Plate setter gaps burning food

dieseldare · June 2016

I'm getting frustrated with the size of air the gaps around the plate setter. Ribs, pork butt, and any big cut of meat comes out with sides that are burnt. How do the rest of you get around this? Is there another "kit" I can buy? I saw somewhere someone used the Kamodo Joe heat deflector on an egg? Anything good from the ceramic grill store?

Looking for ideas.

Thanks,
Ben

Jeremiah · June 2016

A. Try to lay the meat over the legs.

B. Wrap the ends in foil.

C. Buy an Adjustible Rig with the oval stone.

Im poor so I usually just stick with A.

RRP · June 2016

I have always cut my ribs in half!

RRP · June 2016

what size egg and what size butt or do you mean multiple butts? If so try stacking on their side.

SmokeyPitt · June 2016

You can also just use foil or a foil pan to create a larger indirect area.

Image: https://lh3.googleusercontent.com/MR5BUHyZRHvFeZBu4juUn6i-sOpPUYWYdUlwCJ8Y7pkBi8DmVNCMnBWULmIDHbQ0bLD9SeXOdG5ondqsB3DFmmiu1WWuZSz4SXy-NHj5WtoV_CCt1cG78YorCYReChLmryZ3rE2B9M9hKboKXn6vj5sAYOsyZrenOk_XLnWLiZVKc5NJz22PaqH3Ol72vf6m65sz-YvHWrfhp4_HoolbcD6GbfiGmjX8m15FaduB0mL7AUxK4HYS_qoNHIqTnXUlWaJwaWxN3gCfLtagl5N7QIO1U5dd9pV7Dfew3NMf2QjK1BjW09wWd8FIZDYP99Xw7vZnUpjtEN4Jc0L0HcrAn_h0qqx9NGKQGIUkedah7fB3t3bWZ0-Jbi-e9zOuhldsFD9QS5rkoP9MBJcf7Ms-7oS9K52VlLsHdoprENh7tcTHnm6Hyz52Nx3sB4iVtAqIv5iN5tgdgOsqjI7tq7f2ehPl5M7ayiBjEn3OZ8XjjB49mCFyiGu9dZyiXkH1HQCWBGBnZrpn3hU4qBdPzFvcIf2iSQ8Fsh7yQyZLZ8qb_HRjTsVo3yWlIAIaY-aBgAJSvkPbuQ=w1274-h955-no

I am actually using both. A dollar store foil pan and then I use a big piece of foil so I get endless uses out of that dollar pan. I crimp the foil to the edges so it doesn't reach the bottom which creates an air gap. A "foil hammock" if you will.

dieseldare · June 2016

RRP said:

what size egg and what size butt or do you mean multiple butts? If so try stacking on their side.

I have a large egg. Usually no problem with a single butt. Problems arise when cooking multiples.

I really don't like cutting my rib racks in half. I feel like they cook better as a whole so I'd like to avoid that if at all possible.

RRP · June 2016

dieseldare said:

RRP said:

I really don't like cutting my rib racks in half. I feel like they cook better as a whole so I'd like to avoid that if at all possible.

Then you might want to try coiling them so they rest on their side - no hang over and still one piece.

Lit · June 2016

If you have a large Walmart sells a 16" pizza pan that I used to put inside the legs of the platesetter to get rid of most of the gap.

pgprescott · June 2016

The R&B combo AR is for ribs and brisket. Oval shaped to handle this issue. Great stuff. However a little foil as advised above works fine as well.

RRog17 · June 2016

16 inch pizza pan works great. So does foil a little bigger than the size of your ribs laid on top of plate setter.

Darby_Crenshaw · June 2016

RRog17 said:

16 inch pizza pan works great. So does foil a little bigger than the size of your ribs laid on top of plate setter.

Exactly this

bhedges1987 · June 2016

Ya I bought a 16" drip pan from ceramic grill store. Put three balls of foil on my plate setter then the drip pan. Works perfect

lousubcap · June 2016

The key is to block the direct heat so, as above or you can just HDAF the cooking grid that is directly exposed to the lump and go from there. No need for a kit-