Plate setter

shortey

when using the plate setter for indirect heat, do you put it in after you start the fire or wait till the fire gets going for a bit before putting it in

JMCXL

I let the fire get going a bit then put it in.  If placed too early if will be hard to get the fire going (from my experience).

XLentEGG

WELCOME !!  If I am doing a low and slow, I will put it in after I get to 250* and then bring the heat back up for smoking. If I'm just doing something like an indirect chicken cook , I will put it in right after I know I have the lump is good and lit. Cold platesetter will act as a heat sink.

Carolina Q

Put it in as soon as you light the lump. Let everything come up to temp together. 

bhedges1987

I start my fire. Let it go for 10 min, close vents and put plate setter in.  I let it come up to temp with the plate setter in.

ThrillSeeker

It depends on how I light the fire and what im cooking. 

If it's pizza, I'm lighting with weedburner and putting the plate setter and pizza stone in immediately. 

If it's anything else, I'm lighting with looflighter or oiled paper towel, putting PS in when it gets up to 250 and then dialing it in. 

GATraveller

I put it in 8-10 min after pulling my electric start coil unless I'm using a pit controller. With a controller I drop it in immediately after pulling coil.

bgebrent

Depends on goal temp but I usually let the fire come to life for 5 minutes or so before putting in all the guts.

DaveRichardson

Here's my process FWIW:

1.  I'll light by whatever means I feel like at the time.  Lump only.  Bottom vent WIDE OPEN, Dome open.

2.  I'll kindly ask Siri to set an alarm for 8 minutes.

3.  At the 8 minute mark, I'll come back and close the dome and choke down the lower vent to half-way.  By this time, the heat has loosened up my Smokewear SS Cap enough to where I can move it easily.

4.  Siri runs another timer for about 5 minutes.

5.  Now I'll add my smoke wood chunks/chips and add the PS.  Choke down the bottom vent to 1 inch.

6.  Another 5-8 minute timer.  Should be smoking really good and starting to settle into 300-ish from warming up the PS.

7.  Food goes on.

Most of my cooks for pulled pork now fall in the semi-turbo method around 325-350 just because, well, because.  I dunno!

If I'm going reverse sear method for a steak or chops, then its just minus the smoke woods and I close the vents more to stay around 250.  Recently I've started just using the spider rig and pizza stone instead of the PS just to get a more even barrier.

BilZol

I light up with both vents wide open screen and all. When it hits 200 I put platesetter in and close lower screen then let it approach temp and adjust top vent only. I run with lower vent wide open unless it's real windy. 

lousubcap

Welcome aboard and enjoy the journey.  A valuable lesson regarding the BGE above-many right answers to a question.  Experiment with one and then change up one variable at a time and settle on what works for you.  Above all, don't over-think it and have fun.

CTMike

Carolina Q said:

Put it in as soon as you light the lump. Let everything come up to temp together. 

This

YukonRon

 lousubcap said:

Welcome aboard and enjoy the journey.  A valuable lesson regarding the BGE above-many right answers to a question.  Experiment with one and then change up one variable at a time and settle on what works for you.  Above all, don't over-think it and have fun.

@lousubcap is a real dialed in dude.
I do it different every time, because, well, I goof up a lot. (I have taken too many shots to the head over the years) However, my preferred method for expediency, is to light the coals, install the platesetter and bring it up to temp. When I fail to do so, I put it in when I can, and pass time to get the correct temp, by trying to catch up to 'Cap, in his LEO.
It is all about having fun, and the great food. The journey is the most important part.
Too much other stuff to worry about. Enjoy the day.