Legs up or down

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.

Legs down for pizza.

Still not a lot of help, some of you others chime in to give your point of view

Mickey goes "both ways".  He said that in his "BI Confession" thread.

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.

I do legs up except for pizza.

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.

JRWhitee said:

Little Steven said:

So when you guys do Dutch oven cooks you have the legs up? No scorching in the DO?

Sorry, Legs down for Dutch oven with spacers.

Same with bread and baking?

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 have not done any breads and my wife bakes...I am a meat an potato guy...

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.

RoundTowner said:

That's what she said!! :-O

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JohnInCarolina said:

Just ask your wife if she prefers legs up or down.

Mine said........wait what was the question?  :-@

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

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

)