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Plate setter

Legs up or down when doing a pizza?
Pure Michigan
Grand Rapids, Michigan  LBGE, SBGE
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Comments

  • MikeP624MikeP624 Posts: 292
    Either can work depending on your set up.  I go legs up and then set the grid on the platesetter and the stone on the grid.
  • nolaeggheadnolaegghead Posts: 10,758
    BGE corp recommends legs up to protect the gasket - there was a memo to that effect.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • GriffinGriffin Posts: 6,004
    Your gasket will fry anyway at some point. Either works fine, I've always gone legs down, but I've been doing it since before the memo came out. And I never got the memo, anyway.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

     

  • ChubbsChubbs Posts: 3,588
    Gasket will fail regardless. Legs down works better because the PS is a more stable table for the ceramic feet to provide air for the pizza stone. If doing more than 1 or 2 pizzas, only having the grate as a spacer under the stone makes for burned crust if you heat soak the stone. Second way just requires another item in the egg (grate) for no reason (gasket will fail anyway). My $.02
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • SkiddymarkerSkiddymarker Posts: 5,291
    I do both, at different times of course. Medium egg. 
    Legs down with the stone on the setter if doing two or more pies. I cook at 500 so it is not too hot. The setter and the stone heated together hold the heat (seems to me) and will do pies one after the other with good results. Maybe my cheap thin stone that needs the thermal mass of the setter to hold temp. 

    If doing one pie, I usually use setter legs up, Grill dome extender straddles the setter and grid level and stone are 1" above the felt line. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • BOWHUNRBOWHUNR Posts: 1,370
    I always go legs up.  As Griff said, your gasket will fry no matter what.  I put Rutland's on mine a couple years ago and haven't had a problem since.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • ChubbsChubbs Posts: 3,588
    BOWHUNR said:
    I always go legs up.  As Griff said, your gasket will fry no matter what.  I put Rutland's on mine a couple years ago and haven't had a problem since.

    Mike
    Did you put Rutland on dome or base?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • nolaeggheadnolaegghead Posts: 10,758
    You shouldn't put it on the dome - glass fibers could fall into your food.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • 500500 Posts: 1,182
    Legs down.  Saw a Dr. BBQ video on the mothership site three years ago (or maybe it was on the included DVD), and he said legs down.  I've never gotten a memo from BGE since telling me otherwise.  Here is my pizza setup that I have luck with.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • ChubbsChubbs Posts: 3,588
    You shouldn't put it on the dome - glass fibers could fall into your food.

    I have heard dont use one period for that reason but a lot seem to do it. I am tired of changing gaskets and I will keep one on there after my wife dropped the dome when I was bare backing (no gasket... perverts).
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • EggcelsiorEggcelsior Posts: 8,043
    Chubbs said:
    You shouldn't put it on the dome - glass fibers could fall into your food.

    I have heard dont use one period for that reason but a lot seem to do it. I am tired of changing gaskets and I will keep one on there after my wife dropped the dome when I was bare backing (no gasket... perverts).
    Sheesh! Hopefully you didn't pinch anything in the dome collapse. Egging commando can be dangerous!
  • nolaeggheadnolaegghead Posts: 10,758
    Chubbs said:
    You shouldn't put it on the dome - glass fibers could fall into your food.

    I have heard dont use one period for that reason but a lot seem to do it. I am tired of changing gaskets and I will keep one on there after my wife dropped the dome when I was bare backing (no gasket... perverts).
    You only need the gasket on one side because it's twice as thick as the stock gasket and you don't want to screw around too much with the geometry of the hinge.  So people put one gasket on the base.  That way, as the gasket inevitably falls apart, chunks and fibers don't fall into your dinner.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • 500500 Posts: 1,182
    Chubbs said:
    You shouldn't put it on the dome - glass fibers could fall into your food.

    I have heard dont use one period for that reason but a lot seem to do it. I am tired of changing gaskets and I will keep one on there after my wife dropped the dome when I was bare backing (no gasket... perverts).
    Sheesh! Hopefully you didn't pinch anything in the dome collapse. Egging commando can be dangerous!
    That one truly made me LOL.  That would hurt.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • BOWHUNRBOWHUNR Posts: 1,370
    Chubbs said:
    BOWHUNR said:
    I always go legs up.  As Griff said, your gasket will fry no matter what.  I put Rutland's on mine a couple years ago and haven't had a problem since.

    Mike
    Did you put Rutland on dome or base?
    I put mine on the base and other than some discoloring from smoking, none of my four show wear even after several 1000*+ cleaning burns, pizza's, etc.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • ChubbsChubbs Posts: 3,588
    Mike, what did you do for Klondike bar?
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • BOWHUNRBOWHUNR Posts: 1,370
    Trust me, you don't wanna know!  :\">

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
  • SkinnyVSkinnyV Posts: 1,416
    Rutland for the mini coming today. As to fibers, I had to work up in the attic past few weeks moving and fixing some insulation.even with a respirator I've ingested more fibers than I could ever possibly get from drifting flakes off a Rutland.
    Seattle, WA
  • ZickZick Posts: 166
    BGE corp recommends legs up to protect the gasket - there was a memo to that effect.

    Now you tell me! Does it really protect the gasket?
    When was the last time you did something for the first time? - Zick Boulder, CO
  • SkiddymarkerSkiddymarker Posts: 5,291
    Zick said:
    BGE corp recommends legs up to protect the gasket - there was a memo to that effect.

    Now you tell me! Does it really protect the gasket?
    I did not see the memo, but it does make sense. Legs up the flame and heat from the lump in a high heat egg will be deflected by the setter, wrap around it taking the shortest route to the top vent. Legs down setter, the flames and heat will deflect around the setter right at gasket level, making the dome/base junction one of the hottest spots in the egg. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • Little StevenLittle Steven Posts: 26,030
    edited January 2013
    otter said:
    Legs up or down when doing a pizza?
    Best bet is to get some firebricks or regular clay bricks and half them across. Then stand your platesetter on the bricks on the fire ring. You can get pices of square tubular steel or anything that will take the heat. Get's the pizza higher in the dome in better convection and doesn't burn the gasket. Or even better is the adjustable rig from CGS

    Steve 

    Caledon, ON

     

  • DuganboyDuganboy Posts: 1,118
    I use either the Lodge CI pizza pan or the BGE perforated pizza pan instead of a stone.  I always go legs up with these pans.  Has nothing to do with the gasket.
  • I go legs down with BGE feet like some others. I don't cook them any higher than 550. I have never had a gasket issue, 9 years.
  • HossHoss Posts: 14,587
    Gasket,smasket.Cook neckid,IF you are lucky enough to have a dome and base that mesh,otherwise use a Rutland on the base only.As my friend stike used to say "Relax,it is just a grill!" I prefer no plate setter at all after 3 of em broke.Grill on fire ring,pizza stone as a deflector,spacers of choice,another grill/grid whatever,pizza stone on top of that.Cook whatever temp suits you.I prefer 550.
  • fairchasefairchase Posts: 190
    edited January 2013
     Legs down for me with . The egg feet and pizza stone.

     Guess I'm gonna die though. My Rutland is on the dome. No chance of food touching it when putting it on the grill.
  • calikingcaliking Posts: 5,011
    fairchase said:

     Legs down for me with . The egg feet and pizza stone.

     Guess I'm gonna die though. My Rutland is on the dome. No chance of food touching it when putting it on the grill.

    I don't think I would worry about ingesting a trivial amount of glass fibers if your Rutland gasket is on the dome. People ingest all kinds of things without any damage done their innards.

    Inhaling them may be different, but usually injury from inhalation involves occupational exposure - much more glass fiber, for longer periods of time, over many years.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • EggcelsiorEggcelsior Posts: 8,043
    I guess we all get the urge for a little Pica from time to time....
  • nolaeggheadnolaegghead Posts: 10,758
    fairchase said:
     Legs down for me with . The egg feet and pizza stone.

     Guess I'm gonna die though. My Rutland is on the dome. No chance of food touching it when putting it on the grill.
    Well, we all die eventually.  Just make sure your will is updated and all your affairs are in order.  ;)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, two turntables and a microphone, my friend.
    No City.

  • FockerFocker Posts: 1,420

     

    fairchase said:
     Legs down for me with . The egg feet and pizza stone.

     Guess I'm gonna die though. My Rutland is on the dome. No chance of food touching it when putting it on the grill.
    We'll go out in a blaze of glory.  Mine are on the dome as well. 
    Brandon
    Quad Cities
    "The most important ingredient in cooking is restraint."--Chris Bianco

  • henapplehenapple Posts: 10,174
    otter said:

    Legs up or down when doing a pizza?

    Damn I'd love to jump on this but I don't want to get moderated.

    Green egg, dead animal and alcohol. The "Boro".. TN 
  • BOWHUNRBOWHUNR Posts: 1,370
    henapple said:
    Legs up or down when doing a pizza?
    Damn I'd love to jump on this but I don't want to get moderated.
    I know me too.  All I could think about was the apple pie scene from American Pie when I read it.

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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