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NDG I kinda agree with you I think I would rather have ceramic for a platesetter, but, as Skiddymarker says it would make a nice baking steel.
"it is never too early to drink, but it may be too early to be seen drinking"
I bought one of these for my father-in-law's LBGE and promptly cooked two pork butts. I used it the same way you would use a normal platesetter. It performed every bit as well as my ceramic platesetter on my XLBGE, and the pork butts were fantastic as usual. The next time I have to replace my fragile ceramic platesetter (currently on #2), I'm getting the cast iron one for my XL.
I have seen other comments about the cast iron platesetter possibly conducting too much heat compared to the ceramic one. In my opinion, if the grid temp is steady at 225 degrees, then you are cooking at 225 degrees regardless of the platesetter material. Just my opinion, and I'm convinced on the cast iron platesetter after testing it on an 18 hour cook.
Have fun cooking!
Good first hand experience. Did your temp stay pretty steady? I wonder how it would handle temp spikes, does it absorb heat as well. Granted it would block direct flames.