Hey everyone, hubby and I picked up our first green egg yesterday, made some killer burgers on it last night! I primarily wanted it as an outdoor oven though. I do a lot of sourdough artisan breads that I bake in the oven at 475 - 500 degrees, in a cast iron dutch oven. They turn out fabulously, but being in AR it's hot more than half the year.
I decided to try and duplicate what already works well in the oven, so I put the platesetter in legs ups, even though I read breads and pizza's are generally done legs down, then I used the cast iron cooking ring (instead of the metal one it comes with) and set my dutch oven on top of that. I preheated it all to 500, opened the egg and the dutch oven and plopped my dough in, baked it for 35 minutes with the lid on, and removed it for 10 minutes more.
The top two thirds were perfect. However, the bottom was burned to a brick about an inch up. I thought the platesetter would diffuse the heat enough, but apparently not. What do I need to do so this doesn't happen?
Thanks for any help!