Pizza Question (Legs Up Platesetter)

Main reason is it's supposed to be better on the factory gasket. You don't have all that heat coming around the platesetter right at gasket level.

Won't make a difference with the smoke. If you want a lot of smoke, cook it hot then throw some wood chips in and choke it down for a minute or 2. Make sure you "burp" the egg before opening the lid after choking it down when it's hot or you will be in for a nasty surprise (it will shoot fire up your arm and scare the hell out of you). Seriously, NEVER choke a hot fire on a BGE and open the lid without ventilating. It's dangerous.

Do yourself a favor., if you are going to make pizza's regularly, replace your gasket with a Rutland.

I make them all the time on the standard gasket and don't have any problems. I replace every 2-3 years but they never fall off. I do need to look into this Rutland Gasket though. Thanks

My gasket fried after the 2nd week of having it....Really don't have much of it left at all....

mine went 1st weekend (6 years ago when I bought it). I fired it up to 700 to sear steaks and it fell off in my food! If you let them cure for a few cooks before firing up the steaks or pizza, they will last years. when you replace, just make sure you scrape it down to the porcelain and use mineral spirits to remove the old adhesive. Let it sit for a day or 2 with the lid closed and then do some med temp cooks for the week. You'll be good to go after that.  Retailers really need to do a better job of telling people to allow their gaskets to cure for a few cooks and this problem would go away.

Do yourself a favor., if you are going to make pizza's regularly, replace your gasket with a Rutland.

I really can't get past the whole fiberglass or whatever warning on the Rutland. Maybe because I have a pregnant wife.

just did 4 pizzas tonight at 650 for at least an hour. No prob with my stock gaskets. let 'em cure and you'll be all good.