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I always put my platesetter in legs down. Next comes the grate. On the grate a put a pie pan, upside down, then the pizza stone. This gives you the most even heat you can get. No hot spots that will burn your crust.
Here in central Oklahoma, it's the humidity and windchill that gets you! I grilled in a blizzard we had a few years ago ... wind chills below zero! But, I was comfy with my Woodford on that low-n-slow!
I always let my stone heat for 20 min or so after my Egg has hit my cook temp, usually 500*F. I never let grease or drippings accumulate on my platesetter. I always do a high temp burn at the end of every cook to clean my platesetter, my grates etc. You'll get this thing and look back on this episode and laugh. Honestly! Y'all have nothing but great cooks from now on, ok?
I hold earned degrees in Chemical Engineering ... I make my own shine and have for years! Im cooking off about 180 proof through an activated carbon charcoal filter. It's just as sweet as yo moma's milk! There is nothing so valuable as theory well applied!