small/plate setter issue

wkygriller · May 2011

We really like using the small instead of the large for everyday meals for the 2 of us. The issue I have is I get the egg up to temp (450-500) put in the plate setter and can't get the temp over 350 no matter how long I wait. Is this common or am I doing something wrong?

WessB · May 2011

Put the platesetter in when you light the egg..

Bacchus · May 2011

I use my small on almost a daily basis also, and while it doesnt climb in temp quite like a large, I haven't experienced any problems. I have noticed it requires a thorough cleaning more often. Are you making sure the holes are clear in the grate and firebox? Also, it obviously holds less lump, so getting it really hot is easier when loaded all the way up, unlike the Large which can get extra hot on half a load.

wkygriller · May 2011

I have tried putting it in when I light the egg and that does not seem to help. I have cleaned it out still no luck. When I load it to the top of the fire box with lump it wants to smother the fire. I am using wicked good lump, could that be the issue?

Bacchus · May 2011

Daisy wheel is off and lower vent wide open I assume.

If you load up lump in a clean egg and start a fire there is no reason it shouldnt go nuclear.

Maybe leave the dome open until the lump is fully engulfed.

I sometimes use a small handheld fan to get the fire going quicker.

wkygriller · May 2011

I will try the fan!!

tjv · May 2011

when lighting the lump, put the platesetter in legs down. this will raise the disk portion of the platesetter off the fire ring and give more room for air flow on the start up. then when ready to cook, flip it over, legs up. adjust vents accordingly on the flip, probably have to open some.

if you fill into the fire ring with lump, it will help to have the lump burning down in the lump, not on the surface when setting the platesetter for the cook.

t

stike · May 2011

That's not the issue
As wess said, light it and allow the PS tomcome up to temp with it. Dont fill so much, because if the fire is tight to the underside of the PS you won't get much airflow

With wgc, you don't need to jam it full

Bacchus · May 2011

So a "cold" setter going into a small egg with fully engulfed fire is going to prevent it from reaching high temp?

stike · May 2011

Won't prevent it
But a good way to waste time is to toss a cold platestter into an egg that is already at the temp you want. His 400-500 isn't quite "high" in my book

450 SMALL egg, add a cold platesetter, and it's going to take awhile to recover

Especially filled to the brim with lump and the PS effectively capping the fire

Bacchus · May 2011

Hmm, I have never had an issue. Of course I typically use the large for high temp indirect, which would be pizza.

wkygriller · May 2011

After reading the suggestions I think I may be overloading the lump and also need to start the fire and then put ps in legs down. Once up to temp flip ps and start cooking. Will give it a try. Thanks for all the help! If that doesn't do the trick I will drag out the large for high temp indirect cooks.

PhilsGrill · May 2011

On the small anytime you want to cook over 350 always clean the egg as if if were new, always.

WessB · May 2011

I personally don't do that, and I always use the small for temps over 350° actually only clean out the ash when it takes to long to get above 350...I just stir it down, load it up, and light it...then again..I'm kinda lazy.

small/plate setter issue

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