Curious - Indirect cooking

BGE023320

Looking for pros/cons of using a pizza stone to deflect heat for indirect cooking instead of the place setter - with a woo ring?  Anybody dong this ?  How does it affect the cook?

MO_Eggin

Works fine, I use a pizza stone on the spider in one of my larges.  Note if you're going to do pizza, you will need a second stone (or other barrier like fire bricks or plate setter) otherwise the bottom of the crust will burn.

JohnEggGio

To keep my pizza stones cleaner, I use these. https://ceramicgrillstore.com/products/16-round-stainless-drip-pan-l

55Kevy

I don't own a plate setter.  All of my indirects have been using a Woo with a pizza stone and the above-mentioned drip pan.  Works great!

BGE023320

Thanks all

Dondgc

if you wrap the top of the stone in heavy foil it will stay pretty clean and dripping-free. 

Foghorn

Also, welcome aboard.

Bayou_Buzzard

I use a half stones from CGS wrapped in heavy aluminum foil. Can use one or two. One works great plus leaves one side open to do some direct at the same time if needed. 

RRP

Just echoing what @Dondgc and @Bayou_Buzzard has suggested - cover your stone with HD foil! In 18 years I have never understood why some eggers let the platesetters/pizza stones get all that crap burnt on! 

Canugghead

RRP said:

Just echoing what @Dondgc and @Bayou_Buzzard has suggested - cover your stone with HD foil! In 18 years I have never understood why some eggers let the platesetters/pizza stones get all that crap burnt on! 

When we cook at eggfest I try to remember bringing my own cooking grill and plate setter with drip pan. The thank you from the pleasantly surprised new demo egg owner(s) is priceless.