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Unread 04-13-2010, 01:14 PM   #14
On the road to being a farker
Join Date: 01-18-10
Location: Tustin, CA
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Looks good!!!

Quick Question: Why the plate setter and pizza stone??

When I do beer can chicken, or even spatchcocked chicken, I just use an aluminum foil drip pan on the bottom grill, and cook the chicken on a raised grid. No plate setter, no pizza stone. Comes out really good.

I'm wondering if the same technique could be applied to ribs, pork butt, etc.

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