Plate Setter, Legs up or down?

Checkered Demon

Fellow Eggers,
When do you use the plate setter with legs up? When should the legs be down? Thanks in advance for your help! :blink:

PhilsGrill

Usually an indirect cook and putting a drip pan under the grate.

jimmyletellier

using lump natural chacoal seems to make the roast or turkey a little too smokey for my taste. Any sugestions as to tone down the smoke flavor?

texbagger

Sell your egg, quick!  I offer 50 bucks! LOL

CajunEggHead

I''ll go $60 cash

mkevenson

Green Thermapen is faster. Cajun, do I know you? Mark's Kitchen & Smokin' BBQ

Canugghead

Three one-posters in same thread in 13 years 

1voyager

Welcome the the madhouse!

I go with legs down for cooking pizza and stromboli. Some people refer to the configuration as "raised indirect". I go with legs up for any other cook that calls for an indirect configuration.

Mark_B_Good

I generally like legs up ... oh, wait, are we talking about big green eggs?  Yeah I like those legs up too.

frazzdaddy

Canugghead said:

Three one-posters in same thread in 13 years 

This will do nicely

Hansm

https://biggreenegg.com/product/eggspander-conveggtor-basket/ 

Fred19Flintstone

There sure are a lot of zombie threads here lately.

Hansm

Legs Up with drip pan

jtcBoynton

Fred19Flintstone said:

There sure are a lot of zombie threads here lately.

What is interesting is the number of times this thread has come back.  2007 2011 2012 2013 2020.