Or placing cold ones in a hot oven. Thermal shock can be a bitch Always start cold and as the oven heats up and let them cool as the oven cools after shutdown. If you want to two stage cook, ie slow cook and then sear, You are better off using a steal plate setter or use another BBQ that is ready for second stage. What ever configuration I start with, I Finish with. Of course some plate setters are steel and the only problem is burning yourself getting them out. But anything clay? Be ware.
If trees screamed when we cut them down, we wouldnt. If they screamed all the time, we would.
Sorry Smokey I'm confused - plate setter??? Looking it up on google didn't give much - are you referring to the heat deflector - that disk that can be placed between the fire & the grill. And I agree you are way better of pinching someone else's plate setter Sorry couldn't resist.
That's what BGE call it. And is the most versatile in Kamado land I've seen being reversible. Had 2 for nearly 7 years. The first one now has a hairline so the days are numbered. Good tip re thermal shock. Ceramics definitely do not like. CS
Last Edit: Jun 28, 2014 17:51:48 GMT 10 by Deleted