Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Stone platesetter vs. cast iron platesetter

MikeHLoudon
MikeHLoudon Posts: 38
in EggHead Forum
Hey guys, is there a consensus on which platesetter is better?  Pros and cons of both?  Thanks!
· Share on FacebookShare on Twitter

Comments

  • Dyal_SC
    Dyal_SC Posts: 6,548
    edited July 2016
    The CI PS isn't porous like the stone PS is, which is nice.  Also much sturdier... I doubt it would break even with a fall.  There is also a searing side.  




    And and there are raised ridges on the other side that elevates your drip pan, so that way the fat drippings don't burn and give off acrid smelling smoke.  



    Only cons I can think of are:

    1)  It's heavy
    2)  Since it isn't pourous like the stone PS is, it can be messy to handle if it does get greasy.  

    I'd still go with the CI if I had to choose between the 2. 
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 12,216
    I was curious about this recently as well. While I think the CI is an improvement overall, I will mention that I noticed that the legs were much thinner on the CI, which would be a disadvantage if you wanted the PS to throw as much shadow as possible during indirect. For example, the width of my ceramic PS legs was helpful while cooking ribs last weekend and has previously been beneficial when cooking wings.
    · Share on FacebookShare on Twitter
  • fishlessman
    fishlessman Posts: 35,013
    i like the spider and stone better, gets the indirect setup down lower
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
    · Share on FacebookShare on Twitter
  • smokeyw
    smokeyw Posts: 367
    I don't have a cast iron platesetter but I hear from others that rust on the bottom side is an issue. They say that no amount of seasoning will take care of it because of the high heat under it.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 12,216
    smokeyw said:
    I don't have a cast iron platesetter but I hear from others that rust on the bottom side is an issue. They say that no amount of seasoning will take care of it because of the high heat under it.
    I believe that without question. Even my CI pan loses all of its seasoning on the bottom side at relatively-low temps.
    · Share on FacebookShare on Twitter
  • Wolfpack
    Wolfpack Posts: 3,553
    Skip both and go with the adjustable rig

    much more flexibility and capability- but doesn't handle the searing aspect. 
    Greensboro, NC
    · Share on FacebookShare on Twitter
  • Dyal_SC
    Dyal_SC Posts: 6,548
    Wolfpack said:
    Skip both and go with the adjustable rig

    much more flexibility and capability- but doesn't handle the searing aspect. 
    Yup, I still use my AR with R&B combo more than either one of my PS's. 
    · Share on FacebookShare on Twitter
  • smokeyw
    smokeyw Posts: 367
    Oh, I'm a firm believer in the adjustable rig. It opens numerous other doors.
    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 12,216
    .....And also opens many wallets. Exchange and shipping makes it mighty expensive here in Canada.
    · Share on FacebookShare on Twitter
  • smokeyw
    smokeyw Posts: 367
    I'm not sure what the exchange and shipping in Canada would come to. It is expensive, but so worth it to me.
    · Share on FacebookShare on Twitter

Categories