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pizza stone set up

greendeangreendean Posts: 50
edited November -1 in EggHead Forum
I made pizza the other night. Put my platesetter with the legs up, and the grill grate on top of platesetter. I then put my pizza stone on the grate. Does this sound like a decent set up to do pizza?

Comments

  • Carolina QCarolina Q Posts: 6,750
    I've never done it that way, but that doesn't mean you're wrong. I do legs down, spacers (green egg feet, terra cotta flower pot feet, copper plumbing pieces... whatever) between the platesetter and the pizza stone. No grid at all. Has always worked well for me.

    As for your method, if you liked the pizza, then it was a good method. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • my only problem was that I got a strong charcoal flavor. I am not sure if that was because I did not let the charcoal burn clean(even though the last ones still tasted that way) or if It had something to do with the set up
  • "Sparky""Sparky" Posts: 6,024
    That set-up has worked for me for years :) How did your pizza turn out?Go with whatever works for ya ;)

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  • GoodyGoody Posts: 102
    That is exactly how I have done pizzas on the egg.
  • have you ever had a strong charcoal flavor? How long do you preheat and at what temp?
  • Carolina QCarolina Q Posts: 6,750
    The strong flavor has nothing to do with the setup. More likely with how long you let it burn before you put the pizza on. If the smoke coming out of the top smells bad, the pizza will taste bad. I'm betting you just didn't wait long enough for the bad smell to dissipate.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
  • BobSBobS Posts: 2,485
    You did not mention how hot you cooked the pies and how long you let the pizza stone and plate setter preheat.

    I cook hot (650+) and it is normally an hour+ from the time I light the Egg until I cook a pie.

    There is essentially no smoke coming out the vent at that point.

    I cook with the PS, legs down, three inch spacers and then the pizza stone.

    05-02-11Pizza3.jpg
  • I preheated it about 40 minutes to get it between 550 and 600. I think you are right, just need to let it burn longer, do you get any charcoal flavor at all?
  • I do the legs down so I can put some spacers (I use four 1 1/2 inch nuts) under the pizza stone. I had read on this site that doing this will help the stone last longer as it provides the stone a buffer from the high heat on the place setter.
  • "Sparky""Sparky" Posts: 6,024
    MemphisQue wrote:
    I do the legs down so I can put some spacers (I use four 1 1/2 inch nuts) under the pizza stone. I had read on this site that doing this will help the stone last longer as it provides the stone a buffer from the high heat on the place setter.

    If you use the plate setter legs-up with the grid on top,then the pizza stone,you get more of a "buffer" :ohmy: I actually prefer this set-up for another reason though.A plate setter in the legs-down position deflects the heat of the fire directly toward the gasket :whistle: Also,I don't have to keep up with spacers(I have enough crap to keep up with) :lol: I still say,go with whatever works for you ;)
  • BashBash Posts: 1,011
    I tried that on the XL and really warped my aftermarket grid with the high heat. Maybe with BGE grid and a shorter span on the L, it would not matter.

    May not be a problem for you, but wanted to share so you are aware of the problem it caused me (again, aftermarket grid, XL size).

    YMMV.

    Richard
  • thirdeyethirdeye Posts: 7,424
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    RTD got me hooked on using the green feet to create a little air space between the pizza stone and the legs down plate setter.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • FINALLY!! A good use for them Big Green Feet! Eggcellent! Thanks!
  • thirdeyethirdeye Posts: 7,424
    DSC00073a.jpg

    I use them on several of my chicken and casserole cooks.

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    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • I just responded to your other post when I saw this one.
    Yes, there is usually some smokiness to the flavor. Pizza is one of the foods that picks up smoke in the flavor very easily.

    I think you gave it enough time to pre-heat, but what you really need to do is check the smoke. is it non-existant or a light,wispy bluish smoke? If so it's ready to cook. If you're cooking in the dark and are having trouble seeing the smoke, do the best you can and then sniff the smoke. (don't get too close, you'll burn your nostrils! :laugh: ) If the smoke smells good/aromatic, then it's ok to cook on. if it smells more chemical or like someone's house is on fire, it's not ready yet.

    There will always be some smell of smoke, the key is getting it right .

    Also- I forgot to comment on your setup. I used to do it that way but wasn't excited about the results. I tried platesetter legs down, 3 spacers then Pizzastone and have never gone back. I'm thinking there may have been something leftover on the grid (but that should've burned off) but I don't know. I like it better PS legs down than legs up on the grid.
  • BDogDBDogD Posts: 14
    Ha! I've never seen a Crown Roast of Chicken before. B)

    I do the legs up, grid, pizza stone setup and it seems to work for me. Haven't had the BGE XL grid warp.
  • What size pizza stone should I purchase for a large?
  • GoodyGoody Posts: 102
    I have done this setup 2 ways, at the end of the day both settle the egg around 500 - 550. 1) You can let your egg go full force and get up to 600 - 650 like you would a steak and then put the plate setter, grate and stone in to heat up. 2) start with the plate setter grate and stone in and let the egg run wide open until you reach temp. Agin both will settle around 550. In my opinion that does 2 things, 1) at the higher temp it cooks the pizzas in a shorter time (10 - 15 min) depending what you topped it with and 2) the higher temp makes for "cleaner" smoke faster. Both of those things limit the smokiness in the dough if you do not prefer it. Personally I think pizza at that temp and time is a great balance of smoky flavor and crispy crust. Below is photos of pizza I have done this way.

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    At the end of the day there is really no wrong way to do it. You learn that in hear opinions can be like noses, everybody's got one. :laugh: Take them all in and do what works for you. Just have fun with it. Pizza is one of those thing were your creativity can go wherever! ;)
  • Have any of you noticed less stress on the gasket with legs up? I posted last week about my first pizza cook at 550 and the three edges where the plate setter is recessed had crispy gasket (crust was crispy too).

    BGE is sending me a replacement (it was basically a brand new egg) but I'd like it to last longer than 1 pizza. I'm thinking legs up for me. I also have some split firebricks I can use to raise the stone off the grid.

    Can I still get a good crispy crust legs up?
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