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Platesetter up or down?
Options
Mickey
Posts: 19,675
Platesetter up or down?
What way is it used most?
Having the solid surface next to the fire or at the top near the cooking item?
Is a rule of thumb for this?
What way is it used most?
Having the solid surface next to the fire or at the top near the cooking item?
Is a rule of thumb for this?
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
Comments
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both up or down- depends what you are cooking.
for pizza , bread - legs down and pizza stone on top
if you need to use a drip pan than legs up with the grid on top (place the drip pan between the legs)- for pulled pork, ribs, brisket.... chicken -
do you get a heat dif if up or down say at the cooking area?Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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I only use my plate setter with the legs up. If I'm doing pizza, breads, etc I put the pizza stone on the grid above it. -RP
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Is that setup OK with your cardiologist?? :woohoo: :woohoo: :woohoo:
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I'm with AZRP on the legs down method all the time. Keeps the direct heat away from the gasket and I like the pizza stone on a raised grid to get better convection in the dome when I cook pizza.
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I meant legs UP al the time...sorry for the confusion!
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I don't think so, as long as the food is at the same level, it's just like everyone else said, up or down is a matter of what application you are doing (long smoke with drip pan vs. baking...)happy in the hut
West Chester Pennsylvania
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