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Indirect cooking on the egg
I would lik to know if anyone has used the PLATE SETTER for indirect
cooking versus the GRILL EXTENDER with a drip pan under what is beeing
Dr. Mesquite,[p]Sure have. I think I have used every combination there is. The setter does pizza much better but for ribs and meats where you're working in the 300-400 deg range, the raised grid and a drip pan (I use the double boiler rig often) will do fine. I use the double boiler rig to add even more mass between the fire and the food and the semi-sealed aluminum covered pan keeps the water from boiling out too fast.[p]Picture of all this on my website.
-Tim's Website -
Dr. Mesquite,[p]Tim has given you great advice as usual. I have used both methods that you have mentioned as well as several others. Each has it's place in cooking different foods. Best to experiment around and find what works best for what foods. Keep a log on your findings so that you can easily refer back for future cooks.[p]
I've done ribs, briskets and butts using Tim's method. Works well. I don't often place a sheet of aluminum foil over the pan, however, as I usually discard the drippings anyway, but the aluminum foil will help cleanup tremendously if you like to use your drip pans more than once.
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