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Plate Setter

fournbrtfournbrt Posts: 1
edited June 2012 in EggHead Forum
Do most people use the plate setter for slow cooking at low temps?  Can you use it to cook chicken at 375 instead of direct and if so what difference does it make on the taste. Has anyone ever cooked  a roast on the egg in a black cast iron pot either direct or indirect?


  • The platesetter is used to provide a barrier to direct heat and to protect the coals from dripping fat (with a drip pan) It is used for some low cooks, all baking including pizza and also for casseroles and Dutch oven cooks to prevent the radiant heat from getting the bottom of the pot too hot. For cooking with pots use it inverted with a grid on top of the feet or legs down with some spacers on top to get an air barrier between the platesetter and the pot.
  • CowdogsCowdogs Posts: 488
    I cook indirect (with platesetter) up to 500 all the time.  Think of the platsetter as the piece that turns your grill into a oven.  Any recipe that calls for an oven can be done on your BGE with a platesetter. 
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