We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
PIZZA STONE QUESTIONS WITH PICS. GUIDANCE REQUESTED
Ok I would like to take this time to draw on the wisdom of my fellow Eggers. I got two pizza stones today. A 12" that will allow me to do low and slow cooks on my medium and one that will allow me to do pizzas. I already had a 15" stone from pampered chef that the wife and I have had forever. Only prob is I am not sure of how to set them up and if there will be enough air flow around the stones. My medium grate size is 15" and per Whiz's website he states that a 14" round stone will work perfect for pizza on a medium. I have had difficulty finding a 14" stone locally and was very fortunate to find a 12" BGE stone on clearance locally for low and slow. I have a stone that is 15", one that is 14 3/4" and a 12". Which arrangement should I use and will they allow enough air flow to properly cook pizzas? One setup is the 15" stone on top of the 12" stone. One is the 15" stone on top of the 14 3/4" stone. Thanks in advance for your ideas!
The 12" stone pic in the Woo is naturally for smoking with indirect low and slow. ( just like to post pics )
Only 3 things in life matter. Family, Steelers and my BGE!!