View Full Version : Platesetter question for BGE Owners

CrackerJack from KC
02-27-2012, 08:23 PM
This may be a dumb question, but if I own a platesetter, do I need a Pizza stone, and if so, why.

It seems like the platesetter would serve the same function as a pizza stone.

02-27-2012, 08:29 PM
I've wondered the same thing...what say Brethren?

02-27-2012, 08:30 PM
I use a pizza stone on top of the plate setter (legs down) with the 3 ceramic feet that came with the Egg.

02-27-2012, 08:30 PM
Check this thread out:


02-27-2012, 08:33 PM
I use the plate setter under the pizza stone to make the heat indirect like an oven. Use the three ceramic feet as a spacer to hold up the pizza stone.

I think you need both.

02-28-2012, 12:47 AM
I thought so too originally but my plate setter is now black and I wouldn't want to throw a pie on it. Not to mention all the other reasons people have mentioned.

02-28-2012, 01:20 AM
I believe the plate setter would be too hot and I agree with fingerlickin' that I wouldn't want to put pizza on it because of how black it is. However, I have put a small pizza stone/drip pan combo under the plate setter to serve as a heat deflector and parchment paper on my plate setter and baked (http://www.bbq-brethren.com/forum/showthread.php?t=109970) on it.

Really the only reason I did this is because the only pizza stone I have that will fit in my Small Egg is only about 8" in diameter. If I had a larger stone, it would definitely be above the plate setter on the ceramic feet or something else to elevate the pizza stone.

Maybe someone with an infrared thermometer can get some reading on the plate setter to see just how hot it gets.

02-28-2012, 04:09 AM
I use the plate setter under the pizza stone to make the heat indirect like an oven. Use the three ceramic feet as a spacer to hold up the pizza stone.

I think you need both.

This what I do too. I want the pizza stone as high in the dome as possible.

I foil my platesetter and use drip pans on it when I cook legs up. I don't really see any reason why you couldn't just use the p/s as a stone, but it better be a thin crust and your temp not nuclear.

02-28-2012, 11:31 AM
I use pizza stone on top of plate setter like the others.

One note: My green feet are sitting under my BGE, so to separate the pizza stone from the platesetter, I use some copper T-pipes that I got from Home Depot. Work great for this and other purposes.

The ones I use are similar to this:


02-28-2012, 12:35 PM

The greel feet are really handy. Here is a visual on what the guys above are talking about.... And this photo below is the set-up "Chubby" uses for things like cornbread, cheesecakes and brownies.


I use the green feet with my small CI skillets and loaf pans too...