JudyFoodie,I improvised to get the temp down. I seared it direct on the cast iron grid. As it was resting I pulled the hot cast iron, put in the plate setter, and then the OEM grid. It came down to 325 within 15 minutes then settled on 315, so I left it there.Do drip pan, but there was so much liquid when I carved it we reduced that liquid just a bit for an au jus. It was terrific.
