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Here's a great link for pulled pork-and lots of related info as well. BTW-give the search function a shot and if that yields nothing the try google with big green egg in the subject line.
So do you have to have the plate setter to smoke??
The very great majority of people who smoke use some sort of heat deflector (indirect cook) for smoking. You can use most anything to keep the radiant heat from the lump away from the smoke target. Platesetter or after-market products (ceramic grill store). Or you can use a simple aluminum pan or fire bricks on a grid below the main cooking grid.
Some will smoke direct (no deflector) but that usually involves getting the smoke target higher in the dome (raised grid). Perhaps those direct smoke eggsperts will be along.
@ anez-about the only thing I would add for someone else's use is to use a drip pan (elevated off the platesetter/stone/deflector-create an air gap) to keep the drippings from becoming very burnt offerings. Elevation can be BGE feet (depending on the vintage of your BGE), balled up foil, washers-you get the idea.