Plate setter-v-baking stone

John

when doing indirect cooking, does it make a difference whether you use the plate setter or baking stone?

Unknown

<p />John,
I'm not quite an expert, but the plate setter fits perfectly on the fire ring and is designed for indirect heat.
I just got the baking stone and did a pizza on it last night. Someone mentioned using the green feet on top of the plate setter (feet down), then putting the stone on the feet. I did this and it worked perfectly. I learned 2 things... rotate the pizza after 10 minutes so it cooks evenly, and let the stone sit in the egg at your desired temp for 20 minutes at least... this way your stone is at your desired temp as well ( 475 for me last night)...[p](testing picture upload)

The Naked Whiz

No, it doesn't matter. Anyway that you can put some sort of barrier between the fire and the food, you'll do ok. Good luck!

Mike in Abita

John,[p]Quick answer....... Nope.[p]Longer answer. Any item place inside the egg to keep the food shielded from the direct radiant heat from the coals is considered indirect cooking. That can be a platesetter, pizza stone, fire bricks, or even a pan. The reason I like the platesetter is it allows for larger items to be shielded, whole slabs of ribs, turkeys, spatchcocked chicken. Any item hanging outside the shield will cook more rapidly and cook differently than what is shielded. Some times it is best to match your shield with the food item being cooked. [p]Just my .02 worth[p]Mike[p]

Unknown

TheNotoriousRob,
That's my set-up too. I make pizzas at 450 degrees since I fried my gasket when I tried to go with real high temps. I've been getting the best pizza I've ever had with this method.
Frank