Installing the RCL Double Pizza Stone rack

RCL Rack in a Big Green Egg - Large

These slides run you through the setup of an RCL rack in a Large Big Green Egg. 1) Fill the grill with Charcoal - I highly recommend a Kick Ash Basket to ensure proper airflow. 2) Set the plate setter legs up - with one leg toward the front. 3) Place the RCL Rack with the “C” leg toward the back. 4) Place bottom stone - (the cutouts on the front RCL legs let you swing the stone in). 5) Finally, place the top pizza stone. This arrangement will give you access to the top and bottom stone through the Pizza-Porta door. To remove when cool, grab the bottom stone and lift to remove the entire assembly. Optional: If you need additional deflection, place a deflector on the rack below the bottom stone.

RCL Rack in a Kamado Joe Classic

These slides run you through the setup of an RCL rack in a Kamado Joe. 1) Fill the grill with Charcoal - I highly recommend a basket or grate below the charcoal to ensure proper airflow. Also, remove the ash-tray shovel as it severely constricts airflow. 2) Set the two half-moon deflectors on the star rack, overlapping them in the middle to ensure enough airflow around the outside. (the final photo illustrates how little airflow is allowed when they are not overlapped) 3) The small curved cuts in the RCL rack feet will sit on the Divide and Conquer ring. Rotate the D&C rack so the arms are off center and the RCL “C” arm can be at the rear of the grill. 4)Place the bottom stone 5) Place the top pizza stone. This arrangement will give you access to the top and bottom stone through the Pizza-Porta door. To remove when cool, grab the bottom stone and lift to remove the entire assembly.

RCL rack for the XL with new adjustable rack

The new XL rack fits within the XL Pizza-Porta with the handles on the side. Adjust the front half-moon stone so it is leaves an extra gap around the front and then overlap the rear stone a bit to ensure adequate airflow (see photo). Set the RCL XL rack so that the front two feet overhang the edge of the front stone and the rear foot stands on the rear stone. This allows enough airflow for a hot fire, and aligns the two pizza stones perfectly for access through the Pizza-Porta door.