Yesterday, I cooked a tri tip with a recipe that called for searing first. Then removing and wrapping the meat to let it rest while the Egg temp is reduced to 350* to 400*, finishing with smoke at this low temp. It worked great. Once I removed the meat, and got the temp down, I changed the the setup to indirect cooking with my new plate setter. The result was a really good tri tip, and no broken egg parts. [p]Was I lucky? Is it ok to put a room temperature plate setter in a 350 to 400 degree egg? Could it ever crack at these temps? Does anyone know what the temperature range is so this can be done without endangering the plate setter?