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I loaded up for the weekend with chicken, rib-eye steaks, baby-back ribs and scored a nice 10lb. brisket.
I love my egg but I wish I had more room on medium for true indirect cooks. The diameter of the plate-setter is 12" with a true circular range of only 10". I need to be able to get the brisket on without exposing to direct heat. Short of trimming the flat and using for my custom grind burgers, are they any suggestions on how to fit this "beast" on a medium for a true indirect cook? Thanks!