Pizza Setup?

Eggspert

I know there are probably many different ways to setup your egg for pizza but, for what it's worth here is how i do it. Plate setter legs up, grid on that with pizza stone on top. Sometimes i have a difficult time getting it to the desired temp. Please let me know your thoughts and suggestions. The pie will be ready at 7 est.

Celtic Wolf

Legs down. If you have the little ceramic feet put them on the plate setter and the pizza stone on them.

If you don't have the feet 1" copper elbows will work.

Lastly ball up into 1" balls some foil..

[Deleted User]

As you probably know, your difficulty with temp could be related to too much ash accumulating below, impeding airflow. Also with the Pizza Stone and the Platesetter there's a lot of mass that needs to be warmed up.

I used to use the setup you described, but I also used to get an "extra" flavor that detracted from the taste of the pizza. Someone suggested it may have been due to trace amounts of extra crap on the grid. I tried going with the Platesetter legs down and haven't looked back. On the platesetter I put 3 spacers (I use flat stones) and then the Pizza stone. The flavor, to me, is noticeably better than my earlier pies.

Also, I think with the platesetter legs down it allows better airflow so the temp gets up quicker than with legs up. May just be my imagination, but it works for me. Wouldn't hurt to try.

Unknown

zippylip

PhilsGrill

I find this to work perfect. Plate setter legs down, three green feet on top and then the plate setter.
.

Celtic Wolf

Could have sworn I heard that someplace recently!!!

Unknown

but yours didn't include an easy to follow illustration for the attention-span challenged

Celtic Wolf

in that case I am surprised you had enough time to post it...

Don't you have an ambulance to chase??

Unknown

:laugh: :laugh: you got me there, gotta go, have a good day CW

Chef in the Making

I use the place setter with legs down and set the stone on the little green eggs also make sure your stone is hot. I bring both my place setter and stone into the house to get to room temp and then allow an extra ten minutes to heat up

Celtic Wolf

Why not just put them in the egg from the get go? Let them come up to temp as the egg does.. Really no need to force your egg to stabilize twice.

Fidel

Don't pay any attention to Celtic Wolf, do it like this:





(I just wanted an excuse to post one of my favorite pictures)

AZRP

I setup mine plate setter legs up, main grid, then use a grid extender with the stone on it to get the pie up even higher in the dome. I find it gets the toppings done quicker. -RP

Tractor

Fidel! That's a mean-lookin pie!!

DryFly

Fidel, your gasket survived that inferno??

Mike in Abita

Look closely, that's not a BGE gasket. If I had to guess it's a "Rutland"

Fidel

That is a Rutland, but I had an OEM gasket that survived numerous such infernos for about 5 years before I put on the rutland.