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Plate setter or Woo3?

alphabracealphabrace Posts: 22
edited 7:07PM in EggHead Forum
I am not sure if this is a fair question or not but which is more versatile?
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Comments

  • Photo EggPhoto Egg Posts: 3,713
    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,
    Darian

    Galveston Texas
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  • MaineggMainegg Posts: 7,787
    WOO!! WooHooo!! :woohoo: LOL yes the woo
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  • Kew_el_steveKew_el_steve Posts: 354
    Woo with the BGE thick pizza stone. B)
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  • alphabracealphabrace Posts: 22
    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
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  • Photo EggPhoto Egg Posts: 3,713
    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,
    Darian

    Galveston Texas
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  • PhotoProPhotoPro Posts: 47
    One trick pony versus a herd of wild mustangs...
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  • New egg owner here! What the heck is a Woo?
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  • ShwiezzeeShwiezzee Posts: 304
    I'm ashamed of what I did for a Klondike Bar.
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  • BotchBotch Posts: 3,134
    Shwiezzee wrote:
    Thanks, I was woondering too...
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • 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.
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  • haymanhayman Posts: 25
    I'd like to purchase but can't seem to find a Woo3 for XL BGE. Did I just miss it?
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  • doug1212doug1212 Posts: 4
    some posted a link to the site that sells them about three reply up
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  • doug1212doug1212 Posts: 4
    some posted a link to the site that sells them about three reply up
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  • haymanhayman Posts: 25
    As I said, didn't see any XL's unles I missed it.
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  • aemaem Posts: 115
    hayman wrote:
    As I said, didn't see any XL's unles I missed it.
    I think the XL uses a WOO2
    http://www.ceramicgrillstore.com/xl-woo2.html
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