Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

First Pizza Cook pics

They got better with each subsequent effort.  Nice knowin' you, Mr. Gasket.
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XLBGE- Anchorage, AK

Comments

  • How hot did you run them?  I have found that running higher than 650 or so and it burns the bottom of my crust before the toppings are done.

  • calikingcaliking Posts: 5,013
    Nice pies. 550ish usually works pretty well for me.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • ptmurphy said:

    How hot did you run them?  I have found that running higher than 650 or so and it burns the bottom of my crust before the toppings are done.


    You're right. My first one was over 750° and wasn't great (but still not bad- definitely got eaten). I ran the others right around 650 for 5 minutes max. Any lower than that and I could just use the regular gas oven.




    XLBGE- Anchorage, AK
  • jfm0830jfm0830 Posts: 869
    Good looking za's. I too have found 650 to be the temperature I like to cook pizzas at. This after a 30 minute pre-heating of the pizza stone after the grill is stabilized at 650. I have found 4:30 to be the time that gives me a golden brown and crispy crust with fully cooked toppings. 

    As for your gasket and if you have the old brown colored wool gasket, pizzas will indeed be goodbye Mr Gasket. I've been running a high temperature replacement gasket from High Cue for about 60 high temperature cooks now. Other than some discoloration in a couple places from charcoal dust, it looks as good as new. My second Egg came with the grey high temp gasket BGE is now shipping and it seems to be holding up well too. I'd almost say if you are going to do high temp cooks and you have the old brownish wool gasket get a high temp replacement gasket and be done with it. I let mine get pretty bad before swapping it out and I think that made it harder to remove. 
    BBQ Website: grillin' & smokin'

    Middlesex County, MA
    Two Large BGE's & Too Many Eggcessories to Count
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