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

My first LBGE pizza

For my first attempt at this I decided to go with what I know best.  That was using this perforated pizza pan which I have baked numerous pizzas with in my kitchen oven. My setup was...Indirect, legs up, grate, pizza pan, 500 F, 25 minutes.  Homemade dough, sauce from fresh garden tomatoes, toppings..."the works" including lots of salted anchovies and pork sausage.  The crust was crisper than from the kitchen oven. Almost too crisp and overly browned. Editable but very brown. I will probably do a legs down pizza the same way before I start to work with the pizza stones.

Question: What is the best way to shut down the oven heat, without burning up all of the lump, after a cook such as this?

Your input is appreciated.  Thank you in advance!
1575 x 1200 - 407K
LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.


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