PS Woo - School me

Teefus said:

Other than making it easier to get a hot plate setter out and letting you grille raised direct at the felt line, what does the PS Woo bring to the party? Will I see dramatically different results with direct grilling at the felt line rather than in the normal spot?

Thanks in advance for any input.

Will I see dramatically different results with direct grilling at the felt line rather than in the normal spot

Yes for certain cooks like Spatchcock Chicken

what does the PS Woo bring to the party?

My #1 thing for me is using half stones I can cook indirect and raised direct at the same time.  It allows me to cook cedar plank salmon on the indirect side and burgers or steaks (reverse sear) on the other.  I am set  up like below and I put nothing for raised direct, one half stone for direct/ indirect or two half stones for better coverage indirect (although Im still working out the air restrictions and temps).





I put my platesetter in after a cook this weekend for the first time in months- why?  I needed to burn the mold off it.  The only time I use the plate setter now is for Pizzas- I use it, then grid then put my Stone on the grid.

I spent an hour in the CGS store in Denton and with all their help came up with this and Im perfectly satisfied

In addition to the above, you can add the extender and D ring to get two level cooking or one level around 4" above the gasket line up into the dome.  
Regarding your original question, I find I have more heat/control running direct cooks at the gasket line.  Dramatically different results...if you are happy with cooking on top of the ring right now then the extra few inches of grid height likely won't make a dramatic impact.  FWIW-

@Teefus - I will put the chix in the fridge over night to air-dry prior to the cook.  Yields crispy skin.  Another trick is to lightly dust with corn starch before putting on the BGE.  Give it a try.  FWIW-

It's also great for Wok cooking since it includes the spider so it'll allow your wok sit right above the coals.   I use a CI grid from a large on the spider over a fire ring from a 18.5"WSM for the searing portion of the reverse sear method for steaks.    Also see where you can reverse it and sit a stone just above the felt line for pizza which is something I have not gotten around to trying...kinda like installing that Rutland gasket.

If you have a spider, a stone for indirect, and  another grid you can use the PS Woo without the PS as a way to get another tier.  Here’s an example: http://eggheadforum.com/discussion/1147604/baby-backs-a-butt-cook#latest.  Add the PS woo extender and you could do 3 tiers for items that aren’t too tall.  Pizza cooks work well at the higher levels as well.

For the same result as raised direct, place the grid in the normal position (on fire ring) and just use less lump. Distance between heat and food is the same as it is with more lump, raised grid. 

As for crispy skin, if you were happy with the skin on the Weber, umm, just use the Weber for chicken. The egg is a good all around cooker. Lots of things it's not the best at.