Question about edges burning on indirect cooks

Mosca

When I do a long indirect cook, sometimes the edges of the brisket/rib rack etc get burned where the heat comes around the edges of the platesetter. I've adapted to this through the simple method of moving the food around, or in the case of ribs, cutting the racks in half and arranging them away from the open areas.

But I'm sure that with the large number of BGE/kamado users over the years, someone has figured out a more elegant solution. I'm considering making foil deflectors, but that seems kind of crude. What is the common knowledge solution, if there is one?

NPHuskerFL

Pretty much anything that will shield from direct radiant heat will work. Aluminum foil, bricks, etc

DMW

Protect the exposed ends by sliding a piece of foil under the exposed areas.

Chubbs

If you want to spend money and not have to worry about wrapping edges every long cook, take a look at R&B Combo Adjustable Rig on www.ceramicgrillstore.com. Has a long oval stone to protect longer cuts of meet (R= ribs & B= brisket)

Carolina Q

I've done this a few times...

Carolina Q

PS... the pizza stone shown above...

http://www.amazon.com/Old-Stone-Oven-4444-Stones/dp/B0000E1FDC/ref=sr_1_1?ie=UTF8&qid=1449350801&sr=8-1&keywords=8+1/2"+pizza+stone

westernbbq

Foil works everytime.  

hondabbq

I bought 2 16" diameter aluminum drip pans. I just wrap in foil each time to ease the cleanup. I even go so far as to foil the first 2" of the grate on either side.