I will be smoking 15 lbs of pork butt tonight. Its been marinating since last night in rub and mustard. I was always under the impression that the plate setter is to be installed when I light the coals so that it rises at the same temp as the egg. Now I see other posts where people get the fire and temp right and then put the plate setter in. Thermal Shock? It sure would be a lot easier to do it after I have the fire where I want it. Thoughts?