platesetter

Unknown

does a placesetter come with the bge or is it only sold as an accessory?[p]I gather from the picture of a placesetter that it is required for indirect cooking. Is a placesetter the best way to acheive indirect cooking in a bge?

Banker John

benny,
Platesetter is not required for indorect cooking. There are other methods. The plate setter just has so many uses and happens to be designed for the egg.[p]I would purchase a plate setter along with an extra grid and a pizza stone. You won't be dissapointed; have faith in my recommendation.[p]Banker John

Unknown

Banker John,[p]thanks, I''l get the grid and the setter...[p]I already have a few pizza stones.[p]if you do bread , pizza or other items, do they pick up any residual tastes/ smell from the smoker? that effect the taste?

BlueSmoke

benny,
Bread is a "sponge" for smoke flavor. I've found that some lump (Cowboy and Royal Oak for two) inherently has very little smoke aroma, and that lump that previously burned has even less smokiness.[p]If you're looking for minimal smokiness, try a low-smoke lump and only baking after you've cooked on it previously.[p]Ken

Banker John

benny,
Yes, any bread will pick up smoke flavor IF you add smoke or use fresh lump. If I have fresh lump or used lump, I am sure to light the egg well in advance of baking the bread. This is for 2 reasons. 1) A good 1.5 - 2 hours of temperature stabilization will consistently heat ALL the ceramic to the desired temp, giving that true brick oven effect. 2) A 1.5 hour to 2 hour stabilization will also burn off any VOC's (volitile organic compounds) in the lump, eliminating most of the smoke flavors.[p]Also, you may want to consider buying a BGE stone. The thickness of the BGE stone is much thicker than the stones readily avialable (pampered chef, walmart, target, etc).[p]Banker John