"Brian" > wrote in message
news:xFoni.6589$Gx5.5872@trndny02...
> AussieSloth wrote:
>> All,
>>
>> I'm coming out of my lurking hole in search of help. I'm hoping one of
>> you has purchased the 'Plate Setter' Eggcessory for the XL Model. I
>> bought an XL BGE a while back from the only company that imports them
>> into Australia, but they don't import any of the accessories, and have no
>> intention of doing so. My problem is - I want to get a Plate Setter to
>> do more/better/different indirect cooking. I've tried using pizza stones
>> to deflect the heat up until now, but this doesn't give the functional
>> flexibility I'm looking for.
>>
>> Therefore, my choices are (1) import a Plate Setter from the US or (2)
>> make my own. I've decided to go with (2) due to the logistical nightmare
>> of ordering and transporting a piece of heavy ($$$) ceramic across the
>> Pacific.
>>
>> Now to my actual request - if someone has an XL Plate Setter, I was
>> hoping you could give me a set of measurements (and drawings/sketches if
>> your aptitude and inclination permits). I then plan on making my own in
>> our pottery kiln.
>>
>> I was going to just do a measurement inside the BGE and take it from
>> there, but wasn't sure how much airspace should be left between the legs,
>> so figured I should try and get some proper measurements.
>>
>> Any other info would also be much appreciated.
>>
>> Some background: I've only done ribs, roasts (beef and lamb), cured hams,
>> breads & pizza in the past. I really want to sink my teeth into doing a
>> butt (I finally found an Aussie butcher that knows what cut a Boston Butt
>> is) and a brisket (no such thing as a Packer Cut over here - but brisket
>> is brisket [isn't it?]) in the near future.
>>
>> Until I make the Plate Setter, I'll give the brisket a go in one of my
>> Webers. My plan is to put the charcoal on one side and the meat on the
>> far side, turning the meat around every couple of hours.
>>
>> Any thoughts on how I should do the butt - Weber or BGE sans plate
>> setter? I'm currently swaying towards the BGE method, with the pizza
>> stone as a heat deflector. (Or should I do the butt above the brisket and
>> let the rendered fat drip over the brisket)
>>
>> By the way, there's none of this 89c/# pork over here that some of you
>> folk talk about paying (unfortunately). My 3.5kg (8#) butt cost $35 and a
>> 3kg (7#) brisket cost me $25.
>>
>> TIA
>>
>> Pete R.
> G'Day,
> I don't have a ready answer (I own a large BGE) but the Big Green Egg
> forum: http://www.greeneggers.com/wwwboard/wwwboard.shtml can get you the
> measurements you're looking for, as well as being a good reference source.
> Using the pizza stone as a heat deflector would work for me when doing the
> butt. Good luck!
>
> Brian

Thanks for the tip Brian.

I'll go take a look over there.

Pete.