Big Green Egg Redux

Since this thread Big Green Egg--What I've Learned So Far was locked, I’ve learned some things.

A recent thing involves cooking in the Egg with the contact surface being a “disco” or discada, which can best be described as a wide, shallow wok (or alternatively a concave plancha). The disco I have fits, with modification, entirely within the BGE.

Tonight I did NY strips steaks and sauteed mushrooms. Fabulous.

What stand out is the combined advantages of high heat, charcoal flavor, and the crust that can only be attained by pan frying.

This may become my favorite way to cook steaks.

How much space is around the discada when it’s in the BGE?

Curious about charcoal flavor if you’re not closing the lid and the grill is mostly / entirely covered by the discada.

There’s about an inch all around.

I do close the lid. Easier with steaks, but things like sliced mushrooms require more opening to rake around.

This cook had a pretty wide fire. I think I’ll try burning inside a 3-lb coffee can to create/confine a central hot spot for the discada.