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Plate Setter Position Question

Durangler
Durangler Posts: 1,122
in EggHead Forum
I've found, as others have stated as well, that the back of the egg seems to get hotter than the front.
I currently configure my plate setter legs in the 2 - 6 - 10 position. This means there is no heat deflection at the back.
What is the consensus on my set up, or does it really make much difference?
I know I can set the plate setter up out of the notches to turn it anywhere, but seem to always keep it in the notches.
Turning the ring is easy enough. Just wondering what ya'll think.
Thanks!!
XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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Comments

  • Jeremiah
    Jeremiah Posts: 6,412
    I put a leg in the back for heat deflection. Er 12 4 8. :)
    Slumming it in Aiken, SC. 
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  • bettysnephew
    bettysnephew Posts: 1,189
    edited July 2014
    I have the fire ring oriented so that the notches are at 12 - 4 - 8 o'clock.  This puts a leg of the plate setter over the hottest part of my XL and seems to help a bit.  It is still hottest at the rear though.  It also make a convenient area to route the temp controller wires at the 8 o'clock position to keep them clear of direct heat.
    A poor widows son.
    See der Rabbits, Iowa
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  • Farbuck
    Farbuck Posts: 276
    +1 on the 12-4-8




    Two Large Eggs; Too Little Time

    Newtown Square, PA
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  • Canugghead
    Canugghead Posts: 12,633
    edited July 2014
    me think hot air coming out between the legs generates more heat than heat deflected from the legs, hence 12-4-8 to reduce the heat at the rear somewhat  @-)
    canuckland
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  • Hotch
    Hotch Posts: 3,564
    I am a 2-6-10 guy. My thought is a little deflection by the plate setter leg of the direct heat to my dome temp probe. Not a straight path to it. Not worried about the rear heat path.
    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
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  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    12-4-8 guy here.
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
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  • GaryLange
    GaryLange Posts: 418
    I have never given this much thought until reading this thread. Now I have something else to do when I am getting things ready to go. Makes a lot of sense though. Thanks for the information as I learned something new again.
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  • HDumptyEsq
    HDumptyEsq Posts: 1,095
    A little heat between the legs…………could be good………could be bad... :-j

    Tony in Brentwood, TN.

    Medium BGE, New Braunfels off-set smoker, 3-burner Charbroiler gasser, mainly used for Eggcessory  storage, old electric upright now used for Amaz-N-Smoker.

    "I like cooking with wine - sometimes I put it in the food." - W. C. Fields

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  • DMW
    DMW Posts: 13,836
    HDumptyEsq said:

    A little heat between the legs…………could be good………could be bad... :-j

    Corn starch.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • laserdoc85
    laserdoc85 Posts: 577
    Really makes no difference on my cooks
    Jefferson .GA.  
    Been egging since 1985 on a medium egg
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  • Durangler
    Durangler Posts: 1,122
    Seems the consensus leans toward 8-12-4 or 12-4-8 or 4-8-12. :-??
    I like Hotch's thought! Indirect route to dome thermometer. :)
    I'll change things around & see what seems better for how I cook.

    XL BGE, 22" Weber Red Head, Fiesta Gasser .... Peoria,AZ
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