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.

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

"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.

On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"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.
>>> 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.
>
If you don't have a pizza stone handy, try folding a bunch of tin foil
into shape. Leave about two fingers all around. Make a tray so
drippings don't get to the fire. Also those disposable Weber dealies
work well. If you can find a heavy duty stone [I have been using one
made by Pampered Chef for about 10 years], you will be well satisfied.
Still put a tinfoil tray on it.

Place the Butt above the brisket - but be carefull to make sure you
install each meat at a proper time in order to get the same ETA.

I have adopted Big Jim's method for Butt - 310-320F - which cuts out
overnighters. You just nee to do acount back for time for the brisket.
#20 in the dome will be more like 310 on the main grill on my #7K.
HTH.

Harry

"Harry Demidavicius" > wrote in message
...
> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>
>>
>>"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.
>>>> 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.
>>
> If you don't have a pizza stone handy, try folding a bunch of tin foil
> into shape. Leave about two fingers all around. Make a tray so
> drippings don't get to the fire. Also those disposable Weber dealies
> work well. If you can find a heavy duty stone [I have been using one
> made by Pampered Chef for about 10 years], you will be well satisfied.
> Still put a tinfoil tray on it.
>
> Place the Butt above the brisket - but be carefull to make sure you
> install each meat at a proper time in order to get the same ETA.
>
> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
> overnighters. You just nee to do acount back for time for the brisket.
> #20 in the dome will be more like 310 on the main grill on my #7K.
> HTH.
>
> Harry

Thanks Harry,

I've got a few large foil trays, so will give it a try.

I've invited the family over for Sunday night dinner tomorrow - will be my
first ever brisket...fingers crossed

Cheers,

--
Pete R
Ormiston, QLD, AU

On Sat, 21 Jul 2007 11:11:02 +1000, "AussieSloth"
<aussieslothNOSPAMMERSatyahoo.com.au> wrote:

>
>"Harry Demidavicius" > wrote in message
.. .
>> On Thu, 19 Jul 2007 15:49:15 +1000, "AussieSloth"
>> <aussieslothNOSPAMMERSatyahoo.com.au> wrote:
>>
>>>
>>>"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.
>>>>> 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.
>>>
>> If you don't have a pizza stone handy, try folding a bunch of tin foil
>> into shape. Leave about two fingers all around. Make a tray so
>> drippings don't get to the fire. Also those disposable Weber dealies
>> work well. If you can find a heavy duty stone [I have been using one
>> made by Pampered Chef for about 10 years], you will be well satisfied.
>> Still put a tinfoil tray on it.
>>
>> Place the Butt above the brisket - but be carefull to make sure you
>> install each meat at a proper time in order to get the same ETA.
>>
>> I have adopted Big Jim's method for Butt - 310-320F - which cuts out
>> overnighters. You just nee to do acount back for time for the brisket.
>> #20 in the dome will be more like 310 on the main grill on my #7K.
>> HTH.
>>
>> Harry
>
>Thanks Harry,
>
>I've got a few large foil trays, so will give it a try.
>
>I've invited the family over for Sunday night dinner tomorrow - will be my
>first ever brisket...fingers crossed
>
>Cheers,

So - how did it go?

Harry