Proper Placement of XL Platesetter?

Unknown

I just received my special-ordered XL platesetter. The legs are considerably shorter than on other platesetters. I seem to remember reading somewhere that the XL platesetter should be used between the firebox and fire ring, rather than on top of the fire ring.[p]Can someone point me to the source of this? Or, better yet, can someone speak from personal experience as to the preferred method?[p]Thanks,
Colin

Celtic Wolf

Colin in Texas,[p] The Source: BGE[p] Experience: You should have bought a large... Depends on what I am cooking where I place the platesetter on my XLs. While placing the plate setter between the firebox and fire ring legs down does allow for more room for a drip pan. You increase the risk of the fire going out. For cooks where I don't need a drip pan (baking, pizza, etc) the Plate Setter goes on top of the Fire Ring.

Unknown

Celtic Wolf,[p]Thank you for the source, but more so for your experience. I had a surplus 18" diameter porcelain-coated cooking grid, so I used some 4" bolts to make an 18" extended cooking grid to use on top of the standard 24" cooking grid. This gives me room to use a drip pan between the two grids.[p]I, also, was concerned that placement between the fire box and fire ring could increase the risk of the fire going out. Actually, I can't imagine even thinking about using the platesetter with the legs up between the two.[p]As for pizza (and I haven't tried one yet) I was thinking about placing the platesetter between the fire box and fire ring, with the pizza stone on top of the top (18") extended grate? What do you think?[p]Thanks again,
Colin

galoot

Colin in Texas,
Celtic Wolf is right; I'd have got the large instead of the XL if I knew about the platesetter issue before buying. My workaround is to put it on top of the fire ring legs up, and use a shallow disposable oven tray (roughly 3/4" high) on top of the setter. Then put the grill on top of that.

Unknown

Colin in Texas,[p]If I had a complaint about my XL BGE it would be how they designed the platesetter. That being said, I put it legs up on the fire ring and have (4) fire bricks (from Ace Hardware) that I raise the grill with to put my drip pan in. This solution has be very effective with my indirect cooks (from low and slow to Pizza).

Smoky Joe

Colin in Texas,
You can also use 2" fire brick in place of the firering it will give you about 2" more clearence when you use the placesetter in the between the fire box fire ring config. If its any consulation I have used the the placesetter in the legs up position and have never had the fire go out, But the bottom vent has to be open more than with the other configs. and you have to be on your toes alittle more. A GURU would remedy any fire go out problems.
SJ

Unknown

Smoke2much,[p]Thanks for your opinion. I'm thinking I will probably use it on top of the fire ring with the legs up. With my 4" high extended cooking grid, this should take care of most of my cooks. Only if I really need the entire 24" diameter of the XL cooking grid will I have to find a shallow drip pan to put below it.[p]Thanks,
Colin

Unknown

Colin in Texas,[p]What works for me is to light the fire and let the temp begin climbing 150-175 and but steadily moving up. Then, I put the place setter on top of the fire box. Then, the fire ring. [p]The drip plan goes on the plate setter. The temp rise stalls a little bit when you first put the place setter on but then will do just fine. I have gone 10 hours with this configuration. [p]The only problem I still need to figure out is to put the right amount of wood chunks at the beginning. I have not found an easy way to add wood later.

Unknown

Colin in Texas,
to do pizza, i always put the plate setter legs down on top of the fire ring then two fire bricks laid flat on the plate setter and the stone on top of that. if you have the 21 inch bge stone for the xl then you definitely want it higher up in the dome as i do so you don`t scorch your gaskets. the stone without the fire bricks sets too low in the egg almost even with the opening and gets extremely hot. pizza comes out great everytime. fyi

AllTheKingsMen

Colin in Texas,
I love the XL. I put platesetter legs up on top of the fire ring (I finally noticed all my nuclear cooks created a crack in the fire ring so I'm definitely not touch that), and the grate on that. I just make a shallow tray of wide HD foil and I've done 30# of pork butt with complete containment of grease - one of the advantages of large surface area.[p]For pizza, I do legs up, with small tile pieces on plate setter, then pizza stone. I will try the suggestion below of fire brick then pizza stone to get it a bit higher.[p]Other than the ability to place a really huge drip pan, I don't understand why you'd mess with putting the plate setter under the fire ring - regardless of what BGE says. You'd have to cook a block of fat to fill such a tray.[p]One thing is you do need a smaller grate if you want to raise it much. I tried putting the 24" grate on fire bricks and the lid wouldn't close - it is too tight. There are lots of 22" and 18" weber grates around though that work just fine as raised grates.

Bevo

allthekingsmen,[p]Thanks. I do have an 18" cooking grid with 4" high "legs" I made with bolts and washers.[p]I appreciate your reply.[p]Bevo (fka Colin in Texas)