edapp
Knows what a fatty is.
I am wrapping up an outdoor kitchen build, and have installed a Goldens Cast Iron kamado style grill as a part of it.
The grill is sitting on a pair of ceramic "kamado feet" that I believe are made by primo. They provide about 1.25" height and air gap under the cooker. Under these feet is a 1.25" granite countertop, and under that a layer of prefinished plywood and under that 2x6" pine which supports the weight of this beast of a grill.
I did a burn in/seasoning last night and ran the cooker at about 300 degrees for a couple hours. During this I was very surprised how hot the granite was getting. Too hot to touch on the surface, and because the face frames are not installed on the cabinets yet I can feel some of the underside of the granite material as well. It was quite warm, but not too hot to touch. after a couple hours I opened the vents and let it heat up more, planning to just let it burn through the remaining charcoal. I checked the granite when the grill was up to 450, and the underside of the granite was too hot to touch for more than a few seconds. At this point I became worried and shut the grill down.
I have had green eggs in the past, and never noticed the outside surface of the grill get this hot. I have had one installed on a concrete paver, sitting on a wood cart for years without issue or worry. They are sold to be installed on these carts with a minimal air gap (1.5" I believe) directly over wood. If the difference in a cast iron kamado, and a ceramic kamado, that significant in the amount of heat it will radiate?
My plan is to raise the height of the cooker another 1.25"-2.5" and test again. I am having granite squares cut, which I will place under the ceramic feet. I would love to hear everyones input, or if anyone has any experience with a built in Goldens. They sell a "mini" sized cooker, that comes with a small stand similar to the green egg stand. I dont see anything in their literature about excess heat, not placing this on combustible surfaces, etc. Am I being too cautious here??
The grill is sitting on a pair of ceramic "kamado feet" that I believe are made by primo. They provide about 1.25" height and air gap under the cooker. Under these feet is a 1.25" granite countertop, and under that a layer of prefinished plywood and under that 2x6" pine which supports the weight of this beast of a grill.
I did a burn in/seasoning last night and ran the cooker at about 300 degrees for a couple hours. During this I was very surprised how hot the granite was getting. Too hot to touch on the surface, and because the face frames are not installed on the cabinets yet I can feel some of the underside of the granite material as well. It was quite warm, but not too hot to touch. after a couple hours I opened the vents and let it heat up more, planning to just let it burn through the remaining charcoal. I checked the granite when the grill was up to 450, and the underside of the granite was too hot to touch for more than a few seconds. At this point I became worried and shut the grill down.
I have had green eggs in the past, and never noticed the outside surface of the grill get this hot. I have had one installed on a concrete paver, sitting on a wood cart for years without issue or worry. They are sold to be installed on these carts with a minimal air gap (1.5" I believe) directly over wood. If the difference in a cast iron kamado, and a ceramic kamado, that significant in the amount of heat it will radiate?
My plan is to raise the height of the cooker another 1.25"-2.5" and test again. I am having granite squares cut, which I will place under the ceramic feet. I would love to hear everyones input, or if anyone has any experience with a built in Goldens. They sell a "mini" sized cooker, that comes with a small stand similar to the green egg stand. I dont see anything in their literature about excess heat, not placing this on combustible surfaces, etc. Am I being too cautious here??
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