How do you decide if you put your platesetter in with the feet up or the feet down. I see people doing it both ways but haven't figured out how you decide when to do it one way or the other.
Sill learning,If I want to cook something that's going to drip a lot, I want to use plate sett legs up, so I can nestle the pan properly and catch juices. Remember, keep water, coke, juice or something in the juice pan.If the juicepan goes dry, it with send real stinky-stinky smells into your food.Gotta run!~ Broc!
Sill learning,I havn't done it yet, but I believe they use the plate setter with feet down for a pizza set up. Plate setter, legs down, then pizza stone (with 3 or 4 spacers between them). That puts the pizza high inside the egg, and provides indirect heat. It's the most important eggsessory IMHO. In fact, I think BGE should include it as a standard piece of equipment, and just charge us for them.Happy Egging
Sill learning, The platesetter works great either way , legs up or down. When using a drip pan , most people put it legs up , then drip pan, then grate sitting on the legs ... For Pizza / etc. most people on the forum recommend legs down then ceramic feet, then your baking stone. One of the best things this does is raise your baking stone high enough that you don't gauge your gasket with your pizza peel. This setup is shown at the link below.
