Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Plate setter or Woo3?
alphabrace
Posts: 23
I am not sure if this is a fair question or not but which is more versatile?
Comments
-
Woo3 with a pizza stone or shallow stainless pan for indirect will give you more cooking choices.
The Woo3 will also not crack and it cools quicker.
Also very easy to lift out the Woo3 with grid and pizza stone in place to add wood chunks or more lump.
Raised direct cooking will soon be one of your go to cooks with the Woo.
You will be very happy with the Woo3.
You could even order it 1"-2" higher than the felt line.Thank you,DarianGalveston Texas -
WOO!! WooHooo!! :woohoo: LOL yes the woo
-
Woo with the BGE thick pizza stone.
-
Photo Egg wrote:Woo3 with a pizza stone or shallow stainless pan for indirect will give you more cooking choices.
The Woo3 will also not crack and it cools quicker.
Also very easy to lift out the Woo3 with grid and pizza stone in place to add wood chunks or more lump.
Raised direct cooking will soon be one of your go to cooks with the Woo.
You will be very happy with the Woo3.
You could even order it 1"-2" higher than the felt line.
Help me understand why cooking at or above felt line is good? Is it because I would be that much higher from the heat source?
Thanks -
Many good reasons for cooking higher in the dome.
Cooking lower is great for searing food.
Raised cooking will give you more distance from the direct heat below as well as raising your food high in the dome(sweet spot) where you are also cooking your food from heat radiating from the dome. The heat in this area of the dome will be very even and you will not get as many hot spots from rising direct heat.
It's also easy to flip and judge your food if it's not 3"-4" below the felt line.
Also not as much flipping of food.Thank you,DarianGalveston Texas -
One trick pony versus a herd of wild mustangs...
-
New egg owner here! What the heck is a Woo?
-
I'm ashamed of what I did for a Klondike Bar.
-
Shwiezzee wrote:_____________
"I mean, I don't just kill guys, I'm notorious for doing in houseplants." - Maggie, Northern Exposure
-
I have a plate setter that I bought with my egg 4 years ago. I ot a woo3 a year ago and have sed the plate seter very little except for turkey and ham in a roasting pan. Also with the woo you can have temps higher and not thave to worry about burning meat such as burgers and chicken at the higher temps.
-
I'd like to purchase but can't seem to find a Woo3 for XL BGE. Did I just miss it?
-
some posted a link to the site that sells them about three reply up
-
some posted a link to the site that sells them about three reply up
-
As I said, didn't see any XL's unles I missed it.
-
hayman wrote:As I said, didn't see any XL's unles I missed it.
http://www.ceramicgrillstore.com/xl-woo2.html
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum