Sorry for the newbie questions, but I didn't see them answered anywhere else.
I love the Egg, but I'm not really getting the plate setter. I know the theory, but I've got a few problems with it:
1. Being a big rock, it seems to add a lot to the time it takes to preheat the egg. Is this just something people plan around? I think it takes an extra 30 minutes, with top off, and intake wide open.
2. Yesterday I put a spatchcock chicken on a grid raised over the setter, with some peppers, potatoes, and onions in a pan underneath. Following directions I'd seen on the web, I cooked the potatoes for 40 minutes and the other veggies for 20. They were not even close to done (chicken was perfect after an hour of cooking). Is this normal? Perhaps I had too many cold vegetables stacked on each other?
3. If my directions say preheat to 350, and I stuff a lot of cold food in when I start, I have been opening the air intake and taking the top off to get the temp back to 350. Is this the right approach? Or do I just give it time to reach on it's own?
4. Almost every recipe that uses the plate setter calls for a drip pan. If I don't need to catch juices? Can I just cover the plate setter with aluminum foil? Or just leave bare?
Thanks in advance!