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plate setter

ptrptr Posts: 24
edited 3:26PM in EggHead Forum
the area that actually protects the food from direct heat on the plate setter seems limited. do i need be concerned about larger butts or briskets that will be hanging "over the edges" on the plate setter?

Comments

  • Ptr,

    The plate setter is shaped that way to allow heat and air to circulate. If it fully blocked the heat source, the egg wouldn't work.

    On a low and slow cook, like for brisket or a pork butt, this won't pose an issue as you won't have flames shooting up around the plate setter. Occasionally, if I'm doing something indirect at a higher temperature, such as lamb chops or chickens, I'll get a bit of charring on bits that hang over the side. Not a big deal though.

    As you can see from these pics from a recent brisket cook, the meat was taking up nearly the whole grate on my large egg, but the finished product wasn't at all impacted.

    Before...
    Brisket%201.jpg

    ... and after

    Slicing%20brisket.jpg
  • egretegret Posts: 4,107
    No, not really. You can move the butts around about half-way through the cook if you want or you can put some aluminum foil on the grid between the meat and the PS where the open areas are. I haven't found this to be a problem with butts, but, can be problematic with ribs.
  • Mahi-MahiMahi-Mahi Posts: 162
    That is one reason I like the XL you can use a 18 inch drip pan and a 19 inch stone and not have to worry
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