Place setter

MR H

My BGE place setter arrived today from BGE . I will be looking from time to time on helpful hints to make grilling a grat experience.[p]What are the do's and don'ts[p]
MR H .

Poncho

MR H,
Just got mine today, along with a pizza stone. The pizza came out great, although I will let it pre-heat a little longer next time. I cooked them at about 550. I will probably go hotter as well. Tomorrow, I am going to do an indirect set up to roast a duck.
Poncho

The Naked Whiz

MR H,
I don't know about any don't's. Don't drop it, that's fer sure! I have only really used mine legs down to hold a pizza stone and legs up to hold a drip pan for indirect cooking.[p]TNW

Puj

Poncho,[p]In your quest to raise the temp/bake for pizza, take small leaps in raising the temp. A couple of years ago, after I was very comfortable with the pizza bake process on the BGE, I started this quest and raised the temp/bake to 600°F, then 650°F, then maintained 700°F, and have settled into a pizza bake temp range of 750°F to 775°F. I've baked a couple of pizzas at around 800°F, but that's more of a guess/judgement with the current thermometer. Use lots of lump![p]Depending on thickness of the crust, the amount of toppings, and the heat transfer from the ceramic mass, expect at these high temps to have a completely baked pizza in four to six minutes.[p]As with all cooks and bakes, "safety first!"[p]Puj