So the brisket turned out great- it was my third and the best one I have done. Still a bit on the dry side but I served it with three different sauces and cut it thin so it was great. HOWEVER, my next cook was chicken wings with the place setter in. My egg did get a bit too hot before putting the chicken wings on (maybe 500 dome) but that has never been an issue for me before. There was not much debris on the plate setter- I had used a drip pan under the brisket although the brisket was bigger than the drip pan. At about 30 minutes I turned the wings and all was well except the dome had gone down to 300 so I opened the chimney. I noticed after about 10 minutes that a lot of smoke was coming out of the chimney but the temp had only gone up to 325 so I made my self not worry about it
. After another 5-10 minutes I opened the dome to sauce the wings and that's when I saw that about half of the surface of the platesetter was on fire (ruining more than half of my wings). I was so disappointed and bewildered. I have made chicken wings many many times and that has never happened before. So after dinner I read some old postings on this forum and while no one wrote precisely about this, from what I read I am guessing it was due to the brisket cook... Maybe I should do a cleansing cook after a brisket cook...?