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.