Lessons our Eggs teach us

Petunia

#1--Patience. The Egg will not be rushed.
Yesterday was the big day when I would try pizzas. Made my dough from the garlic and butter recipe in the forum cookbook. Set out all my ingredients to get to room temp. Started up the Egg. Put in the place setter [legs up], grill, extender, and pizza stone. You pros see where Grasshopper made her mistake. Anyhow never could get the Egg over 350. Didn't help that it was in the teens outside. Finally conceded that the Egg had won, lesson learned.
Husband is hungry so put on the first pizza [hamburger, Italian sausage, sauce, onion, pepperoni, garlic,Mozzarella, and cheddar. Although it took longer to cook the results weren't as bad as I anticipated. Crust while not browned was crispy. Second pizza was refried beans, chorizo, onion, tomatoes & green chiles, and a Mexican blend of cheeses. I didn't feel up to braving jalapenos at that point. Boss did say it needed black olives.
So I am anxious to try again. When it gets warmer. Perhaps then patience won't be so hard to find. :P

Spring Chicken

Not to mention,

Inventiveness
Organization
Self-control
Smart
Confidence
Humor
Outgoing
Friendly
Personable
Tidy
Good Manners
Sharing
and many others...

Spring "Learning How To Be All I Can Be" Chicken
Spring Texas USA

Village Idiot

Trustworthy
Loyal
Helpful
Friendly
Courteous
Kind
Obedient
Cheerful
Thrifty
Brave
Clean
Reverent (oh, I forgot about Lanier Jim) :laugh:

gdenby

Perseverance in the face of adversity... well, at least in the face of sub-zero cold, or driving rain.

surveyor

Outside temp should not hurt. I do many cooks at 5 degrees or less. Egg easily gets to 700 plus. I find that if I clean out all of the ash, and the holes in the firebox and use enough Lump no problems getting up to temp.

ThunderBunny

Put in the place setter [legs up], grill, extender, and pizza stone. You pros see where Grasshopper made her mistake
I'm a greenhorn around here, Petunia - what was the mistake?!

Ross in Ventura

I usually cook mine feet down
http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=803330&catid=1

Ross

vidalia1

Try feet down...and did you have fresh lump???

WokOnMedium

Glad you cranked out some tasty pies despite your disappointing temp.

As surveyor stated, outdoor temp shouldn't have caused the problem. We were at 22 yesterday when I did some steak that started out a sear at 700*. Sometimes you gotta give it a few extra minutes to heat up all that ceramic, but it'll get there.

Don't give up on pizza til Spring, give it another try. Make sure you have no blockages to airflow, and get back out there! Good Luck.

2Fategghead

This to shall pass. Hopefully, we will all cook another day. I'm sure you will have complete success next time you plan a pizza. Great post for all to read and learn from. Have a wonderful week. Tim

Bacchus

Definately put PS legs down, then stone. Get Egg to 500-550.
I must say the refried bean, chorizo, and chili's pizza sounds pretty darn good. I Egg alot of pizza and am always looking for different topping ideas. Please consider taking a pic next time.

Unknown

Feet up, feet down. what is supposed to be the difference in these two set ups in attaining temps? if there is proper airflow and sufficent amount of lump what is the difference?

Petunia

I believe I should have let the fire heat up the egg more before I put in the place setter. Since the place setter makes the heat indirect it takes longer to reach temp for high temp cooks. No problem for low and slows or cooks in the 350 range. I also will check my holes in the fire grate to make sure they aren't plugged with ash. We have done several low and slows.

Petunia

Had fresh lump over old lump. Will try the feet down. As for the time I gave it 2 hours before I could wait no more. But its the end product that counts. Next time will be better. And the next Mexican pizza will have jalapenos, black olives, and the hotter chorizo that we get at Fareway. Ole!