfter each use, allow the Dutch oven to cool until warm but not hot. Wash by hand with hot water and a stiff brush. For stuck-on food, use coarse salt as a scrubbing agent rather than soap. Rinse thoroughly and dry immediately with a towel, then place on a warm EGG or stovetop burner for five minutes to evaporate all moisture. Apply a very thin layer of cooking oil to all surfaces while still warm, wipe away excess oil with paper towel, and store in a dry location.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eNever put cast iron in the dishwasher, as this destroys the seasoning and causes rust. Never let cast iron air-dry, as this causes rust. Avoid using soap except for initial cleaning before first use. Do not soak in water or store with the lid on tight, as both trap moisture and cause rust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe seasoning improves with use. Cook foods with fats and oils regularly to continue building the seasoning layer. Avoid cooking acidic foods like tomato sauce in newly seasoned cast iron, as acids can strip the seasoning. Once the seasoning is well-established after several months of use, acidic foods pose less risk.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat Big Green Egg sizes is this compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Dutch oven fits Medium, Large, XL, and 2XL Big Green Egg models. It is not compatible with MiniMax, Small, or Mini EGGs due to grid size constraints.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season it before first use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Dutch oven comes pre-seasoned from Big Green Egg. However, you should wash it with soap and water before first use to remove manufacturing residue, then dry it thoroughly and apply a thin oil layer. Heat the oiled Dutch oven at 230°C for 30-60 minutes to set the initial seasoning before cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this on my stovetop or in a conventional oven?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Cast iron works on all stovetop types (gas, electric, induction) and in conventional ovens at any temperature. The Big Green Egg Cast Iron Dutch oven is not limited to EGG use only.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent food from sticking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEnsure good seasoning, preheat the pot before adding food, use adequate fat or oil during cooking, and let food develop a sear before attempting to flip or stir. Sticking occurs when the seasoning layer is insufficient, the pot is not preheated, or food is moved too early.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat oil should I use for maintenance?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRecommended oils for seasoning and maintenance include flaxseed oil (creates hardest seasoning), canola oil (affordable and effective), vegetable oil (readily available), and grapeseed oil (high smoke point). Avoid butter (too low smoke point) and olive oil (can become sticky).\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the Cast Iron Dutch Oven on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg Cast Iron Dutch Oven is on display at our Wetherill Park showroom alongside our full range of Big Green Egg kamados, cast iron cookware, and EGG accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does a Dutch oven produce better results on the Big Green Egg than in a conventional oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two reasons specific to the EGG. First, the ceramic dome creates convection heat that surrounds the Dutch oven from all sides simultaneously — conventional ovens heat primarily from the element below or above, creating directional heat that can cause uneven cooking in a cast iron pot. The EGG's surrounding heat environment produces more even results in a Dutch oven than any conventional oven can. Second, smoke: even at low indirect temperatures with the convEGGtor in place, residual smoke from the charcoal circulates around the Dutch oven and penetrates slightly into dishes like stews, braises, and bread — adding a subtle complexity that oven cooking cannot replicate.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need the convEGGtor when using the Dutch oven?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes for most applications. Stews, braises, soups, and bread all require indirect heat — place the convEGGtor on the fire ring with the Dutch oven on the cooking grid above it. Direct heat from below would cause the bottom of the Dutch oven to overheat and burn the food. The one exception is initial searing: if your recipe calls for browning meat before braising, you can start briefly on the direct heat side (without convEGGtor, or on the direct half in a split-zone setup) to develop colour, then add liquid and switch to indirect.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I bake artisan bread in this Dutch oven on the Big Green Egg?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — and Dutch oven bread on the EGG produces results close to a professional bread oven that a conventional oven cannot match. Set the EGG for indirect at 230°C and preheat the Dutch oven inside for 30 minutes. Place your proved dough in the hot Dutch oven, cover with the lid, and bake for 30 minutes. The steam trapped under the lid creates the humid environment that produces the thin, crackly crust of artisan bread. Remove the lid for the final 15 minutes for browning. The EGG's even convection heat and ceramic mass maintain the temperature stability that bread baking requires.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What wood smoke pairs best with Dutch oven dishes on the EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For beef braises and stews, one or two Post Oak or Hickory chunks added to the coal bed before closing the dome adds subtle smoke character that enhances the dish without dominating. For lamb shoulder or leg, cherry wood's mild fruitiness complements the meat well. For pork braises, apple works well. For bread and cobblers, no additional wood is needed — the baseline charcoal smoke is sufficient and adding smoking wood can make bread taste too smoky. Use very modest wood quantities for Dutch oven dishes — the enclosed pot concentrates smoke flavour more than open grilling.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which EGG sizes does the Dutch oven fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Medium, Large, XL, and 2XL Big Green Eggs. Not compatible with MiniMax, Small, or Mini — the cooking grid diameter in these smaller models is too compact to support the Dutch oven's base and allow the dome to close properly. If you own a MiniMax or Small EGG, the Dutch oven is not a suitable accessory.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Dutch oven on a stovetop or in a conventional oven as well?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — cast iron is universal. The Dutch oven works on all stovetop types including induction, gas, and electric, and in conventional ovens at any temperature. Many EGG owners use it on the stovetop for initial searing and ingredient preparation before moving the whole pot to the EGG for the long indirect cook phase, avoiding the need to transfer between vessels.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I handle and lift the Dutch oven safely from a hot EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Use both hands on the dual wire handles with Yoder Smokers Leather Gloves or EGGmitt gloves — both stocked at BBQ Republic. A full Dutch oven with braise liquid and meat weighs 4 to 6kg at temperature, requiring a confident two-handed grip. Before lifting, confirm you have a heat-safe landing surface positioned and ready. Never hold a heavy hot Dutch oven while deciding where to put it. The oversized lid handle allows lid removal with one hand while the other steadies the pot.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why must I avoid soap when cleaning cast iron?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Modern dish soap strips the polymerised oil seasoning from cast iron surfaces. The seasoning is what prevents rust and provides non-stick properties — removing it exposes bare iron that oxidises rapidly when wet. Clean with hot water and a stiff brush only. For stuck food, use coarse kosher salt as a gentle abrasive with minimal water. After washing, dry immediately and completely — never air dry cast iron — then apply a thin coat of cooking oil while still warm before storing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Cast Iron Dutch Oven in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Cast Iron Dutch Oven 5.2L is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full range of Big Green Egg cast iron cookware including the cast iron skillet and cast iron grid. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45282725462188,"sku":"117052","price":140.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/cast-iron-dutch-oven-595695.webp?v=1769494293"},{"product_id":"big-green-egg-tool-hooks-for-modular-nest-and-acacia-table","title":"Big Green Egg Tool Hooks for Modular Nest and Acacia Table","description":"\u003ch1\u003eBig Green Egg Tool Hooks for Modular Nest and Acacia Table\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTool hooks for Big Green Egg Modular Nest System and Acacia Hardwood Tables. Powder-coated aluminum construction. Holds grilling tools within easy reach. Includes mounting hardware for both Modular Nest frames and Acacia Tables. Made by Big Green Egg. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBig Green Egg Tool Hooks attach to the Modular Nest System or Acacia Hardwood Tables to provide convenient storage for grilling tools. The hooks keep spatulas, tongs, brushes, and other implements within arm's reach while cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tool hooks are constructed from powder-coated aluminum for durability and weather resistance. The powder coating protects the aluminum from corrosion and maintains appearance through outdoor exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEach tool hook set includes mounting hardware for both applications. Stainless steel screws attach the hooks to Modular Nest frames. Wood screws are included for mounting to Acacia Tables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hooks integrate with the Big Green Egg Modular Nest System, which is a configurable outdoor cooking workspace that combines EGG Frames, Expansion Frames, and various insert options.\u003c\/p\u003e\n\u003cp\u003eAs a Big Green Egg Platinum Dealer with seven years of Big Green Egg cooking experience, we stock Tool Hooks and the complete range of Modular Nest System components at our Wetherill Park showroom.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Tool Hook set\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePowder-coated aluminum construction\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStainless steel mounting screws for Modular Nest frames\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWood screws for Acacia Tables\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eThree hooks per set\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with Modular Nest System and Acacia Tables. \u003c\/strong\u003eTool Hooks attach to two different Big Green Egg products:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eModular Nest System: \u003c\/strong\u003eThe Modular Nest System is a modular outdoor cooking workspace that consists of EGG Frames (which hold the Big Green Egg kamado), Expansion Frames (which provide additional work surface), and various insert options (stainless steel grids, acacia wood shelves, stainless steel drawer boxes).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTool Hooks attach to the frame of the EGG Frame or Expansion Frame using the included stainless steel screws. The hooks mount to the vertical frame members, positioning tools at a convenient height for access while cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAcacia Hardwood Tables: \u003c\/strong\u003eBig Green Egg manufactures hardwood tables from FSC-certified acacia wood. These tables provide a permanent outdoor cooking station with integrated storage and work surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTool Hooks attach directly to the wooden frame of Acacia Tables using the included wood screws. This allows you to add tool storage to your table setup without requiring the Modular Nest System.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowder-coated aluminum construction \u003c\/strong\u003eThe hooks are manufactured from aluminum with a powder-coated finish. This material combination provides several advantages:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAluminum base: \u003c\/strong\u003eAluminum is lightweight and naturally corrosion-resistant. If the powder coating scratches or chips, the underlying aluminum does not rust. This is particularly important for outdoor cooking equipment exposed to moisture, grease, and temperature extremes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowder-coat finish: \u003c\/strong\u003eThe powder coating creates a durable surface finish that resists scratching, chipping, and fading better than liquid paint. The coating also provides color consistency with other Big Green Egg accessories.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eKeeps tools within easy reach \u003c\/strong\u003eTool Hooks position grilling implements at a convenient height and location relative to the cooking surface. This organization provides several benefits:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWorkflow efficiency: \u003c\/strong\u003eTools are immediately accessible when needed during cooking. You can grab a spatula, basting brush, or tongs without leaving the cooking area or searching through drawers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eClean workspace: \u003c\/strong\u003eTools hang on hooks rather than laying on work surfaces, which keeps prep areas clear and prevents tools from rolling off tables or getting contaminated.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTool protection: \u003c\/strong\u003eHanging tools allows them to air dry after cleaning and prevents damage from being piled in drawers or containers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThree hooks per set \u003c\/strong\u003eEach Tool Hook set includes three individual hooks. This capacity accommodates the most frequently used tools during a typical cooking session:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSpatula or turner\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTongs\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eBasting brush or mop\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eGrill fork\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCleaning brush\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eAdditional Tool Hook sets can be purchased if you need more than three hooks for your setup.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIncludes mounting hardware for both applications \u003c\/strong\u003eThe Tool Hook package includes two types of mounting hardware:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel screws: \u003c\/strong\u003eFor attaching to Modular Nest System frames (EGG Frame or Expansion Frame). Stainless steel resists corrosion from outdoor exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWood screws: \u003c\/strong\u003eFor attaching to Acacia Hardwood Tables. The wood screws are designed for secure mounting to the hardwood table frame without splitting the wood.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis dual hardware inclusion means you can use Tool Hooks with either system without purchasing additional mounting components.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Powder-coated aluminum\u003c\/li\u003e\n\u003cli\u003eFinish - Powder-coated\u003c\/li\u003e\n\u003cli\u003eNumber of Hooks - 3 per set\u003c\/li\u003e\n\u003cli\u003eDimensions - 3.5 x 2.5 x 1.5 inches (8.9 x 6.4 x 3.8 cm)\u003c\/li\u003e\n\u003cli\u003eCompatibility - Modular Nest System (EGG Frame, Expansion Frame), Acacia Hardwood Tables\u003c\/li\u003e\n\u003cli\u003eMounting Hardware - Stainless steel screws (for Modular Nest), wood screws (for Acacia Tables)\u003c\/li\u003e\n\u003cli\u003eWarranty - Big Green Egg limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eInstallation\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eFor Modular Nest System:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDetermine the desired location on your EGG Frame or Expansion Frame\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePosition the tool hook against the vertical frame member\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark the screw hole locations\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse the included stainless steel screws to attach the hook to the frame\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTighten screws securely\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRepeat for additional hooks if using multiple sets\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThe hooks can be positioned at various heights on the frame depending on your preference and the length of your tools.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eFor Acacia Hardwood Tables:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eDetermine the desired location on the table frame\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePosition the tool hook against the wooden frame member\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eMark the screw hole locations\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePre-drill pilot holes if necessary to prevent wood splitting\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUse the included wood screws to attach the hook to the table frame\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTighten screws securely\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRepeat for additional hooks if using multiple sets\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003ePosition hooks away from high-heat areas to prevent heat damage to tools with plastic or wooden handles.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCleaning: \u003c\/strong\u003eWipe tool hooks with a damp cloth after cooking sessions to remove grease splatter and food residue. For stubborn buildup, use mild soap and water. Avoid abrasive cleaners or steel wool, which can damage the powder coating.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspection: \u003c\/strong\u003ePeriodically check mounting screws to ensure they remain tight. Vibration from cooking activities can loosen screws over time. Retighten as needed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRust prevention: \u003c\/strong\u003eWhile aluminum does not rust, moisture can accumulate around screw heads. If you notice any corrosion on stainless steel screws, clean the area and apply a small amount of food-safe mineral oil to prevent further oxidation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePowder coating care: \u003c\/strong\u003eIf the powder coating chips or scratches, the underlying aluminum remains corrosion-resistant. You can touch up small chips with matching paint if desired, but this is cosmetic rather than functional.\u003c\/p\u003e\n\u003ch2\u003eModular Nest System Overview\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eTool Hooks are one component of the Big Green Egg Modular Nest System. The complete system includes:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEGG Frame: \u003c\/strong\u003eThe base unit that holds the Big Green Egg kamado. Includes stainless steel grid insert, tool hooks, and four adjustable leveling feet. Legs accept optional 2-inch or 4-inch caster wheels for mobility.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eExpansion Frame: \u003c\/strong\u003eAdditional frame that connects to the EGG Frame to expand workspace. Includes connector pack and leveling feet. Can be configured to the left, right, or behind the EGG Frame.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInserts: \u003c\/strong\u003eVarious insert options fit into the frame spaces:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eStainless steel grid inserts (for airflow and drainage)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAcacia wood inserts (solid work surfaces)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eStainless steel drawer boxes (enclosed storage)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eAccessories:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eConnector Pack (links frames together)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCaster Kit (adds mobility with locking wheels)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTool Hooks (adds tool storage)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe modular design allows you to start with an EGG Frame and expand as your outdoor cooking space evolves.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow many tool hooks come in a set?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEach Tool Hook set includes three individual hooks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use these on a custom-built table?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Tool Hooks are designed specifically for Big Green Egg Modular Nest frames and Acacia Tables. They may work on custom tables depending on the frame construction, but Big Green Egg does not guarantee compatibility with non-Big Green Egg products.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat tools fit on these hooks?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe hooks accommodate most standard BBQ tools including spatulas, tongs, basting brushes, grill forks, and cleaning brushes. Tools with loops or holes in the handles hang most securely. Tools without hanging features may need to be balanced on the hooks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I buy additional hooks to add more than three to my setup?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Purchase multiple Tool Hook sets to add more hooks to your Modular Nest System or Acacia Table. Each set includes three hooks with mounting hardware.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAre the hooks adjustable or fixed in position once installed?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eOnce installed, the hooks are fixed in position. To adjust placement, remove the screws, reposition the hook assembly, and reinstall in the new location.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill these work on the Large and XL Big Green Eggs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTool Hooks attach to the Modular Nest frame or Acacia Table, not to the Big Green Egg kamado itself. The hooks are compatible with Modular Nest Systems and Acacia Tables designed for Large and XL EGGs.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the weight capacity of each hook?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBig Green Egg does not publish specific weight capacity data. The hooks are designed to hold standard BBQ tools, which typically weigh less than 1kg each. Do not hang heavy items like full water bottles or cast iron cookware on the hooks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan these be used indoors?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhile the hooks are suitable for outdoor use, they can also be installed on indoor setups if you use your Big Green Egg in a covered or indoor cooking area.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAre Tool Hooks included with Modular Nest packages?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSome Big Green Egg packages include Tool Hooks as part of the complete system (typically one set with the EGG Frame). Check the specific package contents. Additional Tool Hook sets are sold separately if you want more than the included set.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAre Tool Hooks on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Tool Hooks and the complete Modular Nest System are on display at our Wetherill Park showroom. We are a Big Green Egg Platinum Dealer with seven years of Big Green Egg cooking experience. We can demonstrate how Tool Hooks integrate with the Modular Nest System and Acacia Tables. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Big Green Egg setups are these tool hooks compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two setups: the Big Green Egg Modular Nest System (EGG Frame or Expansion Frame), and Big Green Egg Acacia Hardwood Tables. They are not compatible with standard EGG Nests, intEGGrated Nest+Handlers, or non-Big Green Egg tables. Each set includes two types of mounting hardware — stainless steel screws for Modular Nest frames and wood screws for Acacia Tables — so one purchase covers both applications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many hooks come in a set and is that enough for a typical cook?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three hooks per set. For most cooks this covers the essential tools: tongs, spatula, and a basting brush or grill fork. If you regularly use more than three tools, purchase two sets — six hooks covers most serious EGG cook setups and the staggered positioning of two sets across the frame creates a practical tool station. Each additional set includes its own mounting hardware.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do the tool hooks come included with the Modular Nest EGG Frame or do I need to buy them separately?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"One tool hook set is typically included with the EGG Frame as part of the complete Modular Nest System package. This page exists for owners who want additional hooks beyond the included set, or who are adding hooks to an existing Acacia Table setup where hooks are not included. Check the specific package contents of your EGG Frame purchase — if hooks were included, you may only need a second set rather than a first.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I reposition the hooks once installed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — remove the mounting screws, move the hook to the new position, and reinstall. The process takes a few minutes with a screwdriver. The screw holes remain in the frame or table from the original installation — when repositioning on Acacia Tables, pre-drill a new pilot hole in the new position to avoid splitting the wood, and fill the original hole with wood filler if appearance matters.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What tools work best on these hooks?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tools with loops, holes, or ring handles hang most securely and do not require any balancing. Standard BBQ tongs, spatulas, basting brushes, grill forks, and the Pyralit Poker \u0026 Lifter all work well. Tools without hanging features can be balanced across the hook but may shift during vigorous activity at the grill. Most Big Green Egg branded tools and the Yoder Smokers leather gloves (hung by the wrist loop) work well with these hooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the hooks damage the Acacia Table wood when installed?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not when installed correctly with the included wood screws and appropriate pilot holes. Pre-drill pilot holes slightly smaller than the screw diameter before driving screws into Acacia hardwood — this prevents splitting the grain and ensures the screw seats firmly without forcing the wood fibres apart. The hooks attach to the frame members of the table, not the decorative surface or shelving, so installation marks are not visible during normal use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Tool Hooks in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Big Green Egg Tool Hooks are on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full Modular Nest System and Acacia Table range. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Default Title","offer_id":45283058811052,"sku":"120281","price":55.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/tool-hook-200950.webp?v=1769506630"},{"product_id":"big-green-egg-acacia-hardwood-table-large-xl","title":"Big Green Egg Acacia Hardwood Table Large \u0026 XL","description":"\u003ch1\u003eBig Green Egg Acacia Hardwood Table for Large and XL EGGs\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eSolid acacia hardwood table for Big Green Egg Large and XL kamados. FSC-certified kiln-dried eucalyptus hardwood. Weather-resistant for outdoor use. Designed for use with Table Nest (required, sold separately). Easy-leveling legs included. Optional locking casters available. Large: 1.5m x 0.6m x 0.8m. XL: 1.5m x 0.8m x 0.8m. 1 year warranty. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Big Green Egg Acacia Hardwood Table provides a permanent cooking station for your \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/big-green-egg-bundles\" title=\"Big Green Egg Bundles\"\u003eLarge or XL EGG\u003c\/a\u003e. The table is fabricated from FSC-certified kiln-dried acacia hardwood (eucalyptus), which is selected for its excellent weathering characteristics and resistance to outdoor conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe table design includes ample working and serving area surrounding the EGG. The solid acacia construction provides a stable platform for the kamado and creates usable workspace for food preparation, plating, and tool storage during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe table is designed to be used with a Big Green Egg Table Nest (sold separately, required). \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/big-green-egg-table-nest-medium-2xl\" title=\"Big Green Egg Table Nest\"\u003eThe Table Nest\u003c\/a\u003e is a metal stand that holds the EGG and creates an air gap between the hot ceramic base and the wood tabletop. This air gap prevents the wood from scorching during high-temperature cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe table includes easy-leveling leg pads for stable positioning on uneven surfaces. Optional locking caster kits (4 inch or 2 inch) are available separately for mobility.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe table is compatible with the Big Green Egg Weatherproof Ventilated Cover for protection when not in use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Big Green Egg dealer, we have the Acacia Hardwood Tables on display at our \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eWetherill Park showroom\u003c\/a\u003e alongside the full range of Big Green Egg kamados and accessories.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Big Green Egg Acacia Hardwood Table (Large or XL size)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eEasy-leveling leg pads\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFSC-certified kiln-dried acacia hardwood construction\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAssembly instructions and hardware\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 year warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eNot included (sold separately):\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/big-green-egg-bundles\" title=\"Big Green Egg Bundles\"\u003eBig Green Egg kamado\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/big-green-egg-table-nest-medium-2xl\" title=\"Big Green Egg Table Nest (Medium - 2XL)\"\u003eTable Nest (required for use)\u003c\/a\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/big-green-egg-caster-kit-for-modular-integgrated-nests\" title=\"Big Green Egg Caster Kit for Modular Nest System (Set of 2)\"\u003eLocking caster kits (optional)\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eFSC-certified kiln-dried acacia hardwood construction \u003c\/strong\u003eThe table is fabricated from solid planks of genuine acacia wood (eucalyptus species) that are kiln-dried and FSC-certified.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFSC certification means the wood comes from responsibly managed forests that meet environmental and social standards. Kiln-drying removes moisture from the wood, which stabilizes the timber and reduces warping, splitting, or cracking during outdoor use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAcacia is selected for its natural weather resistance. The timber withstands exposure to rain, sun, temperature fluctuations, and outdoor weathering better than many other hardwoods. The natural oils in acacia provide some moisture resistance, though the timber will develop a natural gray patina over time when exposed to outdoor conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant for outdoor use \u003c\/strong\u003eAcacia hardwood is recognized for excellent weathering characteristics. The timber resists rot, decay, and insect damage when exposed to outdoor conditions. This makes the table suitable for permanent outdoor installation on patios, decks, or outdoor kitchens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe timber will weather naturally over time. Fresh acacia has a golden-brown color that develops a silver-gray patina when exposed to UV and moisture. This weathering is cosmetic and does not affect the structural integrity of the table. You can maintain the original color with periodic application of outdoor timber oil or sealer, or allow the timber to weather naturally.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for use with Table Nest (air gap protection) \u003c\/strong\u003eThe Acacia Hardwood Table is designed to be used with a Big Green Egg Table Nest (sold separately). The Table Nest is a metal stand that holds the EGG and creates an air gap between the hot ceramic base and the wood tabletop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis air gap is essential. During high-temperature cooking (400-700°F+), the ceramic base of the EGG becomes extremely hot. Direct contact between hot ceramic and wood can scorch or char the wood surface. The Table Nest elevates the EGG and allows air circulation beneath it, which prevents heat damage to the table.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo not use the table without a Table Nest\u003c\/strong\u003e. Placing the EGG directly on the wood surface will damage the table and may create a fire hazard.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAmple working and serving area \u003c\/strong\u003eThe table provides substantial workspace surrounding the EGG:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLarge EGG Table\u003c\/strong\u003e: 1.5m x 0.6m surface area\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eXL EGG Table:\u003c\/strong\u003e 1.5m x 0.8m surface area\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis workspace accommodates food preparation, plating, tool storage, and ingredient staging during cooking. The solid acacia surface is suitable for cutting boards, serving platters, sauce bowls, or any items you need within reach while cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe table height (0.8m \/ 31 inches) positions the EGG at a comfortable working height for most users. This height reduces bending and strain during cooking compared to lower table or ground-level installations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEasy-leveling leg pads \u003c\/strong\u003eThe table includes adjustable leveling pads on all four legs. Turn the pads to raise or lower each leg independently, which allows you to level the table on uneven surfaces like sloped patios or unlevel decks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLeveling is important for stability. A level table ensures the EGG sits securely and does not shift during use. The leveling pads eliminate rocking or wobbling on uneven ground.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eOptional locking caster kits for mobility\u003c\/strong\u003e\u003cbr\u003eLocking caster kits (sold separately) can be installed on the table legs to add mobility. Two options are available:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e4 inch locking caster kit\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 inch locking caster kit\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eWith casters installed, you can roll the table (with EGG) to different locations or move it for cleaning. Lock the casters to secure the table in position during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCasters are particularly useful if you want to move the table between covered storage and an outdoor cooking area, or if you need to reposition the table seasonally.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with Weatherproof Ventilated Cover \u003c\/strong\u003eThe Big Green Egg Weatherproof Ventilated Cover (sold separately) fits over the EGG and table to protect both from rain, UV, dust, and debris when not in use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ventilated design allows air circulation to prevent moisture buildup underneath the cover, which reduces the risk of mold or mildew on the table surface.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003ch3\u003eLarge\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDimensions (L x W x H) - 1.5m x 0.6m x 0.8m\u003c\/li\u003e\n\u003cli\u003eDimensions (Imperial) - 60\" x 25\" x 31\"\u003c\/li\u003e\n\u003cli\u003eMaterial - FSC-certified kiln-dried acacia hardwood\u003c\/li\u003e\n\u003cli\u003eCompatible EGG Size - Large EGG\u003c\/li\u003e\n\u003cli\u003eTable Nest Required - Yes (sold separately)\u003c\/li\u003e\n\u003cli\u003eLeveling System - Easy-leveling leg pads (included)\u003c\/li\u003e\n\u003cli\u003eCasters - Optional (sold separately)\u003c\/li\u003e\n\u003cli\u003eCover Compatibility - Weatherproof Ventilated Cover\u003c\/li\u003e\n\u003cli\u003eAssembly - Required\u003c\/li\u003e\n\u003cli\u003eWarranty - 1 year\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eXL\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eDimensions (L x W x H) - \u003cmeta charset=\"utf-8\"\u003e1.5m x 0.8m x 0.8m\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eDimensions (Imperial) - \u003cmeta charset=\"utf-8\"\u003e61\" x 32\" x 31\"\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eMaterial - FSC-certified kiln-dried acacia hardwood\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eCompatible EGG Size - \u003cmeta charset=\"utf-8\"\u003eXL EGG\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eTable Nest Required - Yes (sold separately)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eLeveling System - Easy-leveling leg pads (included)\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eCasters - Optional (sold separately)\u003c\/li\u003e\n\u003cli\u003eCover Compatibility - Weatherproof Ventilated Cover\u003c\/li\u003e\n\u003cli\u003e\n\u003cmeta charset=\"utf-8\"\u003eAssembly - Required\u003c\/li\u003e\n\u003cli\u003eWarranty - 1 year\u003cmeta charset=\"utf-8\"\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eAssembly and Setup\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAssembly required: \u003c\/strong\u003eThe table ships unassembled and requires assembly using the provided instructions and hardware. Assembly involves attaching legs to the tabletop, installing leveling pads or casters, and positioning the Table Nest in the appropriate location.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAssembly instructions are available in manual and video format from Big Green Egg. Allow 1-2 hours for assembly. Two people are recommended due to the weight and size of the assembled table.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePositioning the table: \u003c\/strong\u003ePlace the table on a level, stable surface (patio, deck, concrete). Use the leveling pads to ensure the table is level. If using casters, lock all four casters before placing the EGG on the table.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInstalling the EGG: \u003c\/strong\u003ePlace the Table Nest on the table in the designated location. Lower the EGG into the Table Nest. Ensure the EGG is stable and the Table Nest is supporting the EGG's weight properly.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCleaning: \u003c\/strong\u003eWipe the table surface with a damp cloth after each use to remove food debris, grease, or ash. For stubborn stains, use a mild soap and water solution. Rinse with clean water and allow to dry.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTimber maintenance (optional): \u003c\/strong\u003eThe acacia timber will weather naturally to a silver-gray patina when exposed to outdoor conditions. This weathering is cosmetic and does not affect structural integrity.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTo maintain the original golden-brown color, apply outdoor timber oil or sealer every 6-12 months. Clean the table surface, allow it to dry completely, then apply the oil or sealer according to product instructions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you prefer the weathered gray appearance, no maintenance is required beyond cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage: \u003c\/strong\u003eIf storing the table outdoors, use the Big Green Egg Weatherproof Ventilated Cover to protect the table and EGG from rain and UV. If storing indoors during winter, ensure the table is clean and dry before moving it to covered storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInspection: \u003c\/strong\u003ePeriodically inspect the table for loose hardware, cracks, or damage. Tighten any loose bolts or screws. Check that the Table Nest is secure and the EGG is stable.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDo I need to buy a Table Nest separately?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Table Nest is required but sold separately. Do not place the EGG directly on the wood surface without a Table Nest.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the table without a Table Nest?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The Table Nest creates an essential air gap between the hot EGG and the wood surface. Without this air gap, the wood will scorch or char during high-temperature cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the table rust or rot outdoors?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe acacia hardwood resists rot and decay. The timber will weather to a gray patina but remains structurally sound. No metal components rust with proper maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I move the table once the EGG is installed?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWith optional locking casters installed, you can roll the table to different locations. Without casters, the table is intended as a permanent installation. Moving the table without casters requires disassembling the EGG from the Table Nest.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat finish does the acacia have?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe acacia comes unfinished. You can apply outdoor timber oil or sealer to maintain color, or allow the timber to weather naturally.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the table accommodate side shelves or accessories?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe table surface provides workspace but does not include integrated accessory mounts. You can place cutting boards, tool holders, or other items on the table surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this table on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Big Green Egg Acacia Hardwood Tables are on display at our Wetherill Park showroom alongside Big Green Egg kamados and accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Table Nest come included with the Acacia Table?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — the Table Nest is sold separately and is required for safe use. Do not place the EGG directly on the wood surface without it. During high-temperature cooking the ceramic base of the EGG becomes extremely hot — direct contact with wood can scorch and char the table surface. The Table Nest creates an air gap that prevents this heat transfer. Budget for the Table Nest alongside the table when planning your purchase. The Table Nest sized for your EGG (Large or XL) is stocked at the BBQ Republic showroom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Large and XL Acacia Table?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Size only — the Large table is 1.5m x 0.6m and fits the Large EGG; the XL table is 1.5m x 0.8m and fits the XL EGG. The XL table is 20cm deeper, providing more workspace around the larger EGG. Both tables are 0.8m high and $1,350. Select the table that matches your EGG model — the Table Nest is also EGG-size specific, so confirm you have the correct Table Nest for your EGG variant too.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the acacia wood deteriorate outdoors in Australian conditions?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — acacia (eucalyptus) is one of the most naturally durable outdoor hardwoods. It resists rot, decay, and insect damage without treatment. What does happen over time is colour change: the fresh golden-brown surface weathers to a silver-grey patina from UV exposure. This is cosmetic and does not affect structural integrity. If you want to preserve the warm timber colour, apply outdoor timber oil every 6 to 12 months. If you prefer the natural weathered look, no maintenance beyond wiping clean is required.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I maintain the acacia table to keep it looking good long-term?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two approaches. For preserved golden-brown appearance: sand lightly with fine sandpaper in spring if the surface has dulled, wipe clean, allow to dry fully, then apply a quality outdoor timber oil (Teak oil, Cabot's Wood Oil, or equivalent). Reapply every 6 to 12 months. For natural weathered patina: wipe clean with a damp cloth after each cook to remove food debris and grease, and apply a UV-protective sealant once annually if you want to slow the greying process. Either way, the BGE Weatherproof Ventilated Cover (sold separately) when not in use significantly extends the wood's appearance by reducing UV and rain exposure.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which cover fits the Acacia Table and EGG combination?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cover E fits the Large EGG in an Acacia Table. Cover C fits the XL EGG in an Acacia Table. Both are sold separately and are stocked at the BBQ Republic showroom. These covers are sized to wrap both the EGG ceramic and the full table profile together, not just the EGG alone. Using a cover significantly extends the life of both the wood and the EGG's metal hardware by reducing UV, rain, and debris exposure between cooks.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I add caster wheels to move the table after assembly?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — Big Green Egg sells optional locking caster kits in 2-inch and 4-inch variants that install on the table legs. The casters allow you to roll the complete setup (table plus EGG) to different positions on your patio or deck, and lock in place during cooking. Casters are particularly useful if you want to move the table to a covered position when not in use, or reposition for seasonal use. Both caster kit sizes are available at the BBQ Republic showroom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does assembly take and do I need help?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow 1 to 2 hours for assembly. Two people are strongly recommended — the assembled table with EGG is heavy and awkward to position alone. Assembly involves attaching the legs to the tabletop with the provided hardware, installing leveling pads, and positioning the Table Nest. Assembly instructions come with the table and video instructions are available from Big Green Egg. All required hardware is included — no additional tools beyond a wrench and screwdriver are needed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the warranty on the Acacia Table and why does it differ from the EGG's lifetime ceramic warranty?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Acacia Table carries a 1-year limited warranty — significantly shorter than the EGG's lifetime ceramic warranty. This difference reflects the nature of the materials: the EGG's ceramic is warranted against manufacturing defects indefinitely because high-quality ceramic does not degrade under normal use. Natural wood is a living material that responds to humidity, UV, and temperature — while acacia is exceptionally durable, wood products are warranted for 1 year to cover manufacturing defects rather than normal weathering and colour change. The boilerplate Warranty section on this page incorrectly says 'lifetime limited warranty' — the correct warranty is 1 year as stated in the product specifications.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Big Green Egg Acacia Hardwood Table in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Both Large and XL Acacia Hardwood Tables are on display at the BBQ Republic showroom in Wetherill Park, Sydney, with EGGs installed and Table Nests fitted — you can see exactly how the setup looks and assess the workspace before committing to a $1,350 purchase. BBQ Republic is a Big Green Egg Platinum Dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Big Green Egg","offers":[{"title":"Large","offer_id":45290796482732,"sku":"118257","price":1350.0,"currency_code":"AUD","in_stock":true},{"title":"XL","offer_id":45290796515500,"sku":"118264","price":1500.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/acacia-hardwood-table-467867.webp?v=1769650522"},{"product_id":"pyralit-instant-read-thermometer","title":"Pyralit Instant Read Thermometer","description":"\u003cstyle\u003e\n.product-description__wrapper { flex-direction: column !important; }\n.product-description__wrapper .product-description.rte { width: 100%; max-width: 860px; margin: 0 auto; }\n.product-description__wrapper .product-meta.sticky-to-header { display: none !important; }\n\n.pd-stats{display:grid;grid-template-columns:repeat(3,1fr);gap:1px;background:#ede4d8;border:1px 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ease}\n.pd-faq-item[open] .pd-faq-icon{transform:rotate(180deg);background:rgba(201,122,29,0.3)}\n.pd-faq-icon svg{width:14px;height:14px}\n.pd-faq-a{padding:16px 22px 18px;font-size:0.87rem;color:#a89888;line-height:1.7;border-top:1px solid #3d2f24;margin:0}\n.pd-faq-contact{background:#2a201a;border:1px solid #3d2f24;border-radius:6px;padding:28px 32px;text-align:center}\n.pd-faq-contact-h{font-size:0.97rem;font-weight:700;color:#f5ede0;margin:0 0 8px}\n.pd-faq-contact-text{font-size:0.85rem;color:#a89888;margin:0 0 20px;line-height:1.6}\n.pd-faq-actions{display:flex;align-items:center;justify-content:center;gap:10px;flex-wrap:wrap}\n.pd-faq-btn{display:inline-flex !important;align-items:center;gap:8px;background:#c97a1d !important;color:#ffffff !important;font-size:0.8rem !important;font-weight:700 !important;letter-spacing:0.06em;text-transform:uppercase;text-decoration:none !important;padding:11px 22px;border-radius:6px;transition:background 0.2s ease;border:1px solid #c97a1d}\n.pd-faq-btn:hover{background:#f0a020 !important;color:#fff !important;border-color:#f0a020}\n.pd-faq-btn--sec{background:transparent !important;border:1px solid #3d2f24 !important;color:#f5ede0 !important}\n.pd-faq-btn--sec:hover{background:#2a201a !important;border-color:#c97a1d !important;color:#f5ede0 !important}\n.pd-faq-btn svg{width:14px;height:14px}\n.pd-faq-hours{margin-top:14px;font-size:0.76rem;color:#a89888}\n\n@media(max-width:600px){\n.pd-feature-grid{grid-template-columns:1fr}\n.pd-uses-grid{grid-template-columns:1fr}\n.pd-faq-block{padding:40px 16px 48px;margin:40px 0 0}\n.pd-faq-item summary{padding:15px 16px}\n.pd-faq-a{padding:14px 16px 16px}\n.pd-faq-contact{padding:24px 16px}\n}\n\u003c\/style\u003e\n\n\u003ch2\u003ePyralit Instant Read Thermometer\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e2 to 3 second readings. ±0.5°C accuracy. Range from -50°C to 300°C. Fully waterproof.\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eThe Pyralit Instant Read Thermometer takes the guesswork out of cooking by delivering accurate temperature readings in 2 to 3 seconds. The fast response means you can check meat doneness without leaving the lid open long enough to bleed heat from your grill or smoker, and you can verify multiple cuts or different locations within a large piece without compounding heat loss.\u003c\/p\u003e\n\n\u003cp\u003eAcross the operating range from -50°C to 300°C, accuracy holds at ±0.5°C at critical cooking temperatures. That precision lets you work confidently within tight doneness windows (54°C medium-rare beef vs 60°C medium) and meet food-safety minimums for poultry and ground meats without cooking past the mark for safety margin.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-stats\"\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e2-3 sec\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eRead Speed\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e±0.5°C\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eAccuracy\u003c\/div\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-stat\"\u003e\n    \u003cdiv class=\"pd-stat-value\"\u003e300°C\u003c\/div\u003e\n    \u003cdiv class=\"pd-stat-label\"\u003eMax Temperature\u003c\/div\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eWhy It Is Different\u003c\/span\u003e\n\u003ch3\u003eGenuine Instant-Read Performance\u003c\/h3\u003e\n\n\u003cp\u003eMany thermometers marketed as \"instant-read\" need 5 to 10 seconds for the reading to stabilise. The Pyralit holds its 2 to 3 second specification consistently across the temperature range, so you get the same fast response checking a 54°C steak as you do verifying a 250°C cast iron surface.\u003c\/p\u003e\n\n\u003cp\u003eThe accuracy holds across that full range too. Many digital thermometers drift at temperature extremes (above 200°C or below freezing). The ±0.5°C tolerance is maintained throughout, which means the thermometer is reliable for sous vide water-bath verification at 56°C, smoking chamber checks at 110°C, deep-fry oil temperature at 180°C, and surface temperature on a screaming-hot plancha.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-callout\"\u003e\nThe combination of speed and accuracy matters most during high-volume cooks. Brisket, pork shoulder, and whole birds need temperature checks at the thickest portions and near bones where cooking lags. Slow thermometers turn this into a heat-loss problem. \u003cstrong\u003eThe Pyralit gives you full visibility across multiple check points without becoming the bottleneck in your cook.\u003c\/strong\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eSide-by-Side\u003c\/span\u003e\n\u003ch3\u003ePyralit Instant Read vs Standard Probe Thermometers\u003c\/h3\u003e\n\n\u003ctable class=\"pd-compare\"\u003e\n  \u003cthead\u003e\n    \u003ctr\u003e\n      \u003cth\u003eFeature\u003c\/th\u003e\n      \u003cth\u003ePyralit Instant Read\u003c\/th\u003e\n      \u003cth\u003eStandard \/ Cheap Probe\u003c\/th\u003e\n    \u003c\/tr\u003e\n  \u003c\/thead\u003e\n  \u003ctbody\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eRead Speed\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003e2 to 3 seconds\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003e5 to 10 seconds typical\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eAccuracy\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003e±0.5°C at critical temps\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003e±1°C to ±2°C typical\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eTemperature Range\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003e-50°C to 300°C\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eTypically 0°C to 200°C\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eDisplay\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003eRotating backlit LCD\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eFixed orientation, often no backlight\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eWaterproof\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003eFully waterproof. Dishwasher safe.\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eSplash-resistant or none\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eActivation\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003eMotion-sensing. No button press.\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eManual button\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eAmbidextrous Use\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003eYes. Display rotates for either hand.\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eRight-handed only\u003c\/td\u003e\n    \u003c\/tr\u003e\n    \u003ctr\u003e\n      \u003ctd\u003eAuto-Sleep\u003c\/td\u003e\n      \u003ctd\u003e\u003cspan class=\"pd-hl\"\u003e90 second auto-sleep\u003c\/span\u003e\u003c\/td\u003e\n      \u003ctd\u003eManual shutdown required\u003c\/td\u003e\n    \u003c\/tr\u003e\n  \u003c\/tbody\u003e\n\u003c\/table\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eKey Features\u003c\/span\u003e\n\u003ch3\u003eBuilt for Real Cooking Conditions\u003c\/h3\u003e\n\n\u003cdiv class=\"pd-feature-grid\"\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M12 6V12L16 14M22 12C22 17.5228 17.5228 22 12 22C6.47715 22 2 17.5228 2 12C2 6.47715 6.47715 2 12 2C17.5228 2 22 6.47715 22 12Z\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003e2-3 Second Response Time\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003eFast enough to check multiple locations on large cuts without bleeding heat from the cooker. Holds the same speed across the full temperature range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M9 11L12 14L22 4M21 12V19C21 20.1046 20.1046 21 19 21H5C3.89543 21 3 20.1046 3 19V5C3 3.89543 3.89543 3 5 3H16\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003e±0.5°C Accuracy\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003eTight tolerance at critical cooking temperatures. Confident decisions in narrow doneness windows. Holds across the full -50°C to 300°C range.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M21 12C21 16.9706 16.9706 21 12 21C7.02944 21 3 16.9706 3 12C3 7.02944 7.02944 3 12 3M21 3L12 12M21 3V8M21 3H16\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003eRotating Backlit Display\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003eDisplay rotates for left or right-handed use and any probe insertion angle. Backlight stays visible in evening grills, dim kitchens, or after-dark smoker checks.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M12 2.69L17.66 8.35C19.22 9.91 20 11.96 20 14C20 16.04 19.22 18.09 17.66 19.66C16.1 21.22 14.05 22 12 22C9.95 22 7.9 21.22 6.34 19.66C4.78 18.1 4 16.05 4 14C4 11.95 4.78 9.91 6.34 8.34L12 2.69Z\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003eFully Waterproof\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003eRinse under running water or place in the dishwasher. Probes contact raw meat, so proper sanitation between uses is non-negotiable.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M13 2L3 14H12L11 22L21 10H12L13 2Z\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003eMotion-Sensing Wake\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003ePicks up automatically when lifted. No button press needed when handling food with greasy or gloved hands. Auto-sleep after 90 seconds preserves battery.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n  \u003cdiv class=\"pd-feature-item\"\u003e\n    \u003cdiv class=\"pd-feature-icon\"\u003e\n      \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M3 7L12 13L21 7M3 7V17L12 23L21 17V7M3 7L12 1L21 7\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n    \u003c\/div\u003e\n    \u003cdiv\u003e\n      \u003ch4 class=\"pd-feature-name\"\u003e-50°C to 300°C Range\u003c\/h4\u003e\n      \u003cp class=\"pd-feature-detail\"\u003eOne thermometer for sous vide, smoking, roasting, deep-frying, candy, and surface temperature checks on cast iron and plancha.\u003c\/p\u003e\n    \u003c\/div\u003e\n  \u003c\/div\u003e\n\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eWhere It Earns Its Keep\u003c\/span\u003e\n\u003ch3\u003eSix Cooking Methods, One Thermometer\u003c\/h3\u003e\n\n\u003cdiv class=\"pd-uses-grid\"\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eGrilling\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003eSteak doneness checks (54°C medium-rare to 71°C well-done), burger food-safety verification (71°C internal), chicken breast (74°C).\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eLow \u0026amp; Slow Smoking\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003eBrisket probe-tender checks (around 95°C internal), pork shoulder (90 to 95°C), ribs, smoking chamber temperature verification.\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eRoasting\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003ePoultry food safety (74°C minimum), roast beef doneness, lamb leg pull temps. Multiple location checks without heat loss.\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eSous Vide\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003eWater bath temperature verification at any setpoint (54 to 68°C typical). Confirms circulator accuracy and finished product temperature.\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eHigh-Heat Searing\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003eCast iron and plancha surface temperature confirmation before food placement. Ensures proper crust development at the right starting heat.\u003c\/p\u003e\n  \u003c\/div\u003e\n  \u003cdiv class=\"pd-uses-item\"\u003e\n    \u003cdiv class=\"pd-uses-label\"\u003eDeep Frying \u0026amp; Candy\u003c\/div\u003e\n    \u003cp class=\"pd-uses-text\"\u003eOil temperature for chicken (175°C) and chips (160°C to 190°C). Caramel stages for candy work. The 300°C ceiling covers everything.\u003c\/p\u003e\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003ePairs With The Pyralit System\u003c\/span\u003e\n\u003ch3\u003eComplete Charcoal Cooking Workflow\u003c\/h3\u003e\n\n\u003cp\u003eThe Instant Read Thermometer completes the Pyralit cooking workflow. Start with the \u003ca href=\"\/products\/pyralit-hero-ignition-unit-charcoal-starter\"\u003ePyralit Hero Ignition Unit\u003c\/a\u003e to light charcoal cleanly in under 10 minutes, manage the live coal bed with the \u003ca href=\"\/products\/pyralit-poker-lifter\"\u003ePoker \u0026amp; Lifter\u003c\/a\u003e, and verify cooking temperatures with this thermometer. Each tool is built to a specification rather than a price point.\u003c\/p\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eSpecifications\u003c\/span\u003e\n\u003ch3\u003eFull Specifications\u003c\/h3\u003e\n\n\u003ctable class=\"pd-specs\"\u003e\n  \u003ctr\u003e\n\u003ctd\u003eResponse Time\u003c\/td\u003e\n\u003ctd\u003e2 to 3 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eTemperature Range\u003c\/td\u003e\n\u003ctd\u003e-50°C to 300°C\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eAccuracy\u003c\/td\u003e\n\u003ctd\u003e±0.5°C at critical cooking temperatures\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eDisplay\u003c\/td\u003e\n\u003ctd\u003eRotating backlit LCD\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eWaterproof Rating\u003c\/td\u003e\n\u003ctd\u003eFully waterproof. Dishwasher safe.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eActivation\u003c\/td\u003e\n\u003ctd\u003eMotion-sensing wake\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eAuto-Sleep\u003c\/td\u003e\n\u003ctd\u003e90 seconds\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eAmbidextrous Use\u003c\/td\u003e\n\u003ctd\u003eYes. Display rotates for left or right-handed use.\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eBest For\u003c\/td\u003e\n\u003ctd\u003eGrilling, smoking, roasting, sous vide, frying, candy\u003c\/td\u003e\n\u003c\/tr\u003e\n  \u003ctr\u003e\n\u003ctd\u003eIn the Box\u003c\/td\u003e\n\u003ctd\u003e1 × Pyralit Instant Read Thermometer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cdiv class=\"pd-divider\"\u003e\u003c\/div\u003e\n\n\u003cspan class=\"pd-eyebrow\"\u003eCare \u0026amp; Maintenance\u003c\/span\u003e\n\u003ch3\u003eKeeping It in Good Condition\u003c\/h3\u003e\n\n\u003cul class=\"pd-care-list\"\u003e\n  \u003cli\u003eRinse the probe under running water after each use to remove juices and grease before bacteria can establish.\u003c\/li\u003e\n  \u003cli\u003eDishwasher safe for thorough sanitation between uses.\u003c\/li\u003e\n  \u003cli\u003eWipe the body dry after washing for storage. The waterproof rating prevents damage from water exposure but storage drier extends battery contact life.\u003c\/li\u003e\n  \u003cli\u003eDo not leave the thermometer in food during cooking. It is designed for spot checks, not continuous monitoring.\u003c\/li\u003e\n  \u003cli\u003eStore in a dry location at room temperature. Avoid leaving in direct sun on hot grill surfaces between uses.\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv class=\"pd-faq-block\"\u003e\n  \u003cdiv class=\"pd-faq-inner\"\u003e\n    \u003cdiv class=\"pd-faq-header\"\u003e\n      \u003cdiv class=\"pd-faq-eyebrow-d\"\u003eCommon Questions\u003c\/div\u003e\n      \u003ch2 class=\"pd-faq-heading\"\u003ePyralit Instant Read Thermometer FAQs\u003c\/h2\u003e\n      \u003cp class=\"pd-faq-sub\"\u003eQuestions we get asked most before purchase. Not covered here? Call us or visit the showroom.\u003c\/p\u003e\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-faq-list\"\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eHow accurate is the thermometer for real cooking decisions?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003e±0.5°C at critical cooking temperatures. That precision matters most in narrow doneness windows: medium-rare beef at 54°C versus medium at 60°C is only a 6°C gap. Half a degree of measurement uncertainty is the difference between confident decisions and overcooking as a safety margin. The accuracy also holds across the full -50°C to 300°C range, which is unusual at this price point.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eCan I leave it in food while cooking?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eNo. This is an instant-read thermometer designed for fast spot checks, not continuous monitoring. Remove it from the food after each reading to prevent heat damage to the unit. For continuous monitoring during long smokes (brisket, pork shoulder, ribs) you want a leave-in probe thermometer designed for that purpose.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eIs it dishwasher safe and how do I clean it?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eYes. The fully waterproof construction allows dishwasher placement for thorough sanitation between uses, or a quick rinse under running water at the sink. Because the probe contacts raw meat, proper cleaning between uses is essential for food safety. Non-waterproof thermometers require careful wiping that leaves bacteria behind.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eWill it work for candy making, deep frying, or sous vide?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eYes to all three. Deep-frying oil typically runs 160°C to 190°C, well within range. Candy work covers most stages up to hard crack at around 150°C, also covered. Sous vide water bath verification (typically 54°C to 68°C) is exactly the type of low-temperature precision the ±0.5°C accuracy delivers. One thermometer replaces three specialised tools.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eCan I use it for frozen foods or freezer temperature checking?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eYes. The -50°C minimum covers freezer temperature verification (typical commercial freezer at -18°C, deep-freeze at -25°C), measuring frozen ingredients before defrosting, and ice-cream and gelato base temperatures during freezing. The accuracy holds at sub-zero temperatures, which is unusual for budget thermometers.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eDoes the display rotate automatically?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eThe display rotates manually so you can position the numbers for optimal viewing regardless of probe insertion angle or your handedness. This is a deliberate design choice over auto-rotation, which can flip readings unexpectedly during quick checks. Set the orientation once for your workflow, and it stays put.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eHow long does the battery last?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eBattery life depends on use frequency, but the 90-second auto-sleep prevents the most common drain issue: thermometers left on after a cook. The motion-sensing wake means the unit only powers up when actually in use. For typical home use (multiple cooks per week) the battery lasts well over a year.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n      \u003cdetails class=\"pd-faq-item\"\u003e\n        \u003csummary\u003e\n          \u003cspan class=\"pd-faq-q\"\u003eCan I see the Pyralit Instant Read Thermometer in person before buying?\u003c\/span\u003e\n          \u003cspan class=\"pd-faq-icon\"\u003e\u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M6 9L12 15L18 9\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\u003c\/span\u003e\n        \u003c\/summary\u003e\n        \u003cdiv class=\"pd-faq-a\"\u003eYes. The Pyralit Instant Read Thermometer is on display at our Wetherill Park showroom in Sydney, alongside the full Pyralit range. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm. Pyralit is sold online-only direct from the brand, so visiting BBQ Republic is the only way to handle one in person before committing.\u003c\/div\u003e\n      \u003c\/details\u003e\n\n    \u003c\/div\u003e\n\n    \u003cdiv class=\"pd-faq-contact\"\u003e\n      \u003ch3 class=\"pd-faq-contact-h\"\u003eStill have a question?\u003c\/h3\u003e\n      \u003cp class=\"pd-faq-contact-text\"\u003eWe use the full Pyralit range ourselves. Call, visit the showroom, or send a message and we will give you a straight answer.\u003c\/p\u003e\n      \u003cdiv class=\"pd-faq-actions\"\u003e\n        \u003ca href=\"tel:0434010411\" class=\"pd-faq-btn\"\u003e\n          \u003csvg viewbox=\"0 0 24 24\" fill=\"none\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" aria-hidden=\"true\"\u003e\u003cpath d=\"M22 16.92V19.92C22 20.52 21.39 21 20.79 21C9.83 21 3 14.17 3 3.21C3 2.61 3.48 2 4.08 2H7.08C7.68 2 8.16 2.48 8.16 3.08C8.16 4.42 8.4 5.72 8.84 6.94C8.98 7.32 8.88 7.74 8.6 8.04L7.06 9.58C8.5 12.58 10.42 14.5 13.42 15.94L14.96 14.4C15.26 14.12 15.68 14.02 16.06 14.16C17.28 14.6 18.58 14.84 19.92 14.84C20.52 14.84 21 15.32 21 15.92V16.92H22Z\" stroke=\"currentColor\" stroke-width=\"2\" stroke-linecap=\"round\" stroke-linejoin=\"round\"\u003e\u003c\/path\u003e\u003c\/svg\u003e\n          Call 0434 010 411\n        \u003c\/a\u003e\n        \u003ca href=\"\/pages\/contact\" class=\"pd-faq-btn pd-faq-btn--sec\"\u003eSend a Message\u003c\/a\u003e\n        \u003ca href=\"\/collections\/pyralit\" class=\"pd-faq-btn pd-faq-btn--sec\"\u003eView All Pyralit\u003c\/a\u003e\n      \u003c\/div\u003e\n      \u003cdiv class=\"pd-faq-hours\"\u003eWetherill Park showroom · Monday to Friday 10am to 5pm · Saturday 9am to 2pm\u003c\/div\u003e\n    \u003c\/div\u003e\n\n  \u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\"@type\": \"Question\",\"name\": \"How accurate is the thermometer for real cooking decisions?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"The thermometer maintains ±0.5°C accuracy at critical cooking temperatures. That precision matters most in narrow doneness windows: medium-rare beef at 54°C versus medium at 60°C is only a 6°C gap. Half a degree of measurement uncertainty is the difference between confident decisions and overcooking as a safety margin. The accuracy also holds across the full -50°C to 300°C range.\"}},\n    {\"@type\": \"Question\",\"name\": \"Can I leave it in food while cooking?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"No. This is an instant-read thermometer designed for fast spot checks, not continuous monitoring. Remove it from the food after each reading to prevent heat damage to the unit. For continuous monitoring during long smokes you want a leave-in probe thermometer designed for that purpose.\"}},\n    {\"@type\": \"Question\",\"name\": \"Is it dishwasher safe and how do I clean it?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Yes. The fully waterproof construction allows dishwasher placement for thorough sanitation between uses, or a quick rinse under running water at the sink. Because the probe contacts raw meat, proper cleaning between uses is essential for food safety.\"}},\n    {\"@type\": \"Question\",\"name\": \"Will it work for candy making, deep frying, or sous vide?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Yes to all three. Deep-frying oil typically runs 160°C to 190°C, well within range. Candy work covers most stages up to hard crack at around 150°C. Sous vide water bath verification (typically 54°C to 68°C) is exactly the type of low-temperature precision the ±0.5°C accuracy delivers. One thermometer replaces three specialised tools.\"}},\n    {\"@type\": \"Question\",\"name\": \"Can I use it for frozen foods or freezer temperature checking?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Yes. The -50°C minimum covers freezer temperature verification, measuring frozen ingredients before defrosting, and ice-cream and gelato base temperatures during freezing. The accuracy holds at sub-zero temperatures, which is unusual for budget thermometers.\"}},\n    {\"@type\": \"Question\",\"name\": \"Does the display rotate automatically?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"The display rotates manually so you can position the numbers for optimal viewing regardless of probe insertion angle or your handedness. This is a deliberate design choice over auto-rotation, which can flip readings unexpectedly during quick checks.\"}},\n    {\"@type\": \"Question\",\"name\": \"How long does the battery last?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Battery life depends on use frequency, but the 90-second auto-sleep prevents the most common drain issue: thermometers left on after a cook. The motion-sensing wake means the unit only powers up when actually in use. For typical home use, the battery lasts well over a year.\"}},\n    {\"@type\": \"Question\",\"name\": \"Can I see the Pyralit Instant Read Thermometer in person before buying?\",\"acceptedAnswer\": {\"@type\": \"Answer\",\"text\": \"Yes. The Pyralit Instant Read Thermometer is on display at our Wetherill Park showroom in Sydney, alongside the full Pyralit range. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"}}\n  ]\n}\n\u003c\/script\u003e","brand":"Pyralit","offers":[{"title":"Default Title","offer_id":45291216142508,"sku":"PYR-IRT","price":69.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/7379f31bfad2a3eebe192470688193ba_jpg.avif?v=1769672832"},{"product_id":"yoder-ys640-ys480-cast-iron-griddle","title":"Yoder YS640s \/ YS480s Cast Iron Griddle","description":"\u003ch1\u003eYoder Smokers YS640s \/ YS480 Cast Iron Griddle\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eReversible cast iron griddle for Yoder Smokers YS480 and YS640 pellet grills. Two cooking surfaces: smooth side with ridges for eggs and pancakes, raised ridge side for grill marks on meat. Heavy-duty cast iron for heat retention and even heating. Dimensions: 19.75\" x 15.5\" x 0.75\" thick. Compatible with YS480, YS480COMP, YS640, YS640COMP models. On display at Sydney's largest Yoder Smokers showroom in Wetherill Park.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yoder Smokers Cast Iron Griddle transforms your YS480 or YS640 pellet grill into a dual-purpose griddle and grill. The reversible design provides two distinct cooking surfaces in a single piece of cast iron. One side features a smooth surface with shallow ridges for cooking eggs, pancakes, French toast, or grilled sandwiches. The opposite side features raised ridges that create grill marks on chicken, fish, hamburgers, steaks, or vegetables.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe griddle is fabricated from heavy-duty cast iron, which provides superior heat retention compared to aluminum or stainless steel griddles. Cast iron absorbs heat from the pellet grill and distributes it evenly across the cooking surface. This even heat distribution eliminates hot spots and creates consistent cooking results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe griddle measures 19.75 inches deep by 15.5 inches wide by 0.75 inches thick. This size fits the cooking area of Yoder Smokers YS480 and \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/ys640s-wood-fired-pellet-bbq\" title=\"Yoder YS640s Pellet Grill\"\u003eYS640 pellet grills\u003c\/a\u003e. The 0.75-inch thickness provides thermal mass for heat retention while remaining manageable in weight for flipping between sides.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe griddle is compatible with YS480, YS480COMP, YS640, and \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/ys640s-competition-wood-fired-pellet-bbq\" title=\"Yoder YS640s Competition Cart Pellet Grill\"\u003eYS640COMP models\u003c\/a\u003e. It is not compatible with other Yoder pellet grills or pellet grills from other manufacturers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Yoder Smokers dealer with \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eSydney's largest Yoder Smokers showroom\u003c\/a\u003e, we have the YS640 \/ YS480 Cast Iron Griddle on display at our Wetherill Park location alongside the full range of \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/yoder-smokers\" title=\"Yoder Smoker Pellet Grills\"\u003eYoder Smokers pellet grills\u003c\/a\u003e, offset smokers, charcoal grills, and accessories.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Yoder Smokers reversible cast iron griddle\u003c\/li\u003e\n\u003cli\u003eTwo cooking surfaces (smooth side, raised ridge side)\u003c\/li\u003e\n\u003cli\u003eHeavy-duty cast iron construction\u003c\/li\u003e\n\u003cli\u003eCompatible with YS480 and YS640 pellet grills\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eReversible design with two cooking surfaces \u003c\/strong\u003eThe griddle features two distinct cooking surfaces on opposite sides. Flip the griddle to access either surface depending on what you are cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSmooth side with shallow ridges: \u003c\/strong\u003eThe smooth side has shallow ridges that run across the surface. These ridges channel grease away from food, which prevents eggs or pancakes from sitting in rendered fat. Use this side for breakfast items (eggs, bacon, pancakes, French toast), grilled sandwiches, quesadillas, or any food that benefits from a flat cooking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaised ridge side: \u003c\/strong\u003eThe raised ridge side features prominent ridges that create contact points for searing meat. The ridges create grill marks and allow fat to drain into the valleys between ridges. Use this side for steaks, chops, burgers, chicken, fish, or vegetables that benefit from grill marks and fat drainage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe reversible design eliminates the need to own separate griddles and grill pans, which saves storage space and reduces the number of accessories you need for your pellet grill.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy-duty cast iron construction \u003c\/strong\u003eThe griddle is fabricated from cast iron, which is the traditional material for griddles and skillets because of its heat retention properties.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron has high thermal mass, which means it absorbs and holds heat effectively. When you place the griddle on your pellet grill, the cast iron absorbs heat from the grill and maintains a stable cooking temperature even when you add cold food to the surface. This prevents temperature drops that can occur with thinner aluminum or stainless steel griddles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron also distributes heat evenly across the cooking surface. This eliminates hot spots and creates consistent cooking results from edge to edge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe heavy-duty construction means the griddle is thick (0.75 inches) and weighs more than lightweight griddles. This weight provides stability on the grill grate and prevents the griddle from shifting or tipping during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEven heat distribution \u003c\/strong\u003eCast iron's thermal conductivity allows heat to spread evenly across the entire cooking surface. When the griddle is preheated, the edges reach the same temperature as the center, which creates consistent cooking results regardless of where food is placed on the griddle.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEven heat distribution is particularly important for griddle cooking where you may be cooking multiple items simultaneously (eggs, bacon, pancakes at once). The even heat ensures all items cook at the same rate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOptimal for pellet grill cooking \u003c\/strong\u003ePellet grills provide consistent, controllable heat that works well with cast iron griddles. The griddle sits on the cooking grate and absorbs heat from the pellet grill's convection cooking environment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cast iron's heat retention prevents temperature fluctuations when you open the grill lid to flip food or add new items. The griddle maintains its cooking temperature throughout the cooking process.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe griddle also protects delicate items like eggs or fish from direct smoke exposure if you prefer a less smoky flavor profile.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDimensions: 19.75\" x 15.5\" x 0.75\" \u003c\/strong\u003eThe griddle measures 19.75 inches deep (front to back) by 15.5 inches wide (side to side) by 0.75 inches thick. These dimensions fit the cooking area of YS480 and YS640 pellet grills.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 19.75\" x 15.5\" cooking surface provides approximately 306 square inches of usable cooking area. This is enough space to cook 6-8 eggs, 6-8 pancakes, 4-6 burgers, or 2-4 steaks depending on size.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 0.75-inch thickness provides sufficient thermal mass for heat retention while keeping the weight manageable for flipping the griddle to access the opposite side.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with YS480 and YS640 pellet grills \u003c\/strong\u003eThe griddle is designed specifically for Yoder Smokers YS480 and YS640 pellet grills, including the Competition (COMP) versions of these models.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dimensions match the cooking area of these grills, and the griddle is sized to fit on the standard cooking grate without modifications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe griddle is not compatible with other Yoder models (YS1500, etc.) or pellet grills from other manufacturers.\u003c\/p\u003e\n\u003ch2\u003eHow to Use the Cast Iron Griddle\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eBefore first use: \u003c\/strong\u003eWash the griddle with hot soapy water to remove any manufacturing residue. Dry thoroughly with a paper towel or clean cloth. Season the griddle by coating both sides lightly with cooking oil (vegetable oil, canola oil, or flaxseed oil). Place the griddle in a 350°F oven or on the pellet grill for 1 hour. Allow to cool, then wipe off excess oil.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSetup:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat your YS480 or YS640 to your desired cooking temperature\u003c\/li\u003e\n\u003cli\u003ePlace the griddle on the cooking grate (choose smooth side up or raised ridge side up)\u003c\/li\u003e\n\u003cli\u003eAllow the griddle to preheat for 10-15 minutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eCooking:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eAdd food to the griddle surface\u003c\/li\u003e\n\u003cli\u003eCook according to recipe or until food reaches desired doneness\u003c\/li\u003e\n\u003cli\u003eUse a spatula to flip or remove food\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eAfter cooking:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eRemove the griddle from the grill (use heat-resistant gloves)\u003c\/li\u003e\n\u003cli\u003eAllow to cool until safe to handle\u003c\/li\u003e\n\u003cli\u003eWash by hand with hot water and a brush or non-abrasive sponge\u003c\/li\u003e\n\u003cli\u003eDry completely with a paper towel\u003c\/li\u003e\n\u003cli\u003eApply a light coat of cooking oil to both sides\u003c\/li\u003e\n\u003cli\u003eStore in a dry location\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eWhen to Use Smooth Side vs Raised Ridge Side\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eUse smooth side when cooking:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eEggs (fried, scrambled, omelets)\u003c\/li\u003e\n\u003cli\u003ePancakes, French toast, or crepes\u003c\/li\u003e\n\u003cli\u003eBacon or breakfast sausages\u003c\/li\u003e\n\u003cli\u003eGrilled cheese sandwiches or paninis\u003c\/li\u003e\n\u003cli\u003eQuesadillas or flatbreads\u003c\/li\u003e\n\u003cli\u003eSmash burgers (where you want maximum crust contact)\u003c\/li\u003e\n\u003cli\u003eAny food that benefits from a flat surface\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUse raised ridge side when cooking:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks, chops, or beef burgers\u003c\/li\u003e\n\u003cli\u003eChicken breasts, thighs, or wings\u003c\/li\u003e\n\u003cli\u003eFish fillets or seafood\u003c\/li\u003e\n\u003cli\u003eVegetables (asparagus, zucchini, peppers)\u003c\/li\u003e\n\u003cli\u003eHot dogs or sausages\u003c\/li\u003e\n\u003cli\u003eAny food where you want grill marks and fat drainage\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe smooth side maximizes contact between food and the griddle surface, which creates even browning and crust. The raised ridge side reduces contact area but creates defined grill marks and allows fat to drain away from the food.\u003c\/p\u003e\n\u003ch2\u003eCast Iron Care and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWashing: \u003c\/strong\u003eWash the griddle by hand with hot water after each use. Use a brush, non-abrasive sponge, or chainmail scrubber to remove food residue. Do not use soap unless absolutely necessary (heavy grease buildup). Rinse thoroughly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying: \u003c\/strong\u003eDry the griddle completely with a paper towel or clean cloth immediately after washing. Do not allow the griddle to air dry, as this can cause rust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeasoning: \u003c\/strong\u003eAfter drying, apply a thin coat of cooking oil to both sides of the griddle while it is still warm. Wipe off excess oil with a paper towel. This light oil coating maintains the seasoning and prevents rust.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStorage: \u003c\/strong\u003eStore the griddle in a dry location. If storing for extended periods, apply an extra coat of oil before storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRe-seasoning: \u003c\/strong\u003eIf the seasoning becomes damaged or the griddle develops rust spots, strip the seasoning with steel wool, wash thoroughly, dry completely, and re-season by coating with oil and heating in a 350°F oven for 1 hour.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo not:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePut the griddle in a dishwasher\u003c\/li\u003e\n\u003cli\u003eUse harsh detergents or abrasive cleaners\u003c\/li\u003e\n\u003cli\u003eSoak the griddle in water for extended periods\u003c\/li\u003e\n\u003cli\u003eStore the griddle while wet\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eIs the griddle pre-seasoned?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron griddles typically require seasoning before first use. Wash the griddle, dry it completely, coat both sides with oil, and heat in a 350°F oven or on the grill for 1 hour.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this on other pellet grills?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe griddle is sized specifically for Yoder Smokers YS480 and YS640 models. It may not fit properly on other brands or models of pellet grills.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much does the griddle weigh?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCast iron griddles of this size typically weigh 15-20 pounds depending on the exact thickness and dimensions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use metal utensils on the griddle?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Cast iron is durable and metal spatulas or tongs will not damage the seasoned surface. Metal utensils are actually preferred for scraping up browned bits during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent rust?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eDry the griddle completely after each wash and apply a light coat of cooking oil while the griddle is still warm. Store in a dry location.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I cook acidic foods like tomatoes on cast iron?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAcidic foods can strip the seasoning from cast iron if cooked for extended periods. Brief cooking (a few minutes) is generally fine, but avoid prolonged contact with acidic ingredients.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this griddle on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Yoder Smokers YS640 \/ YS480 Cast Iron Griddle is on display at Sydney's largest Yoder Smokers showroom in Wetherill Park. We stock the full range of Yoder Smokers pellet grills, offset smokers, charcoal grills, and accessories. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Yoder Smokers models is the Cast Iron Griddle compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compatible with YS480, YS480COMP, YS640, and YS640COMP models. Not compatible with the YS1500 or any other Yoder model. The griddle is sized specifically for the cooking chamber dimensions of the YS480 and YS640 families — at 19.75 x 15.5 inches it fits the cooking grate of both models without modification.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the smooth side and the raised ridge side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The smooth side has shallow ridges that channel grease away from food while providing a near-flat surface — ideal for eggs, pancakes, French toast, bacon, grilled sandwiches, quesadillas, and smash burgers where maximum food-to-surface contact produces even browning. The raised ridge side has prominent ridges that create defined grill marks, reduce food-to-surface contact area, and allow fat to drain into the valleys — suited to steaks, chops, chicken, fish fillets, and vegetables where grill marks and fat drainage are priorities. Flip the griddle to access whichever surface suits the meal.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the cast iron griddle need to be seasoned before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — initial seasoning is required before first use. Wash with hot soapy water to remove manufacturing residue, dry completely, apply a thin coat of cooking oil (vegetable, canola, or flaxseed) to both sides, then heat at 350°F (175°C) on the pellet grill or in an oven for one hour. Allow to cool and wipe off any excess oil. This initial seasoning creates the non-stick polymerised oil layer that protects the cast iron and prevents rust. Re-season periodically if food begins to stick or surface rust appears.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does a cast iron griddle perform better on a pellet grill than an aluminium griddle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cast iron's high thermal mass absorbs and holds heat effectively — when you add cold food to a preheated cast iron surface, the temperature drop is significantly smaller than on thin aluminium, which rebounds temperature slowly and creates uneven cooking. Cast iron also distributes heat more evenly across its surface, eliminating the hot spots that appear on aluminium griddles over pellet grill grates. The result is consistent browning edge-to-edge rather than scorched centres and pale edges.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use metal utensils on the cast iron griddle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — metal spatulas, tongs, and scrapers are all suitable for cast iron and will not damage the seasoned surface. Metal utensils are actually preferred for scraping up browned bits and cleaning the surface between cooking batches. Avoid metal tools with sharp edges that gouge rather than scrape, but standard stainless steel kitchen spatulas work well.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook acidic foods like tomatoes on this griddle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Brief contact with acidic ingredients — tomatoes, citrus, wine-based sauces — is generally fine and won't significantly affect a well-established seasoning layer. Avoid prolonged cooking of acidic dishes (sauces simmering for 20 to 30 minutes) on cast iron, as sustained acid contact strips the seasoning and can impart a metallic flavour to the food. For quick cooking tasks like searing a tomato or deglazing briefly, the seasoning handles it without issue.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I prevent rust on the cast iron griddle?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three rules: dry completely immediately after washing — never air dry cast iron; apply a thin coat of cooking oil to both sides while the griddle is still warm after drying; store in a dry location. Moisture is the only meaningful enemy of a properly seasoned cast iron griddle. If surface rust does appear, scrub it off with steel wool, re-wash, dry completely, and re-season with oil before the next use.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How heavy is the griddle and how do I safely flip it between sides?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cast iron griddles of this size and thickness typically weigh 7 to 9 kilograms. Flip it cold — before preheating — using heat-resistant gloves for grip and a firm two-handed hold. Never flip a hot griddle mid-cook. If you need to switch from smooth to ridge side during a session, allow the griddle to cool completely before handling. Plan your cooking session to use one side throughout rather than needing to flip mid-session.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the griddle reduce smoke flavour compared to cooking directly on the grates?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — food cooked on the griddle has a barrier between it and the smoke circulating in the chamber, which reduces smoke penetration compared to food on open grates. For items like eggs, pancakes, and grilled sandwiches this is intentional and desirable. For proteins where smoke flavour is a priority, cook on the standard grates. The griddle is best used for foods that benefit from flat surface cooking rather than for adding smoke character.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Yoder Cast Iron Griddle in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Yoder Smokers YS640s \/ YS480s Cast Iron Griddle is on display at the BBQ Republic showroom in Wetherill Park, Sydney — Sydney's largest Yoder Smokers showroom — alongside the YS480s and YS640s display units. You can assess the weight, construction, and both cooking surfaces before committing. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45296324378796,"sku":"PACIGRID","price":299.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/irongriddle.jpg?v=1769829362"},{"product_id":"yoder-smokers-ys640-set-of-3-grill-rails","title":"Yoder Smokers YS640 Set of 3 Grill Rails","description":"\u003ch1\u003eYoder Smokers YS640 Set of 3 Grill Rails\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eAnodized aluminum grill rail system for Yoder Smokers YS640 pellet grills. Raises grate temperature past 650°F for steakhouse-quality sear marks. Creates intense caramelization and fast cooking times. Replicates open-fire grilling on a pellet smoker. Compatible with YS640 and YS640COMP models. Set includes 3 grill rails. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Yoder Smokers YS640 Set of 3 Grill Rails transforms your YS640 pellet grill into a high-heat searing station. The grill rails are fabricated from anodized aluminum and sit above the standard cooking grate. The rails create channels that trap and concentrate heat directly beneath the food, which raises the grate temperature past 650°F.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis concentrated heat creates steakhouse-quality sear marks and intense caramelization that are difficult to achieve on standard pellet grill grates. The raised temperature also reduces cooking time, which allows you to sear steaks, chops, or burgers quickly without overcooking the interior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grill rails replicate the cooking performance of open-fire grilling or gas-fired grills, but on a pellet smoker. This gives you the flexibility to smoke meat low and slow using the standard grates, then switch to the grill rails for high-heat searing when needed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe set includes 3 grill rails that cover a portion of the YS640 cooking area. Position the rails on the left side of the grill where temperatures are highest, or arrange them to accommodate the number of items you are searing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grill rails are compatible with \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/ys640s-wood-fired-pellet-bbq\" title=\"Yoder Smokers YS640s\"\u003eYoder Smokers YS640s\u003c\/a\u003e and \u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/ys640s-competition-wood-fired-pellet-bbq\" title=\"Yoder YS640s Competition Cart\"\u003eYS640s COMP pellet grills\u003c\/a\u003e. They are not compatible with other Yoder models or \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/wood-pellets\" title=\"Wood Pellets for Smokers\"\u003epellet grill brands.\u003c\/a\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Yoder Smokers dealer, we have the YS640 Set of 3 Grill Rails on display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom\u003c\/a\u003e alongside \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/yoder-smokers\" title=\"Yoder Smokers Grills \u0026amp; Accessories\"\u003eYoder Smokers pellet grills and accessories\u003c\/a\u003e.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e3 x anodized aluminum grill rails\u003c\/li\u003e\n\u003cli\u003eCompatible with Yoder Smokers YS640 and YS640COMP pellet grills\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAnodized aluminum construction \u003c\/strong\u003eThe grill rails are fabricated from aluminum that has been anodized. Anodizing is an electrochemical process that converts the aluminum surface into a hard, corrosion-resistant oxide layer. This oxide layer increases durability and resistance to wear compared to bare aluminum.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAluminum is chosen for its thermal conductivity. Aluminum absorbs and transfers heat quickly, which allows the rails to reach high temperatures rapidly when placed on the grill grate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAnodized aluminum is lightweight, which makes the rails easy to position and remove from the grill. The anodized surface is also easy to clean after use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRaises grate temperature past 650°F \u003c\/strong\u003eWhen positioned on the left side of the YS640 cooking area, the grill rails raise the effective grate temperature past 650°F. This is significantly hotter than the standard grate temperature on a pellet grill, which typically ranges from 225°F to 450°F depending on settings.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rails achieve this temperature increase through their design. The rails sit above the standard grate and create narrow channels between them. Heat from the pellet grill becomes concentrated in these channels, which creates higher temperatures directly beneath the food.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFood sits on top of the rails rather than between them, so the underside of the food is exposed to the concentrated heat in the channels. This creates intense searing and caramelization on contact surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreates steakhouse-quality sear marks \u003c\/strong\u003eThe raised ridges of the grill rails create contact points that sear the meat and produce prominent grill marks. These sear marks are similar to what you would see on a steak from a high-end steakhouse or from grilling over an open fire.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sear marks are not just cosmetic. The Maillard reaction that creates the sear also develops complex flavours and textures that enhance the eating experience. The caramelized crust contrasts with the tender interior of the meat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe concentrated heat beneath the rails creates this searing effect quickly, which allows you to develop a crust without overcooking the interior of the meat. This is particularly important for thick steaks where you want a rare or medium-rare interior with a well-seared exterior.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReplicates open-fire or gas-grill cooking \u003c\/strong\u003ePellet grills excel at low-and-slow smoking but traditionally struggle with high-heat searing. The grill rails address this limitation by creating cooking conditions similar to open-fire grilling or gas grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe concentrated heat, fast cooking times, and intense caramelization replicate what happens when you grill directly over hot coals or gas flames. This gives you the versatility to use your YS640 for both smoking and high-heat grilling without needing a separate grill.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFast cooking times \u003c\/strong\u003eThe high grate temperature reduces cooking time for steaks, chops, burgers, or other items that benefit from quick searing. For example, a 1-inch thick steak might take 3-4 minutes per side on the grill rails compared to 5-7 minutes per side on a standard grate at lower temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFaster cooking times mean less moisture loss from the meat, which results in juicier final results. The fast sear also locks in juices before the interior overcooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCompatible with YS640 and YS640COMP models \u003c\/strong\u003eThe grill rails are designed specifically for Yoder Smokers YS640 and YS640COMP pellet grills. They fit the dimensions of the YS640 cooking area and are optimized for the heat output and airflow characteristics of these models.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rails are not compatible with other Yoder models (YS480, YS1500, etc.) or pellet grills from other manufacturers. Attempting to use them on incompatible grills may result in poor performance or safety issues.\u003c\/p\u003e\n\u003ch2\u003eHow to Use Grill Rails on Your YS640\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eSetup:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePreheat your YS640 to high temperature (450°F+)\u003c\/li\u003e\n\u003cli\u003ePosition the 3 grill rails on the left side of the cooking grate where temperatures are highest\u003c\/li\u003e\n\u003cli\u003eAllow the rails to preheat for 5-10 minutes\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eCooking:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003ePlace food directly on top of the rails\u003c\/li\u003e\n\u003cli\u003eSear for 2-4 minutes per side depending on thickness and desired doneness\u003c\/li\u003e\n\u003cli\u003eUse tongs or a spatula to flip food (avoid piercing meat to retain juices)\u003c\/li\u003e\n\u003cli\u003eRemove food when it reaches your desired internal temperature\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eAfter cooking:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eRemove the rails from the grill\u003c\/li\u003e\n\u003cli\u003eAllow them to cool\u003c\/li\u003e\n\u003cli\u003eClean with hot soapy water or a grill brush\u003c\/li\u003e\n\u003cli\u003eDry thoroughly before storing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eWhen to Use Grill Rails vs Standard Grates\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eUse grill rails when:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSearing steaks, chops, or burgers at high heat\u003c\/li\u003e\n\u003cli\u003eYou want prominent grill marks and caramelized crust\u003c\/li\u003e\n\u003cli\u003eCooking food that benefits from fast, intense heat\u003c\/li\u003e\n\u003cli\u003eReplicating steakhouse or open-fire grilling results\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUse standard grates when:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSmoking meat low and slow (225-275°F)\u003c\/li\u003e\n\u003cli\u003eCooking delicate items that don't need intense searing\u003c\/li\u003e\n\u003cli\u003eCooking large quantities of food that won't fit on 3 rails\u003c\/li\u003e\n\u003cli\u003eRoasting vegetables or baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe grill rails are a specialty accessory for specific cooking tasks, not a replacement for the standard grates. Most YS640 users keep both options available and choose based on what they are cooking.\u003c\/p\u003e\n\u003ch2\u003eYS640 Set of 3 Grill Rails vs Set of 6 Grill Rails\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eYoder Smokers offers two grill rail packages for the YS640:\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSet of 3 Grill Rails (this product):\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e3 rails that cover a portion of the cooking area\u003c\/li\u003e\n\u003cli\u003eAppropriate for searing 2-4 steaks or 4-6 burgers at a time\u003c\/li\u003e\n\u003cli\u003eLower cost option\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eSet of 6 Grill Rails:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e6 rails that cover more of the cooking area\u003c\/li\u003e\n\u003cli\u003eAppropriate for searing 4-8 steaks or 8-12 burgers at a time\u003c\/li\u003e\n\u003cli\u003eHigher capacity for cooking larger quantities\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eChoose the 3-rail set if you typically sear small quantities (2-4 steaks). Choose the 6-rail set if you frequently cook for larger groups or want to maximize high-heat cooking capacity.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eAfter each use: \u003c\/strong\u003eAllow the rails to cool completely. Remove them from the grill. Brush off any food residue with a grill brush or scrub brush.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFor heavy buildup: \u003c\/strong\u003eSoak the rails in hot soapy water for 15-30 minutes to loosen stuck-on food. Scrub with a non-abrasive sponge or brush. Rinse thoroughly with clean water.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrying and storage: \u003c\/strong\u003eDry the rails completely before storing to prevent corrosion. Store in a dry location away from moisture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDo not use:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMetal scrapers or abrasive pads that could damage the anodized surface\u003c\/li\u003e\n\u003cli\u003eHarsh chemicals or oven cleaners\u003c\/li\u003e\n\u003cli\u003eDishwashers (hand wash only)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe anodized aluminum surface is durable but can be damaged by aggressive cleaning methods. Gentle cleaning with brushes and soapy water is sufficient for most cleaning tasks.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCan I use these on other Yoder models?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The grill rails are designed specifically for the YS640 and YS640COMP models. They are not compatible with YS480, YS1500, or other Yoder pellet grills.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use these on non-Yoder pellet grills?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The rails are sized and designed for Yoder YS640 grills and may not fit properly or perform correctly on other brands.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow many steaks can I cook on 3 rails?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 3-rail set can accommodate approximately 2-4 steaks (depending on size) or 4-6 burgers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season or prepare the rails before first use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo seasoning is required. Wash the rails with hot soapy water before first use, dry them, and they are ready to use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I leave the rails on the grill permanently?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYou can leave them on if you prefer, but most users remove the rails when not in use to free up the full cooking area for smoking or lower-temperature cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo these work for vegetables or seafood?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, but the high heat and intense searing is best suited for meat. Vegetables and seafood can be cooked on the rails but may require lower temperatures or shorter cooking times to prevent burning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAre these grill rails on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The YS640 Set of 3 Grill Rails is on display at our Wetherill Park showroom alongside Yoder Smokers pellet grills. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Set of 3 and Set of 6 Grill Rails for the YS640?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Set of 3 covers a portion of the YS640 cooking area and suits searing 2 to 4 steaks or 4 to 6 burgers at a time — the right choice for households typically cooking for 2 to 4 people. The Set of 6 covers more of the cooking area and suits searing 4 to 8 steaks or 8 to 12 burgers — better for larger groups or anyone who regularly entertains. Both sets achieve the same 650°F+ grate temperature. If you frequently cook for groups of 4 or more, the Set of 6 is worth the additional cost. For most households, the Set of 3 is sufficient.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do the Grill Rails achieve 650°F on a pellet grill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The anodized aluminum rails sit above the standard expanded metal grate and create narrow channels between them. Heat from the pellet grill becomes concentrated in these channels rather than dissipating across the open cooking surface. Food sits on top of the raised rails directly above these concentrated heat channels — the underside of the food is exposed to significantly higher temperatures than the standard grate surface would provide. Aluminum's thermal conductivity accelerates heat absorption and transfer, allowing the rails to reach 650°F+ even though the YS640's standard grate temperature tops out considerably lower.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Yoder models are these Grill Rails compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compatible with the YS640 and YS640 Competition (YS640COMP) models only. Not compatible with the YS480, YS480s, YS1500, or any other Yoder model. The rails are sized specifically for the YS640 cooking chamber dimensions and are not designed for use on other brands of pellet grill.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where on the YS640 should I position the Grill Rails?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Position the rails on the left side of the cooking area — the left side of the YS640 runs hotter than the right due to the firebox offset design, and higher ambient temperature helps the rails reach and maintain 650°F+. Preheat the YS640 to 450°F or higher, place the rails on the left side of the grate, and allow them to preheat for an additional 5 to 10 minutes before adding food.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are the Grill Rails a replacement for the standard cooking grates or an addition?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"An addition — they sit on top of the existing expanded metal cooking grates, not in place of them. The standard grates remain installed and the rails rest on top when needed for searing. Most YS640 owners keep both configurations available and choose based on what they are cooking: standard grates for low-and-slow smoking, rails for high-heat searing. The rails take seconds to position and remove.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to season or prepare the rails before first use?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No seasoning required. Wash the rails with hot soapy water before first use, dry thoroughly, and they are ready to cook on. The anodized aluminum surface does not require the seasoning process that cast iron demands.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Grill Rails for vegetables and seafood or are they only for meat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"They work for vegetables and seafood but the 650°F+ temperature requires careful management — most vegetables and delicate seafood cook in 1 to 2 minutes per side at this heat. Asparagus, broccolini, thick capsicum strips, and prawns all work well with brief contact time. Avoid thin or small items that could fall through or burn before developing char. For most vegetable and seafood applications, the standard grates at medium-high temperature produce more controlled results.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the Grill Rails after a high-heat searing session?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow to cool completely before handling. Brush off food residue with a grill brush. For heavier buildup, soak in hot soapy water for 15 to 30 minutes then scrub with a non-abrasive sponge or brush. Rinse thoroughly and dry completely before storing. Do not use metal scrapers, abrasive pads, harsh chemicals, or oven cleaners — these damage the anodized surface. Hand wash only, no dishwasher.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I leave the Grill Rails permanently installed on my YS640?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You can, but most users remove them when not searing to retain the full cooking surface for smoking and lower-temperature cooking. The rails cover a portion of the grate which reduces available smoking area. Removing them between uses also makes cleaning both the rails and the grate below them easier, and prevents unnecessary heat cycling of the rails during long smokes where they serve no purpose.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the YS640 Grill Rails in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Yoder Smokers YS640 Set of 3 Grill Rails is on display at the BBQ Republic showroom in Wetherill Park, Sydney — Sydney's largest Yoder Smokers showroom — alongside the YS640 and YS640s display units. You can see the rail construction and placement firsthand before committing. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45296325755052,"sku":"PA640GGN S","price":299.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/grillgrate.jpg?v=1769829779"},{"product_id":"ys640-pair-expanded-metal-cooking-grates-1","title":"Yoder Smokers YS640 Pair Expanded Metal Cooking Grates","description":"\u003ch1\u003eYoder Smokers YS640 Pair Expanded Metal Cooking Grates\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eYoder Smokers YS640 Pair Expanded Metal Cooking Grates replace the lower main cooking area grates on YS640 pellet smokers. Set includes two grates filling entire main cooking surface. #9 expanded metal construction contained in square tube frame. Designed as direct replacement for standard lower cooking grates. Requires regular cleaning and oiling with cooking spray or cooking oil for maintenance. Compatible with YS640 and YS640 Competition models. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe expanded metal cooking grates serve as replacement components for the YS640's lower cooking area. The two-grate set provides complete main cooking surface coverage restoring full cooking capacity when replacing worn or damaged original grates.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe #9 expanded metal construction creates cooking surface with openings enabling smoke and heat circulation. The expanded metal design allows drippings to fall through to drip pan below while maintaining structural integrity under food weight. The pattern provides adequate support for diverse proteins and cooking applications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe square tube frame contains expanded metal providing structural rigidity and edge protection. The frame construction enables grate handling during installation and removal. The perimeter support prevents warping and maintains flat cooking surface essential for even heat distribution.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grates require regular maintenance for longevity and performance. Keep surfaces clean removing food residue and buildup after each use. Apply cooking spray or cooking oil creating protective coating preventing rust and food adhesion. The maintenance routine extends grate lifespan and preserves cooking surface quality.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Yoder Smokers YS640 Pair Expanded Metal Cooking Grates at our Wetherill Park showroom where customers can examine the expanded metal construction and square tube frame design.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDirect Replacement for Lower Cooking Area\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe pair replaces YS640's standard lower main cooking grates. The two-grate configuration fills entire main cooking surface restoring full cooking capacity. The direct replacement design ensures proper fit within existing grate supports.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e#9 Expanded Metal Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe #9 expanded metal provides cooking surface with controlled openings. The pattern balances smoke and heat circulation with adequate food support. The expanded metal design prevents small items from falling through while allowing drippings to reach drip pan below.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe openings enable proper smoke penetration reaching food from below. The airflow supports even heat distribution across cooking surface. The construction maintains structural integrity under typical cooking loads.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSquare Tube Frame\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe square tube perimeter frame contains expanded metal providing edge support and structural rigidity. The frame construction simplifies grate handling during cleaning and installation. The edge protection prevents expanded metal deformation from repeated use and handling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMaintenance Requirements\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe grates require regular cleaning and oiling for optimal performance and longevity. Remove food residue after each use preventing buildup affecting cooking surface. Apply cooking spray or cooking oil creating protective barrier against rust and corrosion.\u003cbr\u003eThe maintenance routine proves essential for expanded metal grates exposed to moisture, heat cycling, and food acids. The protective oil coating prevents oxidation extending grate service life.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eQuantity - 2 grates (pair)\u003c\/li\u003e\n\u003cli\u003eCompatibility - YS640, YS640 Competition\u003c\/li\u003e\n\u003cli\u003eLocation - Lower main cooking area replacement\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eConstruction - #9 expanded metal\u003c\/li\u003e\n\u003cli\u003eFrame - Square tube\u003c\/li\u003e\n\u003cli\u003eMaintenance - Regular cleaning and oiling required\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e2 x Expanded Metal Cooking Grates\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat does this pair replace?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThese grates replace the lower main cooking area grates on the YS640 pellet smoker. The two-grate set fills the entire main cooking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAre these the same as the original grates?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThese are replacement expanded metal grates for the lower cooking area. Verify compatibility with your specific YS640 configuration.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I maintain these grates?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eKeep grates clean by removing food residue after each use. Apply cooking spray or cooking oil to prevent rust and food adhesion. Regular maintenance extends grate lifespan.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill these fit the YS640 Competition?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, these grates are compatible with both YS640 and YS640 Competition models.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan these be used in the upper cooking area?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo, these are specifically designed to replace the lower main cooking area grates.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow often should I oil the grates?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eOil grates after cleaning and before storage. Apply light coating before each cook to prevent food adhesion.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see these grates in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, Yoder Smokers YS640 Pair Expanded Metal Cooking Grates are available at our showroom in Wetherill Park.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Yoder Smokers models are these cooking grates compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"These grates are compatible with the YS640 and YS640 Competition models. They are not compatible with the YS480 or YS480s, which use smaller grates sized for their narrower cooking chamber. If you are unsure which model you own, contact BBQ Republic before ordering — the team can confirm compatibility based on your grill's configuration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is included in this purchase — is it one grate or two?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two grates are included — a pair. Together they cover the entire lower main cooking surface of the YS640. The two-grate configuration matches the original factory setup, so this purchase provides a complete replacement set for the full lower cooking area.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What cooking area do these grates replace — upper shelf or lower main grates?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"These are replacement grates for the lower main cooking area only — the primary cooking surface where most food sits during a cook. They do not replace the upper shelf. If you need upper shelf replacement components, contact BBQ Republic to discuss options for your specific YS640 configuration.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is #9 expanded metal and how does it affect cooking performance?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"#9 refers to the gauge and opening size of the expanded metal mesh. The pattern creates a cooking surface with controlled openings that allow smoke and heat to circulate upward through the grate and reach food from below — important for even heat distribution across the YS640's cooking chamber. Drippings fall through to the drip pan below rather than pooling on the grate surface. The openings also contribute to the smoke ring development that pellet smoker owners expect from the YS640.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why do these grates require regular oiling and how do I do it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Expanded metal grates have more exposed surface area than solid rod grates and are therefore more susceptible to surface oxidation between cooks. A light coating of cooking spray or cooking oil after cleaning creates a protective barrier that prevents rust and reduces food adhesion during the next cook. Apply oil while the grates are still slightly warm after cleaning — the warmth helps the oil spread evenly and penetrate the surface. This maintenance step takes under a minute and significantly extends grate lifespan.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the expanded metal grates after a long smoke?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Brush off loose residue with a grill brush while the grates are still warm after a cook — warm residue releases more easily than cold hardened buildup. For heavier grease accumulation after long sessions, wash with warm soapy water and a scrubbing brush, rinse thoroughly, and dry completely before oiling and storing or reinstalling. Avoid leaving grates wet — moisture on bare expanded metal accelerates rust formation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I know when my YS640 grates need replacing?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Replace when you notice significant rust that cleaning and re-oiling cannot reverse, when the expanded metal shows visible warping or distortion that creates an uneven cooking surface, when the square tube frame is damaged or bent enough to affect how the grate sits in the chamber, or when surface degradation makes adequate cleaning impossible. Surface discolouration and minor surface rust are normal — structural rust that pits through the metal or causes mesh sections to weaken indicates replacement is needed.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the square tube frame make these easier to handle than frameless grates?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the square tube perimeter gives you a solid edge to grip when lifting, repositioning, or removing the grates for cleaning. Frameless expanded metal grates flex and are awkward to handle, particularly when coated in grease. The frame also prevents the expanded metal from deforming at the edges under repeated use and from warping across the cooking surface, maintaining a flat, even cooking plane throughout the grate's service life.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Are these genuine Yoder Smokers replacement parts?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. These are genuine Yoder Smokers OEM replacement grates, not aftermarket alternatives. Purchasing genuine parts ensures correct fit, correct expanded metal gauge, and correct frame dimensions for the YS640 cooking chamber. BBQ Republic is Sydney's largest Yoder Smokers showroom and sources all Yoder parts directly through the official Yoder supply channel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the YS640 Expanded Metal Cooking Grates in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Yoder Smokers YS640 Pair Expanded Metal Cooking Grates are available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney — Sydney's largest Yoder Smokers showroom. You can examine the expanded metal construction and square tube frame alongside the YS640 display units. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45296326869164,"sku":"PA640MG","price":329.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/BpWJrXLR_2ffbd2f9-c18c-4fe5-8d62-03e33e3988ce.jpg?v=1769830166"},{"product_id":"yoder-smokers-ys-orange-instant-read-thermometer-maverick-pt-75","title":"Yoder Smokers YS Orange Instant Read Thermometer (Maverick PT-75)","description":"\u003ch1\u003eYoder Smokers YS Orange Instant Ready Thermometer (Maverick PT-75)\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eThe fastest way to know your cook is done right.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eWhen you're running a long brisket or flipping steaks over high heat, the last thing you want is a thermometer that leaves you guessing. The Yoder Smokers YS Orange Instant Read Thermometer, built on the Maverick PT-75 Platform, gives you a confirmed temperature reading in 2 to 3 seconds. That's fast enough to check your protein and close the lid before you lose meaningful heat.\u003c\/p\u003e\n\u003cp\u003eWe use this one ourselves at the pit. It's the thermometer we reach for towards the end of every session, and it's the one we recommend to customers who ask what actually gets used rather than just sold.\u003c\/p\u003e\n\u003ch2\u003eWhy This Thermometer Belongs in Your BBQ Kit\u003c\/h2\u003e\n\u003cp\u003eMost instant read thermometers at this price point use slower bimetallic sensors that take 10 seconds or more to stabilise. The PT-75 uses a Type K Thermocouple sensor, which responds on a fundamentally different principle. The result is a genuine 2 to 3 second reading, not a manufacturer's best case estimate. \u003c\/p\u003e\n\u003cp\u003eThat speed matters practically. Every second the lid is open on a pellet smoker or offset costs you temperature. Faster reads mean fewer disruptions to your cook.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003c\/h2\u003e\n\u003ch3\u003eType K Thermocouple Technology\u003c\/h3\u003e\n\u003cp\u003eThe same sensor class used in professional kitchen and laboratory applications. Reads from -45 to 232\u003cmeta charset=\"utf-8\"\u003e°C covering everything from resting chicken to searing over high heat.\u003c\/p\u003e\n\u003ch3\u003eAutomatic 99-minute Count-Up Timer\u003c\/h3\u003e\n\u003cp\u003eWhen you close the probe, the timer starts automatically. This is a feature genuinely worth having: you always know exactly how long it has been since your last temperature check, without relying on your phone or a separate timer. The timer runs up to 99 minutes and requires no manual input.\u003c\/p\u003e\n\u003ch3\u003e180° Rotating LCD Display\u003c\/h3\u003e\n\u003cp\u003eThe backlit white-on black LCD rotates to suit both left and right-handed use. Reading the display at an angle, in low light, or during a night cook is straightforward. This is the feature we get asked about most by customers who have owned cheaper thermometers with fixed, dim displays\u003c\/p\u003e\n\u003ch3\u003eFolding Probe Powers On and Off\u003c\/h3\u003e\n\u003cp\u003eOpen the probe to take a reading. Close it and the unit shuts off and the count-up timer begins. Simple, reliable, and no button hunting mid-cook.\u003c\/p\u003e\n\u003ch3\u003eSingle-Button Operation\u003c\/h3\u003e\n\u003cp\u003eOne button toggles between \u003cmeta charset=\"utf-8\"\u003e°C and \u003cmeta charset=\"utf-8\"\u003e°F, controls the timer, and adjusts the display orientation. Nothing complicated.\u003c\/p\u003e\n\u003ch3\u003eWater Resistant Construction\u003c\/h3\u003e\n\u003cp\u003eThe battery compartment has a moisture seal. The probe housing ha a rubber protective lip. It is built to handle the environment it will actually be used in.\u003c\/p\u003e\n\u003ch3\u003eUp to 10 Hours Battery Life\u003c\/h3\u003e\n\u003cp\u003eRuns on 2x AAA batteries. A meat doneness reference chat is printed on the battery compartment cover.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSensor Type\u003c\/strong\u003e - Type K Thermocouple\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eResponse Time\u003c\/strong\u003e - 2 to 3 seconds\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Range\u003c\/strong\u003e - -45\u003cmeta charset=\"utf-8\"\u003e°F to 450\u003cmeta charset=\"utf-8\"\u003e°F\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e(-43\u003cmeta charset=\"utf-8\"\u003e°C to 232\u003cmeta charset=\"utf-8\"\u003e°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAccuracy\u003c\/strong\u003e - +\/-2\u003cmeta charset=\"utf-8\"\u003e°F\u003cem\u003e\u003cstrong\u003e \u003c\/strong\u003e\u003c\/em\u003e(0\u003cmeta charset=\"utf-8\"\u003e°C to 212\u003cmeta charset=\"utf-8\"\u003e°C)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDisplay\u003c\/strong\u003e - Backlit 180\u003cmeta charset=\"utf-8\"\u003e° rotating LCD\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTimer\u003c\/strong\u003e - Automatic 99-minute count-up\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePower\u003c\/strong\u003e - 2x AAA batteries (up to 10 hours)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWater Resistance\u003c\/strong\u003e - Water Resistant with sealed battery compartment\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProbe Design\u003c\/strong\u003e - Folding stainless steel, food-grade\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOperation\u003c\/strong\u003e - Single-button control\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemperature Toggle\u003c\/strong\u003e - \u003cmeta charset=\"utf-8\"\u003e°C and \u003cmeta charset=\"utf-8\"\u003e°F selectable\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat It's Best Used For\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eChecking internal temperature of brisket, ribs, pork shoulder, chicken, and fish during a cook\u003c\/li\u003e\n\u003cli\u003eQuick spot check at any point in a smoke without leaving the lid up\u003c\/li\u003e\n\u003cli\u003eVerifying rest temperature after pulling meat from the grill\u003c\/li\u003e\n\u003cli\u003eNight cooks and low-light sessions where a lit display makes a real difference\u003c\/li\u003e\n\u003cli\u003eAny cook where you want to know the elapsed time since your last check\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHonest Assessment from the Pit\u003c\/h2\u003e\n\u003cp\u003eWe used this thermometer across long overnight smokes and fast weekend cooks. The 2 to 3 second response is accurate in practice, not just on spec sheets. You insert the probe, and the number stabilises quickly. There is no waiting and watching the digits climb.\u003c\/p\u003e\n\u003cp\u003eThe automatic count-up timer is the feature that earns it a permanent place in the kit. Once you get used to knowing the elapsed time every time you open the probe, going back to thermometer without it feels like a step backwards.\u003c\/p\u003e\n\u003cp\u003eThe backlit rotating display is genuinely useful for night cooks. It reads clearly from arm's length, and the rotation means it is comfortable for the left-handed cooks (like myself) as the right-handed ones.\u003c\/p\u003e\n\u003cp\u003eIt is not the most feature-packed thermometer on the market. There is no Bluetooth, no app, no wireless connectivity. But for straightforward, reliable, fast temperature confirmation at the grill or smoker, it handles the job consistently.\u003c\/p\u003e\n\u003ch2\u003ePairs With Your Yoder Setup\u003c\/h2\u003e\n\u003cp\u003eThe YS Orange colourway matches the signature \u003ca title=\"Yoder Smokers\" href=\"https:\/\/bbqrepublic.com.au\/collections\/yoder-smokers\"\u003eYoder Smokers\u003c\/a\u003e aesthetic. If you're running a \u003ca title=\"Yoder YS640s Smoker\" href=\"https:\/\/bbqrepublic.com.au\/products\/ys640s-wood-fired-pellet-bbq\"\u003eYS640\u003c\/a\u003e, YS480, or any other Yoder pellet grill or offset, this is the thermometer designed to sit alongside it, both visually and functionally. \u003c\/p\u003e\n\u003cp\u003eAs Sydney's largest Yoder Smokers display retailer, we carry the full range of Yoder accessories so everything you add to your setup is properly matched and verified compatible.\u003c\/p\u003e\n\u003ch2\u003eWhat's in the Box\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Yoder Smokers YS Orange Instant Read Thermometer (Maverick PT-75)\u003c\/li\u003e\n\u003cli\u003eBacklit rotating LCD display\u003c\/li\u003e\n\u003cli\u003eBuilt-in automatic count-up timer\u003c\/li\u003e\n\u003cli\u003eUser instructions\u003c\/li\u003e\n\u003cli\u003eMeat doneness chart printed on battery cover\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eWipe the probe clean with a damp cloth after every use\u003c\/li\u003e\n\u003cli\u003eDo not submerge the unit in water\u003c\/li\u003e\n\u003cli\u003eStore with the probe folded to protect the tip\u003c\/li\u003e\n\u003cli\u003eDo not expose the probe directly to open flame.\u003c\/li\u003e\n\u003cli\u003eReplace AAA batteries when the display dims.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003ch3\u003eIs this thermometer compatible with all types of BBQs and smokers?\u003c\/h3\u003e\n\u003cp\u003eYes. It works with any cooking method: Pellet grills, offset smokers, charcoal kettles, gas grills, and oven use. The probe reads any heat source.\u003c\/p\u003e\n\u003ch3\u003eDoes the timer start automatically?\u003c\/h3\u003e\n\u003cp\u003eYes. When you close the probe after taking a reading the count-up timer starts on its own. It counts up to 99 minutes and resets when you open the probe again.\u003c\/p\u003e\n\u003ch3\u003eCan I switch between Celsius and Fahrenheit?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, with a single button press.\u003c\/p\u003e\n\u003ch3\u003eIs the display readable in direct sunlight or at night?\u003c\/h3\u003e\n\u003cp\u003eThe backlit white-on-black LCD is designed for readability in low light. In direct sunlight it performs reasonably well, though some thermometers with conventional displays can be easier to read in bright conditions. For night cooks specifically, it is excellent.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat batteries does it take?\u003c\/h3\u003e\n\u003cp\u003eTwo AAA batteries. Battery life is rated at up to 10 hours of active use.\u003c\/p\u003e\n\u003ch3\u003eDoes it come with a warranty? \u003c\/h3\u003e\n\u003cp\u003eThis product is covered by a manufacturer limited warranty. All warranty claims for units purchased through BBQ republic can be handled directly through us.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is a Type K Thermocouple and why does it matter for BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Type K Thermocouple is a sensor technology that generates voltage proportional to temperature through a bimetallic junction. It responds to temperature changes on a fundamentally faster principle than the bimetallic coil sensors used in most budget instant-read thermometers. The practical result is a genuine 2 to 3 second reading — not the 8 to 15 seconds that cheaper sensors require. The same sensor class is used in professional kitchen and laboratory applications. For BBQ, the speed difference matters: every second the lid is open on a pellet smoker or offset costs temperature.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How accurate is the PT-75 and does accuracy matter for BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The PT-75 is accurate to +\/-2°F (approximately +\/-1°C) across the 0°C to 100°C range. For BBQ, this accuracy level is more than sufficient — the difference between a brisket at 96°C and 97°C is not meaningful, but knowing you are at 74°C versus 65°C (the difference between safe chicken and unsafe chicken) absolutely is. The accuracy is what matters at decision points: pulling chicken, resting a brisket, and checking fish. At those moments, knowing the number is correct within 1 to 2 degrees is what the PT-75 delivers.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the automatic count-up timer and why is it useful?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"When you fold the probe closed after taking a reading, the count-up timer starts automatically — no button press required. It runs up to 99 minutes and resets when you open the probe again. The practical value is that you always know exactly how long it has been since your last temperature check without looking at your phone or maintaining a mental record. During long overnight smokes where you check the meat every 30 to 45 minutes, this feature removes one cognitive task from an already demanding cook. Once you have used a thermometer with an automatic count-up timer, returning to one without it feels like a step backwards.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does the 180° rotating display matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A fixed display requires you to orient the thermometer in one specific way to read it clearly — awkward when inserting the probe at angle into a thick brisket or reaching across a grill. The 180° rotating backlit LCD can be flipped to suit the angle you are working from and whether you are left or right-handed. For left-handed cooks in particular, a fixed-display thermometer is often uncomfortable to read at the natural angle of insertion — the rotating display eliminates this entirely.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the PT-75 have Bluetooth or wireless connectivity?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The PT-75 is a straightforward instant-read thermometer — no Bluetooth, no app, no wireless probe monitoring. It is designed for quick spot-checks at the grill rather than continuous remote monitoring. If you want to track internal temperature remotely over the full duration of a cook, the Yoder ACS system with FireBoard integration on the YS480s and YS640s handles that separately. The PT-75 complements a connected system — it handles the quick checks that a probe in the meat cannot do.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What internal temperatures should I be targeting for common BBQ proteins?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Key safe and target temperatures: chicken (whole and pieces) 74°C minimum; pork shoulder for pulling 95 to 98°C; beef brisket 95 to 98°C probe tender; beef steaks 52°C rare, 57°C medium-rare, 63°C medium; pork chops 63°C; lamb 60°C medium-rare, 70°C medium; fish 60°C. The PT-75 ships with a meat doneness reference chart printed on the battery compartment cover for quick reference at the grill.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the folding probe power system work?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Opening the probe powers the thermometer on and begins reading immediately. Closing the probe powers it off and starts the automatic count-up timer. No buttons required for basic operation — the physical action of using the thermometer controls its power state. This eliminates battery drain from forgetting to switch off and removes the need to hunt for a power button mid-cook while wearing gloves.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I care for the probe to maintain accuracy?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wipe the probe clean with a damp cloth immediately after each use before residue dries on the tip. Do not submerge the unit in water — the water resistance rating covers splashes and moisture exposure, not full immersion. Do not expose the probe tip directly to open flame, which can damage the thermocouple junction and affect calibration. Store with the probe folded to protect the tip. Replace AAA batteries when the display dims — a low battery can cause slow or inaccurate readings before the display fails completely.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does BBQ Republic actually use this thermometer themselves?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the product page states directly that this is the thermometer used at the BBQ Republic Wetherill Park showroom on every cook. It is the thermometer recommended when customers ask what actually gets used rather than just sold. BBQ Republic has been cooking on Yoder Smokers since 2014 and only stocks accessories based on direct use and confidence in the product.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Yoder PT-75 Instant Read Thermometer in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Yoder Smokers YS Orange Instant Read Thermometer (Maverick PT-75) is on display at the BBQ Republic showroom in Wetherill Park, Sydney — Sydney's largest Yoder Smokers showroom. The team uses it on every cook and can demonstrate the 2 to 3 second response time and rotating display in person. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Yoder","offers":[{"title":"Default Title","offer_id":45296341516460,"sku":"YSIRTHERM","price":179.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/thermometer.jpg?v=1769833312"},{"product_id":"coleman-revolution-sink-module-black-gloss","title":"Coleman Revolution Sink Module Black Gloss","description":"\u003ch1\u003eColeman Revolution Sink Module (Black Gloss)\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eOutdoor sink module for Coleman Revolution BBQs. 304-grade stainless steel sink and countertop. Cold and hot water taps. One-piece welded construction. Replaces right side shelf on 3-burner, 4-burner, and dual fuel models. Weather-resistant. Black gloss finish. 5-year warranty. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Sink Module adds running water to your outdoor cooking space without requiring a full outdoor kitchen installation. The module attaches directly to the right side of \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\" title=\"Coleman Gas Grills\"\u003eColeman Revolution 3-burner, 4-burner, and dual fuel BBQ models\u003c\/a\u003e, replacing the standard folding side shelf with a permanent sink unit and stainless steel countertop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sink module provides both cold and hot water through separate taps. This eliminates trips inside to wash vegetables, rinse utensils, fill pots, or clean your hands during cooking. The 304-grade stainless steel sink basin measures 37 x 45.5 cm, which is large enough to accommodate mixing bowls, cutting boards, and standard cookware.\u003cbr\u003eThe countertop surrounding the sink provides additional prep space alongside your BBQ. The module sits at the same height as the BBQ cooking surface, creating a continuous work area rather than a stepped or mismatched layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sink module is part of the \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\" title=\"Coleman Outdoor Kitchen\"\u003eColeman Outdoor Modular System\u003c\/a\u003e, which allows you to expand your outdoor cooking setup incrementally by adding storage, fridges, corner units, and additional sink modules over time. If you want to add running water to your Coleman Revolution BBQ now and leave the option open to expand into a full outdoor kitchen later, this module provides that flexibility.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Sink Module on display at our \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eWetherill Park showroom\u003c\/a\u003e alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the module attaches to the BBQ and how the plumbing connections work.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Sink Module (Black Gloss)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel sink (W 37 x D 45.5 x H 17.5 cm)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003eCold water tap\u003c\/li\u003e\n\u003cli\u003eHot water tap\u003c\/li\u003e\n\u003cli\u003eOne-piece welded top construction\u003c\/li\u003e\n\u003cli\u003eMounting hardware for attachment to Coleman Revolution BBQs\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel sink and countertop \u003c\/strong\u003eThe sink basin and countertop are made from 304-grade stainless steel, which resists corrosion and holds up well in outdoor conditions. Stainless steel is weather-resistant and does not rust, fade, or degrade when exposed to rain, UV, or salt air. The sink dimensions are W 37 x D 45.5 x H 17.5 cm, which accommodates standard mixing bowls, cutting boards, and cookware for washing and rinsing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold and hot water taps \u003c\/strong\u003eThe sink module includes separate taps for cold and hot water. This provides the same functionality as an indoor kitchen sink, allowing you to wash vegetables, rinse utensils, fill pots, clean cutting boards, and wash your hands during cooking without going inside. Both taps require plumbing connections to your home water supply and hot water system.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOne-piece welded top construction \u003c\/strong\u003eThe countertop and sink are constructed as a single welded unit rather than separate components bolted together. This eliminates seams and gaps where water could penetrate or pool, improving durability and making the surface easier to clean. The welded construction also provides structural rigidity, which prevents the countertop from flexing or shifting under load. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs \u003c\/strong\u003eThe sink module is engineered to attach directly to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It replaces the right side shelf and mounts securely to the BBQ frame, creating a single integrated unit. The module is not compatible with Coleman Pro Series or other Coleman BBQ ranges.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReplaces the right side shelf (Flare-Free Cup Fit) \u003c\/strong\u003eThe module mounts in place of the standard right-side folding shelf on Coleman Revolution BBQs. This creates a permanent sink solution rather than a temporary shelf that folds up and down. The sink module sits at the same height as the BBQ, maintaining a level work surface across the cooking area and prep space. The Flare-Free Cup Fit design ensures the module integrates seamlessly with the BBQ's grease management system.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe stainless steel sink, countertop, and cabinet construction are built to withstand outdoor exposure. The materials resist rust, corrosion, and weathering, which is relevant for outdoor kitchens and BBQ setups that remain outdoors year-round.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe sink module is one component of the Coleman Outdoor Modular System, which includes storage units, fridges, corner modules, and additional sink modules. Each module connects to the next to create a continuous outdoor kitchen layout. You can start with a single module and add others over time as your budget or space allows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack gloss finish \u003c\/strong\u003eThe Black Gloss finish is a high-quality shiny, polished black surface that matches the Coleman Revolution Black Gloss BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-year limited warranty \u003c\/strong\u003eThe Coleman Revolution Sink Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSink Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eSink Dimensions - W 37 x D 45.5 x H 17.5 cm\u003c\/li\u003e\n\u003cli\u003eWater Supply - Cold and hot water taps (separate)\u003c\/li\u003e\n\u003cli\u003eConstruction - One-piece welded top\u003c\/li\u003e\n\u003cli\u003eCompatible With - Coleman Revolution 3-burner, 4-burner, dual fuel BBQs\u003c\/li\u003e\n\u003cli\u003eMounting Position - Replaces right side shelf (Flare-Free Cup Fit)\u003c\/li\u003e\n\u003cli\u003eFinish - Black gloss\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eModule Assembled Dimensions - W 69.5 x D 70.3 x H 121.4 cm\u003c\/li\u003e\n\u003cli\u003eModule Weight - 34.83 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 72.5 x W 81 x H 33 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight - 42.06 kg\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (registration required)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003ePlumbing Requirements\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Sink Module requires plumbing connections to function. You will need to provide:\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCold water supply:\u003c\/strong\u003e A standard cold water line connection from your home plumbing system to the cold water tap on the sink module.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHot water supply\u003c\/strong\u003e: A standard hot water line connection from your home hot water system to the hot water tap on the sink module.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrainage\u003c\/strong\u003e: A waste line connection from the sink drain to your home drainage system or a suitable outdoor drainage point.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe plumbing connections must be installed by a licensed plumber to comply with local plumbing regulations. The module does not include plumbing fittings, hoses, or drainage components. These must be sourced separately based on your specific installation requirements and local plumbing standards.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are planning to install the sink module in a location without existing plumbing infrastructure, you will need to run water supply lines and drainage from your home to the outdoor kitchen location.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Sink Module requires assembly and attachment to your Coleman Revolution BBQ, as well as plumbing connections.\u003c\/p\u003e\n\u003cp\u003eThe module replaces the right side shelf on the BBQ. You will need to remove the existing shelf before installing the sink module. The module attaches to the BBQ frame using the included mounting hardware. Assembly is straightforward for anyone comfortable with basic tools and following instructions, but the 34.83 kg assembled weight means you will need assistance to position the module during installation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAfter the module is attached to the BBQ, you will need to connect the cold water, hot water, and drainage lines. This work must be performed by a licensed plumber to ensure compliance with local plumbing requirements and to prevent leaks or drainage issues.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich Coleman BBQs is this sink module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis sink module is designed to attach to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us and we will confirm before you purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the sink module include plumbing fittings and hoses?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The sink module includes the sink, taps, and mounting hardware only. Plumbing fittings, hoses, drainage components, and installation labour are not included. You will need to source these separately and hire a licensed plumber to install the water supply and drainage connections.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this sink module without hot water?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. You can connect only the cold water supply if hot water is not available or not required. The hot water tap will remain non-functional, but the cold water tap and sink will work normally.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat size is the sink basin?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe sink basin measures W 37 x D 45.5 x H 17.5 cm. This is large enough to accommodate standard mixing bowls, cutting boards, and cookware for washing and rinsing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It replaces the right side shelf.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I connect other modules to this sink module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Sink Module is part of the Coleman Outdoor Modular System. You can connect storage modules, fridge modules, corner modules, and additional sink modules to this unit to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need a plumber to install this sink module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The water supply and drainage connections must be installed by a licensed plumber to comply with local plumbing regulations. The module itself can be assembled and attached to the BBQ by the homeowner, but the plumbing work requires professional installation.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Black Gloss and Black Matte finishes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBlack Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match your Coleman Revolution BBQ finish.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this sink module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Sink Module (Black Gloss) is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman BBQs is this sink module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Sink Module is designed to attach to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us before purchasing and we will confirm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the sink module include plumbing fittings and hoses?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The sink module includes the sink basin, cold and hot water taps, and mounting hardware only. Plumbing fittings, supply hoses, drainage components, and installation labour are not included. You will need to source these separately and engage a licensed plumber to connect the cold water supply, hot water supply, and drainage lines.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a licensed plumber to install this sink module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The water supply and drainage connections must be installed by a licensed plumber to comply with local plumbing regulations. The module itself can be assembled and attached to the BBQ by the homeowner, but all plumbing connections require professional installation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the sink with cold water only if I do not have a hot water connection?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. You can connect only the cold water supply if hot water is not available or not required at your outdoor kitchen location. The hot water tap will remain non-functional, but the cold water tap and sink will work normally.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size is the sink basin?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The sink basin measures 37 cm wide by 45.5 cm deep by 17.5 cm high. This is large enough to accommodate standard mixing bowls, cutting boards, and cookware for washing and rinsing during outdoor cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I add this module to an existing Coleman Revolution BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The sink module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It replaces the right side folding shelf and mounts securely to the BBQ frame using the included mounting hardware.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I connect other modules to this sink module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Sink Module is part of the Coleman Outdoor Modular System. You can connect storage modules, fridge modules, corner modules, and additional units to create a continuous outdoor kitchen layout.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Black Gloss and Black Matte finishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Black Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match the finish of your Coleman Revolution BBQ and other modules.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty comes with this sink module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Sink Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see this sink module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Sink Module (Black Gloss) is on display at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164, alongside the full Coleman Revolution BBQ range and other modular components. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297672650924,"sku":"REVSIGL","price":1099.0,"currency_code":"AUD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Sink-Module-Black-Gloss-_1-scaled.webp?v=1769910256"},{"product_id":"coleman-revolution-fridge-unit-black-gloss","title":"Coleman Revolution Fridge Module (No Fridge) - Black Gloss","description":"\u003ch1\u003eColeman Revolution Fridge Module (Black Gloss) - Module Only\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eFridge cabinet module for Coleman Revolution BBQs. 304-grade stainless steel countertop. Designed to house a 70 L fridge (sold separately). Module only, fridge not included. Weather-resistant construction. Black Gloss finish. 5-year module warranty. On display at \u003ca title=\"Wetherill Park Showroom\" href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module provides the cabinet, countertop, and mounting structure for adding refrigerated storage to your \u003ca title=\"Coleman Gas Grills\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\"\u003eColeman Revolution BBQ\u003c\/a\u003e. This listing is for the module only. The 70 L refrigerator is sold separately and is not included with this purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module is built to house a 70 L tropical climate grade fridge designed specifically for the Coleman Revolution system. The fridge cabinet features a 304-grade stainless steel countertop that provides additional prep surface alongside the fridge location. The module integrates into the \u003ca title=\"Coleman Outdoor Cooking System\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\"\u003eColeman Outdoor Modular System\u003c\/a\u003e, connecting to Coleman Revolution BBQs or other modules to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are purchasing this module, you will need to source the compatible 70 L fridge separately. Contact us at our Wetherill Park showroom and we can confirm fridge availability and compatibility before you purchase the module.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Fridge Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the module integrates with the BBQ and discuss fridge options.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Fridge Module (Black Gloss) - cabinet and countertop only\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003eFridge cabinet housing (designed for 70 L fridge)\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty (module only)\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eFridge not included - sold separately\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe module includes a 304-grade stainless steel countertop that provides additional prep surface alongside the fridge cabinet. Stainless steel resists corrosion, holds up well in outdoor conditions, and is easy to clean. The countertop sits at the same height as Coleman Revolution BBQs, creating a continuous work surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for 70 L fridge (sold separately) \u003c\/strong\u003eThe cabinet is specifically designed to house a 70 L tropical climate grade fridge. The fridge is not included with this module and must be purchased separately. The compatible fridge features three shelves designed for cans and bottles, R600a environmentally friendly cooling gas, and tropical climate grade performance for Australian conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe module is built for outdoor installation and exposure. The stainless steel countertop and cabinet construction resist rust, corrosion, and weathering.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe fridge module is one component of the Coleman Outdoor Modular System. It connects to Coleman Revolution BBQs and to other modules (cupboards, sinks, corner units) to create a continuous outdoor kitchen layout. The modular approach allows you to start with a BBQ and add modules incrementally as your budget or space allows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack Gloss finish \u003c\/strong\u003eThe Black Gloss finish is a non-reflective, flat black surface that matches the Coleman Revolution Black Gloss BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e5-year limited warranty (module only) \u003c\/strong\u003eThe module cabinet and structure are backed by a 5-year limited warranty. This warranty covers the module only and does not include the fridge, which is sold separately and carries its own warranty when purchased. Registration is required at the time of purchase to activate the module warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 69.5 x D 70.3 x H 92.4 cm\u003c\/li\u003e\n\u003cli\u003eWeight (without fridge) - 25.94 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 83.5 x W 81 x H 20 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight (without fridge) - 27.78 kg\u003c\/li\u003e\n\u003cli\u003eDesigned For - 70 L fridge (sold separately)\u003c\/li\u003e\n\u003cli\u003eFinish - Black Gloss\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (module only, registration required)\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eFridge Inclusion - Fridge not included - sold separately\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eImportant: Fridge Sold Separately\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis listing is for the Coleman Revolution Fridge Module only. The module includes the cabinet, countertop, and mounting structure, but does not include the 70 L refrigerator.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compatible fridge is designed specifically for the Coleman Revolution system and features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e70 L net capacity\u003c\/li\u003e\n\u003cli\u003eTropical climate grade (operates in ambient temperatures up to 43°C)\u003c\/li\u003e\n\u003cli\u003eThree shelves designed for cans and bottles\u003c\/li\u003e\n\u003cli\u003eR600a environmentally friendly cooling gas\u003c\/li\u003e\n\u003cli\u003eDimensions: W 43 x D 47.5 x H 69 cm\u003c\/li\u003e\n\u003cli\u003e1-year limited warranty (when purchased)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you need the complete fridge module setup including both the cabinet and the refrigerator, contact us at our Wetherill Park showroom and we will confirm fridge availability and provide pricing for the complete package.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module requires assembly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module ships as separate components. If you purchase the compatible fridge separately, it will be installed into the module cabinet during assembly. Two-person assembly is recommended.\u003c\/p\u003e\n\u003cp\u003eThe module attaches to Coleman Revolution BBQs or other modules using the standardised Coleman modular mounting system. The connection creates a continuous outdoor kitchen layout without gaps or mismatched heights.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes this include the fridge?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This listing is for the fridge module (cabinet and countertop) only. The 70 L refrigerator is sold separately and is not included with this purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhere can I purchase the compatible fridge?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eContact us at our Wetherill Park showroom and we will confirm fridge availability and pricing. The fridge is designed specifically for the Coleman Revolution system and must be compatible with the module dimensions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhich Coleman BBQs is this fridge module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us and we will confirm before you purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use a different brand fridge in this module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe module is designed specifically for the Coleman 70 L tropical climate grade fridge with dimensions W 43 x D 47.5 x H 69 cm. Using a different fridge may result in fit issues, ventilation problems, or voided warranty. We recommend using the compatible Coleman fridge designed for this module.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the module require power?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe module itself does not require power. However, if you install a fridge, the fridge will require a standard 240V power connection. You will need to provide a dedicated power point near the installation location.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The fridge module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It connects to the BBQ using the modular mounting system.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I connect other modules to this fridge module?\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Fridge Module is part of the Coleman Outdoor Modular System. You can connect cupboard modules, sink modules, corner modules, and additional storage modules to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this fridge module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Fridge Module is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does this product include the fridge?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This listing is for the fridge module cabinet and countertop only. The 70 L refrigerator is sold separately and is not included with this purchase. If you need the complete setup including both the cabinet and the fridge, contact us at our Wetherill Park showroom and we will confirm fridge availability and provide pricing for the full package.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fridge is compatible with this module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The module is designed to house the Coleman 70 L tropical climate grade fridge with dimensions of 43 cm wide by 47.5 cm deep by 69 cm high. The fridge features three shelves designed for cans and bottles, R600a environmentally friendly cooling gas, and tropical climate grade performance for Australian conditions. Using a different brand or model fridge may result in fit issues, ventilation problems, or voided warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Where can I buy the compatible fridge?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Contact us at our Wetherill Park showroom on 0434 010 411 or visit us in store and we will confirm fridge availability and pricing. We can also advise on the complete fridge module package if you want the cabinet and fridge together.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman BBQs is this fridge module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Fridge Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us before purchasing and we will confirm.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the fridge module require a power connection?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The module cabinet itself does not require power. However, the 70 L fridge (sold separately) requires a standard 240V power connection. You will need to provide a dedicated power point near the installation location before installing the fridge.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I add this module to an existing Coleman Revolution BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The fridge module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It connects using the standardised Coleman modular mounting system and sits at the same countertop height as the BBQ, creating a continuous work surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I connect other modules to this fridge module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Fridge Module is part of the Coleman Outdoor Modular System. You can connect storage modules, sink modules, corner modules, and additional units to create a continuous outdoor kitchen layout. The modular system allows you to expand incrementally over time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty comes with this module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The fridge module cabinet and structure are backed by a 5-year limited warranty. This covers the module only and does not include the fridge, which carries its own separate warranty when purchased. Registration is required at the time of purchase to activate the module warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the dimensions of the fridge module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The assembled dimensions are 69.5 cm wide by 70.3 cm deep by 92.4 cm high. The weight without the fridge is 25.94 kg. Two-person assembly is recommended.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see this module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Fridge Module is on display at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164, alongside the full Coleman Revolution BBQ range and other modular components. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297676615852,"sku":"REVFRGLP","price":679.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Fridge-Module-Black-Gloss_1-scaled.webp?v=1769911243"},{"product_id":"coleman-revolution-storage-module-black-gloss","title":"Coleman Revolution Storage Module Black Gloss","description":"\u003ch1\u003eColeman Revolution Storage Module (Black Gloss, With Drawer)\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eModular storage cabinet for Coleman Revolution BBQs. 304-grade stainless steel countertop. Drawer, 2-door cabinet, organised shelf. Replaces right side shelf on 3-burner, 4-burner, and dual fuel models. Weather-resistant construction. Black gloss finish. 5-year warranty. On display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Storage Module adds storage and prep space to your \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\" title=\"Coleman Gas Grills\"\u003eColeman Revolution BBQ\u003c\/a\u003e without requiring a \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\" title=\"Coleman Outdoor Kitchen\"\u003efull outdoor kitchen installation\u003c\/a\u003e. The module attaches directly to the right side of Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models, replacing the standard folding side shelf with a permanent storage unit and expanded stainless steel countertop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the storage module with drawer. It provides three storage zones: a drawer at the top for utensils, tools, and small accessories; a two-door cabinet below for larger items; and an organised shelf inside the cabinet for structured storage. This configuration gives you more organisation options than the cupboard-only version, allowing you to separate small items in the drawer from bulkier equipment in the cabinet.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 304-grade stainless steel countertop is weather-resistant and provides additional prep surface alongside your BBQ. The module sits at the same height as the BBQ cooking surface, creating a continuous work area rather than a stepped or mismatched layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Storage Module is part of the Coleman Outdoor Modular System, which allows you to expand your outdoor cooking setup incrementally by adding storage, fridges, sinks, and corner units over time. If you want to add storage to your Coleman Revolution BBQ now and leave the option open to expand into a full outdoor kitchen later, this module provides that flexibility.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Storage Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the module attaches to the BBQ and how it integrates with other modular units.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Storage Module (Black Gloss, with drawer)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003eDrawer for accessories\u003c\/li\u003e\n\u003cli\u003e2-door cabinet with organised shelf\u003c\/li\u003e\n\u003cli\u003eMounting hardware for attachment to Coleman Revolution BBQs\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe countertop is made from 304-grade stainless steel, which resists corrosion and holds up well in outdoor conditions. Stainless steel is weather-resistant and does not rust, fade, or degrade when exposed to rain, UV, or salt air. The countertop provides additional prep surface alongside the BBQ cooking area.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDrawer, 2-door cabinet, and organised shelf \u003c\/strong\u003eThis storage module includes three storage zones:\u003c\/p\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cstrong\u003eDrawer:\u003c\/strong\u003e Located at the top of the module. Designed for utensils, tools, thermometers, seasonings, and small accessories that need to be easily accessible during cooking.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e2-door cabinet:\u003c\/strong\u003e Located below the drawer. Provides space for larger items such as spare gas bottles, charcoal bags, BBQ covers, cleaning supplies, or oversized utensils.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrganised shelf\u003c\/strong\u003e: Inside the cabinet. Provides structured storage for items that benefit from being separated or elevated off the cabinet floor.\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003cp\u003eThis three-zone configuration offers more organisation than the cupboard-only version, which has a single large storage compartment without a drawer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for Coleman Revolution 3-burner, 4-burner\u003c\/strong\u003e, and dual fuel BBQs\u003cbr\u003eThe storage module is engineered to attach directly to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It replaces the right side shelf and mounts securely to the BBQ frame, creating a single integrated unit. The module is not compatible with Coleman Pro Series or other Coleman BBQ ranges.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReplaces the right side shelf \u003c\/strong\u003eThe module mounts in place of the standard right-side folding shelf on Coleman Revolution BBQs. This creates a permanent storage solution rather than a temporary shelf that folds up and down. The storage module sits at the same height as the BBQ, maintaining a level work surface across the cooking area and prep space.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe stainless steel countertop and cabinet construction are built to withstand outdoor exposure. The materials resist rust, corrosion, and weathering, which is relevant for outdoor kitchens and BBQ setups that remain outdoors year-round.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe storage module is one component of the Coleman Outdoor Modular System, which includes fridges, sinks, corner modules, and additional storage units. Each module connects to the next to create a continuous outdoor kitchen layout. You can start with a single module and add others over time as your budget or space allows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack gloss finish \u003c\/strong\u003eThe Black Gloss finish is a high-quality shiny, polished black surface that matches the Coleman Revolution Black Gloss BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-year limited warranty \u003c\/strong\u003eThe Coleman Revolution Storage Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Materialv - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eStorage Configuration - Drawer + 2-door cabinet with organised shelf\u003c\/li\u003e\n\u003cli\u003eCompatible With - Coleman Revolution 3-burner, 4-burner, dual fuel BBQs\u003c\/li\u003e\n\u003cli\u003eMounting Position - Replaces right side shelf\u003c\/li\u003e\n\u003cli\u003eFinish - Black gloss\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 69.5 x D 70.3 x H 92.4 cm\u003c\/li\u003e\n\u003cli\u003eAssembled Weight - 44.03 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 83 x W 73.5 x H 29.5 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight - 49.63 kg\u003c\/li\u003e\n\u003cli\u003eWarranty5-year limited warranty (registration required)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eStorage Module With Drawer vs Without Drawer\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eColeman offers the Revolution Storage Module in two versions: with drawer (this model) and without drawer. The difference is the interior storage configuration.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStorage Module with drawer (this model):\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eDrawer at top for utensils, tools, and small accessories\u003c\/li\u003e\n\u003cli\u003e2-door cabinet below for larger items\u003c\/li\u003e\n\u003cli\u003eOrganised shelf inside cabinet\u003c\/li\u003e\n\u003cli\u003eThree storage zones with different functions\u003c\/li\u003e\n\u003cli\u003eBetter for users who need to separate small items from large items\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eStorage Module without drawer:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSingle large cupboard compartment only\u003c\/li\u003e\n\u003cli\u003eNo drawer\u003c\/li\u003e\n\u003cli\u003eMaximum vertical storage space\u003c\/li\u003e\n\u003cli\u003eOne large storage zone\u003c\/li\u003e\n\u003cli\u003eBetter for users who primarily store bulky items\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe with-drawer version provides more organisation but reduces the height of the cabinet compartment. The without-drawer version maximises storage volume for larger items. Choose based on what you need to store. If you need both small-item storage (utensils, tools) and large-item storage (gas bottles, bags), the with-drawer version is the better choice.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Storage Module requires assembly and attachment to your Coleman Revolution BBQ.\u003c\/p\u003e\n\u003cp\u003eThe module replaces the right side shelf on the BBQ. You will need to remove the existing shelf before installing the storage module. The module attaches to the BBQ frame using the included mounting hardware. Assembly is straightforward for anyone comfortable with basic tools and following instructions, but the 44.03 kg assembled weight means you will need assistance to position the module during installation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich Coleman BBQs is this storage module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis storage module is designed to attach to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us and we will confirm before you purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes this module include a drawer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. This is the storage module with drawer. The drawer sits at the top of the module and is designed for utensils, tools, and small accessories. Below the drawer is a 2-door cabinet with an organised shelf.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It replaces the right side shelf.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat can I store in the drawer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe drawer is designed for utensils, BBQ tools, thermometers, seasonings, lighter, fire starters, and other small accessories that need to be easily accessible during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat can I store in the cabinet?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cabinet is designed for larger items such as spare gas bottles, charcoal bags, BBQ covers, cleaning supplies, large utensils, and similar bulkier equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I connect other modules to this storage module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Storage Module is part of the Coleman Outdoor Modular System. You can connect fridge modules, sink modules, corner modules, and additional storage modules to this unit to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Black Gloss and Black Matte finishes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eBlack Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match your Coleman Revolution BBQ finish.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this storage module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Storage Module (Black Gloss, with drawer) is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman BBQs is this storage module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"This storage module is designed to attach to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific model, contact us before purchasing and we will confirm compatibility.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does this module include a drawer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. This is the storage module with drawer. The drawer sits at the top of the module and is designed for utensils, tools, thermometers, seasonings, and small accessories that need to be easily accessible during cooking. Below the drawer is a 2-door cabinet with an organised shelf for larger items.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the storage module with drawer and the one without?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The with-drawer version (this model) provides three storage zones: a drawer at the top for small items, a 2-door cabinet below for larger items, and an organised shelf inside the cabinet. The without-drawer version has a single large cupboard compartment, which maximises storage volume for bulkier items. Choose the with-drawer version if you need to separate small items like utensils from larger items like gas bottles. Choose the without-drawer version if you primarily store large or bulky items.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I add this module to an existing Coleman Revolution BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The storage module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It replaces the right side folding shelf on the BBQ and mounts securely to the BBQ frame using the included mounting hardware.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What can I store in the drawer and cabinet?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The drawer is designed for utensils, BBQ tools, thermometers, seasonings, lighters, and fire starters. The 2-door cabinet below accommodates larger items such as spare gas bottles, charcoal bags, BBQ covers, cleaning supplies, and oversized utensils. The organised shelf inside the cabinet provides additional structure for smaller items that would otherwise sit loose on the cabinet floor.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I connect other modules to this storage module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Storage Module is part of the Coleman Outdoor Modular System. You can connect fridge modules, sink modules, corner modules, and additional storage modules to create a continuous outdoor kitchen layout. The modular system allows you to start with one module and expand incrementally over time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Black Gloss and Black Matte finishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Black Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match the finish of your Coleman Revolution BBQ and other modules.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty comes with this module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Storage Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the dimensions and weight of the storage module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The assembled dimensions are 69.5 cm wide by 70.3 cm deep by 92.4 cm high. The assembled weight is 44.03 kg. Due to the weight, you will need assistance to position the module during installation.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see this module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Storage Module (Black Gloss, with drawer) is on display at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164, alongside the full Coleman Revolution BBQ range and other modular components. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297742545068,"sku":"REVSTOGL","price":999.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Storage-Module-Black-Gloss_3-scaled.webp?v=1769912370"},{"product_id":"coleman-revolution-corner-module-shadow-gloss","title":"Coleman Revolution Corner Module Shadow Gloss","description":"\u003ch1\u003eColeman Revolution Corner Module (Shadow Gloss)\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e90-degree corner unit for Coleman Revolution outdoor kitchens. 304-grade stainless steel countertop. Connects Coleman Revolution BBQs and modules at right angles. Weather-resistant construction. 80.7 x 80.7 cm. 5-year warranty. Shadow gloss finish. On display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module solves the layout problem of building an L-shaped outdoor kitchen. Standard modules connect in straight lines, which works for many spaces but limits layout options if you want to turn a corner or create a wraparound configuration. The corner module creates a 90-degree connection point between modules, allowing you to build outdoor kitchens that follow the perimeter of a deck, patio, or outdoor room rather than being constrained to a single straight line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module provides a 304-grade stainless steel countertop at the corner, creating continuous prep surface where two runs of modules meet. This eliminates the dead space and awkward gaps that occur when you try to position straight modules at right angles to each other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module is part of the \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\" title=\"Coleman Outdoor Kitchen\"\u003eColeman Outdoor Modular System.\u003c\/a\u003e It connects to \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\" title=\"Coleman Gas Grills\"\u003eColeman Revolution BBQs\u003c\/a\u003e, cupboard modules, fridge modules, and sink modules to create custom outdoor kitchen layouts that fit your space. If your outdoor area has corners, recesses, or irregular shapes, this module gives you the flexibility to work with those features rather than against them.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Corner Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the corner module integrates with other modules and help you plan a layout that fits your outdoor space.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Corner Module (Shadow Gloss)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003e90-degree corner connection structure\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe corner module features a 304-grade stainless steel countertop that provides prep surface at the 90-degree junction where two module runs meet. Stainless steel resists corrosion, holds up well in outdoor conditions, and is easy to clean. The countertop sits at the same height as Coleman Revolution BBQs and other modules, creating a continuous level work surface across the entire outdoor kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreates 90-degree corner layouts \u003c\/strong\u003eThe corner module allows you to build L-shaped or wraparound outdoor kitchen configurations. Without a corner module, modules can only connect in straight lines. The corner module creates a 90-degree connection point, which opens up layout options for outdoor spaces with corners, walls, or architectural features that benefit from an L-shaped or U-shaped kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEliminates gaps and dead space at corners \u003c\/strong\u003eWhen standard modules meet at right angles without a corner module, there is a gap between them that creates dead space and breaks the continuity of the countertop. The corner module fills this gap and provides usable prep surface at the corner, making the entire layout more functional.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe stainless steel countertop and module structure are built for outdoor installation and exposure. The materials resist rust, corrosion, and weathering.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe corner module is one component of the Coleman Outdoor Modular System. It connects to Coleman Revolution BBQs, cupboard modules, fridge modules, and sink modules. The modular approach allows you to build custom outdoor kitchen layouts that fit your specific space and requirements.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eShadow gloss finish \u003c\/strong\u003eThe Shadow Gloss finish is a high-quality shiny, polished black surface that matches the Coleman Revolution Black Gloss BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-year limited warranty \u003c\/strong\u003eThe Coleman Revolution Corner Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eConfiguration - 90-degree corner connection\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 80.7 x D 80.7 x H 85.1 cm\u003c\/li\u003e\n\u003cli\u003eAssembled Weight - 12.56 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 86.5 x W 86.5 x H 5.7 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight - 14.49 kg\u003c\/li\u003e\n\u003cli\u003eFinish - Shadow gloss\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (registration required)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Corner Modules Matter for Outdoor Kitchen Layouts\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMost outdoor kitchens are built in straight lines because that is the simplest configuration. A BBQ, a cupboard module, and a fridge module connect side-by-side in a single run. This works well if you have a long, straight wall or a linear outdoor space.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut many outdoor areas have corners, L-shaped spaces, or architectural features that make a straight-line layout impractical. A corner deck, a patio that wraps around the house, or a space with walls on two sides all benefit from an L-shaped or U-shaped outdoor kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module makes these layouts possible. It creates a 90-degree connection point between two runs of modules, allowing you to build kitchens that follow the shape of your outdoor space rather than forcing everything into a straight line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe corner module also provides functional prep surface at the junction where two module runs meet. Without a corner module, this area would be dead space or an awkward gap. With a corner module, it becomes usable countertop.\u003c\/p\u003e\n\u003ch2\u003eExample Layouts Using the Corner Module\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eL-shaped outdoor kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eColeman Revolution BBQ\u003c\/li\u003e\n\u003cli\u003eCupboard module\u003c\/li\u003e\n\u003cli\u003eCorner module (90-degree turn)\u003c\/li\u003e\n\u003cli\u003eFridge module\u003c\/li\u003e\n\u003cli\u003eSink module\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis layout allows you to position the BBQ along one wall and the fridge and sink along an adjacent wall, creating an L-shape that fits into a corner patio or deck.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWraparound outdoor kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCupboard module\u003c\/li\u003e\n\u003cli\u003eColeman Revolution BBQ\u003c\/li\u003e\n\u003cli\u003eCorner module (90-degree turn)\u003c\/li\u003e\n\u003cli\u003eFridge module\u003c\/li\u003e\n\u003cli\u003eCorner module (second 90-degree turn)\u003c\/li\u003e\n\u003cli\u003eSink module\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis layout creates a U-shaped or wraparound configuration where modules run along three sides of a space, maximising counter area and creating an enclosed cooking zone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are planning a custom outdoor kitchen layout and need to navigate corners or create L-shaped or U-shaped configurations, the corner module is essential. Come into our Wetherill Park showroom and we will help you plan a layout that fits your space.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module requires assembly.\u003c\/p\u003e\n\u003cp\u003eThe corner module attaches to Coleman Revolution BBQs or other modules using the standardised Coleman modular mounting system. The module creates a 90-degree angle between two runs of modules. Assembly is straightforward, but planning the layout before installation is important to ensure the corner module is positioned correctly for your space.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat does the corner module do?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe corner module creates a 90-degree connection point between two runs of modules in the Coleman Outdoor Modular System. It allows you to build L-shaped, U-shaped, or wraparound outdoor kitchen layouts rather than being limited to straight-line configurations.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need a corner module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYou need a corner module if you want to build an outdoor kitchen that turns a corner or follows an L-shaped or U-shaped layout. If your outdoor kitchen will be a single straight line of modules, you do not need a corner module.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use multiple corner modules?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. You can use multiple corner modules to create more complex layouts, such as U-shaped or wraparound configurations that turn multiple corners.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhich Coleman BBQs is this corner module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models and to other Coleman Revolution modules (cupboards, fridges, sinks). It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the corner module provide storage?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The corner module is a countertop surface only. It does not include cupboard or drawer storage. Its purpose is to create a 90-degree connection point and provide prep surface at the corner where two module runs meet.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The corner module is designed to integrate with existing Coleman Revolution BBQs and modules. It connects using the standardised modular mounting system.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat is the difference between Shadow Gloss and Black Matte finishes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eShadow Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match the finish of your Coleman Revolution BBQ and other modules.\u003c\/p\u003e\n\u003ch3\u003eIs this corner module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Corner Module (Shadow Gloss) is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the Coleman Revolution Corner Module do?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The corner module creates a 90-degree connection point between two runs of modules in the Coleman Outdoor Modular System. It allows you to build L-shaped, U-shaped, or wraparound outdoor kitchen layouts rather than being limited to straight-line configurations. It also provides a 304-grade stainless steel countertop at the junction where two module runs meet, eliminating the dead space and gaps that occur when straight modules are positioned at right angles.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need a corner module for my outdoor kitchen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"You need a corner module if you want to build an outdoor kitchen that turns a corner or follows an L-shaped, U-shaped, or wraparound layout. If your outdoor kitchen will be a single straight run of modules along one wall, you do not need a corner module.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman BBQs and modules is this compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Corner Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models, and to other Coleman Revolution modules including cupboard modules, fridge modules, and sink modules. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use more than one corner module in the same outdoor kitchen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. You can use multiple corner modules to create more complex layouts such as U-shaped or wraparound configurations that turn multiple corners. Each corner module creates one 90-degree turn in the layout.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the corner module include storage?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The corner module is a countertop surface only. It does not include cupboard or drawer storage. Its purpose is to create a 90-degree connection point and provide usable prep surface at the corner where two module runs meet.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between Shadow Gloss and Black Matte finishes?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Shadow Gloss is a high-quality shiny, polished black surface. Black Matte has a non-reflective, flat black appearance. Both finishes are durable and weather-resistant. The choice is purely aesthetic and should match the finish of your Coleman Revolution BBQ and other modules in your outdoor kitchen.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty comes with the Coleman Revolution Corner Module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Coleman Revolution Corner Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What are the dimensions of the corner module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The assembled dimensions are 80.7 cm wide by 80.7 cm deep by 85.1 cm high. The assembled weight is 12.56 kg. The countertop height is consistent with other Coleman Revolution modules to create a continuous level work surface across the outdoor kitchen.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the corner module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Corner Module (Shadow Gloss) is on display at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164, alongside the full Coleman Revolution BBQ range and other modular components. We can help you plan a layout that fits your outdoor space. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297769119916,"sku":"REVCOGL","price":349.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Corner-Module-Shadow-Gloss_1-scaled.webp?v=1769913558"},{"product_id":"coleman-revolution-corner-module-black-matte","title":"Coleman Revolution Corner Module Black Matte","description":"\u003ch1\u003eColeman Revolution Corner Module (Black Matte)\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003e90-degree corner unit for Coleman Revolution outdoor kitchens. 304-grade stainless steel countertop. Connects Coleman Revolution BBQs and modules at right angles. Weather-resistant construction. 80.7 x 80.7 cm. 5-year warranty. Black matte finish. On display at \u003ca title=\"Wetherill Park Showroom\" href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module solves the layout problem of building an L-shaped outdoor kitchen. Standard modules connect in straight lines, which works for many spaces but limits layout options if you want to turn a corner or create a wraparound configuration. The corner module creates a 90-degree connection point between modules, allowing you to build outdoor kitchens that follow the perimeter of a deck, patio, or outdoor room rather than being constrained to a single straight line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module provides a 304-grade stainless steel countertop at the corner, creating continuous prep surface where two runs of modules meet. This eliminates the dead space and awkward gaps that occur when you try to position straight modules at right angles to each other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module is part of the \u003ca title=\"Coleman Outdoor Kitchen\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\"\u003eColeman Outdoor Modular System\u003c\/a\u003e. It connects to \u003ca title=\"Coleman Gas Grills\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\"\u003eColeman Revolution BBQs\u003c\/a\u003e, cupboard modules, fridge modules, and sink modules to create custom outdoor kitchen layouts that fit your space. If your outdoor area has corners, recesses, or irregular shapes, this module gives you the flexibility to work with those features rather than against them.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Corner Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the corner module integrates with other modules and help you plan a layout that fits your outdoor space.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Corner Module (Black Matte)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003e90-degree corner connection structure\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe corner module features a 304-grade stainless steel countertop that provides prep surface at the 90-degree junction where two module runs meet. Stainless steel resists corrosion, holds up well in outdoor conditions, and is easy to clean. The countertop sits at the same height as Coleman Revolution BBQs and other modules, creating a continuous level work surface across the entire outdoor kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreates 90-degree corner layouts \u003c\/strong\u003eThe corner module allows you to build L-shaped or wraparound outdoor kitchen configurations. Without a corner module, modules can only connect in straight lines. The corner module creates a 90-degree connection point, which opens up layout options for outdoor spaces with corners, walls, or architectural features that benefit from an L-shaped or U-shaped kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eEliminates gaps and dead space at corners\u003c\/strong\u003e When standard modules meet at right angles without a corner module, there is a gap between them that creates dead space and breaks the continuity of the countertop. The corner module fills this gap and provides usable prep surface at the corner, making the entire layout more functional.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe stainless steel countertop and module structure are built for outdoor installation and exposure. The materials resist rust, corrosion, and weathering.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe corner module is one component of the Coleman Outdoor Modular System. It connects to Coleman Revolution BBQs, cupboard modules, fridge modules, and sink modules. The modular approach allows you to build custom outdoor kitchen layouts that fit your specific space and requirements.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack matte finish \u003c\/strong\u003eThe Black Matte finish is a non-reflective, flat black surface that matches the Coleman Revolution Black Matte BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-year limited warranty \u003c\/strong\u003eThe Coleman Revolution Corner Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eConfiguration - 90-degree corner connection\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 80.7 x D 80.7 x H 85.1 cm\u003c\/li\u003e\n\u003cli\u003eAssembled Weight - 12.56 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 86.5 x W 86.5 x H 5.7 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight - 14.49 kg\u003c\/li\u003e\n\u003cli\u003eFinish - Black matte\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (registration required)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhy Corner Modules Matter for Outdoor Kitchen Layouts\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eMost outdoor kitchens are built in straight lines because that is the simplest configuration. A BBQ, a cupboard module, and a fridge module connect side-by-side in a single run. This works well if you have a long, straight wall or a linear outdoor space.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eBut many outdoor areas have corners, L-shaped spaces, or architectural features that make a straight-line layout impractical. A corner deck, a patio that wraps around the house, or a space with walls on two sides all benefit from an L-shaped or U-shaped outdoor kitchen.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module makes these layouts possible. It creates a 90-degree connection point between two runs of modules, allowing you to build kitchens that follow the shape of your outdoor space rather than forcing everything into a straight line.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe corner module also provides functional prep surface at the junction where two module runs meet. Without a corner module, this area would be dead space or an awkward gap. With a corner module, it becomes usable countertop.\u003c\/p\u003e\n\u003ch2\u003eExample Layouts Using the Corner Module\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eL-shaped outdoor kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eColeman Revolution BBQ\u003c\/li\u003e\n\u003cli\u003e\u003ca title=\"Coleman Cupboard Module\" href=\"https:\/\/bbqrepublic.com.au\/products\/coleman-revolution-cupboard-module-without-drawer-black-matte\"\u003eCupboard module\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003eCorner module (90-degree turn)\u003c\/li\u003e\n\u003cli\u003eFridge module\u003c\/li\u003e\n\u003cli\u003eSink module\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis layout allows you to position the BBQ along one wall and the fridge and sink along an adjacent wall, creating an L-shape that fits into a corner patio or deck.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWraparound outdoor kitchen:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCupboard module\u003c\/li\u003e\n\u003cli\u003eColeman Revolution BBQ\u003c\/li\u003e\n\u003cli\u003eCorner module (90-degree turn)\u003c\/li\u003e\n\u003cli\u003eFridge module\u003c\/li\u003e\n\u003cli\u003eCorner module (second 90-degree turn)\u003c\/li\u003e\n\u003cli\u003eSink module\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis layout creates a U-shaped or wraparound configuration where modules run along three sides of a space, maximising counter area and creating an enclosed cooking zone.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are planning a custom outdoor kitchen layout and need to navigate corners or create L-shaped or U-shaped configurations, the corner module is essential. Come into our Wetherill Park showroom and we will help you plan a layout that fits your space.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module requires assembly.\u003c\/p\u003e\n\u003cp\u003eThe corner module attaches to Coleman Revolution BBQs or other modules using the standardised Coleman modular mounting system. The module creates a 90-degree angle between two runs of modules. Assembly is straightforward, but planning the layout before installation is important to ensure the corner module is positioned correctly for your space.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat does the corner module do?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe corner module creates a 90-degree connection point between two runs of modules in the Coleman Outdoor Modular System. It allows you to build L-shaped, U-shaped, or wraparound outdoor kitchen layouts rather than being limited to straight-line configurations.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need a corner module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYou need a corner module if you want to build an outdoor kitchen that turns a corner or follows an L-shaped or U-shaped layout. If your outdoor kitchen will be a single straight line of modules, you do not need a corner module.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use multiple corner modules?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. You can use multiple corner modules to create more complex layouts, such as U-shaped or wraparound configurations that turn multiple corners.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhich Coleman BBQs is this corner module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Coleman Revolution Corner Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models and to other Coleman Revolution modules (cupboards, fridges, sinks). It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the corner module provide storage?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. The corner module is a countertop surface only. It does not include cupboard or drawer storage. Its purpose is to create a 90-degree connection point and provide prep surface at the corner where two module runs meet.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The corner module is designed to integrate with existing Coleman Revolution BBQs and modules. It connects using the standardised modular mounting system.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this corner module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Corner Module (Black Matte) is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the Corner Module do and when do I need one?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Corner Module creates a 90-degree connection point between two runs of modules in the Coleman Outdoor Modular System. You need one any time your outdoor kitchen layout turns a corner — L-shaped kitchens require one corner module, U-shaped or wraparound kitchens require two. If your layout is a single straight line of modules, you do not need a corner module. It also provides a 304-grade stainless steel countertop surface at the junction, turning what would be dead space into usable prep area.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Corner Module provide any storage?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The Corner Module is a countertop surface and structural connection point only — no cupboard, no drawer, no interior storage. Its sole functions are to enable the 90-degree layout turn and provide continuous prep surface at the corner. For storage at the corner position, you would need to add a cupboard module on one of the adjacent runs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I plan an L-shaped outdoor kitchen using the Corner Module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A typical L-shaped layout runs along one wall and turns 90 degrees along an adjacent wall. An example configuration: Revolution 4-Burner BBQ (along wall one) — Cupboard Module — Corner Module (90-degree turn) — Fridge Module — Cupboard Module (along wall two). The Corner Module sits at the junction between the two wall runs. Measure both wall lengths available, then plan how many modules fit on each arm of the L before committing to the Corner Module position. BBQ Republic can help you plan the layout at the Wetherill Park showroom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use two Corner Modules for a U-shaped outdoor kitchen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. A U-shaped layout uses two corner modules — one at each end of the back wall run. An example: Sink Module — Corner Module (first turn) — Revolution BBQ — Cupboard Module — Corner Module (second turn) — Fridge Module. Each corner module creates one 90-degree turn, so two modules create the U-shape. This configuration maximises the enclosed cooking zone and continuous countertop area for large outdoor entertaining spaces.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Corner Module height match the Revolution BBQ and other modules?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the Corner Module is engineered to sit at the same countertop height as Coleman Revolution BBQs and all other modular components. The assembled dimensions are W80.7 x D80.7 x H85.1cm, which creates a continuous level work surface across the entire outdoor kitchen layout without steps or height mismatches between the corner and adjacent modules.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman Revolution models is the Corner Module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compatible with Coleman Revolution 3-burner, 4-burner (with side burner), and Dual Fuel models, and with all other Revolution modular components — cupboard modules, fridge modules, and sink modules. Not compatible with the Coleman Pro Series 5-Burner. The standardised modular mounting system connects all compatible Revolution components regardless of when they were purchased.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I measure my outdoor space to plan the corner module position?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Measure the available wall length along each arm of your planned L or U shape. Each standard module is approximately 69.5cm wide — divide your available wall length by 69.5 to determine how many modules fit on each arm. The Corner Module itself is 80.7 x 80.7cm — allow this footprint at the junction point. Leave at least 90cm of clear passage in front of the entire layout for comfortable movement. Sketch the planned configuration and bring the measurements to the BBQ Republic showroom — the team can review the layout and identify any issues before you purchase.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Corner Module lightweight enough to reposition if I change my layout?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"At 12.56kg assembled, the Corner Module is the lightest component in the modular system. One person can move it unloaded. The modular mounting system allows disassembly and reconfiguration if your outdoor space changes — modules are not permanently fixed. However, reconfiguring a fully assembled outdoor kitchen requires partial disassembly of adjacent components and should be planned carefully before the initial installation to minimise future disruption.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty does the Corner Module carry?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"5-year limited warranty covering defects in materials and workmanship under normal use. Registration is required at the time of purchase to activate the warranty — register through Coleman's website promptly after assembly. BBQ Republic is an authorised Coleman stockist and handles warranty support for units purchased through the showroom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Coleman Revolution Corner Module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Corner Module is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the cupboard modules, fridge module, and the full Coleman Revolution BBQ range. The team can show you how corner modules connect into L-shaped and U-shaped configurations and help you plan a layout that fits your outdoor space. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297803591852,"sku":"REVCOMA","price":349.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Corner-Module-Shadow-Gloss_1-scaled.webp?v=1769913558"},{"product_id":"coleman-revolution-fridge-unit-black-matte","title":"Coleman Revolution Fridge Module (No Fridge) - Black Matte","description":"\u003ch1\u003eColeman Revolution Fridge Module (Black Matte) - Module Only\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eFridge cabinet module for Coleman Revolution BBQs. 304-grade stainless steel countertop. Designed to house a 70 L fridge (sold separately). Module only, fridge not included. Weather-resistant construction. Black matte finish. 5-year module warranty. On display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module provides the cabinet, countertop, and mounting structure for adding refrigerated storage to your \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\" title=\"Coleman Gas Grills\"\u003eColeman Revolution BBQ\u003c\/a\u003e. This listing is for the module only. The 70 L refrigerator is sold separately and is not included with this purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module is built to house a 70 L tropical climate grade fridge designed specifically for the Coleman Revolution system. The fridge cabinet features a 304-grade stainless steel countertop that provides additional prep surface alongside the fridge location. The module integrates into the \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\" title=\"Coleman Outdoor Cooking System\"\u003eColeman Outdoor Modular System\u003c\/a\u003e, connecting to Coleman Revolution BBQs or other modules to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you are purchasing this module, you will need to source the compatible 70 L fridge separately. Contact us at our Wetherill Park showroom and we can confirm fridge availability and compatibility before you purchase the module.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Fridge Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the module integrates with the BBQ and discuss fridge options.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Fridge Module (Black Matte) - cabinet and countertop only\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003eFridge cabinet housing (designed for 70 L fridge)\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty (module only)\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eFridge not included - sold separately\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe module includes a 304-grade stainless steel countertop that provides additional prep surface alongside the fridge cabinet. Stainless steel resists corrosion, holds up well in outdoor conditions, and is easy to clean. The countertop sits at the same height as Coleman Revolution BBQs, creating a continuous work surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for 70 L fridge (sold separately) \u003c\/strong\u003eThe cabinet is specifically designed to house a 70 L tropical climate grade fridge. The fridge is not included with this module and must be purchased separately. The compatible fridge features three shelves designed for cans and bottles, R600a environmentally friendly cooling gas, and tropical climate grade performance for Australian conditions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe module is built for outdoor installation and exposure. The stainless steel countertop and cabinet construction resist rust, corrosion, and weathering.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe fridge module is one component of the Coleman Outdoor Modular System. It connects to Coleman Revolution BBQs and to other modules (cupboards, sinks, corner units) to create a continuous outdoor kitchen layout. The modular approach allows you to start with a BBQ and add modules incrementally as your budget or space allows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack matte finish \u003c\/strong\u003eThe Black Matte finish is a non-reflective, flat black surface that matches the Coleman Revolution Black Matte BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003e5-year limited warranty (module only) \u003c\/strong\u003eThe module cabinet and structure are backed by a 5-year limited warranty. This warranty covers the module only and does not include the fridge, which is sold separately and carries its own warranty when purchased. Registration is required at the time of purchase to activate the module warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 69.5 x D 70.3 x H 92.4 cm\u003c\/li\u003e\n\u003cli\u003eWeight (without fridge) - 25.94 kg\u003c\/li\u003e\n\u003cli\u003ePackage Dimensions - L 83.5 x W 81 x H 20 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight (without fridge) - 27.78 kg\u003c\/li\u003e\n\u003cli\u003eDesigned For - 70 L fridge (sold separately)\u003c\/li\u003e\n\u003cli\u003eFinish - Black matte\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (module only, registration required)\u003c\/li\u003e\n\u003cli style=\"font-weight: bold;\"\u003e\u003cstrong\u003eFridge Inclusion - Fridge not included - sold separately\u003c\/strong\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eImportant: Fridge Sold Separately\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis listing is for the Coleman Revolution Fridge Module only. The module includes the cabinet, countertop, and mounting structure, but does not include the 70 L refrigerator.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compatible fridge is designed specifically for the Coleman Revolution system and features:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e70 L net capacity\u003c\/li\u003e\n\u003cli\u003eTropical climate grade (operates in ambient temperatures up to 43°C)\u003c\/li\u003e\n\u003cli\u003eThree shelves designed for cans and bottles\u003c\/li\u003e\n\u003cli\u003eR600a environmentally friendly cooling gas\u003c\/li\u003e\n\u003cli\u003eDimensions: W 43 x D 47.5 x H 69 cm\u003c\/li\u003e\n\u003cli\u003e1-year limited warranty (when purchased)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eIf you need the complete fridge module setup including both the cabinet and the refrigerator, contact us at our Wetherill Park showroom and we will confirm fridge availability and provide pricing for the complete package.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module requires assembly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module ships as separate components. If you purchase the compatible fridge separately, it will be installed into the module cabinet during assembly. Two-person assembly is recommended.\u003c\/p\u003e\n\u003cp\u003eThe module attaches to Coleman Revolution BBQs or other modules using the standardised Coleman modular mounting system. The connection creates a continuous outdoor kitchen layout without gaps or mismatched heights.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes this include the fridge?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This listing is for the fridge module (cabinet and countertop) only. The 70 L refrigerator is sold separately and is not included with this purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhere can I purchase the compatible fridge?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eContact us at our Wetherill Park showroom and we will confirm fridge availability and pricing. The fridge is designed specifically for the Coleman Revolution system and must be compatible with the module dimensions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhich Coleman BBQs is this fridge module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Coleman Revolution Fridge Module is designed to connect to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us and we will confirm before you purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use a different brand fridge in this module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe module is designed specifically for the Coleman 70 L tropical climate grade fridge with dimensions W 43 x D 47.5 x H 69 cm. Using a different fridge may result in fit issues, ventilation problems, or voided warranty. We recommend using the compatible Coleman fridge designed for this module.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the module require power?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe module itself does not require power. However, if you install a fridge, the fridge will require a standard 240V power connection. You will need to provide a dedicated power point near the installation location.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The fridge module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It connects to the BBQ using the modular mounting system.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I connect other modules to this fridge module?\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Fridge Module is part of the Coleman Outdoor Modular System. You can connect cupboard modules, sink modules, corner modules, and additional storage modules to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this fridge module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Fridge Module is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does this purchase include the fridge?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. This listing is for the fridge module cabinet, countertop, and mounting structure only. The 70L refrigerator is sold separately and is not included. This is clearly stated in the product title ('Module Only'), product description, and specifications. If you want the complete fridge module setup including both the cabinet and the refrigerator, contact BBQ Republic at the Wetherill Park showroom — the team can confirm fridge availability and provide pricing for the complete package.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why is the fridge sold separately from the module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The modular system is designed to be flexible — some buyers may already own a compatible fridge, while others may want to choose their own refrigeration. Separating the two purchases also allows the fridge and cabinet warranties to operate independently (5-year module warranty versus 1-year fridge warranty when purchased). Practically, it also allows separate freight handling for the heavy fridge unit versus the cabinet structure.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fridge is compatible with this module and where do I buy it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The module is designed for the Coleman Beverage Centre 70L fridge with specific dimensions of W43 x D47.5 x H69cm. This is a tropical climate grade unit rated to operate in ambient temperatures up to 43°C — essential for Australian outdoor conditions where a standard household fridge may not perform reliably in direct sun or high ambient heat. Contact BBQ Republic at the Wetherill Park showroom to confirm current fridge availability and pricing before purchasing the module.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use a different brand fridge in this module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Not recommended. The module cavity is engineered specifically for the Coleman 70L fridge's dimensions (W43 x D47.5 x H69cm) and ventilation requirements. A different fridge with different dimensions will either not fit or fit poorly, potentially restricting airflow around the compressor and causing overheating. Using a non-compatible fridge also risks voiding the module warranty. Use only the Coleman-compatible 70L fridge designed for this module.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What power connection does the fridge require?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A standard 240V power point. The module cabinet itself requires no power — only the fridge requires electrical connection. You need a dedicated power point located near the outdoor kitchen installation position. If your outdoor area does not have a nearby power point, a licensed electrician will need to install one before the fridge can be used. Plan your power requirements before purchasing.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman Revolution BBQ models is this fridge module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compatible with Coleman Revolution 3-burner, 4-burner (with side burner), and Dual Fuel models. Not compatible with the Coleman Pro Series 5-Burner or any other Coleman BBQ range. The module connects to the BBQ using the standardised Coleman Outdoor Modular System mounting system. Contact BBQ Republic to confirm compatibility for your specific Revolution model.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I attach other modules to the fridge module to build a larger outdoor kitchen?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — this is the central purpose of the Coleman Outdoor Modular System. The fridge module connects to the BBQ on one side and accepts further modules on the other: cupboard modules (with or without drawer), sink modules with running water connections, corner modules for 90-degree layout turns, and additional storage modules. All modules use the standardised mounting system and sit at matching height, creating a continuous outdoor kitchen layout.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is tropical climate grade and why does it matter for an outdoor fridge in Australia?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Tropical climate grade (Class T) means the fridge is rated to operate efficiently at ambient temperatures up to 43°C. Standard household fridges are rated for ambient temperatures up to 32 to 38°C — in a direct-sun Australian outdoor kitchen in summer, ambient temperatures regularly exceed this range, causing standard fridges to work harder, consume more power, and potentially fail to maintain safe food storage temperatures. A tropical grade fridge designed for 43°C ambient handles Australian outdoor conditions reliably throughout summer.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranties apply and are both the module and fridge covered?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The module carries a 5-year limited warranty covering the cabinet, countertop, and structure. Registration is required to activate the module warranty — do this promptly after assembly. The 70L fridge (when purchased separately) carries its own 1-year limited warranty independent of the module. The two warranties cover different components and are not linked — a fridge issue is handled under the fridge warranty, a cabinet issue under the module warranty.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Coleman Revolution Fridge Module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Fridge Module is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the cupboard modules, the full Coleman Revolution BBQ range, and other modular system components. The team can show you how modules connect and discuss the complete outdoor kitchen layout options for your space. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297804902572,"sku":"REVFRMAP","price":679.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Coleman-Revolution_-Fridge-Module-Black-Matte_2-scaled_1806acab-145f-4a71-82a7-3d41df763eca.webp?v=1769914377"},{"product_id":"coleman-revolution-cupboard-module-without-drawer-black-matte","title":"Coleman Revolution Cupboard Module (Black Matte, Without Drawer)","description":"\u003ch1\u003eColeman Revolution Cupboard Module (Black Matte, Without Drawer)\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eModular storage cabinet for Coleman Revolution BBQs. 304-grade stainless steel countertop. Spacious cupboard storage. Replaces right side shelf on 3-burner, 4-burner, and dual fuel models. Weather-resistant construction. Black matte finish. 5-year warranty. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Cupboard Module adds storage and prep space to your Coleman Revolution BBQ without requiring a full outdoor kitchen installation. The module attaches directly to the right side of \u003ca title=\"Coleman Revolution BBQ's\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\"\u003eColeman Revolution 3-burner, 4-burner, and dual fuel BBQ models\u003c\/a\u003e, replacing the standard folding side shelf with a permanent cupboard unit and expanded stainless steel countertop.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the cupboard-only version without a drawer. It provides a single large storage compartment behind a cabinet door, which is useful for storing bulky items like spare gas bottles, charcoal bags, BBQ covers, cleaning supplies, or larger utensils that would not fit in a drawer-based storage module.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 304-grade stainless steel countertop is weather-resistant and provides additional prep surface alongside your BBQ. The cupboard sits at the same height as the BBQ cooking surface, creating a continuous work area rather than a stepped or mismatched layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Revolution Cupboard Module is part of the \u003ca title=\"Coleman Outdoor Modular Kitchens\" href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-outdoor-kitchen\"\u003eColeman Outdoor Modular System\u003c\/a\u003e, which allows you to expand your outdoor cooking setup incrementally by adding storage, fridges, sinks, and corner units over time. If you want to add storage to your Coleman Revolution BBQ now and leave the option open to expand into a full outdoor kitchen later, this module provides that flexibility.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAs an authorised Coleman stockist, we have the Coleman Revolution Cupboard Module on display at our Wetherill Park showroom alongside the full range of Coleman Revolution BBQs and modular components. Come in and we will show you how the module attaches to the BBQ and how it integrates with other modular units.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Revolution Cupboard Module (Black Matte, without drawer)\u003c\/li\u003e\n\u003cli\u003e304-grade stainless steel countertop\u003c\/li\u003e\n\u003cli\u003eCupboard storage with door\u003c\/li\u003e\n\u003cli\u003eMounting hardware for attachment to Coleman Revolution BBQs\u003c\/li\u003e\n\u003cli\u003e5-year limited warranty\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003e304-grade stainless steel countertop \u003c\/strong\u003eThe countertop is made from 304-grade stainless steel, which resists corrosion and holds up well in outdoor conditions. Stainless steel is weather-resistant and does not rust, fade, or degrade when exposed to rain, UV, or salt air. The countertop provides additional prep surface alongside the BBQ cooking area.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSpacious cupboard storage (no drawer) \u003c\/strong\u003eThis version of the storage module features a single cupboard compartment behind a cabinet door. The cupboard is designed for storing larger or bulkier items that would not fit in a drawer, such as spare gas bottles, charcoal bags, BBQ covers, cleaning supplies, or oversized utensils. The absence of a drawer maximises vertical storage space inside the cupboard.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned for Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs \u003c\/strong\u003eThe cupboard module is engineered to attach directly to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It replaces the right side shelf and mounts securely to the BBQ frame, creating a single integrated unit. The module is not compatible with Coleman Pro Series or other Coleman BBQ ranges.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eReplaces the right side shelf \u003c\/strong\u003eThe module mounts in place of the standard right-side folding shelf on Coleman Revolution BBQs. This creates a permanent storage solution rather than a temporary shelf that folds up and down. The cupboard sits at the same height as the BBQ, maintaining a level work surface across the cooking area and prep space.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlare-Free Cup Fit compatible \u003c\/strong\u003eThe module is designed to accommodate the Flare-Free grease cup system used on Coleman Revolution BBQs. The grease cup fits into the module structure without modification, ensuring the grease management system continues to function as designed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWeather-resistant construction \u003c\/strong\u003eThe stainless steel countertop and cabinet construction are built to withstand outdoor exposure. The materials resist rust, corrosion, and weathering, which is relevant for outdoor kitchens and BBQ setups that remain outdoors year-round.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePart of the Coleman Outdoor Modular System \u003c\/strong\u003eThe cupboard module is one component of the Coleman Outdoor Modular System, which includes fridges, sinks, corner modules, and other storage units. Each module connects to the next to create a continuous outdoor kitchen layout. You can start with a single module and add others over time as your budget or space allows.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eBlack matte finish \u003c\/strong\u003eThe Black Matte finish is a non-reflective, flat black surface that matches the Coleman Revolution Black Matte BBQ range. The finish is durable and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e5-year limited warranty \u003c\/strong\u003eThe Coleman Revolution Cupboard Module is backed by a 5-year limited warranty. Registration is required at the time of purchase to activate the warranty.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eCountertop Material - 304-grade stainless steel (weather-resistant)\u003c\/li\u003e\n\u003cli\u003eStorage Type - Cupboard with door (no drawer)\u003c\/li\u003e\n\u003cli\u003eCompatible With - Coleman Revolution 3-burner, 4-burner, dual fuel BBQs\u003c\/li\u003e\n\u003cli\u003eMounting Position - Replaces right side shelf\u003c\/li\u003e\n\u003cli\u003eFlare-Free Cup - Compatible\u003c\/li\u003e\n\u003cli\u003eFinish - Black matte\u003c\/li\u003e\n\u003cli\u003eModular Compatibility - Coleman Outdoor Modular System\u003c\/li\u003e\n\u003cli\u003eAssembled Dimensions - W 69.5 x D 70.3 x H 92.4 cm\u003c\/li\u003e\n\u003cli\u003eAssembled Weight - 35.2 kg\u003c\/li\u003e\n\u003cli\u003ePackage DimensionsL 83 x W 73.5 x H 25 cm\u003c\/li\u003e\n\u003cli\u003ePackage Weight - 42.29 kg\u003c\/li\u003e\n\u003cli\u003eWarranty - 5-year limited warranty (registration required)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eCupboard Module (No Drawer) vs Cupboard Module with Drawer\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eColeman offers the Revolution Cupboard Module in two versions: without drawer (this model) and with drawer. The difference is the interior storage configuration.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCupboard Module without drawer (this model):\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eSingle large cupboard compartment\u003c\/li\u003e\n\u003cli\u003eMaximum vertical storage space\u003c\/li\u003e\n\u003cli\u003eSuitable for bulky items: spare gas bottles, charcoal bags, BBQ covers, cleaning supplies\u003c\/li\u003e\n\u003cli\u003eOne cabinet door for access\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eCupboard Module with drawer:\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eCupboard compartment plus drawer above\u003c\/li\u003e\n\u003cli\u003eDrawer for smaller items: utensils, tools, seasonings, thermometers\u003c\/li\u003e\n\u003cli\u003eCupboard for larger items\u003c\/li\u003e\n\u003cli\u003eTwo access points: drawer pull and cabinet door\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThe no-drawer version maximises storage volume for larger items. The with-drawer version provides more organisation options but reduces the height of the cupboard compartment. Choose based on what you need to store. If you primarily store large items, the no-drawer version is the better choice. If you need a mix of small and large storage, the with-drawer version provides more flexibility.\u003c\/p\u003e\n\u003ch2\u003eUnderstanding the Coleman Outdoor Modular System\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Cupboard Module is one component of the Coleman Outdoor Modular System. This system allows you to build a complete outdoor kitchen by connecting individual modules side-by-side to create a continuous layout.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvailable modules include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eCupboard modules (with or without drawer)\u003c\/li\u003e\n\u003cli\u003e\n\u003ca href=\"https:\/\/bbqrepublic.com.au\/products\/coleman-revolution-fridge-unit-black-matte\" title=\"Coleman Revolution Fridge Unit Black Matte\"\u003eFridge modules\u003c\/a\u003e (built-in refrigeration)\u003c\/li\u003e\n\u003cli\u003eSink modules (with running water connections)\u003c\/li\u003e\n\u003cli\u003eCorner modules (for 90-degree layouts)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEach module is designed to match the height and finish of Coleman Revolution BBQs. The modules connect to the BBQ and to each other using a standardised mounting system, creating a unified outdoor kitchen without gaps or mismatched heights.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe modular approach allows you to start with a single module like this cupboard unit and expand the setup over time. Add a fridge module next year, a sink module the year after, and a corner module when you redesign your outdoor space. The modules are built to integrate seamlessly regardless of when you purchase them.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf you want to see how the modular system works, we have working examples on display at our Wetherill Park showroom. We can show you how modules connect to each other and to the BBQ, and help you plan a layout that suits your outdoor space.\u003c\/p\u003e\n\u003ch2\u003eInstallation and Assembly\u003c\/h2\u003e\n\u003cp\u003eThe Coleman Revolution Cupboard Module requires assembly and attachment to your Coleman Revolution BBQ. \u003cspan\u003eWe are happy to provide you with the official assembly guides.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe module replaces the right side shelf on the BBQ. You will need to remove the existing shelf before installing the cupboard module. The module attaches to the BBQ frame using the included mounting hardware. Assembly is straightforward for anyone comfortable with basic tools and following instructions, but the 35.2 kg assembled weight means you will need assistance to position the module during installation.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich Coleman BBQs is this cupboard module compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThis cupboard module is designed to attach to Coleman Revolution 3-burner, 4-burner, and dual fuel BBQ models. It is not compatible with Coleman Pro Series BBQs or other Coleman BBQ ranges. If you are unsure whether this module fits your specific BBQ model, contact us and we will confirm before you purchase.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes this module come with a drawer?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This is the cupboard-only version without a drawer. Coleman also offers a cupboard module with a drawer if you need drawer storage in addition to cupboard storage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I add this module to an existing Coleman Revolution BBQ?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The module is designed to retrofit to existing Coleman Revolution 3-burner, 4-burner, and dual fuel BBQs. It replaces the right side shelf.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat can I store in the cupboard?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe cupboard is designed for larger or bulkier items that would not fit in a drawer. This includes spare gas bottles, charcoal bags, \u003ca title=\"Covers and Protection\" href=\"https:\/\/bbqrepublic.com.au\/collections\/covers\"\u003eBBQ covers\u003c\/a\u003e, cleaning supplies, large utensils, and similar items. The single-compartment design maximises vertical storage space.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the countertop stainless steel on both sides?\u003c\/h3\u003e\n\u003cp\u003eThe countertop is 304-grade stainless steel. The manufacturer does not specify whether the underside is also stainless steel, but the top surface is fully stainless steel and weather-resistant.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I connect other modules to this cupboard module?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Cupboard Module is part of the Coleman Outdoor Modular System. You can connect fridge modules, sink modules, corner modules, and additional cupboard modules to this unit to create a continuous outdoor kitchen layout.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this module on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Revolution Cupboard Module (Black Matte, without drawer) is on display at our \u003ca title=\"Wetherill Park Showroom\" href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\"\u003eWetherill Park showroom\u003c\/a\u003e alongside the Coleman Revolution BBQ range and other modular components. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the difference between the Cupboard Module without drawer and the version with drawer?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The no-drawer version (this product) has a single large cupboard compartment maximising vertical storage height — ideal for bulky items like spare gas bottles, charcoal bags, BBQ covers, and large utensils that would not fit in a drawer. The with-drawer version adds a drawer above the cupboard for smaller items like utensils, thermometers, and seasonings, reducing the cupboard's internal height. Choose no-drawer if you primarily need to store large or bulky items. Choose with-drawer if you need organised access to both small and large items from the same module.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman Revolution BBQ models is this cupboard module compatible with?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Compatible with Coleman Revolution 3-burner, 4-burner (with side burner), and Dual Fuel models. Not compatible with the Coleman Pro Series 5-Burner or any other Coleman BBQ range. The module replaces the right side folding shelf on these specific Revolution models. If you are unsure whether your Revolution model is compatible, contact BBQ Republic before purchasing — compatibility depends on the specific BBQ's side shelf mounting system.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the module only attach to the right side — can it go on the left?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The module is designed to replace the right side shelf on Coleman Revolution BBQs. The right side is specified because the Flare-Free grease cup system on Revolution BBQs exits from the front-right of the grill body, and the cupboard module is engineered to accommodate this without blocking grease cup access. Installing on the left side is not supported and may not fit correctly around the burner controls and connection points positioned on that side.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I connect additional modular components to this cupboard module?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — this is the core purpose of the Coleman Outdoor Modular System. The cupboard module connects to the BBQ on one side and accepts further modules on the other side: fridge modules, sink modules, corner modules for 90-degree layouts, and additional cupboard modules. Each module uses the same standardised mounting system, creating a continuous outdoor kitchen layout at matching height and finish. You can start with this single module now and add others incrementally.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Cupboard Module compatible with the Coleman Pro Series 5-Burner?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The Cupboard Module is specifically engineered for the Revolution 3-burner, 4-burner, and Dual Fuel models. The Pro Series 5-Burner has a different cart and frame design that the Revolution modular mounting system does not fit. The Pro Series has its own modular system compatibility — contact BBQ Republic to discuss outdoor kitchen expansion options for Pro Series owners.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the module work with the Revolution Dual Fuel BBQ given it has both gas and charcoal sides?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the Dual Fuel is listed as a confirmed compatible model. The module attaches to the right side of the Dual Fuel's cart in the same position as on the standard gas Revolution models. The Dual Fuel's split cooking system does not affect the right-side mounting position or the grease cup clearance the module accommodates.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does installation work and what tools are required?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Assembly involves removing the existing right side folding shelf from your Revolution BBQ and attaching the cupboard module using the included mounting hardware. Basic hand tools are required — a wrench and screwdriver. The 35.2kg assembled weight means two people are strongly recommended for positioning during installation. Allow 30 to 60 minutes for assembly and attachment. BBQ Republic can provide the official Coleman assembly guide on request.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the countertop height match the Revolution BBQ cooking surface?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the module is engineered to sit at the same height as the Revolution BBQ's side shelf and cooking surface level, creating a continuous work surface across the BBQ and module. This prevents the stepped or mismatched heights you get when placing a separate prep table next to a BBQ. The 92.4cm assembled height of the module aligns with the Revolution BBQ's standard countertop height.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What warranty does the Cupboard Module carry and is registration required?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"5-year limited warranty covering defects in materials and workmanship under normal use. Registration is required at the time of purchase to activate the warranty — register through Coleman's website promptly after assembly. On a $899 component, an unregistered warranty is effectively no warranty. BBQ Republic is an authorised Coleman stockist and handles warranty support for units purchased through the showroom.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Coleman Revolution Cupboard Module in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Revolution Cupboard Module (Black Matte, without drawer) is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside other modular system components and the full Coleman Revolution BBQ range. The team can demonstrate how modules connect to the BBQ and to each other, and help you plan a layout for your outdoor space. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297806540972,"sku":"REVSTOMANDP","price":899.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/REVSTOMAND-1-scaled.webp?v=1769914733"},{"product_id":"coleman-double-sided-cast-iron-hotplate","title":"Coleman Double Sided Cast Iron Hotplate","description":"\u003ch1\u003eColeman Double-Sided Cast Iron Hotplate\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eCast iron construction. Porcelain-coated. Two cooking surfaces: ribbed side and flat side. Designed to fit \u003ca href=\"https:\/\/bbqrepublic.com.au\/collections\/coleman-grill\" title=\"Coleman Revolution Gas BBQ's\"\u003eColeman Revolution BBQs\u003c\/a\u003e. 47.1 x 22.2 x 3.8 cm. 4.35 kg. On display at \u003ca href=\"https:\/\/bbqrepublic.com.au\/pages\/contact\" title=\"Wetherill Park Showroom\"\u003eour Wetherill Park showroom.\u003c\/a\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Coleman Double-Sided Cast Iron Hotplate replaces one of the cooking modules on a Coleman Revolution BBQ with a cast iron hotplate that gives you two distinct cooking surfaces in a single unit. Flip it to the ribbed side for grill marks on steaks, chops, and vegetables. Flip it to the flat side for eggs, bacon, onions, smashed burgers, or anything that benefits from full surface contact with the plate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCast iron holds heat well and distributes it evenly once it is up to temperature. The porcelain coating on both sides simplifies cleaning and protects the iron without the maintenance demands of bare cast iron. It is a practical addition for anyone who wants more from their Coleman Revolution setup than the standard cooking grates alone provide.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Coleman Double-Sided Cast Iron Hotplate\u003c\/li\u003e\n\u003cli\u003eRibbed side for grill marks\u003c\/li\u003e\n\u003cli\u003eFlat side for griddle-style cooking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eCast iron construction \u003c\/strong\u003eCast iron retains heat and distributes it evenly across the cooking surface. Once the plate is up to temperature, it holds that heat consistently, which benefits cooking methods that rely on sustained surface contact rather than radiant heat from above.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTwo cooking surfaces in one \u003c\/strong\u003eThe ribbed side produces grill marks on meat, fish, and vegetables, functioning similarly to a grill grate but with more surface contact. The flat side provides a solid cooking surface for anything that requires full contact with the plate: eggs, bacon, diced onions, smashed patties, and similar items that would fall through or cook poorly on a grill grate.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003ePorcelain coating \u003c\/strong\u003eBoth sides are porcelain-coated, which makes the surface easier to clean than bare cast iron and protects against rust without requiring the seasoning maintenance that uncoated cast iron demands.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDesigned to fit Coleman Revolution BBQs \u003c\/strong\u003eThis hotplate is designed specifically for Coleman Revolution BBQs. If you are unsure whether this fits your specific Revolution model, contact us at our Wetherill Park showroom and we will confirm compatibility before you purchase.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Cast iron, porcelain-coated\u003c\/li\u003e\n\u003cli\u003eCooking Surfaces - Ribbed (grill marks) and flat (griddle)\u003c\/li\u003e\n\u003cli\u003eDimensions - 47.1 x 22.2 x 3.8 cm\u003c\/li\u003e\n\u003cli\u003eWeight - 4.35 kg\u003c\/li\u003e\n\u003cli\u003eCompatible With - Coleman Revolution BBQs\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eRibbed Side vs Flat Side: When to Use Each\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eRibbed side \u003c\/strong\u003eUse the ribbed side when you want grill marks and slightly more air circulation under the food. Steaks, lamb chops, chicken thighs, fish fillets, asparagus, and corn all cook well on the ribbed side. The raised ribs create the same char marks you would get from a cooking grate while the cast iron surface retains more heat between each piece of food placed on it.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFlat side \u003c\/strong\u003eUse the flat side for anything that needs full contact with a solid surface. Bacon, eggs, and other breakfast items are the obvious application, but the flat side also works well for smashed burger patties, diced onions, mushrooms, and anything small enough to fall through grill grates. The flat surface allows you to manage fats and juices during the cook rather than having them fall directly onto the burners.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ability to flip between both cooking surfaces within a single session, or to dedicate the whole hotplate to one side for a specific cook, is the main practical advantage of a double-sided plate over fixed grill grates.\u003c\/p\u003e\n\u003ch2\u003eCare and Maintenance\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eAfter each use, allow the hotplate to cool before cleaning\u003c\/li\u003e\n\u003cli\u003eWipe the surface clean with a damp cloth or soft brush while still warm\u003c\/li\u003e\n\u003cli\u003eAvoid harsh abrasive cleaners or steel wool, which can damage the porcelain coating\u003c\/li\u003e\n\u003cli\u003eDry thoroughly after cleaning to prevent any moisture sitting on the surface\u003cbr\u003eStore in a dry location when not in use\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhich Coleman BBQs is this hotplate compatible with?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Coleman Double-Sided Cast Iron Hotplate is designed to fit Coleman Revolution BBQs. If you are unsure whether it fits your specific model, contact us and we will confirm before you purchase. We have the hotplate on display at our Wetherill Park showroom alongside the Coleman Revolution range.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season this hotplate before use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe porcelain coating on both sides means this hotplate does not require seasoning the way bare cast iron does. A light coat of cooking oil before each use is good practice to maintain the cooking surface, but the ongoing seasoning process associated with uncoated cast iron is not required.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use both sides in the same cooking session?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The hotplate can be flipped during a cook to switch between the ribbed and flat surfaces. Allow the plate to come back up to temperature after flipping before placing food on the opposite side.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow heavy is the hotplate?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe hotplate weighs 4.35 kg. This is typical for cast iron cooking equipment of this size and is manageable for flipping and removing from the BBQ, but worth noting if you are fitting or removing it frequently.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this hotplate on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The Coleman Double-Sided Cast Iron Hotplate is on display at our Wetherill Park showroom alongside the Coleman Revolution BBQ range. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which Coleman Revolution BBQ models does this cast iron hotplate fit?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The hotplate is designed for Coleman Revolution BBQs. It replaces one of the cooking modules in the standard cooking configuration. If you are unsure whether it fits your specific Revolution model — 2-burner, 4-burner, or Dual Fuel — contact BBQ Republic before purchasing. The hotplate is on display at the Wetherill Park showroom alongside the full Coleman Revolution range so you can confirm fit in person.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the porcelain coating mean I never need to season this hotplate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Correct — the porcelain coating eliminates the seasoning requirement of bare cast iron. You do not need to build seasoning layers, oil between every use, or follow the cast iron maintenance routine. A light coat of cooking oil applied before each session is good practice to assist food release and maintain the cooking surface, but the ongoing seasoning process is not required. The porcelain also protects against rust without any protective oil treatment between uses.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"When should I use the ribbed side versus the flat side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Ribbed side for: steaks and chops where grill marks and fat drainage matter, chicken thighs and drumsticks, fish fillets, asparagus, zucchini, and corn. The raised ribs create char marks and allow some fat to drain. Flat side for: eggs, bacon, and breakfast items that need a solid surface, smash burgers requiring maximum crust contact, diced onions and mushrooms that would fall through grates, and any small item that needs containment. The flat side also lets you manage rendered fat during cooking rather than losing it directly onto burners.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I make smash burgers on the flat side?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Preheat the hotplate flat-side down on high for 10 to 15 minutes until thoroughly hot. Form 80 to 100g loosely packed ground beef balls — do not pre-flatten. Place a ball on the flat surface and immediately press firmly with a large metal spatula for 10 to 15 seconds, smashing to 5 to 6mm thickness. Leave the press or spatula on top for another 30 to 60 seconds. Remove and allow the crust to develop for 1 to 2 minutes total before flipping. The porcelain surface on the Coleman hotplate and the flat's complete contact with the patty create the lacy, caramelised edges that define a proper smash burger.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I flip the hotplate during a cooking session to switch surfaces?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — but allow the plate to come back up to temperature after flipping before adding food to the opposite side. At 4.35kg, flipping requires a confident two-handed grip and heat-resistant gloves. The practical approach for most sessions is to decide which surface you need before you start cooking and stay with it for the session. Reserve mid-session flipping for situations where you genuinely need both surfaces, such as cooking eggs on the flat side after finishing steaks on the ribbed side.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does the Coleman cast iron hotplate compare to the standard stainless steel cooking grate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Cast iron retains heat significantly better than stainless steel — when cold food contacts the surface, the temperature drop is smaller and recovery is faster. The hotplate's flat side opens up cooking applications the grate simply cannot handle: eggs, bacon, and small items that fall through grate gaps. The ribbed side produces similar grill mark results to the grate but with more consistent surface heat due to the cast iron mass. The trade-off is weight (4.35kg versus a lighter grate) and the need to preheat longer. For breakfast on the BBQ or smash burgers, the hotplate is substantially better. For standard steak grilling, both work well.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the porcelain-coated cast iron hotplate?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow to cool before handling — never expose hot cast iron to cold water. While still warm (not hot), wipe with a damp cloth or soft brush to remove food residue before it hardens. Rinse with warm water. Dry immediately and thoroughly — standing moisture on any cast iron, even porcelain-coated, can cause surface rust in the pores at chips or scratches. Avoid harsh abrasive cleaners, steel wool, or sharp scrapers that can chip the porcelain coating. A light wipe of cooking oil after drying is optional but extends the surface life.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will this hotplate work on a Coleman Revolution Dual Fuel BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The hotplate is designed for Coleman Revolution BBQs generally, but confirm compatibility with your specific Dual Fuel model before purchasing, as the Dual Fuel's split gas-and-charcoal configuration has different cooking module dimensions from the standard gas Revolution range. Contact BBQ Republic at the Wetherill Park showroom — the team can confirm whether the hotplate fits the Dual Fuel cooking area.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Coleman Double-Sided Cast Iron Hotplate in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Coleman Double-Sided Cast Iron Hotplate is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full Coleman Revolution BBQ range — 2-burner, 4-burner, Pro Series 5-burner, and Dual Fuel. You can see the hotplate fitted in the cooking area and assess both cooking surfaces in person. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Coleman","offers":[{"title":"Default Title","offer_id":45297827020972,"sku":"COLDSHP","price":129.0,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/WhatsApp-Image-2024-07-31-at-3.57.27-PM.webp?v=1769916619"},{"product_id":"misty-gully-super-heavy-duty-aluminium-foil","title":"Misty Gully Super Heavy Duty Aluminium Foil","description":"\u003ch1\u003eMisty Gully Super Heavy Duty Aluminium Foil\u003cbr\u003e\n\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy duty aluminium foil designed for BBQ and smoking. Wrap brisket and ribs, cover grease trays and racks, store cooked food. Thicker gauge than standard household foil. 50 meter roll. Made by Misty Gully. On display at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMisty Gully Super Heavy Duty Aluminium Foil is a heavy gauge aluminium foil designed for BBQ and smoking applications. The thicker gauge construction provides durability for wrapping large cuts of meat, lining drip trays, and protecting food during long low-and-slow cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStandard household foil tears easily when handling heavy briskets or racks of ribs. Heavy duty foil maintains structural integrity when wrapping large cuts, which prevents tearing and maintains the sealed environment needed for the Texas Crutch or similar wrapping techniques.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe foil comes in a 50 meter roll, which provides enough material for multiple BBQ sessions before requiring replacement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMisty Gully Super Heavy Duty Aluminium Foil is manufactured by Misty Gully, an Australian company specializing in smoking, curing, and BBQ products for home cooks and BBQ enthusiasts.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock Misty Gully Super Heavy Duty Aluminium Foil at our Wetherill Park showroom alongside our range of BBQ accessories, smoking woods, and BBQ products.\u003c\/p\u003e\n\u003ch2\u003eWhat You Get\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Misty Gully Super Heavy Duty Aluminium Foil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e50 meter roll\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eHeavy duty gauge aluminium foil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eDesigned for BBQ and smoking applications\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHeavy duty gauge for BBQ applications. \u003c\/strong\u003eHeavy duty foil uses a thicker gauge aluminium compared to standard household foil. This increased thickness provides several advantages for BBQ:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thicker material resists tearing when wrapping large briskets, pork butts, or racks of ribs. Standard foil often tears when handling heavy cuts or when meat bones create pressure points during wrapping.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe added strength allows you to create tight wraps without punctures. A proper seal is essential for the Texas Crutch (wrapping meat partway through cooking to power through the stall). Tears or holes in the wrap allow moisture to escape, which defeats the purpose of wrapping.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHeavy duty foil also withstands the physical demands of long cooking sessions. After 8-12 hours at low temperatures, standard foil can become brittle and tear when unwrapping. Heavy duty foil maintains flexibility throughout the cook.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eMultiple BBQ and smoking uses. \u003c\/strong\u003eHeavy duty foil serves several functions in BBQ and smoking:\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWrapping meat (Texas Crutch): \u003c\/strong\u003eWrap brisket, pork butt, ribs, or pork shoulder during cooking to accelerate the cook, retain moisture, and power through temperature stalls. The wrap creates a sealed environment that traps steam and accelerates heat transfer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eLining drip trays: \u003c\/strong\u003eLine drip trays or water pans with foil for easy cleanup. Grease and drippings collect on the foil, which you can discard after cooking rather than scrubbing the tray.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCovering grill grates: \u003c\/strong\u003eCover sections of the grill grate with foil to create temperature zones or protect delicate items from direct heat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eStoring cooked food: \u003c\/strong\u003eWrap cooked meat in foil for resting or short-term storage. The foil holds residual heat and keeps the meat warm while resting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eCreating foil packets: \u003c\/strong\u003eCreate foil packets for vegetables, fish, or smaller cuts that benefit from steaming or braising on the grill or smoker.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e50 meter roll for extended use. \u003c\/strong\u003eThe 50 meter roll provides enough foil for approximately 15-25 BBQ sessions depending on how much foil you use per cook. A typical brisket wrap uses 1.5-2 meters of foil. Lining drip trays uses 0.5-1 meter per session.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe longer roll reduces the frequency of replacement compared to standard household foil rolls (typically 10-30 meters).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFood safe and heat resistant. \u003c\/strong\u003eAluminium foil is food safe and suitable for direct food contact. The material withstands the temperatures used in BBQ and smoking (typically 100-150°C for low-and-slow cooking, up to 250°C for higher heat applications).\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe foil does not impart flavors to food and creates a moisture barrier that prevents drying during wrapped cooking phases.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eType - Heavy duty aluminium foil\u003c\/li\u003e\n\u003cli\u003eLength - 50 meters\u003c\/li\u003e\n\u003cli\u003eWidth - Standard foil width (approximately 45cm)\u003c\/li\u003e\n\u003cli\u003eGauge - Heavy duty (thicker than standard household foil)\u003c\/li\u003e\n\u003cli\u003eApplications - BBQ, smoking, wrapping meat, lining drip trays, food storage\u003c\/li\u003e\n\u003cli\u003eTemperature Resistance - Suitable for BBQ and smoking temperatures\u003c\/li\u003e\n\u003cli\u003eFood Contact - Food safe\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use Heavy Duty Foil for BBQ\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWrapping brisket (Texas Crutch):\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSmoke brisket unwrapped until internal temperature reaches 65-70°C (typically 4-6 hours)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRemove brisket from smoker\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTear off 1.5-2 meters of heavy duty foil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace brisket fat-side up in center of foil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOptional: add 50-100ml of beef stock, apple juice, or water for additional moisture\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFold foil over brisket and create a tight seal on all sides\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eReturn wrapped brisket to smoker and continue cooking until internal temperature reaches 95-98°C\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRemove from smoker and rest in foil for 30-60 minutes before unwrapping and slicing\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eWrapping ribs (3-2-1 method):\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eSmoke ribs unwrapped for 3 hours\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eRemove ribs from smoker\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTear off foil large enough to wrap rack completely\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace ribs bone-side up on foil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eOptional: add butter, honey, brown sugar, or apple juice\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eWrap tightly and return to smoker for 2 hours\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eUnwrap and return ribs to smoker for final 1 hour to set the bark\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eLining drip trays:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eRemove drip tray from smoker or grill\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eTear off foil large enough to cover the entire tray with overhang\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePress foil into tray, conforming to the shape\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFold edges over the tray rim to secure\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFill with water if using the tray as a water pan\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAfter cooking, allow grease to cool, then lift foil and discard\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch3\u003eCreating vegetable packets:\u003c\/h3\u003e\n\u003col\u003e\n\u003cli\u003eTear off 30-40cm of foil per packet\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace vegetables in center (potatoes, onions, carrots, capsicum)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eAdd seasonings, butter, or oil\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eFold foil into a sealed packet\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003ePlace on grill or smoker grates\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003eCook until vegetables are tender (20-40 minutes depending on vegetables and temperature)\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003ch2\u003eTexas Crutch Explained\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe Texas Crutch is a wrapping technique used to power through temperature stalls during long BBQ cooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe stall: \u003c\/strong\u003eWhen smoking brisket or pork butt, the internal temperature often plateaus at 65-70°C for several hours. This stall occurs because evaporative cooling (moisture leaving the meat surface) balances the heat input from the smoker.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHow the crutch works: \u003c\/strong\u003eWrapping the meat in foil creates a sealed environment that traps moisture. This stops evaporative cooling and allows the internal temperature to rise more quickly. The wrap also braises the meat in its own juices, which increases tenderness.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhen to wrap: \u003c\/strong\u003eMost pitmasters wrap when the meat reaches 65-70°C internal temperature and has developed good bark (the dark, flavorful crust on the exterior). Wrapping too early prevents proper bark formation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAlternatives to foil: \u003c\/strong\u003eSome cooks prefer butcher paper (also called peach paper) instead of foil. Butcher paper allows some moisture to escape, which maintains bark texture better than foil but doesn't accelerate the cook as much. Heavy duty foil provides maximum acceleration through the stall.\u003c\/p\u003e\n\u003ch2\u003eStorage and Care\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eStorage: \u003c\/strong\u003eStore the foil roll in a cool, dry location. Keep the roll in its box to prevent the foil from unrolling or getting damaged.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProtect the roll from moisture, which can cause the foil to stick to itself or degrade the cardboard box.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDispensing: \u003c\/strong\u003eThe roll includes a serrated cutting edge on the box for tearing foil to desired lengths. Hold the box steady with one hand and pull the foil with the other, then press down on the cutting edge to tear.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eIf the cutting edge becomes dull or damaged, use kitchen scissors to cut the foil instead.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDisposal: \u003c\/strong\u003eUsed foil contaminated with grease or food should be discarded in household waste. Aluminium foil is recyclable if clean, but foil with significant food residue is typically not accepted in recycling programs.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat makes this foil \"heavy duty\" compared to regular foil?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHeavy duty foil uses a thicker gauge aluminium, which makes it more resistant to tearing and puncturing. Standard household foil is approximately 0.016mm thick, while heavy duty foil is typically 0.024mm or thicker. This increased thickness is essential for wrapping large cuts of meat that would tear standard foil.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this foil in the oven?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Heavy duty aluminium foil is suitable for oven use at standard cooking temperatures (up to 250°C). Use it for covering roasting pans, wrapping vegetables, or creating foil packets for oven cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs aluminium foil safe for food contact?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Aluminium foil is approved for food contact and has been used in food preparation for decades. The foil creates a barrier that prevents moisture loss and protects food from contamination.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSome research suggests limiting acidic foods in direct contact with aluminium for extended periods, but normal BBQ applications (wrapping for 2-4 hours during cooking) are not a concern.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow much foil do I need to wrap a brisket?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eA typical whole packer brisket (5-7kg) requires 1.5-2 meters of foil for a proper double-layer wrap. Use two overlapping sheets if you want extra insurance against tears.\u003cbr\u003eFor smaller cuts like pork ribs or pork butt, 1-1.5 meters is usually sufficient.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eShould I wrap with the shiny side in or out?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe shiny and dull sides of aluminium foil are simply artifacts of the manufacturing process and have no functional difference. Either side can face the food without affecting cooking performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I reuse foil after cooking?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFoil heavily soiled with grease or food residue should be discarded. Foil used for lining drip trays (with minimal food contact) can sometimes be wiped clean and reused if still intact, but this is generally not recommended for food safety reasons.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this foil on display at your showroom?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Misty Gully Super Heavy Duty Aluminium Foil is on display at our Wetherill Park showroom alongside our range of BBQ accessories, smoking woods, and BBQ products. We are open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What makes this foil heavy duty compared to regular household foil?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Heavy duty foil uses a thicker gauge aluminium, which makes it significantly more resistant to tearing and puncturing. Standard household foil tears easily when wrapping large cuts of meat like brisket or pork butt, particularly where bones create pressure points. The thicker gauge maintains structural integrity throughout long cooks and when handling heavy cuts.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What BBQ and smoking applications is this foil used for?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Heavy duty foil is used for wrapping brisket, pork butt, ribs, and pork shoulder using the Texas Crutch technique to power through the stall. It is also used for lining drip trays for easy cleanup, covering sections of the grill grate, wrapping cooked meat for resting, and creating foil packets for vegetables and smaller cuts on the grill or smoker.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is the Texas Crutch and how does this foil help?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The Texas Crutch is a wrapping technique used to power through the temperature stall that occurs when smoking brisket or pork butt, typically at 65 to 70 degrees Celsius internal temperature. Wrapping the meat tightly in foil stops evaporative cooling and allows the internal temperature to rise more quickly. A tight seal is essential for this to work, which is why heavy duty foil is preferred over standard foil that can tear and break the seal.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How much foil do I need to wrap a whole brisket?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A whole packer brisket of 5 to 7 kg requires approximately 1.5 to 2 meters of foil for a proper double-layer wrap. Use two overlapping sheets for extra tear resistance. For pork ribs or pork butt, 1 to 1.5 meters is typically sufficient.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does it matter which side of the foil faces the food?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The shiny and dull sides of aluminium foil are simply a result of the manufacturing process and have no functional difference. Either side can face the food without affecting cooking performance, heat retention, or food safety.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this foil in the oven as well as on the BBQ?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Heavy duty aluminium foil is suitable for oven use at standard cooking temperatures up to 250 degrees Celsius. Use it for covering roasting pans, wrapping vegetables, or creating foil packets for oven cooking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is aluminium foil safe for direct food contact?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Aluminium foil is approved for food contact and has been used in food preparation for decades. It creates a moisture barrier that prevents drying during wrapped cooking phases and does not impart flavours to food. Normal BBQ wrapping applications of 2 to 4 hours are not a concern.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many BBQ sessions does a 50 meter roll last?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A 50 meter roll provides enough foil for approximately 15 to 25 BBQ sessions depending on usage. A typical brisket wrap uses 1.5 to 2 meters. Lining a drip tray uses 0.5 to 1 meter. The longer roll reduces how frequently you need to replace it compared to standard household rolls.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see this product at your showroom?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Misty Gully Super Heavy Duty Aluminium Foil is stocked at our Wetherill Park showroom at 5 Vicars Place, Wetherill Park NSW 2164, alongside our full range of BBQ accessories, smoking woods, and Misty Gully products. Open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":45539853271212,"sku":"MGAF50M","price":47.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/MistyGully-Foil.jpg?v=1773539869"},{"product_id":"misty-gully-bbq-smoke-box","title":"Misty Gully BBQ Smoke Box","description":"\u003ch1\u003eMisty Gully BBQ Smoke Box\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel smoke box that converts hooded gas and charcoal BBQs into smokers. Holds wood chips, pellets, or dust for smoke generation. Place directly on grill grates near heat source for smoke infusion. Durable stainless steel construction. Easy to fill, use, and clean. Adds authentic wood smoke flavour to grilled foods without dedicated smoker equipment. Distributed by Misty Gully. Available at our Wetherill Park showroom from an Authorised Misty Gully Stockist.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Misty Gully BBQ Smoke Box adds wood smoking capability to standard hooded BBQs and grills. The stainless steel box holds smoking woods and generates smoke when placed near the heat source, infusing foods with wood smoke flavour without requiring dedicated smoking equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smoke box suits both gas and charcoal BBQs equipped with hoods or lids. The enclosed design allows smoke accumulation inside the covered BBQ, creating the smoking environment necessary for smoke flavour development. Without a hood or lid, smoke dissipates before flavouring food effectively.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe simple operation requires filling the box with wood chips, pellets, or dust, placing it on grill grates near the heat source, and closing the BBQ hood. Heat from burners or coals causes the wood to smolder and produce smoke that circulates around food during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction provides durability and heat resistance superior to disposable alternatives. The reusable box withstands repeated high-heat exposure without warping or degrading, providing long-term value compared to single-use smoking solutions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Misty Gully BBQ Smoke Box at our Wetherill Park showroom. As an Authorised Misty Gully Stockist in Australia, we carry smoking accessories, wood products, and BBQ equipment. Our seven years of experience with BBQ and smoking products means we understand how smoke boxes perform across different BBQ types and can provide guidance on effective smoking techniques.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eConverts Standard BBQs Into Smokers\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe smoke box adds smoking capability to hooded gas and charcoal BBQs without requiring expensive dedicated smoker equipment. Place the filled smoke box on grill grates, close the hood, and smoke infuses food during normal grilling. This conversion allows smoke flavour development using equipment you already own.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smoke box particularly benefits gas BBQ owners who want smoke flavour. Gas burners provide heat but no smoke, creating grilled but not smoked food. The smoke box generates wood smoke that gas alone cannot produce, enabling authentic smoked flavour on gas equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor charcoal BBQ users, the smoke box provides cleaner, more controlled smoke than simply adding wood chunks to coals. The contained wood in the smoke box smolders predictably without the flare-ups and uneven burning that occur when wood pieces contact burning coals directly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWorks With Multiple Wood Formats\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFill the smoke box with wood chips, pellets, or dust according to availability and preference. The box accommodates different wood formats without requiring specific product types, providing flexibility in wood selection and sourcing.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWood chips are the most common format and work well in smoke boxes. The small pieces ignite easily and produce steady smoke for typical grilling sessions. Soak chips in water before use if you prefer slower, cooler burning that extends smoke duration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWood pellets designed for pellet grills also function in smoke boxes. The compressed sawdust pellets burn efficiently and produce clean smoke. Pellets typically cost less than chips per volume and store more compactly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFine wood dust burns quickly and produces intense smoke for short cooking sessions. Use dust when you want strong smoke flavour in quick-cooking foods or when adding smoke bursts to foods already on the grill.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel construction withstands repeated high-heat exposure without warping or rust formation. Stainless steel maintains structural integrity at BBQ temperatures that would damage cheaper metals or degrade disposable alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe durable material allows extended service life through many smoking sessions. Unlike disposable foil packets or single-use smoke boxes, the stainless steel construction justifies the initial investment through years of repeated use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe corrosion-resistant properties mean the smoke box tolerates exposure to moisture from both soaking wood and weather conditions. Store the box outdoors with BBQ equipment without rust concerns that affect carbon steel alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSimple Operation and Placement\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFill the smoke box with your chosen smoking wood, place it on grill grates near the heat source, and close the BBQ hood. The straightforward process requires no special skills or complex setup. Heat from burners or coals causes wood to smolder and produce smoke without requiring monitoring or adjustment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor gas BBQs, position the smoke box directly over a lit burner to ensure sufficient heat for smoke generation. The box can sit on the grill grate or on flavorizer bars if your BBQ design allows direct placement over burners.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eOn charcoal BBQs, place the smoke box near the concentrated coal area where temperatures reach the levels needed for reliable wood ignition. Position food away from direct heat and near the smoke box for optimal smoke exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEasy Cleaning and Maintenance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eClean the smoke box after use by emptying ash residue and rinsing with water. The stainless steel surface resists ash staining and releases debris easily compared to porous materials that absorb smoke residue.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe simple box design has no complex mechanisms or small parts that complicate cleaning. Empty, rinse, and dry for storage between uses. The straightforward maintenance ensures the smoke box remains ready for use without extensive preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe durable construction means cleaning can be performed vigorously without damage concerns. Scrub stubborn ash deposits with brushes or abrasive pads without fear of scratching through protective coatings or weakening structure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCost-Effective Smoking Solution\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe reusable smoke box provides wood smoke capability at a fraction of dedicated smoker costs. Purchase once and add smoke flavour to hundreds of cooking sessions, avoiding the expense of smoker equipment that may see limited use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smoke box also eliminates ongoing costs of disposable smoking solutions. Foil packets and single-use smoke bags create recurring expenses, while the reusable stainless steel box requires only wood replacement between sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact size also avoids the storage space requirements of full-size smokers. Store the smoke box with other BBQ accessories rather than dedicating deck or garage space to a dedicated smoking unit used occasionally.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eMaterial - Stainless steel\u003c\/li\u003e\n\u003cli\u003eCompatible Woods - Wood chips, pellets, dust\u003c\/li\u003e\n\u003cli\u003eBBQ Compatibility - Hooded gas and charcoal BBQs\u003c\/li\u003e\n\u003cli\u003ePlacement - On grill grates near heat source\u003c\/li\u003e\n\u003cli\u003eCleaning - Dishwasher safe, hand wash recommended\u003c\/li\u003e\n\u003cli\u003eReusability - Reusable for multiple sessions\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Misty Gully BBQ Smoke Box (stainless steel)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003ePreparing the Smoke Box\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSelect your smoking wood based on desired flavour and available formats. Wood chips provide the most common and accessible option, while pellets offer economy and compact storage. Fine dust produces intense smoke for short sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor wood chips, consider soaking in water for 30 minutes before use if you prefer slower, cooler burning. Soaked chips smolder rather than ignite, extending smoke duration and reducing temperature contribution. Dry chips ignite faster and produce hotter smoke suitable for shorter cooking sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFill the smoke box approximately three-quarters full with your chosen wood. Avoid overfilling, which restricts airflow needed for proper smoldering. Leave space for air circulation and smoke escape through the box perforations.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePositioning for Gas BBQs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat your gas BBQ with all burners on high for 5 to 10 minutes. The initial high heat helps ignite smoking woods quickly once the smoke box is positioned.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the filled smoke box directly on the grill grate over a lit burner. Some gas BBQ designs allow smoke box placement on flavorizer bars or directly above burners, bringing the wood closer to heat sources for faster ignition.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eClose the BBQ hood and allow 10 to 15 minutes for smoke generation to begin. Watch for smoke escaping from the closed hood as indication that woods are smoldering properly. Once smoke appears, reduce burner heat to your target cooking temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition food on the grill grate away from direct heat where smoke circulation occurs. Indirect heat combined with smoke creates the smoking environment needed for smoke flavour development without excessive surface charring.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePositioning for Charcoal BBQs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eLight charcoal and allow coals to reach cooking temperature with white ash coating. Distribute coals to create direct and indirect heat zones, with concentrated coals on one side and fewer or no coals on the other.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace the filled smoke box on the grill grate near the concentrated coal area where temperatures are sufficient for wood ignition. Avoid burying the smoke box in coals, which creates excessive heat and potential ash contamination inside the box.Close the BBQ hood and monitor for smoke generation. Charcoal BBQs typically ignite smoking woods faster than gas BBQs due to higher radiant heat from glowing coals.\u003cbr\u003ePosition food in the indirect zone where smoke circulates but direct heat is minimal. This arrangement allows extended cooking with smoke exposure without burning food surfaces over direct coals.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eManaging Smoke During Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eMonitor smoke levels during cooking by observing smoke escaping from hood vents. Thick white smoke indicates woods are burning too hot or have insufficient oxygen. Thin blue smoke represents optimal smoldering conditions for clean smoke flavour.\u003cbr\u003eIf smoke becomes excessive or acrid, increase hood ventilation slightly to improve airflow. Better oxygen circulation helps woods smolder cleanly rather than producing harsh smoke from incomplete combustion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eFor extended smoking sessions exceeding two hours, you may need to refill the smoke box with fresh wood. Open the hood briefly, add wood to the box using heat-resistant gloves or tools, and close the hood to resume smoking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid opening the hood frequently to check smoke box status. Each opening releases accumulated smoke and lowers internal temperature, extending total cooking time and reducing smoke flavour development.\u003c\/p\u003e\n\u003ch2\u003eStorage and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eEmpty ash and wood residue from the smoke box after each use while the box remains warm. Ash removes more easily from warm stainless steel than from completely cooled metal where residue hardens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse the emptied smoke box with water to remove remaining ash and smoke deposits. Use a brush to scrub interior surfaces if ash has formed stubborn deposits. The stainless steel tolerates vigorous scrubbing without damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry the smoke box thoroughly before storage to prevent moisture accumulation. Water left in the box can create mineral deposits or promote rust formation in any areas where the stainless steel surface is compromised.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the dried smoke box in a location protected from weather if storing outdoors. While stainless steel resists corrosion, protected storage extends service life by minimizing exposure to moisture cycles.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes the smoke box work on gas BBQs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The smoke box is specifically designed to add smoking capability to gas BBQs that cannot generate wood smoke through burners alone. Place the filled smoke box over a lit burner, close the hood, and the box generates smoke as heat causes woods to smolder. Gas BBQs must have hoods or lids for smoke accumulation around food.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat wood types work best in the smoke box?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe smoke box accommodates wood chips, pellets, or fine dust. Choose wood type based on desired flavour: hickory and mesquite provide strong smoke, fruit woods like apple and cherry offer milder sweet smoke, and oak delivers medium smoke intensity. Select wood format based on availability and burning characteristics desired. Chips are most common, pellets burn efficiently, and dust produces intense short-duration smoke.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long does smoke last from one filling?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSmoke duration varies based on wood type, format, moisture content, and heat intensity. Dry wood chips typically produce smoke for 45 to 90 minutes. Soaked chips extend duration by burning more slowly. Pellets generally last 60 to 90 minutes. Fine dust burns quickly, producing 20 to 40 minutes of smoke. Plan to refill the smoke box for cooking sessions exceeding two hours.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to soak wood before using?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSoaking is optional and based on preference. Soaked wood chips smolder more slowly, extending smoke duration and reducing heat contribution. Dry wood ignites faster and produces hotter initial smoke suitable for shorter cooking sessions. Pellets and dust typically work better dry as their compressed formats can become problematic when waterlogged.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use the smoke box on charcoal BBQs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The smoke box works on both gas and charcoal BBQs equipped with hoods. On charcoal BBQs, the smoke box provides cleaner, more controlled smoke than adding wood directly to coals. Position the smoke box on grill grates near concentrated coals where heat is sufficient for wood ignition, then cook food in indirect zones where smoke circulates.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean the smoke box?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eEmpty ash after each use while the box remains warm. Rinse with water and scrub interior surfaces with a brush to remove stubborn deposits. The stainless steel construction tolerates vigorous cleaning. Dry thoroughly before storage. While dishwasher safe, hand washing is recommended to extend service life and maintain appearance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Misty Gully BBQ Smoke Box in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Misty Gully products and BBQ accessories.\u003c\/p\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":45554361204908,"sku":"MGBBQSB","price":12.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/MistyGully-BBQSmokerBox1.png?v=1773796226"},{"product_id":"misty-gully-bacon-or-rib-hanger-10-prong","title":"Misty Gully Bacon or Rib Hanger (10 Prong)","description":"\u003ch1\u003eMisty Gully Bacon or Rib Hanger (10 Prong)\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel 10-prong meat hanger for vertical hanging of bacon, ribs, and jerky in smokers and ovens. Sharp, robust prongs penetrate pork belly, spare ribs, and large cuts without slipping. Maximises vertical space in barrel smokers, cabinet smokers, and ovens where traditional grill racks limit capacity. Hanging bacon produces softer, more tender results compared to laying flat on grates. Easy to use and clean. Stainless steel construction for rust resistance and durability. Available at our Wetherill Park showroom from an Authorised Misty Gully Stockist.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Misty Gully Bacon or Rib Hanger solves the fundamental space limitation in vertical smokers and cabinet smokers where horizontal grill racks consume valuable vertical space. The 10-prong design allows hanging full-size pork bellies, spare rib racks, or multiple strips of jerky vertically, freeing up lower grill space for additional items or allowing more efficient use of limited smoker volume.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical hanging method produces superior bacon texture compared to traditional flat smoking on grates. When pork belly hangs vertically, fat renders evenly and drips away from the meat rather than pooling beneath or creating greasy surfaces. This gravity-assisted rendering creates more consistent fat distribution throughout the finished bacon while producing softer, more tender texture than flat-smoked alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction withstands repeated exposure to smoke, heat, and fat without rusting, corroding, or degrading. The robust prongs maintain sharpness through multiple uses, continuing to penetrate tough pork skin and thick meat cuts without bending or dulling. The material also cleans easily, resisting the fat buildup and smoke residue that plagues inferior hanging equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe versatility extends beyond bacon to spare ribs, beef ribs, jerky strips, and any large meat cut benefiting from vertical hanging during smoking or curing. The multiple prongs accommodate different meat sizes and shapes, from narrow jerky strips to full-width pork bellies weighing several kilograms.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Misty Gully Bacon or Rib Hanger at our Wetherill Park showroom. As an Authorised Misty Gully Stockist in Australia, we carry the complete range of Misty Gully bacon making equipment, smoking accessories, and curing supplies. Our hands-on experience with smoking and curing equipment extends to understanding which tools genuinely improve results and which merely add clutter.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003e10 Sharp Stainless Steel Prongs\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Bacon or Rib Hanger features 10 individual prongs spaced to accommodate full-size pork bellies and standard spare rib racks. The prong quantity provides sufficient holding points to distribute meat weight evenly across the hanger, preventing sagging or uneven hanging that occurs with insufficient support points.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe sharp prong tips penetrate tough pork skin, thick fat layers, and dense meat without requiring excessive force or pre-piercing. The machine-sharpened points slide through meat cleanly, creating small entry holes that don't tear or damage the meat structure. This clean penetration matters particularly for bacon where large tears create weak points that cause slabs to rip during hanging.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe prong sharpness also matters when piercing cold, firm meat straight from refrigeration. Cured pork belly reaches maximum firmness at refrigerator temperatures where fat solidifies and muscle tissue contracts. Sharp prongs still penetrate this firm meat easily, while dull prongs require excessive force that damages meat or bends the prongs themselves.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe prongs maintain sharpness through repeated use because stainless steel holds an edge better than softer metals. The material resists the dulling that occurs when prongs drag across bone or penetrate particularly tough cuts. This edge retention means the hanger continues performing consistently rather than requiring replacement when prongs dull.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eStainless Steel Construction for Durability\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel material resists rust and corrosion despite repeated exposure to moisture from meat, smoke, and smoker condensation. Standard steel hangers rust quickly in smoker environments where temperature cycling creates condensation, smoke deposits acidic compounds, and fat residue traps moisture against metal surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rust resistance proves particularly important for bacon making where curing process introduces salt that accelerates corrosion on non-stainless metals. Even small amounts of surface rust contaminate bacon with metallic taste and discolour the meat where it contacts corroded metal. Stainless steel eliminates this contamination risk.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material strength supports heavy pork bellies and rib racks without bending or deforming. A full-size pork belly weighs 4 to 6 kilograms, creating substantial downward force on the hanger frame and prongs. Weak metals bend under this weight, causing meat to sag or slip off prongs. The robust stainless construction maintains shape under load.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe non-reactive surface doesn't impart metallic flavours to meat even during extended contact over multi-hour smoking sessions. Some metals leach flavour compounds into fatty meat, creating off-tastes particularly noticeable in delicate bacon. Stainless steel remains inert, allowing pure smoke and cure flavours without metallic interference.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMaximises Smoker Space Through Vertical Hanging\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe vertical hanging design transforms smoker capacity by utilizing height rather than relying solely on horizontal grill surface area. Standard horizontal smoking limits capacity to whatever fits on available grill racks, wasting the vertical space above meat where smoke simply passes unused.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eVertical hanging allows smoking full-size pork bellies that exceed typical grill rack dimensions. A large pork belly measures 50 to 70 centimetres long, too large for many smoker grill racks without cutting into smaller pieces. Hanging vertically accommodates full-length bellies without size restrictions, producing bacon from complete belly rather than pieced sections.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe space efficiency particularly benefits barrel smokers, cabinet smokers, and vertical water smokers where height exceeds width. These smoker designs naturally suit vertical hanging by providing ample vertical clearance but limited horizontal grill space. The hanger exploits the smoker's inherent dimensional strengths rather than fighting against them.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe freed-up grill space below hanging meat allows simultaneous smoking of additional items. Hang bacon or ribs from the hanger while using lower grill racks for vegetables, cheese, or other items requiring different positioning. This multi-level smoking increases overall smoker productivity and efficiency.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eImproves Bacon Texture Through Vertical Hanging\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHanging bacon vertically during smoking produces softer, more tender finished product compared to laying flat on grill grates. The vertical orientation allows fat to render downward through the meat under gravity, creating more even fat distribution than horizontal smoking where fat pools in low spots.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe improved fat distribution also affects texture consistency throughout the bacon slab. Horizontally smoked bacon often develops dense, dry areas where fat has migrated away and excessively greasy sections where fat accumulated. Vertically hung bacon maintains more uniform fat content across the entire slab.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical position also prevents the compressed, flat appearance that occurs when heavy pork belly rests on grill grates for hours. The grate contact creates flat spots and texture variations where compressed areas differ from unsupported sections. Hanging eliminates this compression, allowing bacon to maintain natural shape and consistent texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hanging position also facilitates better smoke circulation around all meat surfaces. Smoke reaches the bottom and back surfaces that contact grill grates during horizontal smoking, creating more complete smoke coverage. This full-surface smoke exposure produces more uniform smoke flavour and colour rather than pale, under-smoked areas where meat contacted grates.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWorks for Bacon, Ribs, Jerky, and Large Cuts\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe versatile hanger suits multiple smoking and curing applications beyond pork belly bacon. Use for spare ribs or beef ribs where hanging allows smoke to reach all rib surfaces including the curved underside that contacts grates during horizontal cooking.\u003c\/p\u003e\n\u003cp\u003eThe vertical position creates more even smoke coverage across the entire rack.\u003cbr\u003eFor jerky, hang multiple strips side-by-side on the prongs, maximising the number of strips per smoker session. The vertical hanging positions jerky in the primary smoke flow rather than laying flat where smoke passes over rather than through the meat. This positioning creates more efficient smoke absorption and faster drying.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eLarge cuts including beef brisket, pork shoulder, and whole chickens benefit from vertical hanging during smoking or roasting. The hanging position promotes even heat circulation and self-basting as fat renders downward through the meat. The multiple prongs provide stable support for heavy cuts that slip off single-point hooks.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hanger also works during the curing stage before smoking. Hang cured bacon in refrigerator or curing chamber to develop pellicle, the tacky surface that helps smoke adhere to meat. The vertical hanging provides air circulation around all surfaces, developing pellicle more evenly than laying bacon flat on racks.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEasy to Use and Clean\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe simple design requires no complicated assembly or special techniques. Pierce meat with prongs, hang from smoker rack or rod, and proceed with smoking. The intuitive operation works for beginners attempting first bacon batch as easily as experienced curers smoking their hundredth slab.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wide prong spacing allows easy meat loading without cramming or forcing meat onto adjacent prongs. Space bacon, ribs, or jerky naturally across the available prongs without precise measurements or complicated arrangement. The forgiving design accommodates irregular meat shapes and varying sizes without requiring perfect prong alignment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCleaning requires simple washing with hot soapy water or dishwasher cycle. The smooth stainless steel surface releases fat and smoke residue easily without the stubborn buildup that plagues textured or porous hanging equipment. The open prong design lacks crevices where grease and debris accumulate and resist cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe compact size stores easily in drawers, on shelves, or hanging from hooks without consuming excessive space. The flat profile slides into narrow spaces between other equipment, unlike bulky smoking accessories requiring dedicated storage areas. Multiple hangers stack together for minimal storage footprint.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eNumber of Prongs - 10 prongs\u003c\/li\u003e\n\u003cli\u003eMaterial - Stainless steel\u003c\/li\u003e\n\u003cli\u003eProng Design - Sharp, pointed tips for easy meat penetration\u003c\/li\u003e\n\u003cli\u003eIntended Use - Bacon, spare ribs, beef ribs, jerky, large cuts\u003c\/li\u003e\n\u003cli\u003eApplication - Vertical hanging in smokers, ovens, curing chambers\u003c\/li\u003e\n\u003cli\u003eCleaning - Hand wash or dishwasher safe\u003c\/li\u003e\n\u003cli\u003eRust Resistance - Yes (stainless steel construction)\u003c\/li\u003e\n\u003cli\u003eSuitable For - Barrel smokers, cabinet smokers, vertical smokers, ovens\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Misty Gully Bacon or Rib Hanger (10 prong, stainless steel)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHanging Bacon for Smoking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRemove cured pork belly from refrigerator and pat dry with paper towels. Excess surface moisture dilutes smoke and prevents proper pellicle formation, the tacky surface that helps smoke adhere to meat. Dry belly creates better smoke ring and more intense smoke flavour than wet surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition bacon hanger on work surface with prongs pointing upward. Starting at one end of pork belly, pierce skin side with first prong, pushing through skin, fat layer, and into meat beneath. The sharp prongs penetrate cold, firm meat cleanly without requiring excessive force or pre-punching holes.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eContinue loading pork belly onto remaining prongs, spacing approximately evenly across the slab's length. Use all 10 prongs for full-size belly or fewer prongs for smaller pieces. Ensure prongs penetrate deep enough to support meat weight without slipping but avoid piercing completely through to opposite side.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang loaded bacon hanger from smoker rod, upper grill rack, or dedicated hanging point inside smoker. Ensure adequate clearance below hanging bacon for fat dripping without contacting lower grill or water pan. Position drip pan beneath hanging bacon to catch rendered fat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSmoking Spare Ribs Vertically\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eTrim spare ribs to desired shape, removing membrane from bone side if preferred. Pat ribs dry to promote better smoke adhesion and bark formation. Dry rib surfaces accept smoke more readily than moist surfaces where moisture dilutes smoke compounds.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDetermine best prong position for rib rack size. For standard spare ribs, pierce meaty end of rack with several prongs spaced to distribute weight. The bone structure provides natural support, but proper prong placement prevents sagging or uneven hanging during extended smoking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAlternatively, fold rib rack in half with meaty sides facing outward and pierce the fold with centre prongs. This configuration works well for longer racks that would hang too low in smoker if extended full length. The folded position also intensifies smoke flavour by concentrating smoke exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang ribs in smoker, ensuring adequate space between hanging ribs and smoker walls for proper smoke circulation. The vertical position allows smoke to reach rib surfaces that would contact grates during horizontal smoking, creating more complete smoke coverage and colour development.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003ePreparing Jerky Strips\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eCut beef, venison, or other meat into strips 5 to 10 millimetres thick and 3 to 5 centimetres wide. Consistent thickness ensures even drying across all strips. Marinate strips in desired jerky seasoning for 6 to 24 hours, following recipe specifications.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove marinated strips from marinade and pat lightly to remove excess liquid. Some surface moisture helps smoke adhere, but excessive liquid dripping creates mess and extends drying time. Brief patting removes pooled marinade while maintaining the tacky surface needed for smoke adhesion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePierce one end of each jerky strip with individual prongs, spacing strips so they hang without touching. Overlapping or touching strips dry unevenly, with contact points remaining moist longer than exposed surfaces. Adequate spacing allows air circulation around all surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang loaded jerky in smoker or dehydrator, maintaining temperature and smoke according to jerky recipe specifications. The vertical hanging position places jerky in direct smoke path for efficient smoke absorption. Monitor drying progress, removing individual strips as they reach desired texture rather than waiting for entire batch.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDeveloping Pellicle Before Smoking\u003c\/h3\u003e\n\u003cp\u003eAfter curing bacon or other meats, rinse thoroughly to remove excess surface cure. Pat dry with paper towels, then load onto bacon hanger as described above. The vertical hanging allows air circulation around all surfaces, critical for pellicle development.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang loaded bacon in refrigerator, curing chamber, or cool, dry location with good air movement. A small fan improves air circulation, speeding pellicle formation. The pellicle develops over 2 to 12 hours as surface moisture evaporates, leaving tacky protein layer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck pellicle development by touching meat surface with clean finger. Properly developed pellicle feels tacky and slightly dry rather than wet or slimy. The tacky surface indicates readiness for smoking, as smoke compounds adhere to this protein layer.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eProceed directly to smoking without rewrapping or refrigerating again after pellicle formation. Rewrapping damages the delicate pellicle surface, reducing smoke adhesion and creating uneven smoke coverage. The bacon hanger allows moving meat from pellicle development directly to smoker without transferring between different equipment.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eAlternative Uses Beyond Smoking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse bacon hanger for air-drying salami, coppa, pancetta, or other dry-cured meats. The vertical hanging promotes even drying and prevents flat spots that occur when laying cured meats on racks. The stainless steel resists the salt and acidity present in dry-cured products.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eTry hanging large roasts or whole chickens in oven for vertical roasting. The hanging position allows hot air circulation around all surfaces while fat self-bastes the meat through downward rendering. This technique works particularly well for crispy-skin chicken where vertical position prevents skin from sitting in rendered fat.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHang vegetables including peppers, mushrooms, or tomatoes for smoking or dehydrating. The multiple prongs accommodate numerous small items simultaneously. Smoked vegetables develop concentrated flavour and interesting texture suitable for sauces, dips, or standalone serving.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eUse during home butchery or game processing to hang meat for ageing, cooling, or processing. The food-safe stainless steel and easy cleaning make the hanger suitable for various meat handling applications beyond smoking and curing.\u003c\/p\u003e\n\u003ch2\u003eStorage and Maintenance\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWash bacon hanger thoroughly after each use to remove fat residue, smoke deposits, and meat particles. Hot soapy water dissolves fat effectively, while dishwasher cycles provide thorough cleaning and sanitisation. The smooth stainless steel surface releases buildup easily without stubborn adherence.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry hanger completely before storage to prevent water spots and maintain prong sharpness. Residual moisture can dull prong tips over time through minor surface corrosion, even on stainless steel. Thorough drying preserves the sharp points that make meat loading easy.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore in dry location such as kitchen drawer, pantry shelf, or hanging from hook. The compact design requires minimal storage space and stacks easily with additional hangers if you own multiple units. Avoid storing in damp areas like garages or outdoor sheds where moisture exposure accelerates corrosion.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect prongs periodically for sharpness by attempting to pierce tough meat scraps. Sharp prongs penetrate easily with moderate pressure, while dulled prongs require excessive force or slip across meat surfaces. If prongs dull noticeably, they can be resharpened with fine metal file or replaced by purchasing new hanger.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eHandle carefully during use and storage as the sharp prong tips can puncture skin, pierce packaging, or damage other stored items. Store with prongs protected or positioned away from areas where accidental contact could occur. The same sharpness that makes meat loading easy also creates puncture hazard.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eHow much weight can the bacon hanger support?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel construction supports full-size pork bellies weighing 4 to 6 kilograms without bending or deforming. The 10-prong design distributes weight across multiple support points, preventing sagging. Commercial bacon processors use similar hangers for standard-size bacon production, confirming the weight capacity suits home bacon making. Avoid overloading with excessive weight beyond typical pork belly sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill the hanger fit in my smoker?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe hanger works in barrel smokers, cabinet smokers, vertical water smokers, and large kettle grills with sufficient vertical clearance. Measure your smoker's internal height and ensure adequate clearance for hanging bacon plus drip pan beneath. The hanger hangs from existing grill racks or smoker rods, requiring no special mounting hardware. Horizontal offset smokers may lack suitable hanging points unless modified.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent meat from slipping off the prongs?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePierce meat deeply enough for several centimetres of prong penetration into the meat. Shallow penetration allows meat to slip off under its own weight during long smoking sessions. For particularly heavy items, use multiple prongs close together to distribute weight. Ensure meat is cold and firm from refrigeration when loading, as warm, soft meat tears more easily and provides less support.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for chicken or turkey?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Hang whole chickens or turkey breasts by piercing breast meat or skin with prongs. The vertical hanging produces crispy skin as fat renders downward rather than pooling beneath the bird. Ensure adequate prong penetration to support poultry weight. The method works particularly well for smoked whole chickens where vertical position creates even smoke coverage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes vertical hanging really improve bacon texture?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Vertical hanging allows fat to render downward through the meat under gravity, creating more even fat distribution than horizontal smoking. This gravity-assisted rendering produces softer, more tender bacon with consistent texture throughout the slab. The improvement is noticeable compared to flat-smoked bacon that develops compressed areas, uneven fat distribution, and varied texture.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean stubborn smoke residue?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSoak in hot soapy water for 15 to 30 minutes to loosen stubborn deposits, then scrub with brush or scouring pad. For particularly heavy buildup, use degreasing dish soap or run through dishwasher on high-temperature cycle. The stainless steel withstands aggressive cleaning without damage. Avoid abrasive cleaners that could dull prong tips or scratch stainless surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy should I buy from an Authorised Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive products directly from Misty Gully, guaranteeing authenticity and proper handling. We maintain correct storage to prevent rust and damage, and carry current-production stock rather than aged inventory. As specialists in smoking and curing equipment, we provide guidance on proper bacon hanger use, alternative applications, and complementary products from the Misty Gully range.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Misty Gully Bacon or Rib Hanger in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the full range of Misty Gully products and BBQ accessories.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will this hanger fit inside a Big Green Egg or Yoder Smokers pellet grill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"For the Big Green Egg: the Large and XL EGGs have sufficient vertical dome clearance to hang pork belly or spare ribs from the cooking grid level. Remove the ConvEGGtor and hang the hanger from the existing cooking grid, or install a second grid above the main grid to create a hanging point. The dome's natural height accommodates standard pork belly length. For the Yoder YS640s or YS1500s: the large cooking chamber and upper shelf rack provide suitable hanging points for the hanger. The YS640s in particular has generous vertical clearance for hanging ribs and pork belly from the upper shelf supports. Contact BBQ Republic to confirm the best hanging method for your specific grill model.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What is a pellicle and why does vertical hanging help develop it?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"A pellicle is the tacky, slightly dried protein film that forms on meat surfaces after curing and before smoking. It develops as surface moisture evaporates, leaving a protein layer that smoke compounds adhere to — without it, smoke slides off wet meat and produces light, uneven colour. Vertical hanging accelerates pellicle formation because air circulates freely around the entire meat surface simultaneously, including the back and underside that would remain in contact with a rack surface if laid flat. Hang cured bacon from the hanger in the refrigerator or in front of a small fan for 2 to 12 hours until the surface feels tacky — then move it directly into the smoker.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does vertical hanging produce better bacon than laying flat on grill grates?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Three reasons. First, fat renders downward through the meat under gravity rather than pooling in low spots, producing more even fat distribution and softer texture throughout the slab. Second, smoke reaches all surfaces equally — the underside and back of horizontally laid bacon receive dramatically less smoke than the top and sides, creating uneven colour and flavour. Third, the meat is not compressed by its own weight resting on grates, so it maintains its natural structure and thickness rather than developing flat compressed areas where grate contact occurs.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I hang spare ribs without them falling apart?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Two reliable methods. First, pierce the meaty end (opposite the bone tips) with four to five prongs spaced across the rack width — this end is thicker and holds prongs more securely than the thinner bone-tip end. Second, fold the rack in half with meaty sides facing outward and pierce the fold with the centre prongs — this shortens the hanging length and doubles the meat thickness at the hanging point, significantly improving stability. The fold method also suits longer racks that would hang too low in smaller smokers when extended full length.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What weight of pork belly can this hanger support?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The stainless steel construction handles full-size pork bellies of 4 to 6 kilograms without bending or deforming. The 10-prong design distributes the load across multiple contact points, preventing the sagging or prong bending that occurs with single-hook or fewer-prong alternatives. For particularly large bellies above 6kg, use two hangers side by side for additional support, or trim the belly into two sections for hanging.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this hanger in my oven for vertical roasting?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — vertical oven roasting using the hanger produces excellent results on whole chickens and pork belly. Hang from the top oven shelf with a roasting pan or foil-lined tray on the shelf below to catch drips. The hot air circulates around the entire surface simultaneously, producing crispier skin on all sides than conventional horizontal roasting where the underside sits in accumulated fat. For pork belly, score the skin, apply seasoning, and hang fat-side up — the fat renders downward through the meat, self-basting as it goes.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How many jerky strips can I hang on one hanger at a time?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"10 strips at maximum — one per prong. For strips to dry evenly they should not touch each other, so the 10-prong spacing is the practical limit per hanger. If you need more capacity, hang two hangers side by side if your smoker or dehydrator has the width. Standard beef jerky strips of 3 to 5cm width work well at the prong spacing — wider strips or strips that are too close together will touch during the drying process and create uneven drying.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the hanger for dry-cured products like pancetta, coppa, or salami?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — this is one of the most practical applications. Dry-cured whole muscle products like pancetta tesa (flat pancetta), bresaola, and coppa all benefit from consistent air circulation during the weeks-long drying period. The stainless steel resists the salt and acidity present in dry-cured products — a critical requirement since these products are in contact with the hanger for extended periods at room temperature or in curing chambers. Hang in a cool, humid location (12 to 15°C, 75 to 85% humidity) with gentle air movement.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the hanger dishwasher safe and how do I clean heavy fat buildup?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — dishwasher safe. For heavy fat and smoke residue after a long bacon smoke, soak the hanger in hot soapy water for 15 to 30 minutes before washing, or simply run through a dishwasher high-temperature cycle. The smooth stainless surface releases buildup easily. Dry completely before storage to preserve prong sharpness — residual moisture causes minor surface oxidation that can dull prong tips over time even on stainless steel.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Misty Gully Bacon or Rib Hanger in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Misty Gully Bacon or Rib Hanger (10 Prong) is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full Misty Gully curing and smoking accessories range. BBQ Republic is an Authorised Misty Gully Stockist. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Misty Gully","offers":[{"title":"Default Title","offer_id":45554870157484,"sku":null,"price":24.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/MistyGully-BaconHanger1.png?v=1773804297"},{"product_id":"broil-king-chicken-roaster-with-pan-imperial-series","title":"Broil King Chicken Roaster with Pan - Imperial Series","description":"\u003ch1\u003eBroil King Chicken Roaster with Pan - Imperial Series\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eStainless steel chicken roaster with integrated drip pan for beer-can chicken and vertical roasting on gas grills. Vented holder accommodates full cans or bottles of beer, juice, or flavored liquids for steam-roasting whole chickens. Rust-resistant stainless steel construction withstands high-heat grilling and outdoor exposure. Sturdy 23 by 23 centimetre drip pan collects rendered fat and drippings during cooking, preventing flare-ups while capturing juices for gravy or basting. Oversized 10-millimetre handles enable safe lifting and positioning on hot cooking grates. Vertical roasting position creates even heat circulation around entire chicken, producing crispy skin on all surfaces while maintaining moist interior. Compatible with Broil King Imperial and Regal gas grills. Imperial Series accessory designed for premium outdoor cooking. Available at our Wetherill Park showroom from an Authorised Broil King Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Broil King Chicken Roaster with Pan brings vertical roasting capability to gas grills, combining the traditional beer-can chicken method with purpose-built construction for safer handling and better results. The integrated design eliminates the instability of balancing whole chickens on standard beverage cans, providing stable platform that prevents tipping during cooking and removal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vented holder accepts full-size cans or bottles, creating steam from liquid contents that moistens chicken from inside while grill heat crisps exterior skin. This dual cooking method produces results superior to standard horizontal roasting, where bottom surfaces sit in rendered fat while top surfaces dry out from direct heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction resists rust and corrosion from moisture, acidic marinades, and outdoor storage, maintaining appearance and performance across seasons of use. The material also withstands high direct heat without warping or degrading, unlike cheaper aluminium roasters that deform after limited use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 23 by 23 centimetre drip pan sits beneath the vertical chicken holder, catching rendered fat and drippings that would otherwise fall onto burners or charcoal, causing flare-ups and grease fires. The captured drippings remain available for gravy preparation or basting during cooking, adding value beyond simple mess prevention.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Broil King Chicken Roaster with Pan at our Wetherill Park showroom. As an Authorised Broil King Stockist in Australia, we carry the Broil King Imperial and Regal gas grill ranges plus Imperial Series accessories. Our seven years of BBQ experience includes understanding vertical roasting techniques and how different cooking methods affect poultry results.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eVented Holder for Liquid Steaming\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe central holder features vented design accommodating full 375-millilitre cans or standard beer bottles, creating steam chamber inside the chicken cavity. The vents allow steam to escape upward through the chicken while maintaining liquid reservoir at base, preventing dry-out during extended cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe holder diameter accepts standard beverage cans without modification, eliminating the need for special liquid containers or complicated setup. Simply fill can or bottle with beer, juice, wine, or seasoned water, position chicken over holder, and begin cooking. The liquid choice affects flavor subtly while primarily serving moisture and steam generation functions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vented design also prevents pressure buildup that could cause liquid to boil over violently, maintaining controlled steam release throughout cooking. This steady steam production keeps chicken interior moist while exterior surfaces receive full heat exposure for crisping.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe holder height positions chicken at optimal elevation above drip pan, creating clearance for rendered fat drainage while maintaining chicken stability during cooking. The vertical orientation also maximizes available grill space, as upright chicken occupies less grate area than chicken laid horizontally.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eRust-Resistant Stainless Steel Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel material resists corrosion from moisture, marinades, and outdoor storage conditions that cause cheaper mild steel roasters to rust rapidly. The corrosion resistance maintains both appearance and food safety, as rust particles from degraded steel can contaminate food during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel also withstands high direct heat without warping, maintaining structural integrity across repeated heating and cooling cycles. Cheaper aluminium roasters deform from heat stress, creating unstable platforms that tip during cooking or develop uneven surfaces affecting drip pan function.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe material choice also simplifies cleaning, as stainless steel resists food adhesion and cleans easily with standard dish soap and water. The non-reactive surface prevents flavor transfer between cooking sessions, unlike some coated surfaces that absorb and release flavors.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe robust construction supports chickens up to 2 kilograms without flexing or instability, accommodating standard whole chickens available from supermarkets and butchers. The weight capacity also handles larger free-range or organic birds that often exceed standard commercial chicken sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e23 x 23 Centimetre Drip Pan\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe square drip pan measures 23 by 23 centimetres, providing sufficient coverage to catch drippings from vertically positioned chicken while fitting within standard grill grate spacing. The pan depth prevents overflow during cooking while maintaining low profile that doesn't interfere with hood closure on most grills.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe pan positioning beneath chicken holder creates complete drip collection system, as gravity draws all rendered fat and juices downward into pan rather than onto cooking grates or burners. This collection prevents flare-ups from fat dripping onto flame, maintaining clean cooking environment and preventing acrid smoke from burning grease.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe collected drippings remain available for basting during cooking or gravy preparation after cooking completes. The liquid captures flavor from seasonings, marinades, and natural chicken juices, creating concentrated base for pan sauces or gravy without additional preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe pan also protects grill surfaces from grease accumulation, reducing post-cooking cleanup of grates and burner covers. The concentrated dripping collection in removable pan means easier disposal and cleaning than scrubbing baked-on grease from multiple grill surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eOversized 10-Millimetre Handles\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 10-millimetre diameter handles provide secure grip for lifting and positioning the roaster with oven mitts or heat-resistant gloves. The oversized diameter distributes pressure across larger hand area, reducing grip force required and improving control when handling hot roaster loaded with cooked chicken.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handles attach to drip pan edges rather than central holder, allowing lifting entire assembly as single unit without disturbing chicken position. This integrated handling system means removing completed roaster from grill without transferring chicken separately, reducing risk of dropping or spilling during removal.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle positioning also provides balance point for one-handed carrying when using opposite hand to steady chicken or manage grill operations. The wide stance between handles creates stable lifting geometry that prevents tipping during transport from grill to cutting board.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel handle construction matches roaster material, providing equivalent heat resistance and durability. The handles maintain strength under load without bending, supporting combined weight of roaster, drippings, and cooked chicken safely.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eVertical Roasting for Even Cooking\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe vertical orientation positions chicken upright with cavity facing downward over steam source, creating heat circulation around entire exterior surface. This exposure produces even browning and skin crisping on all surfaces, unlike horizontal roasting where bottom surfaces sit in rendered fat and remain pale and soft.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical position also allows rendered fat to drain away from meat rather than pooling around chicken, producing leaner final product with crispier skin. The fat drainage into drip pan means chicken surfaces remain exposed to dry heat for Maillard reaction development rather than simmering in accumulated grease.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe upright stance creates natural convection around chicken as hot air rises along surfaces, carrying away moisture for skin dehydration and crisping. This airflow pattern works particularly well on gas grills where burner placement beneath cooking surface creates strong upward heat movement.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe vertical configuration also reduces required grill space compared to horizontal placement, allowing cooking additional items alongside roaster. The compact footprint means fitting chicken roaster plus vegetables, corn, or other sides on same cooking grate simultaneously.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eImperial Series Premium Quality\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe Imperial Series designation indicates premium construction standards and materials matching Broil King's high-end Imperial gas grill range. The quality level ensures compatibility with Imperial grill aesthetics and performance expectations, providing accessories that match grill investment.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Imperial Series accessories undergo quality control matching grill manufacturing standards, ensuring consistent performance and durability. The premium positioning also means design attention to functional details like handle sizing, pan depth, and holder vent configuration.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe series designation helps identify accessories specifically engineered for Broil King grills, ensuring proper fit and performance on Imperial and Regal cooking surfaces. While the roaster works on various grill brands, the Imperial Series engineering optimizes performance on Broil King products.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eSeries - Imperial Series\u003c\/li\u003e\n\u003cli\u003eMaterial - Stainless steel (rust-resistant)\u003c\/li\u003e\n\u003cli\u003eDrip Pan Dimensions - 23 x 23 centimetres (square)\u003c\/li\u003e\n\u003cli\u003eHandle Diameter - 10 millimetres\u003c\/li\u003e\n\u003cli\u003eHolder Type - Vented, accommodates standard cans\/bottles\u003c\/li\u003e\n\u003cli\u003eCompatible Liquids - Beer, juice, wine, seasoned water\u003c\/li\u003e\n\u003cli\u003eChicken Capacity - Up to 2 kilograms\u003c\/li\u003e\n\u003cli\u003eFinish - Brushed stainless steel\u003c\/li\u003e\n\u003cli\u003eCleaning - Dishwasher safe\u003c\/li\u003e\n\u003cli\u003eGrill Compatibility - Broil King Imperial and Regal gas grills, compatible with most gas grills\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Stainless Steel Chicken Holder with Vented Liquid Reservoir\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e1 x Stainless Steel Drip Pan (23 x 23cm)\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e2 x Oversized Stainless Steel Handles (10mm diameter)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eNote: Liquid (beer, juice, etc.) and chicken not included.\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003ePreparation and Setup\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eFill vented holder with liquid of choice before positioning chicken. Beer provides traditional flavor, while fruit juices, wine, or herb-infused water offer alternative flavor profiles. Fill to approximately three-quarters capacity, leaving space for liquid expansion during heating without overflow.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeason chicken exterior with desired rub, marinade, or dry seasoning before mounting on roaster. Pat skin dry with paper towels before seasoning application, as dry skin crisps better than moist skin during cooking. Apply seasonings generously as vertical position allows excess to fall into drip pan rather than pooling on chicken surfaces.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePosition chicken cavity over filled holder, sliding chicken down until cavity bottom rests near liquid surface. Arrange legs and wings in natural position, tucking wing tips behind breasts to prevent burning. The chicken should sit stable and upright without additional support.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace assembled roaster on preheated grill grate, positioning over indirect heat zone for best results. Ensure roaster sits level preventing tipping during cooking. Close grill lid and begin cooking according to recipe or general poultry guidelines.\u003cbr\u003eCooking Process\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMaintain grill temperature between 160°C and 190°C for optimal roasting results. Lower temperatures extend cooking time while higher temperatures risk burning exterior before interior reaches safe temperature. The vertical position and steam generation allow slightly lower temperatures than horizontal roasting while maintaining moist results.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eMonitor chicken color development through grill lid window when possible, avoiding frequent lid opening that releases heat and extends cooking time. The vertical orientation produces even browning on all exposed surfaces, eliminating need for rotation during cooking.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCheck internal temperature in thickest part of thigh using instant-read thermometer, targeting 74°C for safe consumption. Insert thermometer horizontally into thigh avoiding bone contact that provides false high readings. The vertical position means thighs cook thoroughly as they receive direct heat exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEstimated cooking time ranges from 60 to 90 minutes for 1.5 to 2 kilogram chickens at 175°C, though actual time varies with grill type, ambient temperature, and chicken size. Use temperature rather than time as doneness indicator for food safety.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eRemoval and Serving\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eWhen chicken reaches target temperature, carefully lift entire roaster from grill using handles with heat-resistant gloves or mitts. The handles remain hot from grill exposure requiring proper hand protection. Support roaster with both hands maintaining level position preventing dripping spillage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace roaster on heat-resistant surface allowing chicken to rest 10 to 15 minutes before carving. The resting period allows juices to redistribute through meat rather than running out during carving. The vertical position maintains juice distribution during resting.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eCarefully lift chicken off holder using carving fork or tongs, supporting from multiple points to prevent tearing. The cooked chicken releases from holder easily but requires steady support as bones soften during cooking. Transfer chicken to cutting board for carving.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePour collected drippings from pan into container for gravy preparation or discard if excessive fat content. The drippings contain concentrated flavor from seasonings and rendered chicken fat, creating flavorful base for pan sauces or gravy with minimal additional preparation.\u003c\/p\u003e\n\u003ch2\u003eMaintenance and Storage\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eWash roaster components after each use once cooled completely. The stainless steel construction handles regular washing without degradation. Remove any carbonized residue from holder or pan before storage, as buildup becomes harder to remove over time.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry all components thoroughly after washing, particularly if air-drying rather than towel-drying. Water spots form on stainless steel when air-dried, though these affect appearance only and not function. For spot-free finish, dry immediately after washing with clean towel.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore roaster in dry location protected from prolonged moisture exposure. While stainless steel resists rust, proper storage extends finish life and prevents water spot accumulation. Stack components together for compact storage or hang from handles if storage hooks available.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect handle attachments periodically ensuring secure connection to pan. The handles attach permanently during manufacturing but checking prevents potential loosening from repeated heating and cooling cycles. If any movement detected, contact manufacturer for replacement rather than attempting field repair.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat size chicken fits on this roaster?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe roaster accommodates whole chickens up to approximately 2 kilograms, covering standard supermarket chickens and most free-range birds. Very large chickens above 2.5 kilograms may fit but could prove unstable due to top-heavy weight distribution.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this on charcoal grills?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, though designed primarily for Broil King gas grills. The roaster works on any grill with sufficient height clearance between grate and lid for upright chicken. Charcoal grills require careful coal arrangement for indirect heat to prevent bottom burning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to use beer, or can I use other liquids?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAny liquid works for steam generation. Beer provides traditional flavor, while fruit juices, wine, chicken stock, or herb-infused water offer alternatives. The liquid primarily generates steam rather than directly flavoring meat, though aromatic liquids contribute subtle character.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I prevent the chicken from sticking to the holder?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eLight oil spray on holder before positioning chicken helps prevent adhesion. The vertical position and rendered fat drainage mean less sticking than horizontal roasting, but oil ensures easy removal when cooking completes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I cook game hens or other poultry?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Game hens work excellently on this roaster, often fitting two birds side-by-side on single holder. Small turkeys, ducks, or other poultry also work if cavity size accommodates holder diameter and overall height fits under grill lid.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, all components are dishwasher safe. Hand washing typically suffices for light use, but dishwasher cleaning handles stubborn residue effectively without damaging stainless steel.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this fit on my Broil King grill?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe roaster fits Imperial and Regal series Broil King gas grills with standard grate spacing. The 23 by 23 centimetre footprint fits most grill configurations, though very compact portable grills may have insufficient space.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Broil King Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Broil King products with full manufacturer support. We stock both Broil King Imperial and Regal gas grills plus Imperial Series accessories, providing complete Broil King solutions. Our seven years of BBQ experience means understanding vertical roasting techniques and optimal cooking methods for different poultry types.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Broil King Chicken Roaster in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park, where you can also see the Broil King Imperial and Regal gas grill ranges.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size chicken fits on the Broil King Chicken Roaster?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The roaster accommodates whole chickens up to approximately 2 kilograms, which covers standard supermarket chickens and most free-range birds. Very large chickens above 2.5 kilograms may fit physically but could prove unstable due to top-heavy weight distribution on the vertical holder.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I have to use beer, or can I use other liquids in the holder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Any liquid works. Beer is traditional, but fruit juices, wine, chicken stock, herb-infused water, or seasoned water all perform equally well. The liquid primarily generates steam inside the chicken cavity rather than directly flavouring the meat, though aromatic liquids contribute subtle character. Fill the holder to approximately three-quarters capacity to allow for expansion without overflow during heating.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this chicken roaster on a charcoal grill?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes, though it is designed primarily for Broil King Imperial and Regal gas grills. The roaster works on any grill with sufficient height clearance between the grate and lid for an upright whole chicken. On charcoal grills, arrange coals for indirect heat to avoid burning the bottom of the chicken before the interior cooks through.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does vertical roasting produce better results than laying the chicken flat?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Vertical roasting allows hot air to circulate around the entire exterior surface of the chicken, producing even browning and crispy skin on all sides — including the back and sides that would normally sit flat and remain pale. The upright position also allows rendered fat to drain away from the meat into the drip pan rather than pooling around it, resulting in crispier skin and a leaner result. The steam from the liquid inside the cavity simultaneously keeps the interior moist.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What does the drip pan do and why does it matter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 23 x 23cm drip pan sits beneath the chicken holder and catches all rendered fat and juices during cooking. This prevents fat from dripping directly onto burners or grates and causing flare-ups and acrid smoke. The collected drippings can also be used as a base for pan gravy or basting sauce, adding practical value beyond simply keeping the grill clean.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I stop the chicken from sticking to the holder?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Apply a light oil spray to the holder before positioning the chicken. The vertical orientation and fat drainage during cooking mean less sticking than horizontal roasting, but a light oiling ensures the chicken lifts off cleanly once cooking is complete.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook other poultry on this roaster, not just whole chickens?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. Game hens work particularly well and two can often sit side-by-side on a single holder. Small ducks and other similarly sized poultry also work, provided the cavity accommodates the holder diameter and the overall height of the bird fits under the grill lid when upright.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long does it take to cook a chicken on this roaster?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"At 175°C grill temperature, a 1.5 to 2 kilogram chicken typically takes 60 to 90 minutes. Actual time varies with grill type, ambient temperature, and the size of the bird. Always use an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) and cook to an internal temperature of 74°C for food safety — use temperature rather than time as the doneness indicator.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is the Broil King Chicken Roaster dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The stainless steel construction handles regular washing effectively. The product specifications recommend hand washing, which is sufficient for most use. Hand washing with warm soapy water and a soft cloth keeps the stainless steel in good condition without risk of discolouration from dishwasher detergents over time.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why buy from an authorised Broil King stockist?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"BBQ Republic is an authorised Broil King dealer in Sydney stocking the full Imperial and Regal gas grill ranges alongside Imperial Series accessories. Purchasing through an authorised stockist ensures you receive genuine Broil King products with valid warranty support and access to genuine replacement parts. The team has seven years of hands-on BBQ experience and can advise on vertical roasting techniques and compatible accessories for your specific Broil King setup.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Broil King Chicken Roaster in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Broil King Chicken Roaster with Pan is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Broil King Imperial and Regal gas grill ranges. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Broil King","offers":[{"title":"Default Title","offer_id":45565756473516,"sku":"69133","price":79.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/BroilKingImperialRoaster1.jpg?v=1773826691"},{"product_id":"broil-king-15-inch-grilling-stone","title":"Broil King 15\" Grilling Stone","description":"\u003ch1\u003eBroil King 15\" Grilling Stone\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eBroil King 15\" Grilling Stone transforms your grill into a high-temperature baking platform. Ceramic composite construction resists moisture and temperature-related cracking. Extra thick 1.9cm (3\/4\") stone provides even heat distribution and insulation from direct flames. 38cm diameter accommodates full-size pizzas, flatbreads, and seafood. No seasoning required. Simple rinse and dry cleaning. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grilling stone enables authentic wood-fired pizza results on your gas or charcoal grill. The ceramic composite material withstands high temperatures while the thick construction distributes heat evenly across the cooking surface. The stone creates the crisp, charred crust characteristic of professional pizza ovens.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 1.9cm thickness provides critical mass for heat retention and distribution. Thicker stones absorb more heat during preheating then radiate that energy consistently throughout the baking process. The substantial thickness also insulates food from direct flame contact preventing burnt bottoms while cooking toppings properly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe ceramic composite formulation resists the moisture and temperature-related cracking affecting traditional ceramic and cordierite stones. Moisture absorption from pizza dough or frozen foods combined with extreme temperature changes causes standard stones to crack or shatter. The composite construction maintains structural integrity through repeated heating cycles and moisture exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe 38cm diameter accommodates standard 30cm to 35cm pizzas with adequate clearance preventing dough contact with grill grates. The sizing also suits flatbreads, focaccia, seafood preparations, and vegetable roasting. The round shape fits standard grill configurations without blocking heat circulation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stone requires no oil seasoning simplifying maintenance compared to cast iron or steel baking surfaces. Simply rinse with water and mild detergent after use then dry immediately. The non-porous composite surface prevents food absorption eliminating the burnt residue buildup requiring aggressive scrubbing or high-heat cleaning cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe grilling stone protects delicate foods from intense direct heat. Position fish fillets, scallops, or thin vegetables on the preheated stone preventing them from falling through grates while achieving proper sear and caramelization. The stone moderates heat intensity enabling controlled cooking for temperature-sensitive preparations.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Broil King 15\" Grilling Stone at our Wetherill Park showroom where customers can examine the ceramic composite construction and 1.9cm thickness enabling professional baking results on home grills.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eCeramic Composite Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe ceramic composite material delivers superior crack resistance compared to traditional pizza stones. Standard ceramic and cordierite stones absorb moisture from dough then experience thermal shock during heating causing fractures. The composite formulation withstands moisture exposure and extreme temperature changes maintaining structural integrity through years of regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe composite construction handles temperature differentials without shattering. Place frozen pizza directly on the preheated stone without cracking risk. The material tolerates rapid heating and cooling cycles inherent to outdoor grilling where ambient temperature varies significantly.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eExtra Thick 1.9cm Stone\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 1.9cm thickness provides substantial thermal mass for consistent heat distribution. Thin stones create hot spots causing uneven cooking with burnt areas alongside undercooked sections. The thick construction absorbs heat uniformly during preheating then radiates that energy evenly across the entire cooking surface.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe thickness insulates food from direct flame contact. Position the stone over burners creating indirect cooking zone. The 1.9cm barrier moderates intense heat preventing bottom burning while allowing proper top cooking and browning. The insulation proves essential for delicate preparations requiring controlled heat rather than direct flame exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eEven Heat Distribution\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stone eliminates hot spots creating uniform cooking surface. The ceramic composite material conducts heat laterally distributing energy from concentrated burner areas across the entire diameter. The even distribution ensures consistent crust development without rotating pizza mid-bake.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe heat retention maintains stable cooking temperature despite ambient conditions. Opening the grill lid drops internal temperature significantly on standard grates. The preheated stone's thermal mass maintains cooking temperature minimising performance variations from lid opening or wind exposure.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eVersatile Cooking Applications\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe grilling stone handles pizzas, flatbreads, focaccia, pita, naan, and tortillas. The high-heat capability suits Neapolitan-style pizza requiring 370-425°C temperatures for proper leopard spotting. The stable platform prevents thin dough from sagging through grates.\u003cbr\u003eThe stone suits seafood preparations including whole fish, fillets, scallops, and shrimp. The barrier prevents delicate proteins from sticking to grates or falling through gaps. The even heat achieves proper sear without overcooking. Vegetables including peppers, zucchini, and eggplant roast evenly developing caramelization without burning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eNo Seasoning Required\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe non-porous composite surface requires no oil seasoning. Traditional cast iron and some stone surfaces need regular seasoning building non-stick patina. The grilling stone delivers natural release properties without ongoing maintenance. The unsealed surface prevents rancid oil buildup affecting food flavour.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe simple cleaning protocol maintains stone performance. Rinse with water and mild detergent removing food residue. Dry immediately preventing moisture absorption. The minimal maintenance preserves cooking properties without degradation from improper seasoning or harsh cleaning methods.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eDiameter - 38cm (15\")\u003c\/li\u003e\n\u003cli\u003eThickness - 1.9cm (3\/4\")\u003c\/li\u003e\n\u003cli\u003eMaterial - Ceramic composite\u003c\/li\u003e\n\u003cli\u003eConstruction - Extra thick for even heat distribution\u003c\/li\u003e\n\u003cli\u003eCrack Resistance - Resists moisture and temperature-related cracking\u003c\/li\u003e\n\u003cli\u003eSeasoning - No oil seasoning required\u003c\/li\u003e\n\u003cli\u003eCleaning - Rinse with water and mild detergent, dry immediately\u003c\/li\u003e\n\u003cli\u003eApplications - Pizza, flatbreads, seafood, vegetables\u003c\/li\u003e\n\u003cli\u003eUse - High-temperature indirect baking on gas or charcoal grills\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Broil King 15\" Grilling Stone\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003eCare Instructions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003ePreheat the stone before use. Place in cold grill and heat gradually allowing thermal mass to absorb heat evenly. Rapid heating creates thermal stress risking damage.\u003cbr\u003eAfter cooking, allow the stone to cool in the grill. Rapid temperature changes stress the material. Let the stone return to ambient temperature naturally before cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRinse with water and mild detergent removing food residue. Dry immediately preventing moisture absorption. Do not soak the stone or leave wet. The composite resists moisture damage but immediate drying maintains optimal performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eStore the stone in dry location. Avoid stacking heavy items on the stone preventing breakage from point pressure. The stone withstands cooking loads but concentrated weight from improper storage can cause damage.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eDoes this stone work on gas and charcoal grills?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the ceramic composite construction suits both gas and charcoal grills. The material withstands high temperatures from either heat source.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow thick is the stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stone measures 1.9cm (3\/4\") thick providing substantial thermal mass for even heat distribution and insulation from direct flames.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this stone crack like traditional pizza stones?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe ceramic composite construction resists moisture and temperature-related cracking affecting traditional ceramic stones. The composite formulation maintains structural integrity through repeated heating cycles.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDo I need to season the stone with oil?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo, do not season with oil. The non-porous composite surface requires no seasoning. Simply rinse with water and mild detergent after use.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat size pizza fits on this stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe 38cm diameter accommodates standard 30-35cm pizzas with adequate clearance from grill grates.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I cook frozen pizza on this stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the composite construction tolerates placing frozen pizza directly on the preheated stone without cracking risk.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean the stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eRinse with water and a little mild detergent only. Dry immediately after washing. Do not use harsh cleaners or abrasive scrubbing.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this stone for foods other than pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the stone suits flatbreads, focaccia, seafood, and vegetables. The barrier prevents delicate foods from falling through grates while providing even heat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow long should I preheat the stone?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003ePreheat the stone for 15-20 minutes allowing the 1.9cm thickness to absorb heat for optimal cooking performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see this stone in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the Broil King 15\" Grilling Stone is available at our showroom in Wetherill Park.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does the Broil King 15\\\" Grilling Stone work on both gas and charcoal grills?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The ceramic composite construction withstands high temperatures from both gas and charcoal heat sources. The stone is compatible with Broil King Regal and Imperial series gas grills and works on any gas or charcoal grill with sufficient lid clearance to accommodate a 38cm stone standing 1.9cm above the cooking grid.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Will the Broil King Grilling Stone crack like traditional pizza stones?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The ceramic composite formulation is specifically designed to resist the moisture and temperature-related cracking that affects traditional ceramic and cordierite stones. The composite maintains structural integrity through repeated heating and cooling cycles, including the rapid temperature changes inherent to outdoor grilling. Always preheat gradually with the grill rather than placing the stone into an already-hot grill to avoid unnecessary thermal stress.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How long should I preheat the Broil King Grilling Stone before cooking?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Preheat the stone for 15 to 20 minutes after placing it in a cold grill and bringing it up to temperature gradually. This allows the 1.9cm ceramic mass to absorb heat evenly throughout its thickness. Insufficient preheating results in uneven cooking and potential thermal shock from the temperature difference between the stone surface and its core.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What size pizza fits on the Broil King 15\\\" Grilling Stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 38cm (15\\\") diameter accommodates standard 30 to 35cm pizzas with adequate clearance to prevent dough from touching grill grates. The round shape fits standard grill configurations without blocking heat circulation around the stone.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Do I need to season the Broil King Grilling Stone with oil?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No. The ceramic composite surface requires no oil seasoning — do not apply oil to this stone. Unlike cast iron or some other baking surfaces, the grilling stone delivers performance without any pre-treatment. This eliminates the risk of rancid oil buildup that can affect food flavour on surfaces requiring regular seasoning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I cook frozen pizza directly on the preheated stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The ceramic composite construction tolerates placing frozen pizza directly onto the preheated stone without cracking risk, which is a significant advantage over traditional pizza stones that can shatter from the thermal shock of cold food on a hot surface.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How do I clean the Broil King Grilling Stone?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Allow the stone to cool completely in the grill before handling — never expose a hot stone to cold water. Once cool, rinse with warm water to remove food residue. Dry immediately and thoroughly before storing. Avoid soaking the stone or leaving it wet. Store in a dry location away from stacked heavy items that could cause point-pressure cracking.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does stone thickness matter for pizza results?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"The 1.9cm (3\/4\\\") thickness provides significantly more thermal mass than thinner stones. This mass absorbs heat evenly during preheating and then radiates it consistently across the entire cooking surface, eliminating hot spots. The thickness also insulates food from direct flame contact — sitting the stone over burners creates an indirect cooking zone that prevents burnt bases while the top cooks properly. Thin stones produce uneven results and transfer too much direct heat.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use the Broil King Grilling Stone for foods other than pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The stone works well for flatbreads, focaccia, pita, naan, and tortillas. It is also useful for delicate proteins like fish fillets, scallops, and prawns, where the stone barrier prevents sticking to or falling through grates while providing even heat. Vegetables such as capsicum, zucchini, and eggplant also roast well on the stone, developing caramelisation without burning.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Broil King 15\\\" Grilling Stone in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Broil King 15\\\" Grilling Stone is available to view and purchase at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the full Broil King Regal and Imperial gas grill ranges. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Broil King","offers":[{"title":"Default Title","offer_id":45566418485420,"sku":"69814","price":79.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/Broil_King_-_PIzza_4.webp?v=1774164485"},{"product_id":"broil-king-deluxe-burger-press","title":"Broil King Deluxe Burger Press","description":"\u003ch1\u003eBroil King Deluxe Burger Press\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eTwo-piece burger press forms consistent burger patties for grilling. Meatball guide rings create uniform meat portions before pressing, ensuring consistent patty size across multiple burgers. Built-in dimple feature presses centre indent preventing burger swelling and maintaining flat shape during grilling. Dishwasher-safe construction enables convenient cleanup after burger preparation. Two-piece design separates for thorough cleaning. Compatible with ground beef, turkey, chicken, lamb, and alternative meat products. Available at our Wetherill Park showroom from an Authorised Broil King Stockist in Australia.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe Broil King Deluxe Burger Press addresses the common problems of inconsistent burger sizes and patty swelling during cooking. The meatball guide rings provide visual portion control, creating uniform meat balls before pressing ensures every burger cooks at the same rate. The centre dimple prevents the bulging that occurs when burger edges cook faster than centres, causing patties to puff into dome shapes that don't fit buns properly.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe three-size capacity (113, 142, 171 grams) accommodates different appetites and bun sizes without requiring multiple presses. Standard burger buns suit 113-gram patties, while larger artisan buns require 142 or 171-gram portions for proper proportion. The adjustable sizing eliminates the guesswork in portioning raw meat for different burger styles.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dishwasher-safe construction simplifies cleanup compared to hand-wash-only presses requiring scrubbing to remove stuck meat and fat. The two-piece design separates completely allowing water and detergent to reach all surfaces, preventing bacterial growth in hard-to-clean crevices.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Broil King Deluxe Burger Press at our Wetherill Park showroom. As an Authorised Broil King Stockist in Australia, we carry Broil King Imperial and Regal gas grills plus accessories. Our seven years of BBQ experience includes understanding proper burger preparation techniques.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eThree-Size Capacity (113, 142, 171 Grams)\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe press forms patties in 113, 142, or 171-gram sizes accommodating different burger styles and bun sizes. The portion flexibility eliminates owning multiple presses for different applications. Select size based on bun diameter and desired meat-to-topping ratio.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe smallest 113-gram setting creates standard fast-food-style burgers suited to regular hamburger buns. The middle 142-gram option produces substantial patties for everyday grilling fitting most commercial burger buns. The largest 171-gram capacity forms thick restaurant-style burgers matching oversized artisan buns or serving hungry appetites.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe size selection also enables creating sliders by using the 113-gram setting with slider buns, or making double-patty burgers by stacking two pressed patties. The versatility suits everything from casual weeknight dinners to special occasion grilling.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eMeatball Guide Rings\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe integrated guide rings create uniform meat portions before pressing. Form ground meat into balls matching ring diameter, then press into consistent patties. The pre-forming step ensures even thickness from centre to edge, preventing thin spots that overcook or thick areas remaining undercooked.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rings eliminate the common problem of eyeballing meat portions, which creates burgers ranging from 85 to 200 grams on the same grill. Inconsistent sizes mean some burgers finish while others remain raw, or all burgers overcook waiting for the largest to reach safe temperature.\u003cbr\u003e\u003cbr\u003eThe visual guides also speed up preparation when making multiple burgers, as the consistent portioning becomes automatic after first few patties. The efficiency particularly benefits large gatherings where dozens of burgers require forming in limited prep time.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDimple Feature Prevents Swelling\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe press creates centre indent preventing burger doming during cooking. As burgers cook, proteins contract pulling edges inward and pushing centres upward. The dimple compensates for this contraction, maintaining flat surface that cooks evenly and fits bun geometry.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWithout the dimple, burgers develop pronounced dome shape during grilling, creating thick centre requiring extended cooking to reach safe temperature while edges overcook and dry out. The dome also creates unstable burger that rolls toppings off and doesn't sit flat on bun.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dimpled burger maintains contact with cooking surface across entire patty bottom, ensuring even browning and proper sear development. The flat geometry also creates uniform thickness allowing accurate cooking time estimation rather than guessing when thick centre reaches target temperature.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDishwasher Safe Two-Piece Design\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe separated construction enables complete cleaning in dishwasher. Both pieces withstand dishwasher temperatures and detergents without warping or degradation. The full separation prevents meat residue lodging in gaps between components.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe two-piece design also facilitates hand washing when preferred, as each component cleans easily without hard-to-reach areas. The simple geometry means no crevices, corners, or joints where ground meat hides and creates bacterial growth between uses.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe dishwasher compatibility particularly benefits busy cooks preparing multiple meals weekly, as throwing press in dishwasher saves the scrubbing time required for cleaning stuck meat and fat from manual-wash tools. The time saving encourages more frequent homemade burger preparation.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003ePatty Sizes - 113, 142, 171 grams\u003c\/li\u003e\n\u003cli\u003ePieces - 2-piece design\u003c\/li\u003e\n\u003cli\u003eFeatures - Meatball guide rings, centre dimple\u003c\/li\u003e\n\u003cli\u003eDishwasher Safe - Yes\u003c\/li\u003e\n\u003cli\u003eMaterial - Food-grade plastic\u003c\/li\u003e\n\u003cli\u003eDesign - Separates completely for cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Broil King Deluxe Burger Press (2-piece)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHow to Use\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eForming Consistent Patties\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eSelect desired patty size based on bun dimensions and appetite. Portion ground meat into ball using meatball guide rings as size reference. Form meat into loose ball without excessive compression that creates dense, tough burgers.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003ePlace meat ball in press centre and close press firmly creating patty. The dimple forms automatically during pressing. Avoid over-pressing which squeezes moisture from meat creating dry burgers. Light, firm pressure creates proper patty without compacting meat excessively.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eRemove formed patty from press and place on parchment paper or plate. Avoid stacking raw patties directly on each other as weight compresses bottom burgers. Use parchment sheets between layers if stacking required.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeason patties after forming rather than mixing seasonings into ground meat. Surface seasoning provides better flavour without requiring salt penetration through entire patty thickness. The formed patties accept rubs, salt, pepper, and other seasonings easily.\u003cbr\u003eCleaning and Maintenance\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSeparate two press pieces immediately after use for easier cleaning. Rinse under warm water removing loose meat particles before they dry and stick. Load both pieces in dishwasher or hand wash with warm soapy water and soft sponge.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid abrasive scrubbers that scratch plastic surface creating texture where bacteria lodge. The smooth press surface cleans easily with gentle scrubbing and proper detergent.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry press pieces completely before reassembling or storing. Water trapped between pieces during storage creates conditions for bacterial or mould growth. Store in clean, dry location protecting from dust and contamination.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect press periodically for cracks or damage from drops or dishwasher stress. Damaged presses may harbour bacteria in cracks requiring replacement for food safety.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat size burger should I make?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse 113 grams for standard buns, 142 grams for larger buns, 171 grams for artisan buns or hungry appetites. Consider meat shrinkage during cooking when matching patty to bun size.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy does the press make a dimple?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe dimple prevents burger puffing during cooking. Proteins contract as they cook, pulling edges inward and pushing centres upward. The dimple compensates, keeping burgers flat.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for turkey or chicken burgers?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. The press works with any ground meat including turkey, chicken, lamb, pork, and plant-based alternatives. The dimple feature particularly benefits poultry burgers prone to excessive shrinkage.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs this dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Both pieces withstand dishwasher cleaning without warping or degrading. Place on top rack for best results.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I get consistent burger sizes?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eUse the meatball guide rings to form uniform meat portions before pressing. This ensures consistent size and thickness across all burgers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I make sliders with this press?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. Use the 113-gram setting with slider buns for perfect slider-sized patties.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this work with frozen burger patties?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eNo. This press forms fresh ground meat into patties. It does not reshape or modify pre-formed frozen burgers.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhy buy from an Authorised Broil King Stockist?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eAuthorised Stockists receive genuine Broil King products with proper quality control. We stock Broil King Imperial and Regal grills plus accessories providing complete Broil King solutions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see the Broil King Deluxe Burger Press in person before buying?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes. It's available to view and purchase at our BBQ showroom in Wetherill Park.\u003cbr\u003e\u003c\/p\u003e","brand":"Broil King","offers":[{"title":"Default Title","offer_id":45692684140716,"sku":"62475","price":24.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/BroilKing-Burger1.webp?v=1774162250"},{"product_id":"broil-king-deluxe-pizza-slicer","title":"Broil King Deluxe Pizza Slicer","description":"\u003ch1\u003eBroil King Deluxe Pizza Slicer\u003c\/h1\u003e\n\u003cp\u003e\u003cstrong\u003eBroil King Deluxe Pizza Slicer delivers clean, consistent cuts through fresh grilled pizza. Large diameter stainless steel wheel slices through hot crust, toppings, and cheese efficiently. Contoured handle provides secure grip and comfortable control. Heavy-duty construction ensures lasting durability. Designed for pizza prepared on grills, ovens, or pizza stones. Hand wash with mild detergent. Available at our Wetherill Park showroom.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe large diameter wheel design enables single-pass cutting through thick and thin crust pizzas. Larger wheels require less downward pressure achieving clean cuts without dragging toppings or crushing crust. The blade diameter suits standard pizza sizes from personal to family portions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel blade maintains sharp edge through repeated use. The material resists corrosion from acidic tomato sauce and moisture exposure. The metal construction tolerates hot pizza temperatures without blade deformation or handle damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe contoured handle fits natural hand position reducing wrist strain during cutting. The ergonomic shape provides secure grip preventing slippage when applying cutting pressure. The comfortable handle design suits extended use during multiple pizza preparation sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe rugged construction delivers durability exceeding lightweight disposable cutters. The solid build withstands regular use and cleaning maintaining consistent performance. The premium materials and assembly ensure long service life justifying investment over budget alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe design suits grilled pizza, oven-baked pizza, and stone-cooked preparations. The wheel mechanism handles varying crust textures from crispy thin crust to thick pan pizza. The versatile performance accommodates diverse pizza styles and cooking methods.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe hand wash requirement preserves blade sharpness and handle integrity. Dishwasher heat and detergents can affect blade edge and handle materials. The simple hand cleaning protocol maintains optimal performance through years of regular use.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe stock the Broil King Deluxe Pizza Slicer at our Wetherill Park showroom where customers can examine the stainless steel blade, contoured handle, and heavy-duty construction.\u003c\/p\u003e\n\u003ch2\u003eKey Features\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eLarge Diameter Stainless Steel Wheel\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe large diameter wheel provides mechanical advantage reducing cutting force required. Small wheels demand excessive downward pressure often crushing crust or dragging toppings. The generous blade size achieves clean cuts with moderate pressure maintaining pizza presentation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe stainless steel construction delivers sharp, durable edge. The material hardness maintains cutting performance through repeated use. The corrosion resistance prevents blade degradation from acidic ingredients and moisture exposure common in pizza preparation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe wheel diameter suits various pizza sizes. Cut personal pizzas, medium family pizzas, and large party sizes with equal efficiency. The blade coverage minimises passes required completing cuts quickly while pizza remains hot.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eContoured Ergonomic Handle\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe contoured handle shape follows natural hand position. The ergonomic design reduces wrist angle during cutting motion preventing strain during extended use. The shaped grip proves essential when preparing multiple pizzas for gatherings or events.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe handle provides secure grip when applying cutting pressure. Smooth cylindrical handles can slip during use particularly when hands contact oil or moisture. The contoured design maintains control throughout cutting stroke preventing blade deviation.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe comfortable grip accommodates various hand sizes. The universal design suits different users without requiring grip adjustment. The consistent comfort enables confident cutting regardless of who operates the tool.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHeavy-Duty Construction\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe rugged build delivers durability exceeding lightweight alternatives. Thin stamped metal cutters and plastic wheel assemblies fail under regular use. The substantial construction withstands repeated cutting force and cleaning maintaining performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe quality materials resist degradation from heat exposure. Hot pizza temperatures stress inferior materials causing warping or weakening. The robust design tolerates contact with fresh-from-grill pizza without damage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe durable assembly extends service life significantly. Replace cheap cutters annually or invest once in quality tool maintaining performance for years. The long-term value justifies premium pricing through sustained functionality.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eVersatile Pizza Compatibility\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe slicer handles grilled pizza prepared on outdoor cooking equipment. The design accommodates pizza cooked directly on grill grates, pizza stones, or cast iron griddles. The versatile performance suits backyard cooking setups.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe blade cuts through varying crust textures. Slice crispy thin crust without shattering edges. Cut through thick pan pizza and deep dish without blade binding. Handle Neapolitan-style pizza with charred leopard spotting and chewy texture.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe tool suits standard and specialty pizzas. Cut traditional round pizzas into wedges. Portion rectangular sheet pan pizza into squares. Divide flatbreads and focaccia into serving sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eSimple Maintenance\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe hand wash requirement preserves optimal performance. Use mild detergent with warm water removing oil and food residue. Dry thoroughly preventing water spots on stainless steel blade.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe simple cleaning protocol maintains blade sharpness. Dishwasher heat and harsh detergents affect cutting edge requiring more frequent sharpening. Hand washing protects blade geometry extending intervals between maintenance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eThe cleaning process takes minimal time. Rinse wheel and handle removing loose debris. Quick wash and dry completes maintenance enabling immediate storage or next use.\u003c\/p\u003e\n\u003ch2\u003eSpecifications\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eBlade Material - Stainless steel\u003c\/li\u003e\n\u003cli\u003eBlade Design - Large diameter wheel\u003c\/li\u003e\n\u003cli\u003eHandle - Contoured ergonomic design\u003c\/li\u003e\n\u003cli\u003eGrip - Secure, comfortable\u003c\/li\u003e\n\u003cli\u003eConstruction - Heavy-duty\u003c\/li\u003e\n\u003cli\u003eUse - Grilled, oven, stone-cooked pizza\u003c\/li\u003e\n\u003cli\u003eCare - Hand wash with mild detergent\u003c\/li\u003e\n\u003cli\u003eProduct Dimensions - 26.5cm H x 14cm W x 4.2cm D\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat's Included\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003e1 x Broil King Deluxe Pizza Slicer\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003eCare Instructions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp\u003eHand wash after each use with mild detergent and warm water. Clean wheel mechanism thoroughly removing cheese, sauce, and oil residue that can affect rolling performance.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eDry completely before storage. Pay particular attention to wheel assembly ensuring no moisture remains that could cause water spots or affect smooth operation.\u003cbr\u003eStore in dry location away from excessive heat. Avoid placing heavy items on the slicer preventing blade or handle damage during storage.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eInspect blade edge periodically checking sharpness. The stainless steel maintains edge through regular use but verify cutting performance remains optimal. Professional sharpening services can restore edge if needed.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eAvoid using on hard cutting surfaces that could damage blade. Cut pizza on wood boards, serving platters, or directly on pizza stones. Hard surfaces like glass or ceramic can dull blade edge prematurely.\u003c\/p\u003e\n\u003ch2\u003eFrequently Asked Questions\u003cbr\u003e\n\u003c\/h2\u003e\n\u003ch3\u003eWhat size pizza can this cutter handle?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe large diameter blade suits pizzas from personal size to large family portions. The wheel coverage enables efficient cutting across standard pizza sizes.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the blade dishwasher safe?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHand wash only with mild detergent. Dishwasher heat and detergents can affect blade sharpness and handle materials. Hand washing preserves optimal performance.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWill this cut through thick crust pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the large diameter wheel handles thick pan pizza, deep dish, and thin crust equally well. The blade design accommodates varying crust textures.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I use this for grilled pizza?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the slicer is designed for pizza prepared on grills, in ovens, or on pizza stones. The heavy-duty construction tolerates hot pizza temperatures.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eDoes the blade stay sharp?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe stainless steel construction maintains cutting edge through regular use. Hand washing preserves blade sharpness better than dishwasher cleaning.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eIs the handle comfortable for extended use?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the contoured ergonomic design reduces wrist strain and provides secure grip during multiple pizza cutting sessions.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eWhat makes this better than budget pizza cutters?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eThe large diameter stainless steel blade, heavy-duty construction, and ergonomic handle deliver superior performance and durability compared to lightweight alternatives.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eHow do I clean the wheel mechanism?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eHand wash with mild detergent and warm water. Ensure thorough drying of wheel assembly preventing water spots and maintaining smooth rolling action.\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003eCan I see this pizza slicer in person?\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003eYes, the Broil King Deluxe Pizza Slicer is available at our showroom in Wetherill Park.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Why does wheel diameter matter on a pizza cutter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Larger wheels require less downward pressure to cut through pizza because the bigger radius creates greater mechanical advantage — the wheel rolls over toppings and through crust with less force per centimetre of cut. Small-diameter wheels need more downward pressure, which causes toppings to drag, cheese to tear, and thin crust to shatter. The Broil King Deluxe's large diameter wheel handles thick pan pizza and crispy thin crust with equal efficiency. At 26.5cm overall length this is a full-size cutter, not a compact alternative.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this cutter directly on a hot pizza stone or EGG?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — cut pizza on a wooden serving board, a peel, or a flat serving surface, not directly on a hot pizza stone. Cutting directly on ceramic or stone will dull the blade edge rapidly and may damage the stone's surface. Use a pizza peel to transfer the pizza from the stone to a board, then slice. The heavy-duty construction handles hot pizza temperatures — the issue is the cutting surface, not the slicer's heat tolerance.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Is it dishwasher safe?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"No — hand wash only with mild detergent and warm water. Dishwasher heat and detergents can affect the blade edge and the wheel mechanism over time. The wheel assembly needs to remain clean and dry for smooth rolling — pay particular attention to cleaning inside the wheel hub where cheese and sauce accumulate and can affect rolling performance if left to harden.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Does this cutter work on grilled pizza with a charred base?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — this is specifically where the heavy-duty construction earns its place. Grilled pizza cooked at 300 to 400°C on a Big Green Egg or Broil King grill develops a genuinely crispy, sometimes brittle charred base that lightweight pizza cutters struggle with. The large stainless wheel and substantial construction handle charred Neapolitan-style crust without the blade deflecting or the handle flexing under pressure.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use this for flatbreads, focaccia, and non-round pizza?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes — the wheel mechanism cuts any flat bread product regardless of shape. Rectangular focaccia, square pan pizza, oblong flatbreads, and pita all cut cleanly. The straight rolling action produces clean lines for portioning rectangular pieces. The blade width handles both narrow flatbreads and full-size pizzas without any adjustment.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How does this compare to a mezzaluna or rocker-style pizza cutter?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Wheel cutters and rocker blades make different tradeoffs. A rocker blade (long curved blade rocked from handle) cuts the full pizza in fewer passes on a dedicated board, producing very clean cuts through thick crusts. A wheel cutter handles varying surface shapes better, requires less technique to use well, and stores more compactly. For backyard pizza nights where you are slicing on different surfaces and sharing the tool among guests, the wheel cutter's familiarity and ease of use makes it the practical choice. Serious Neapolitan pizza enthusiasts often prefer a rocker on a dedicated board — for everyone else, the wheel is the right tool.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I see the Broil King Deluxe Pizza Slicer in person before buying?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"Yes. The Broil King Deluxe Pizza Slicer is on display at the BBQ Republic showroom in Wetherill Park, Sydney, alongside the Broil King 15-inch Grilling Stone and the full Broil King accessory range. BBQ Republic is an authorised Broil King dealer. The showroom is open Monday to Friday 10am to 5pm and Saturday 9am to 2pm.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Broil King","offers":[{"title":"Default Title","offer_id":45859688579244,"sku":"69810","price":39.99,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/files\/BroilKing-PizzaSl1.webp?v=1774169295"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0728\/4267\/4348\/collections\/stainless-steel-fire-bowl-141908.webp?v=1769243590","url":"https:\/\/bbqrepublic.com.au\/collections\/cooking-accessories.oembed?page=2","provider":"BBQ Republic","version":"1.0","type":"link"}