Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

What is the best way to take out the plate setter when it is hot?

I am pretty new to this thing (the egg and this forum). I have learned a lot from you guys. Last night I reverse seared some filet steaks. What I took from the forum was to go indirect until 115 degrees. Take the plate setter out and crank the egg up to 600 degrees and then sear for 45 seconds per side. The steaks turned out great. I forgot to take pictures to post. My problem came when I took the plate setter off. I was using oven mitts that had rubber on them. I know not smart. The rubber started melting onto the plate setter. So I used normal cloth oven mitts but those got hot very quickly. What is the best method to get the plate setter off when it is already hot? Any help you can give would be appreciated.


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