Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here

ping AZRP/getting the pizza higher and getting to

DarnocDarnoc Posts: 2,661
edited November -1 in EggHead Forum
Sorry I could not post this at work today.I have found with your way of putting the legs up it takes a lot longer to get to your 500/600 degree dome temp.Most of my pies are done at 500 degrees.With this set up I used a thirteen inch Weber grid with four inch bolts for the extension and the Egg pizza stone makes for a perfect fit.
This is a close up of the Weber grid.
spatchcockchicken061-1.jpg
Now in the cooking process with the grid on top of the plate setter.
spatchcockchicken084.jpg
Finished cooking.
spatchcockchicken085.jpg
Hope this helps.
Sign In or Register to comment.