Hi, new to the egg, have made burgers (got a bit burnt first time on the cast grill but OK, Made Chicken last night as per cookbook w/exception of had to have plate setter legs up as chicken was too bag for dome in large vertical, but came out delicious.
Question is will temp readings be the same and achieved in the egg w and w/o the plate setter? For the Chicken t said maintain temp @400
w/o plate setter, when I opened and put plate setter back in temp went to 225-250, opened both daisy and bottom damper and got to 315, cooked in the right amount of time about 2 1/4 hrs for a 6.5 lb chicken.
I want to make Pizza this week and don't know if there is a problem or all is OK. Did stir the lump etc and it was only the 2nd time cooking