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Legs up or down
Options
Dave_Matthews
Posts: 204
What are the criteria for using the place setter in legs up or legs down configuration?
Dave
Dave
no, not -that- one!
KI4PSR
KI4PSR
Comments
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There is a relatively new directive that the platesetter should never be used legs down even though it was advertised to work both ways. For me...legs up for space and/or drip pan...down at all other times.
Steve
Caledon, ON
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I leave mine legs up. Even when I do pizza.
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Legs down for pizza.Up for everything else.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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on my xl i do legs up for everything including pizza on my large i use it both ways depending on the cookLarge Big Green Egg , XL Big Green Egg . BBQ Guru, Weber Kettle, Weber Q grill for road trips.
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Still not a lot of help, some of you others chime in to give your point of view
1 Large Big Green Egg
1 Weber Kettle
1 Weber Weber Smokey Mountain 18"
1 Long Horn Off Set
1 Bradley Smoker
1 Weber Silver Gasser
1 Weber Smokey Joe Small
1 Orange Thermapen -
I have cooked about everything listed on this forum and have never used my Ps with the legs down.. When i use the PS, the legs are "up"!!
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Mickey goes "both ways". He said that in his "BI Confession" thread.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Village Idiot said:Mickey goes "both ways". He said that in his "BI Confession" thread.
)Columbia, SC --- LBGE 2011 -- MINI BGE 2013 -
All I know is that legs down is harder on the gasket....otherwise it doesn't matter. Legs up does always works for me!! Plus legs up allows room for drip pan.
Hows ya gettin' on, me ol ****?Kippens.Newfoundland and Labrador. (Canada). -
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I do legs up except for pizza._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
So when you guys do Dutch oven cooks you have the legs up? No scorching in the DO?
Steve
Caledon, ON
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I cook legs up for everything. I've tried it the other way, only advantage I've seen is I can load a helluva lot more lump in the egg.
______________________________________________I love lamp.. -
Little Steven said:So when you guys do Dutch oven cooks you have the legs up? No scorching in the DO?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
JRWhitee said:Little Steven said:So when you guys do Dutch oven cooks you have the legs up? No scorching in the DO?
Steve
Caledon, ON
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I've no idea what possible difference up or down would make. In both cases the PS is basically a heat shield. I guess legs down might allow a little bit larger of a fire to form? Other than that, I've got nothing."I've made a note never to piss you two off." - Stike
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With the legs down the "shield" is closer to whatever you're cooking and that shield is hot. It's like putting something closer to the bottom of your oven where the element/fire is. It's still indirect, but more bottom heat.
______________________________________________I love lamp.. -
nolaegghead said:With the legs down the "shield" is closer to whatever you're cooking and that shield is hot. It's like putting something closer to the bottom of your oven where the element/fire is. It's still indirect, but more bottom heat.
But the shield is also further from the flame, unless you build up the lump."I've made a note never to piss you two off." - Stike -
I have not done any breads and my wife bakes...I am a meat an potato guy..._________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
True, that lessens that effect but if you measure it with an IR thermometer it's frickin' hot. Putting a dutch oven or pizza stone directly on the plate setter legs down delivers a lot more heat than if the legs were up and the stone or oven were on the grate.
______________________________________________I love lamp.. -
nolaegghead said:True, that lessens that effect but if you measure it with an IR thermometer it's frickin' hot. Putting a dutch oven or pizza stone directly on the plate setter legs down delivers a lot more heat than if the legs were up and the stone or oven were on the grate.
I bet it's even more friggin hot legs up. So if heat is what you're after, then it would make more sense to put it legs up and put the DO directly on the PS."I've made a note never to piss you two off." - Stike -
That's what she said!! :-O
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RoundTowner said:That's what she said!! :-O
) -
Just ask your wife if she prefers legs up or down."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Just ask your wife if she prefers legs up or down.
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I used mine legs up for smoking and pizza. The very first time I used it down for pizza, I nuked the gasket. I'm not experienced enough to wax on different methods. All I know is that legs down puts the most intense heat from the convection at the gasket level. Legs up is easier on it.
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Legs down for pizza and baking. I put 1/2" copper plumbing T's between the pizza stone or the baking dish. As for the gasket, a high temperature gasket is required for cooking pizzas at 600 or 700 degrees.
Legs up usually using the s/s grill grate for smoking, other indirect cooks and often for Dutch oven cooks. If a drip pan is used below the grill grate on the platesetter, I use the 1/2" plumbing T's as spacers between the drip pan and the ceramic.
Jim -
Wow, thanks everyone for the responses, tonight I cooked legs up!
Dave
no, not -that- one!
KI4PSR -
jfm0830 said:Legs down for pizza and baking. I put 1/2" copper plumbing T's between the pizza stone or the baking dish. As for the gasket, a high temperature gasket is required for cooking pizzas at 600 or 700 degrees.
Legs up usually using the s/s grill grate for smoking, other indirect cooks and often for Dutch oven cooks. If a drip pan is used below the grill grate on the platesetter, I use the 1/2" plumbing T's as spacers between the drip pan and the ceramic.
Jim
Jim,I invented the plumbing tee thing, just sayin'. Lots of other guys were using 90* fittings
)Steve
Caledon, ON
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