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Plate setter etiquette

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Tenderizer
Tenderizer Posts: 24
in EggHead Forum
Had about a dozen cooks as a new egg cohabitant. I was advised by several to cover my plate setter to keep grease and food stuff from carbonizing and creating nasty smoke..Looking for a head count on agreement..If the yeas get the majority, can I use heavy duty foil and wrap until I find a suitable alternative?
My third child smokes a lot, weights 216 lbs and is greenish...He's my favorite..
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  • Chubbs
    Chubbs Posts: 6,929
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    foil is fine but not necessary. Put it in a hot egg and it will clean up nicely. I just wouldn't leave in rajn
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • RRP
    RRP Posts: 25,897
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    I have always been a wrapper. And new wrap after every messy use. Otherwise if you keep using the same cruddy foil time after time then why even bother in the first place. Honestly I have seen gross PS that I find an excuse not to even sample food from they were that bad! And whether I'm in the minority here or not won't change my wrapping practice.
    Re-gasketing America one yard at a time.
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  • Sookie
    Sookie Posts: 335
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    My opinion, yes. 

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  • Scottborasjr
    Scottborasjr Posts: 3,494
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    I wrap if I'm not using a drip pan...
    I raise my kids, cook and golf.  When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.
    Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. 
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  • Foghorn
    Foghorn Posts: 9,844
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    I've never wrapped mine. I do use a drip pan most of the time. 

    XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle

    San Antonio, TX

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  • RRP
    RRP Posts: 25,897
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    Point not to be lost here is using a drip pan provides the same protection from crud build up on the PS that foiling does. 
    Re-gasketing America one yard at a time.
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  • Jstroke
    Jstroke Posts: 2,600
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    No wrap. But we cook a lot of pizza so it gets burned off. Low slow gets a pan
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    edited May 2015
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    9 out 10 times I use foil for ease of cleanup. I rarely use a drip pan. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • EggHead_Bubba
    EggHead_Bubba Posts: 566
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    I always try and find a way to keep my CI platesetter clean from drippings either with foil wrap or drip pan.

    Rocky Top, TN — Large BGE • Cast Iron Grate & Platesetter • Rockwood Lump

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  • Nsdexter
    Nsdexter Posts: 195
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    i let it fall as it may, a nice hot egg cleans it right up

    HFX NS
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  • DoubleEgger
    DoubleEgger Posts: 17,186
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    I'm a foil guy. I like the sizzle that comes from fat hitting the hot platesetter. 
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  • Aussie
    Aussie Posts: 75
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    I keep mine wrapped in fresh foil and wash the grills before each use. Wasn't sure if I was I going aver the top , then read APL's book , and he recommends a clean grill so not to impart sour acidic tasts to your food.
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  • onedbguru
    onedbguru Posts: 1,647
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    When I use the PLS it is usually low/slow and I always use a drip pan. When I do Pizza on the PS, the PLS is not getting messed up anyway. Especially not at > 650degrees
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  • henapple
    henapple Posts: 16,025
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    I haven't cleaned the grid in a long time. Next cook when you're low on lump. .flip the ps and let it ride.
    Green egg, dead animal and alcohol. The "Boro".. TN 
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  • Nanook
    Nanook Posts: 846
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    I never foil, but ALWAYS use a drip pan.
    GWN
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  • RRP
    RRP Posts: 25,897
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    Clarification - I never wrap my PS when baking pizza since the pizza stone is taking the hit for any grease released.
    Re-gasketing America one yard at a time.
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  • Dobie
    Dobie Posts: 3,365
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    Foil it
    Jacksonville FL
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  • Carolina Q
    Carolina Q Posts: 14,831
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    whatever floats your boat. I rarely foil, though I have. I always use a drip pan either way as I would rather catch the drips than let all that goo land in the hot lump.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • danv23
    danv23 Posts: 953
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    One thing I've noticed. A greasy platesetter in my XL seems to contribute to a mold problem.  Not sure if there is a connection, but I started wrapping it after a nice clean burn and haven't seen the mold problem come back.  I'm a wrapper.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • Langner91
    Langner91 Posts: 2,120
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    I wrap. 
    Clinton, Iowa
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    I foil my drip pan, not my plate setter.
    Packerland, Wisconsin

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  • XC242
    XC242 Posts: 1,208
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    Foiled drip pan. 
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
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  • Jeepster47
    Jeepster47 Posts: 3,827
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    Drip pan ... but then, I foil the drip pan 'cuz it makes clean up so easy.

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • luckyboy
    luckyboy Posts: 284
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    I've used a drip pan and didn't wrap, I n hind sight I wish I wrapped.If I had wrapped my place setter wouldn't be black and I wouldn't have to clean it.In saying that its up to you, what makes you feel comfortable. Enjoy yourself.
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  • danmac
    danmac Posts: 30
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    Foil or drip pan for me...
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  • Sea2Ski
    Sea2Ski Posts: 4,088
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    I am in the foil in a drip pan camp.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • QingEsq
    QingEsq Posts: 241
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    Double foiled SS drip pan for the AR.  
    Always seeking the high I experienced from my first true BBQ experience.
    Downingtown, PA
    LBGE, WSM, Weber Kettle
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  • jtcBoynton
    jtcBoynton Posts: 2,814
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    I use a drip pan lined with foil.  Never foil the platesetter.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Basscat
    Basscat Posts: 803
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    I just make a drip pan with HD Foil, just roll up edges enough to cover the Platesetter.
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  • ads75
    ads75 Posts: 391
    edited May 2015
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    I used to not use anything over my plate setter until I started visiting this website, now that I cover it with a drip pan and foil, with spacers between the pan and plate setter, my food tastes better. I usually replace the foil each cook.

    EDIT: I use a pizza pan covered in foil for a drip pan, I forget the size, just measure across the plate setter.
    Large BGE, Mini BGE
    Morgantown, PA
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