Dutch oven: plate setter or no plate setter?

Powak · March 2017

I'm about to use my Dutch oven in the green egg for the first time to make corn beef and cabbage. Should I have the plates that are in or go direct?

pgprescott · March 2017

I go indirect for sure.

SoCalTim · March 2017

I use my DO all the time, I use the plate setter 100% all the time.

fishlessman · March 2017

either way, just adjust temp according to how its simmering. start at 300 dome, you will be dropping those temps for direct, and raising them for indirect

stompbox · March 2017

I don't think it would matter much other than you may not have as big of a temp difference at the bottom with PS. So, that would be a plus.

RRP · March 2017

Besides using my PS I also use spacers to keep it off the PS a tad to assure even heating and prevent scorching.

Photo Egg · March 2017

Agree with @pgprescott
Unless I'm trying to sear or boil/reduce I try to make the Egg cook like an oven.
PS in, legs up with Dutch Oven resting on spacers. The PS can get very hot and just boil the contents of your DO if it rests directly on the PS. I use an old gas stove top burner grate.

Image: https://us.v-cdn.net/5017260/uploads/editor/3i/miebtvwcqym5.jpg

westernbbq · March 2017

Yep indirect is the way to go. DO is an ingenius application of even heating, even over direct heat. The BGe indirect setup takes it to an entirely new level of control and predictability of temperatures

Stew looks incredible....

Dutch oven: plate setter or no plate setter?

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