The old XL platesetter was always a problem for me. As designed it was too near the grate, and meat you put on would get too much reflective heat on the bottom. That was my experience anyway. The temporary fix for that was to elevate the grate on some pieces of firebrick. That works great, but if you want to add a second tier grate for quantity cooking your meat ended up too near the dome, where ironically you also ended up with too much reflective heat. [p]Nature Boy has a nice little setup on one of his large Eggs that is just a couple of bent pieces of band iron crisscrossed, that forms a platform several inches down for a pie plate that acts as a barrier to direct heat. Old Dave incorporates something along this line to his mult-level cooking setup also I think. Anyway, I did this for the XL, using a 1 inch deep, 18 inch across deep dish aluminum pizza pan. the pan sits about 2 and a half inches below the grate. I just put a butt on to cook overnight, we will see how it does. If it does a good job, I will try a full two-tier cook with a brisket and a butt and maybe some ribs all at the same time and see how that does. This setup should but me another 2-3 inches of space up top, so I am hopeful that will work also. [p]As NB will attest I am not by nature a very handy guy, so all this bending and cutting iron to produce this thing was quite a personal adventure. Just another great thing about cooking on the Egg. [p]I will report tomorrow on results. [p]Brett
P.S. If it works well I intend to cook a whole contest on just the XL in the fall. Its not as nifty a feat as doing one on a large, but I am really looking forward to it.