Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Who’s ready for football and tailgating? We are! Check out our tailgating page for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. If you need an easy breakfast recipe, these Sticky Buns are the way to go. If you’re looking for a fan favorite with bacon, try these Double Pork Sliders. We can’t wait to kick off another fall full of tasty food!

Coming to Atlanta for EGGtoberfest? Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340 - NOTE we are CLOSED on Saturday OCT 10th for EGGtoberfest.

Plate Setter Position, Isn't it all Indirect?

Just curious but regardless of legs up, legs down, isn't using the plate setter an indirect cook?  Not looking to stir up a hornets nest but honestly curious.  Thanks!


  • Yes unless the food is hanging over the edge between the plate setter and egg. Then it's a direct cook on that small area of meat
  • Charlie tunaCharlie tuna Posts: 2,191
    edited April 2013
    Very true, legs up gives you space for a drip pan, i seldom use the platesetter legs down.
  • dweebs0rdweebs0r Posts: 507
    I use leg up for everything except pizzas.  Is this wrong?
    -Jody Newell (LBGE & a mini BGE!)
    Location:  Munford, TN  Homepage:  Shadow photo shadow.gif
  • JRWhiteeJRWhitee Posts: 2,742
    I always use legs up unless I am cooking directly on the platesetter.

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia

  • SkiddymarkerSkiddymarker Posts: 7,214
    Older videos and pictures from BGE showed the setter used legs up for indirect felt line cooks with space for a drip pan and legs down with a pizza stone on the setter for pizza. It became obvious that the pizza set-up and higher temps used pretty much destroys gaskets. The current pizza recommendation is legs up, grid at the felt line and stone (many raise the stone higher into the dome using bricks extenders etc...) This seems to give gaskets a longer life.
    Legs down is still OK for using the top of the setter when baking, with or without a stone, as dome temps are typically below 400 and will not fry gaskets. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • FoghornFoghorn Posts: 2,767
    For the vast majority of indirect cooks I've always figured it was best to have some air circulating below the meat - so legs up seems to be the way to go.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

  • six_eggsix_egg Posts: 639
    I do legs up also even for pizza.


    Texarkana, TX

  • SmokeyPittSmokeyPitt Posts: 7,268
    I like my plate setter like I like my women.  

    Lord, I apologize. 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

Sign In or Register to comment.