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Plate setter - legs up vs. legs down

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Hankyorke
Hankyorke Posts: 146
in EggHead Forum
Does it make a difference?

If so, how? Taste, time, temp, or other?
Thanks!

LBGE

BTFU!

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    I am a legs up kinda guy. It makes a nice spot for a drip pan for low and slow and creates a nice air space for the pizza stone  

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    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • TexanOfTheNorth
    TexanOfTheNorth Posts: 3,951
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    Legs up allows for a drip pan. I usually use legs down for pizza so that I can put a couple of bricks on the "bottom" of the plate setter with a grid on top of the bricks to raise my baking stone up higher in the dome.

    Otherwise, I doubt it has a significant impact of the indirect effect that the plate setter provides.
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    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
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    Aurora, Ontario, Canada
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  • Skiddymarker
    Skiddymarker Posts: 8,522
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    As long as there is an air gap between the setter and the grid, steel or stone you are cooking on, I don't think it matters. At higher heat cooks (>500º) the legs up configuration seems to be easier on gaskets, if you are using one. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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  • CajunEggHead
    CajunEggHead Posts: 189
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    A drip  pan or use a wide spackle blade to clean the dried cooked on drippings easily
     
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