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Going Indirect

bhedges1987
bhedges1987 Posts: 3,201
in EggHead Forum
So I've been using a plate setter for a few years, however, I hate that meat can hang over the edge.  This brings me to a few questions.

1: If the fire is that low at 225 - how does it char any food that is hanging over?

2: Is there a better solution?

I have been putting in my plate setter and putting a little foil down, topping it with a larger crap pizza stone, then putting a drip pan on top of that.  It still hasn't helped much.  The bottom of my ribs can burn a little with this set up.

Is the fire making my cheap pizza stone too hot, and should I purchase just a large ceramic pizza stone that would fit perfectly in my pswoo2 ?  If the plate setter is radiating that much heat, should I really be doing low and slow with my dome temp at like 200 instead of 250ish?

Thanks

Kansas City, Missouri
Large Egg
Mini Egg

"All we have to decide is what to do with the time that is given to us" - Gandalf


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Comments

  • YukonRon
    YukonRon Posts: 17,261
    I don't have a Woo, just a BGE PS in my XL. I can do a couple racks of ribs no problem. Maybe you could get a V rack and cut your racks of ribs in sections and that would keep them in the center, without going past the edge of the PS?
    they will cook just the same.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    bhedges1987 said:
    ...
    1: If the fire is that low at 225 - how does it char any food that is hanging over?
    ...
    The fire is burning much hotter than 225º - over 1000º.  Measure the temp close to the burning coals and it will not be 225º.  Temperatures are not uniform - hotter closer to the fire.
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • lousubcap
    lousubcap Posts: 36,709
    Along with @jtcBoynton;s comment, the fire travels around the lump bed.  Thus it can end up burning in an area that is outside the shadow of the PS.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    I just use foil to make a larger indirect area and it works fine.  I take a big piece of foil and roll up the sides to form a drip pan.  It is best to create some kind of air gap between the foil and the plate setter.  Another option is to just use a disposable foil drip pan that is the right size.  I have found some at the dollar store that are a good size and if you line them with foil you can use them multiple times. 

    I usually cook 3 racks cut in half in a rib rack and I still need a little extra protection for the outside corners. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • SmokeyPitt
    SmokeyPitt Posts: 10,490


    Here is an example. These dollar store drip pans are a little too big for the large so I have to fold down the sides. Put in a bif piece if foil and crimp the sides so the foil is suspended like a hammock. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • the_crease
    the_crease Posts: 132
    @SmokeyPitt genius idea with the foil hammock. Thanks. Love this forum 
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  • bhedges1987
    bhedges1987 Posts: 3,201
    Should I put an air gap between my cheap pizza stone and plate setter?  Or lay the stone directly on the plate setter and then an air gap with a drink pan? 

    I am just not sure if the pizza stone is radiating a lot more heat than the plate setter if that even makes sense.  If I should even use it.  Or just do a PS air gap drip pan like most people here.

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited March 2016
    bhedges1987 said:
    Should I put an air gap between my cheap pizza stone and plate setter?  Or lay the stone directly on the plate setter and then an air gap with a drink pan? 

    I am just not sure if the pizza stone is radiating a lot more heat than the plate setter if that even makes sense.  If I should even use it.  Or just do a PS air gap drip pan like most people here.
    If the pizza stone is bigger than the plate setter then I would say it would be most important to get an air gap between the stone and your drip pan. If you have the room you could try both.  Use some foil balls or something to raise the stone off the plate setter, then another spacer to raise the drip pan off the stone.   

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Jeepster47
    Jeepster47 Posts: 3,827
    There are lots of options available depending upon what other equipment you have.  A majority of the time I cut the rib rack in half 'cuz I'm experimenting with a new rub ... got to have a benchmark half for reference.  Cutting the rib rack in half allows you to stay within the shadow of the BGE plate setter.

    The AR from CGS uses an oval stone that can be easily installed in the PSWoo2, either with the triangular PSWoo2 platform or the poor-man's single cross bar.  Here are a few ideas in picture form:

    http://eggheadforum.com/discussion/1180892/plate-setter-options#latest

    Washington, IL  >  Queen Creek, AZ ... Two large eggs and an adopted Mini Max

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  • Begger
    Begger Posts: 607
    At the local Home Despot you'll find little ceramic trim pieces.
    Putting a stone ON a stone doesn't help much, even with Al Foil inbetween.  I simply conducts heat on thru.

    I use little corner pieces.   Maybe 5"or 6" LONG and 1/2"x1/2"    I put it open side down and the 2nd stone on TOP.  This air gap REALLY helps 
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