Platesetter up or down?

Mickey · September 2008

Platesetter up or down?
What way is it used most?
Having the solid surface next to the fire or at the top near the cooking item?
Is a rule of thumb for this?

Chef Arnoldi · September 2008

both up or down- depends what you are cooking.
for pizza , bread - legs down and pizza stone on top
if you need to use a drip pan than legs up with the grid on top (place the drip pan between the legs)- for pulled pork, ribs, brisket.... chicken

Mickey · September 2008

do you get a heat dif if up or down say at the cooking area?

AZRP · September 2008

I only use my plate setter with the legs up. If I'm doing pizza, breads, etc I put the pizza stone on the grid above it. -RP

egret · September 2008

Is that setup OK with your cardiologist?? :woohoo: :woohoo: :woohoo:

Knauf · September 2008

I'm with AZRP on the legs down method all the time. Keeps the direct heat away from the gasket and I like the pizza stone on a raised grid to get better convection in the dome when I cook pizza.

Knauf · September 2008

I meant legs UP al the time...sorry for the confusion!

Zippylip · September 2008

I don't think so, as long as the food is at the same level, it's just like everyone else said, up or down is a matter of what application you are doing (long smoke with drip pan vs. baking...)

Platesetter up or down?

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