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I see people doing indirect cooks and talk about using the platesetter either feet up or feet down. What's the difference, and is it important? Sorry if I'm missing something obvious....
Most would probably recommend feet up because:
1) What Alton said.
2) Having some space between your heat blocker and your cooking grid allows one to place a drip pan (with or without some liquid in it) above the platesetter but below the cooking grid.
3) The hot spots on the edge of the grid (where the heat is not directly blocked by the platesetter) probably aren't as hot - or at least the heat is not as direct in those areas.
XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating
San Antonio, TX