no plate setter and want to smoke!!

Desert Oasis Woman

First w/e with BGE and plate setter won't arrive untel next week :( ?Can port shoulder smoke on grill or do I need to put it on a sheet? Do I need to turn it? Please advise ASAP :woohoo:

Celtic Wolf

To do Low and Slow properly you need some type of barrier between the Coals and the meat.

By the sounds of things you don't have an easy way to provide that barrier.

Personally I'd wait.

Rooster K

You need to create some sort of barrier for indirect cooking. I did not have a plate setter for several years. I used a pizza stone on top of the grill then a drip pan on top of the pizza stone and then used a V rack to hold the meat and it worked well.

Unknown

Before I got a platesetter, I had decent results by setting a V rack in a drip pan and setting the butt in the drip pan. Might need some sand or fluid in the drip pan to help "create" a barrier.

Desert Oasis Woman

:evil: I DO have new pizza stone, old V-rack, and regular baking pan could use as drip pan :laugh: sand??? for heat sink? do drippings burn in low-slow smoking? you gentlemen have been so great with the rapid responses!! Thanks so much!

Rooster K

You can throw some water/apple juice in the drip pan so the drippings don't burn.

Zippylip

I would go with no liquid, sand, or otherwise, don't worry about the drippings, you're gonna toss that anyway

Spring Chicken

When I got my large Egg back in 1999 I didn't have a plate setter or pizza stone. Someone suggested using fire brick "splits (half bricks)" but I couldn't find any close by. So I made me a fire, got the lump going for a while, then shut the bottom vent completely. Then I added some Pecan smoking wood and my trimmed brisket.

I cracked the top vent enough to keep the fire going and a few hours later I had a smoked brisket. I think it never got above 225° the entire time.

It wasn't that good and was kind of tough but it had the best smoke ring I've ever gotten in a smoked brisket.

Since then I use the plate setter or some other convenient method for creating a barrier. Briskets have been much better. I suggest you get the plate setter. You won't regret having it.

Spring "Making Do With What I Don't Know" Chicken
Spring Texas USA

Cory430

When I got my first egg, I didn't have a plate setter (still dont, but now I have a pizza stone, adj. rig and spider :evil: ). I DID have 2 grates (there were 2 in the box for some reason. I just put down my first grate, then a drip pan(steel pan), and then the second grate with the meat on top. It worked great and is still how I do butts on my medium egg.

Desert Oasis Woman

It's on order--to be in Wednesday :(

Mainegg

just checking that it is a egg stone and not a pampered chef or other stone. they do not fair to well on the egg with high heat. for low and slow you will be OK. but for high heats you want the egg one or a very thick one Julie

Desert Oasis Woman

Certified Virgin Egg Stone!

Zippylip

then put that puppy in there & get smok'n girl , I mean woman

Desert Oasis Woman

:ermm: just 1 more ? Does the heavy skin get scored and which side faces up :S

Mike in Abita

I like fat side up. Others like it down. I don't score it, just trim it to within a 1/4" and you should be good. If there are any large pieces left after cooking take it off and give to the dog. He'll love it.

Desert Oasis Woman

She gets ALL the good stuff

belle's dad

I'll second Main Egg's remark. I destroyed a Pampered Chef stone very quickly. BGE stone, I'm not sure I could the egg that hot. I only had the BGE stone since Eggtoberfest, but, it has undergone some hot cooks

Gordon
Vero Beach, FL