spider vs. platesetter

dougemsmacks · July 2009

I tried some smoked chicken pieces on the spider with an adjustable rig yesterday and it turned out much better than usual. Before I always used a plate setter with the small extended grid.

I know the adjustable rig is a little higher in the dome but that doesn't seem enough to make a difference. Is it possible that the increased distance between the ceramic and the food made the difference? Or did I have a good cook?

Eggscriber · July 2009

So you had nothing blocking the infrared radiant heat when you used the spider...right? If this is the case, I think that you'll get a better crispy skin on chicken parts if the coals can heat up the skin on a raised grid without a platesetter. That way the skin will get hotter than the air temp in the dome, and you'll get 400 degree temp on your skin in a 350 degree egg. I know that my wings taste fried when I do them on a raised grid without the platesetter at 350-400.

Grandpas Grub · July 2009

It isn't clear how your spider/AR was setup or used.

For indirect I use a drip pan on the inverted spider then the grid on the adjustable rig.

I like cooking higher up in the dome and to me there is a difference.

Here is a slow chicken cook, low level of lump, direct with the adjustable rig and BGE raised grid. I got almost 16" distance between the lump and chicken.

Very tasty.

GG

dougemsmacks · July 2009

I am sorry I wasn't clear on the set up, I had a pizza stone on the spider and the adjustable rig on the top level. I cooked at 275° and pulled the chicken @ 175°.

Chicken came out good but the skin was paper thin not crispy at all( does not matter anyway)

spider vs. platesetter

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