Plate setter position

skihorn

Two different times I have seen posts about how to position the plate setter. However, I can't remember whether one should have one of the legs at the 12:00 position or 6:00 position. Although it made some sense at the time, I also can't recall the reason.

As I am typing this I now seem to think it had to do with the dome temp which I suppose would mean to have a leg at the 6:00 position to reduce heat flow headed to the dome thermometer. Is that correct?

Freddie
League City, TX

Celtic Wolf

If you are cooking something like pork or brisket Feet UP..

Baking/Pizza Feet down..


To eliminate a possible hot spot put one of the legs at 12 o'clock

The Naked Whiz

I would put the leg at 12:00 to help with the hot spot that inevitably develops there. There is more airflow up the back side, so I wouldn't worry about the hot air coming up the front messing with your dome temp.

skihorn

I'm sorry I wasn't talking feet up or down but how to place the three legs to the plate setter. I am thinking it should be 6, 10, and 2 o'clock position.

Freddie
League City, TX

Celtic Wolf

You missed the edit

skihorn

Thanks guys. I was thinking it was 12:00 but I couldn't think of any explanation.

Freddie
League City, TX