Cast iron plate as a platesetter?

jstnezell

Does anyone see an issue with me using a cast iron plate as seen in the picture to create indirect heat to do a reverse sear?

My thought is use some fire bricks to raise the grid up to lip level to cook indirect to desired internal temp, then open the vents to get the CI up to searing temp quicker and pull the grid.   I appreciate the feedback!

ryantt

Here is a review of a cast iron ps on the naked whiz. 

http://www.nakedwhiz.com/productreviews/ibcps/castironps.htm

Eggcelsior

No, there is no issue other than burning seasoning off if you care about that during indirect high-heat cooks.

jstnezell

Eggcelsior said:

No, there is no issue other than burning seasoning off if you care about that during indirect high-heat cooks.

That's a good point I hadn't thought of, I don't want to burn off all my seasoning

Spydermunky

The person who got me into BGE's used a similar setup for years.  He bought an old cast iron pancake griddle, cut off the handle, and set it on 2 pieces of rebar that ran across the fire ring.  He mocked me mercilessly when I bought my plate setter.

SmokeyPitt

I have a similar griddle and I have used it that way for a reverse sear.  I it sitting on the regular grid with a raised grid over it.  I use foil or a drip pan over the CI so the drippings don't burn.   You will probably get a better sear with it down low like that, but as @Eggcelsior pointed out it might burn away your seasoning faster.   If you don't go nuclear though I think you will be fine.  

<edit>
I just realized this made no sense.  With my griddle sitting on the grid it is only like 1/4 inch higher than what you have there.  For some reason I thought you were going across the firebox not the fire ring.  I think your set up will be fine.  

Photo Egg

jstnezell said:

Eggcelsior said:

No, there is no issue other than burning seasoning off if you care about that during indirect high-heat cooks.

That's a good point I hadn't thought of, I don't want to burn off all my seasoning

Jut wipe it down with oil and let it season in the Egg when you are done.
It will not be that much work.
I also took a round, orbital sander to mine and sanded the inner surface very smooth. It will season nicer and it's easier to keep clean.

nysportsfan

Where did you get a cast iron plate like that? I've been looking everywhere and cannot find one.

SmokeyPitt

nysportsfan said:

Where did you get a cast iron plate like that? I've been looking everywhere and cannot find one.

@nysportsfan I found one at Amazon:
http://www.amazon.com/Bayou-Classic-7414-Reversible-Griddle/dp/B00062WTQ0/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1430338710&sr=1-3&keywords=14+inch+round+griddle

Someone mentioned they have a similar one at Academy:
http://www.academy.com/shop/pdp/outdoor-gourmet-14-preseasoned-round-griddle/pid-27889

Lodge also makes one.  They call it a pizza pan but works just fine as a griddle:
http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1430338710&sr=1-2&keywords=14+inch+round+griddle

Jstroke

What is the measuremnet from handle to handle. I need one for my medium. I will grind then down if I have to no problem

Chubbs

I use one like that on my spider when my AR is in. Remove  the rack and sear away. 

jstnezell

SmokeyPitt said:

nysportsfan said:

Where did you get a cast iron plate like that? I've been looking everywhere and cannot find one.

@nysportsfan I found one at Amazon:
http://www.amazon.com/Bayou-Classic-7414-Reversible-Griddle/dp/B00062WTQ0/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1430338710&sr=1-3&keywords=14+inch+round+griddle

Someone mentioned they have a similar one at Academy:
http://www.academy.com/shop/pdp/outdoor-gourmet-14-preseasoned-round-griddle/pid-27889

Lodge also makes one.  They call it a pizza pan but works just fine as a griddle:
http://www.amazon.com/Lodge-Pro-Logic-P14P3-Pizza-14-inch/dp/B0000E2V3X/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1430338710&sr=1-2&keywords=14+inch+round+griddle

@nysportsfan I got mine from academy that @SmokeyPitt listed above, Lodge brand and $13 you can't beat it

*Edit - it's not Lodge it's outdoor gourmet, I bought a different CI from Academy that was Lodge...

NPHuskerFL

Pretty much anything that blocks direct radiant heat serves its purpose. That said I doubt I'd use my CI for this task only because I like where I'm at on seasoning. 

Skiddymarker

Not so sure you would have to open vents and go nuclear to sear. A CI pan on the fire ring sitting that close to burning lump with a felt line grid temp of 250ºF for the low part of the cook will be hotter than 500º, IMO. You would be able to slightly increase your vents and still be safe to sear. 

jstnezell

Photo Egg said:

jstnezell said:

Eggcelsior said:

No, there is no issue other than burning seasoning off if you care about that during indirect high-heat cooks.

That's a good point I hadn't thought of, I don't want to burn off all my seasoning

Jut wipe it down with oil and let it season in the Egg when you are done.
It will not be that much work.
I also took a round, orbital sander to mine and sanded the inner surface very smooth. It will season nicer and it's easier to keep clean.

I like the idea with the orbital sander,  I hate to lose seasoning but I always wipe down with EVOO after every use

DaveRichardson

Interesting idea with the griddle.  Seasoning does seem like it'd be an issue with high heat searing. 

I wonder what some of the folks here with the cast iron plate setter would say about this?  I do know that it has, in the legs down position, a small cooking surface, but using it on a low & slow in the legs up, that surface would be toasted by the lump and kill off the seasoning.  That has been my main concern with getting one.

I've got a relatively new Lodge 10" skillet that has seasoned so well, that scrambled eggs slide around better on it than in my new $$$ pans that my wife HAD to have!!!!

Ladeback69

DaveRichardson said:

Interesting idea with the griddle.  Seasoning does seem like it'd be an issue with high heat searing. 

I wonder what some of the folks here with the cast iron plate setter would say about this?  I do know that it has, in the legs down position, a small cooking surface, but using it on a low & slow in the legs up, that surface would be toasted by the lump and kill off the seasoning.  That has been my main concern with getting one.

I've got a relatively new Lodge 10" skillet that has seasoned so well, that scrambled eggs slide around better on it than in my new $$$ pans that my wife HAD to have!!!!

Would double wrapping it in heavy duty foil help preserve the seasoning when doing high heat cooks?  I have a 12" lodge skillet I use when doing reverse sear, browning meat, baking a pie or sometimes cooking bacon.   I will have to try it with making eggs.

DaveRichardson

@Ladeback69 - I've wondered that as well.  But I'm not sure that wrapping it would help.  That close to a raging pit, I've seen foil melt off.  Anyway, stuff cooks inside foil as well, so I'm guessing that it'll just melt off and then ben a molten cauldron of stuff in the foil wrap (if the foil survived!).

Ladeback69

DaveRichardson said:

@Ladeback69 - I've wondered that as well.  But I'm not sure that wrapping it would help.  That close to a raging pit, I've seen foil melt off.  Anyway, stuff cooks inside foil as well, so I'm guessing that it'll just melt off and then ben a molten cauldron of stuff in the foil wrap (if the foil survived!).

I was thinking of it melting off too.  I guess if you used it legs up for high heat cooks and on L&S below 300 with foil you may be ok.  The Naked Whiz site shows using foil to protect the coating on the CI PS for L&S's so it may work. 

JerseyTex

The best prices I found was at
 
http://www.fredsmusicandbbq.com/product_p/tlpcipsl.htm

there is some video there also. I did not watch it but will when I am read to buy mine.

Padre_Jorge

I use a 16" terracotta planter plate wrapped in heavy foil on a grill with the cooking grill resting on top of the plate.  It puts me about 3/4 of an inch from the felt line.  A drip pan fits perfect in the plate and below the cooking grid.