Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

platesetter... (?)

Unknown
Unknown
edited November -0001 in EggHead Forum
looking for drip pan configs and indirect method hardware.[p]plenty of references to "plate setter" but using the search (and google with site:<here>) leads to broken links (things archived?)[p]does anyone have a url for DIY methods for such hardware? (or a link to a vendor, etc)[p]thanks![p]Hakalugi
· Share on FacebookShare on Twitter

Comments

  • MasterMason
    MasterMason Posts: 243
    hakalugi,[p]just above you, where it says, "whats new" I ordered one on Monday, and it was at my door on Friday. Now if the egg would just show up so I can use it.
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    hakalugi,[p]I use what I call the contraption for cooking most of the food on the cooker. I only use the platesetter for baking. This setup had worked well for several years. It can be built for about 50 dollars in about 30 minutes with a hacksaw and a file. [p]15MVC-015E.jpg[p]The above picture shows one of my cooks. This is an indirect setup using two layers. There is a drip pan on the lower level. For standard one layer cooking, I lift the top grid off. Another nice feature is that all your setup work can be done in the kitchen and when the cooker is ready, just carry it out and drop it into the cooker. [p]31MVC-003S.jpg[p]This picture shows me setting up 10 large pork steaks. Another nice feature is that I can service both layers of my meat very easily. I keep a small table beside the cooker and when I want to say add my glaze, maybe mop the meat, turn the meat, or brush the hot sauce on ChefRD wings, I lift off the top grid and set it on the table, sauce the lower grid, place the upper grid back and sauce the level and I am on my way again.[p]24MVC-008E.jpg[p]This cook will feed pulled pork to about 50 people.[p]Hope this helps,[p]Dave

    · Share on FacebookShare on Twitter
  • Wise One
    Wise One Posts: 2,645
    hakalugi, try this link. Scroll to the bottom.

    [ul][li]What's Neew[/ul]
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Old Dave,
    That looks good--Please give construction details---(BTW-What about it cost $50?)
    Thanks,

    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Wise One,[p]"We took the standard plate setter and modified it expressly for the large Big Green Egg"[p]i have a medium, so i guess i'll use the "hanging grid" shown on that page and just hang a drip plate under.[p]Thanks!
    · Share on FacebookShare on Twitter
  • Unknown
    Unknown
    Old Dave,[p]I concur with T-BONE, looks promising, and if you can provide details, that'd be great (i'm especially interested in how the top grate's legs sit on the middle grate - ie: an upside-down "Y" at the bottom of the legs?[p]i like it b/c it also doubles cooking area and like you say, you can bring it all at once.[p]In my best Guinness voice: "BRILLIANT!"[p]Hakalugi

    · Share on FacebookShare on Twitter

Categories