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Legs up or down?

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dougcrann
dougcrann Posts: 1,129
in EggHead Forum
When baking? Have only baked a few cakes and have had the legs of the plate setter up. Will be getting my wife her own Egg, a Medium,  this Saturday...she wants to have a dedicated Egg for baking.... 
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  • Big_Green_Craig
    Big_Green_Craig Posts: 1,578
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    My vote is legs up. You need the air to be able to pass under the grill grate. 
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  • RRP
    RRP Posts: 25,897
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    legs up and grate out of there. When using a bundt pan I always use 3 green feet or spacers so the pan is not resting on the PS. In the medium egg there really isn't that much height.
    Re-gasketing America one yard at a time.
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  • Coul
    Coul Posts: 111
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    feet up, w/ a grill grate on top, and a baking stone on top of that.
    LBGE circa 2016
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  • dougcrann
    dougcrann Posts: 1,129
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    RRP said:
    legs up and grate out of there. When using a bundt pan I always use 3 green feet or spacers so the pan is not resting on the PS. In the medium egg there really isn't that much height.
    Wish BGE still offered those Green feet. I bought a set off of Ebay few months ago.....just bought another set for the Boss. 
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  • RRP
    RRP Posts: 25,897
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    dougcrann said:
    RRP said:
    legs up and grate out of there. When using a bundt pan I always use 3 green feet or spacers so the pan is not resting on the PS. In the medium egg there really isn't that much height.
    Wish BGE still offered those Green feet. I bought a set off of Ebay few months ago.....just bought another set for the Boss. 
    Doug - as handy as you are then do what I have done...I had a scrap piece of 1" ID copper tubing. Marked off 1" lengths and using my tubing cutter made a bunch of pieces. When standing upright then 3 of those pieces are rock solid and even if you lose a piece or two so what? 
    Re-gasketing America one yard at a time.
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  • stompbox
    stompbox Posts: 729
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    I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?
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  • SGH
    SGH Posts: 28,791
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    stompbox said:
    I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?
    When making Stromboli, I like to go legs down with a round stone sitting on the plate setter. I think it was brother D who gave me that tip two years ago. It works great for Stromboli so I have stuck with it. This is the only time that I turn the legs down on the setter. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

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  • nolaegghead
    nolaegghead Posts: 42,102
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    dougcrann said:
    When baking?
    Ok.  Question answered.
    ______________________________________________
    I love lamp..
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  • stompbox
    stompbox Posts: 729
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    SGH said:
    stompbox said:
    I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?
    When making Stromboli, I like to go legs down with a round stone sitting on the plate setter. I think it was brother D who gave me that tip two years ago. It works great for Stromboli so I have stuck with it. This is the only time that I turn the legs down on the setter. 
    @SGH. Thanks for the reply.  I have always set it up the same way for strombolis as pizza.  That is legs up and the strombolis up in the dome on an AR.  Shrug.
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  • Sundown
    Sundown Posts: 2,980
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    RRP said:
    legs up and grate out of there. When using a bundt pan I always use 3 green feet or spacers so the pan is not resting on the PS. In the medium egg there really isn't that much height.

    If you don't have the green feet go to Lowe's or Home Depot and get some copper elbows at least 3/4" they work like a charm as a spacer!
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  • Tony_T
    Tony_T Posts: 303
    edited May 2016
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    stompbox said:
    I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?
    Pizza!  
    (And for the OP's question for an Egg dedicated to baking, wouldn't "legs down" and a Pizza Stone on top of the plate setter be a good set-up?)
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  • tgs2401
    tgs2401 Posts: 423
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    stompbox said:
    I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?
    I use legs down for pizza.
    One large BGE in Louisville, KY.
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  • Fred19Flintstone
    Fred19Flintstone Posts: 8,168
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    Sometimes I go legs up and sometimes I go legs down.  It depends on the mood that day.  Oh, sometimes I cook stuff in my egg too!
    Flint, Michigan
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  • smokeyw
    smokeyw Posts: 367
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    I'm not sure why anyone goes legs down. I can accomplish the same thing by going legs up with a grate on top and then the pizza stone on the grate. An added bonus is I don't put excessive heat on the gasket by the stone being about the same level as the gasket.
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  • Tony_T
    Tony_T Posts: 303
    edited May 2016
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    Either way works.  Its also possible to forgo the stone and "grill" the pizza.
    "MMmmmmm…    Pizza…….. (and beer…..)


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  • bhedges1987
    bhedges1987 Posts: 3,201
    edited May 2016
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    I do legs down. Ceramic feet then plate setter  cooked a pie this past weekend that way. Came out great. 



    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


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  • Tony_T
    Tony_T Posts: 303
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    Never tried with the feet, always placed the stone on the setter.
    Does the space between the stone and setter allow the stone to heat up faster?
    (Now what the hell did I do with my feet?)
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  • Rascal
    Rascal Posts: 3,923
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    Wondering if it's the lanai or bedroom.. 8 - )
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  • Lit
    Lit Posts: 9,053
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    Depends on what the face looks like.
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  • CtTOPGUN
    CtTOPGUN Posts: 612
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     Legs down for pizza or any higher heat cook. I think it gets to high temps faster and burns cleaner for baking that way with my normal large load of lump in the firebox. Did pizza last week and it responded much better to the temp demands. I had cooked wings at 375 before raising to 550 for the 'za. It was taking a long time to climb in temp until I turned the plate setter legs down. Had to work quick. That thing was HOT!

        Jim
    LBGE/Weber Kettle/Blackstone 36" Griddle/Turkey Fryer/Induction Burner/Royal Gourmet 24" Griddle/Cuisinart Twin Oaks/Pit Boss Tabletop pellet smoker/Instant Pot

     BBQ from the State of Connecticut!

       Jim
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  • bgebrent
    bgebrent Posts: 19,636
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    I've always preferred legs up.
    Sandy Springs & Dawsonville Ga
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  • txhawkeye
    txhawkeye Posts: 279
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    Lit said:
    Depends on what the face looks like.
    I second that
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  • bgebrent
    bgebrent Posts: 19,636
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    txhawkeye said:
    Lit said:
    Depends on what the face looks like.
    I second that
    If one keeps any standard, legs up.
    Sandy Springs & Dawsonville Ga
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  • dougcrann
    dougcrann Posts: 1,129
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    Prefer them on my shoulders...
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Just another way to control the relative (ratio) heat between the stone and the radiant heat from the dome.  Lots of ways to do this, and the temp and dough type, etc are variables that come into play.  There's no right or wrong, just a good product.  However you get there, the end product is what makes it right (or wrong).
    ______________________________________________
    I love lamp..
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  • YukonRon
    YukonRon Posts: 16,989
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    Legs down, pizza stone elevated with bricks. Works very well for us in the XL.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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