Legs up or down?

dougcrann · May 2016

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....

Big_Green_Craig · May 2016

My vote is legs up. You need the air to be able to pass under the grill grate.

RRP · May 2016

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.

Coul · May 2016

feet up, w/ a grill grate on top, and a baking stone on top of that.

dougcrann · May 2016

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.

RRP · May 2016

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?

stompbox · May 2016

I don't think I have ever used legs down..... what is the practical or benificial use I am not seeing?

SGH · May 2016

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.

nolaegghead · May 2016

dougcrann said:

When baking?

Ok. Question answered.

stompbox · May 2016

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.

Sundown · May 2016

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!

Tony_T · May 2016

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?)

tgs2401 · May 2016

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.

Image: https://us.v-cdn.net/5017260/uploads/editor/wf/uhoa1nzqy6pw.jpg

Fred19Flintstone · May 2016

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!

smokeyw · May 2016

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.

Tony_T · May 2016

Either way works. Its also possible to forgo the stone and "grill" the pizza.
"MMmmmmm… Pizza…….. (and beer…..)

bhedges1987 · May 2016

I do legs down. Ceramic feet then plate setter cooked a pie this past weekend that way. Came out great.

Tony_T · May 2016

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?)

Rascal · May 2016

Wondering if it's the lanai or bedroom.. 8 - )

Lit · May 2016

Depends on what the face looks like.

CtTOPGUN · May 2016

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

bgebrent · May 2016

I've always preferred legs up.

txhawkeye · May 2016

Lit said:

Depends on what the face looks like.

I second that

bgebrent · May 2016

txhawkeye said:

Lit said:

Depends on what the face looks like.

I second that

If one keeps any standard, legs up.

dougcrann · May 2016

Prefer them on my shoulders...

nolaegghead · May 2016

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).

YukonRon · May 2016

Legs down, pizza stone elevated with bricks. Works very well for us in the XL.

Legs up or down?

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