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will not eat oysters. I want my food dead. Not sick, not wounded... dead.
I do the legs down so I can put some spacers (I use four 1 1/2 inch nuts) under the pizza stone. I had read on this site that doing this will help the stone last longer as it provides the stone a buffer from the high heat on the place setter.
Legs up makes perfect sense for the PS. Then I'll add some space with firebrick I've cut in half to raise the grate, THAN add the pizza stone. Cover the stone with a good sprinkling of Corn Meal and it shouldn't stick, right?
I cooked pizza for the first time last night on my XL lge. Setup was plate setter - legs up, grill gate and pizza stone on top. Heated to 650 deg for 15 mins dropped the temp to 600 and started cooking. First I cooked a smoked salmon, creme fraiche and dill pizza which took 15 mins to cook it was perfect. I kept the temp at 600 and cooked a sausage onion and garlic pizza which took only about 6 minutes and was also perfect. Finally, I cooked a margherita pizza which burned in about 3 mins. I assume that even though I kept the temp constant at 600 the stone continued to heat up over the 45 mins or so that it took to cook the pizzas.Question: How do I better regulate the temp of the stone?
Highland Village, TX
I cook a lot of pizza on the egg. I like legs up, then a grate, then some spacers and a stone. Having the PS face low gives you a bigger shadow, like having your hand closer to the bulb to shield from the light. And legs down deflects heat to the gasket, the mothership released a memo about not doing that. Not that anyone cares about the gasket, all ye commando people. Just not necessary to do legs down, does not give you anything advantageous.