Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!

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ping AZRP/getting the pizza higher and getting to

DarnocDarnoc Posts: 2,661
edited 8:28PM 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.
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