Advise on a plate-setter

Bushman

Hi Folks! I've been lurking this forum the past few months. While I may be a newbie to this forum, I've been cooking on my egg for almost 8 years. One of the many good idea's I picked up from this forum is on the use of a platesetter so I purchased one this week. Any thoughts, tips, or input on what I might expect when I use it this weekend?? Thanks in advance.. Bushman

Smokey

Bushman,[p]What will you be cooking? You can use the platesetter legs up or down. So It depends on what's cookin'

Bushman

Smokey ,I'm not sure what I'll be cooking yet. I guess I need input on what works best in each position. In the past when cooking indirect I used an extra grill and pizza stone

mad max beyond eggdome

Bushman,
one thing i've noticed is that due to the additional ceramic mass of the platesetter, i need to keep the vents significantly more open to operate at the same temps as without the plate setter in . .. i.e. if i want to 'bake' something at 350 w/ platesetter rather than have food at 350 direct, i have the bottom vent open almost an inch more than i would if cooking direct, and the daisy wheel will be open more as well to maintain the same heat. . .[p]you may need to experiment a little to get temps where you want them when you have been used to setting vents in a certain way, but man, it is a great tool for doing indirect cooks, pizza's etc. ..

Smokey

Bushman,[p]I cook with legs up (drip pan in center) and grill on top for low-n-slow. Legs down for pizza, bread and baking things!