LBGE owner finally bought the convEGGtor

mchestnut

I'm still a newbie to owning a BGE and after a few months of owning it and only cooking with direct heat, I finally decided on buying the plate setter for my LBGE.  This forum helped me realize that it's a must have when owning a egg.  Since so far I've mostly been cooking Chicken Breast, Legs,Thighs and Wings.  Does anybody recommend the platesetter for chicken?  Just looking for opinions on cooking with a platesetter.  Thank you 

six_egg

Some people do used it to cook wings, breast. I use it myself when I don't feel like watching it to close like I would with direct heat. It does make cooking chicken breast or pork loin come out juicer. Lean meats should be cooked at lower temps and indirect that way the heat has time to reach the middle and not dry out the rest of the outside. Breast themselves are hard do to. There odd shaped. If I cook boneless skinless breast I like to pound them out and make them even.   

saluki2007

I go back and forth direct vs indirect when doing wings.  I use all the time when I do pulled chicken.  Where you will really want to use the platesetter is when doing ribs, butts, briskets, any thing that you are wanting to do low and slow.

SmokeyPitt

I usually cook chicken indirect. That setup you are showing will make some great chicken. Cook it on the top rack at 400ish and you will get some crispy skin because of the convection and the radiant heat off the dome. 

If you are looking for other indirect ideas for the plate setter, just think of anything you would cook in an oven or a typical smoker. Butts for pulled pork,brisket, pulled beef, ribs (beef or pork), roasts (e.g. prime rib), pizza, lasagna, etc. 

da87

I use it all the time for chicken thighs so I can cook them slow and infuse some smoke.  Occasionally the skin doesn't crisp as much as we like during indirect so I'll pull the platesetter and finish direct - almost like a reverse sear.  I also use it on beer can chicken, reverse searing thick SRF steaks, and all the L&S plus pizza as @SmokeyPitt notes above.  Enjoy the addition to your Egg tool chest - makes the Egg more versatile and expands what you can cook and serve!

Theophan

The first time I cooked a spatchcock chicken, I followed these directions from @evenwhenitsraining on the older forum:

Ben's Basic Bird 

1 roasting chicken (usually about 2-3 lbs.) 
EVOO 
S&P 

*Get your Egg cranked up to 500-600 degrees. This step is essential. You're definitely going to use the indirect heat method so have your plate setter ready but don't drop it in yet because it takes way longer to heat the egg that way.  
*Rinse the bird thoroughly.  
*Cut out the backbone with poultry shears or a heavy duty knife.  
*VERY IMPORTANT: Thoroughly pat the chicken dry with paper towels. This is important for crackling golden skin. 
*Place the chicken skin side up on a cutting board and then press the breasts down in the middle, effectively breaking the breastbone and forming a flat, splayed out bird. (also called, "splatchcocking") Tuck the wing tips under them selves so they don't burn.  
*With a brush, coat the entire chicken, both sides, with EVOO and then a LIBERAL sprinkling of kosher salt and freshly milled pepper. The EVOO helps the seasoning to stick, adds flavor, and promotes browning. Don't be shy with the Kosher salt. (Although careful with regular table salt, it could ruin the bird, not to mention anything else you use that **** on!)  
*Is your Egg rocket hot? If it's up to 600, don't sweat it. Put your chicken on the grill, skin side up, with the plate setter under the grill. (Legs up position! No drip pan necessary.)  
*Adjust your drafts so that the Egg descends to 450-475. You're not going to flip the bird, even once. It cooks skin side up the entire time.  
*Once your Egg is holding steady at 450-475, walk away and drink some form of alcohol for at least 30 minutes.  
*At around 50-55 minutes, the skin of the chicken should be DEEP amber/golden all over and there should be bubbles of air under the skin on the breasts. YOUR CHICKEN IS NOT DONE UNTIL THE LEGS ARE JUST BEGINNING TO EASILY PULL AWAY FROM THE BODY OF THE CHICKEN. A tug should be able to easily separate the leg/thigh from the breast!  
I know, I know, you're worry about a dried out breast but this simply does not happen with roasted chicken. Low and slow actually tends to dehydrate the chicken more so than a searing hot roast temp. This chicken is going to be juicy, tender, and falling off the bone. The skin should be thin, crispy, and salty. Enjoy with a bottle of dry rose, Cote du Rhone, or a fabulous Viognier. Man, I'm cooking pork loin roast tonight and typing this all out really makes me want to have chicken!

I only modified it by checking temps with my Thermapen to be sure the chicken is done exactly the way I like it.  I loved the result, usually still do them about this way, though I don't always get it quite that hot.  I think very many people here do them raised direct.  Probably good -- I've never tried it.

I use my plate setters a lot -- anything I'm smoking/barbecueing, cooking with smoke indirect low-and-slow.  Pork butt, ribs, brisket, pepper stout beef...

xfire_ATX

six_egg said:

I use it myself when I don't feel like watching it to close like I would with direct heat. 

+1

Breasts, Salmon on plank, veggies all get indirect.

victor1

i cook more often indirect then direct.  plate setter is must have.  bought ray lampi's bge book...he does thighs or legs at 550, indirect for about 30 minutes, sauce at the end.  done perfectly, crispy and quick.  never fails.

StillH2OEgger

I have done it both ways, but feel like I get more consistent results (and still get crispy skin) going indirect. People are on both sides of this so I'd suggest trying each way and decide from there.

DieselkW

It's nice you wrap your plate setter in foil to keep it clean. I did too, but that doesn't last forever. 

I like the cast iron plate setter. No desire whatsoever to keep that cleaner than the grill.

Teefus

I've had my LBGE for about a year now, and use it nearly every weekend. I think I've only used it once without the plate setter. I just don't view the Egg as a strong contender on a direct cook. Heresy, I know. If I'm doing a quick direct cook (burgers, steaks, brats, etc.) I break out my trusty Weber kettle. It's served me well for the last 35 years and makes a great companion to my Egg.

Egghead_Ty

Mix it up, have fun with it.  Change up the time, temps, and the way you cook things.  Best part is eggperimenting 

chzplz

Theophan said:  

*VERY IMPORTANT: Thoroughly pat the chicken dry with paper towels. This is important for crackling golden skin. 

Another good way to get the skin very dry is to leave the bird uncovered in the fridge overnight. The dry air in the fridge does a great job of drying out the skin. I've done it before and after spatchcocking and both work.