The serious eats article is very interesting. I wonder instead of the oven the BGE at the same temp with the plate-setter. Mmmm.
Too bad the French haven't discovered the joy of hot-sauce. Frank's and Crystal hot sauce are ubiquitous but there's still at least another 10 to choose from at the local. Looking on Amazon the prices are shocking!
They work WONDERFULLY well in the BGE with plate setter- that's the only way I've made them so far. You "bake" them over the plate setter and then crisp them up by putting them on the very edges of the grate where the plate setter has the big gaps.
Hot sauce can be found quite easily in Germany, and thanks to the EU can be shipped to France without much trouble and almost no additional cost. I have some really, really amazing Bhut Jolokia hot sauce and a ridiculously hot Chipotle sauce from "Pepper King" but the trouble is finding the "low brow" stuff like Frank's.