heat concentration ring

BRIANMURPHY

Thought I'd throw this our for your consideration: I wanted to concentrate the heat below the place setter so it did not lick up the sides but remained concentrated under the center of the place setter. I found this stainless steel cake form on Amazon for $10, it adjusts from 10 inch to 20 inch and concentrates the lump and heat for reasons stated as well as searing 1 steak for mommy and me without using excess lump. really saves a lot of charcoal and is very useful, just a thought.

SemolinaPilchard

Good idea. That would definitely cut down on lump use. My only question would be how long that would last. Please keep us posted, may want one also.

HeavyG

These cost a few times the price but are made from stout enough material that they won't burn thru very quickly and you can concentrate the heat in a wider or narrower area just by flipping over depending.

https://vortexbbq.com/

About a decade ago I bought one of these types of steel colanders to use in my Weber Kettle to try and concentrate more heat for searing steaks than I would get by just dumping the briquettes into a pile. It worked ok. The steel got all blueish but it didn't burn thru but I didn't really use it very often.

https://smile.amazon.com/ExcelSteel-242-5-Quart-Stainless-Colander/dp/B00555ETXY/ref=sr_1_4?ie=UTF8&qid=1506040577&sr=8-4&keywords=steel+colander

westernbbq

I got a bortrx a few years ago and i do abuse it....so fa r it has been effective and durable

Theophan

BRIANMURPHY said:

... I wanted to concentrate the heat below the place setter so it did not lick up the sides but remained concentrated under the center of the place setter...

I'm not trying to argue, just really curious:  What's the advantage?  I would have thought it would almost work against the whole reason for having the plate setter there.

• If the point is to get a super hot plate setter, I thought the whole purpose of the plate setter is to avoid a huge amount of radiant heat blazing up from the center, and to make the Egg more like a charcoal/wood oven.  I can't think why I'd want my plate setter to get hotter than it does now.
• If the point is to avoid hot air coming around the plate setter on the sides, when the plate setter's in, I figure it's almost kind of a convection oven, and to get to a certain dome temp, no matter what you do, there's going to be VERY hot air coming up around the sides of the plate setter.  I think that's why it's shaped that way, specifically to allow hot air to come around the plate setter but avoiding direct radiant heat energy blasting up from the fire.
  
• If the point is to avoid direct radiant heat from the fire blazing up from the sides, in my low-and-slows, with lump stacked up nearly to the top of the fire ring and full from side-to-side, I rarely find after the cook that the fire ever made it all the way to the edge of the Egg, but mostly burned down in the middle, eating away partway toward the edges, but usually not all the way.  I don't think I ever get much direct radiant heat coming around the side, just hot air.

Honest, not trying to pick a fight!  I just don't understand.  Can you help me?