When to put the plate setter on?

Unknown

I'm very slowly learning temp control for my BGE (thanks for the help a few weeks back) but I have a question: I want to slow-cook some baby-backs at about 250. I'm going to use indirect heat via a plate-setter and am planning to just let 'em cook for like 4-5 hours. [p]I know you get the egg steady to the desired temp before putting the meat on, but when do you put the plate setter on. I've been putting it on after the egg is at the right temp, but thinking about it, it seems like it'd make sense to put it on first--for one, it'll reduce air-circulation a bit which'll make it easier to keep the temp low, and second, I won't have to spend time waiting for the plate-setter to get hot.[p]So, to all you egg-sperts out there: when do you put the plate setter on?[p]Thanks! [p]Grizz

Spin

Grizzly,[p]Put the plate setter on as soon as you start the fire. Bring the temp up to desired cooking temp with everything that is going to be heated in the egg (except the meat, of course).[p]I do my ribs as you say and they are fantastic.[p]Best of Luck,
Spin

hayhonker

Grizzly,
I put it on once the fire is ready. This means waiting for the smoke to clear, and then spreading the lump. Usually spreading the lump will make some more smoke so the platesetter gets hot over the last 5-10 minutes of waiting for the fire to be 'just right'. Then let it come up to temp.
If I'm going to add wood chunks, I'll just wait until then to add the plate setter since the wood needs 5-10 minutes to start going good anyway.
You might hear other folks doing things differently. For me, the less I have to handle a hot plate setter, the better.

GenesGrill

Grizzly,
Be careful with your timing....I did some babybacks recently at 250 degrees dome temp and at 3 hours fifteen minutes they were starting to dry out on me....the next time I did them for 2 hours and 45 minutes with better results.....

EggRacer

Grizzly,
I usually put it on once the firestarters are out and the coals stop smoking. By the time I get the temp up and stable the plate setter is heated as well.

SMITTYtheSMOKER

Grizzly,[p]I'm currently using "Elder Ward's" method on slow cooking and fire building-[p]Quote-When the coals in the chimney are going good, or the fire place starter is burnt out and you have about a fist full of coals glowing you're ready. Some folks like to place pieces of chunk or chip, soaked or dry, into the fire now, and some spread it around so they get smoke over different times while cooking. I prefer to use a single fist size piece of dry hickory placed dead center and on top of that little fist size of coals we just fired up. I think that too much smoke takes away from the delicate taste of pork and have found that this one piece will cold smoke the pork and leave a good size smoke ring in the meat because I'm going to place my pork on the grill now. If you're going to use a heat defector e.g. pizza stone and bottom rack, place them on now and put the fire ring in place. If you use the suspended type drip pan or the stones on top, do it.
Close the lid on Mr. Egg, open the bottom vent all the way and open Miss Daisy all the way. Let's stop here and explain why I have done it this way. The smoke will flavor the meat before the heat sears the meat and seals in the flavor. Since the fire is small, and Mr. Egg cool, we will get maximum smoke for a long time if the top vent is kept narrow (for those using slide metal vents).-End quote (naked whiz)[p]

[ul][li]Elder Ward's North Carolina Style Pulled Pork[/ul]