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plate setter
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ptr
Posts: 24
the area that actually protects the food from direct heat on the plate setter seems limited. do i need be concerned about larger butts or briskets that will be hanging "over the edges" on the plate setter?
Comments
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Ptr,
The plate setter is shaped that way to allow heat and air to circulate. If it fully blocked the heat source, the egg wouldn't work.
On a low and slow cook, like for brisket or a pork butt, this won't pose an issue as you won't have flames shooting up around the plate setter. Occasionally, if I'm doing something indirect at a higher temperature, such as lamb chops or chickens, I'll get a bit of charring on bits that hang over the side. Not a big deal though.
As you can see from these pics from a recent brisket cook, the meat was taking up nearly the whole grate on my large egg, but the finished product wasn't at all impacted.
Before...
... and after
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No, not really. You can move the butts around about half-way through the cook if you want or you can put some aluminum foil on the grid between the meat and the PS where the open areas are. I haven't found this to be a problem with butts, but, can be problematic with ribs.
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That is one reason I like the XL you can use a 18 inch drip pan and a 19 inch stone and not have to worry
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