New here! Have a question.

Got my peel on Amazon for $25. Anything BGE is quality, but expensive. You'll find so many variations of "basics" on this forum that it will make your head spin.

Here are my basic tips. I've had my egg for 5 months. Practice temp control with lower temp cooks like spatchcock chicken or beer can chicken. Also, do burgers and normal grill stuff. There is a learning curve with the egg. You'll have a good idea within the first week or two.

As for pizza, that is a hot topic here. There are probably 50 different methods and setups that you'll see. Here is mine. I use a plate setter with legs down. I put 3 copper plumbing tees on the plate setter and put my stone on them. Let the stone heat up for at least 30 minutes. I cook my pies at 600 degrees, dome temp. The plumbing tees raise the stone off of the plate setter to provide a thermal break. This makes the stone the same temp as the dome temp. Find a good dough recipe for high temp cooks. I use the BGE recipe. Store bought dough has too much sugar and will born at high temps. You van use store bought dough if you cook at regular temps. I turn my pies a quarter turn every 2-3 minutes. They usually take about 8 minutes total.

I'd also suggest watching videos on the Freds Music and BBQ site. There are easily around 50 BGE videos. Welcome to the party. Good luck. looking forward to seeing pics of your cooks. There is a saying on here that if there are no pictures it didn't happen. If you have questions, just ask.

all good advice. we would also need to know all the accessories you have before recommending a cook. A few simple cooks would be a good idea to get started but if you have the right tools, there is no reason you could not do a pizza first. I don't know that a perfect steak or burger is any easier than a good pizza if you have the right tools and information. When you get it, chime in and let us know what it comes with and we'll tell you what you need to do what you want.

@centex I wouldn't recommend letting us tell him what he needs. He'll end up overwhelmed and broke. LOL

good call Cort!  As i quickly figured out here, any question that starts with what is the best__________? Or can any one suggest something for ______? ends with $300 out of your pocket.

I don't own a peel but the onea I've looked at are rated to about 450 degrees. Most BGE pizza cooks are hotter then that so I don't know what people do to prevent peel melt.

She said it was a large and that it was a bge.

score

I don't own a peel but the onea I've looked at are rated to about 450 degrees. Most BGE pizza cooks are hotter then that so I don't know what people do to prevent peel melt.

The peel is only used for putting the pizza on the stone and taking it off the stone. You do not cook the pizza on the peel.

I agree with some of the others, don't do pizza on your first cook.  As for the BGE pizza peel, it's a piece of crap.  Get yourself one of these.

http://www.google.com/products/catalog?q=pizza+peels&oe=utf-8&rls=org.mozilla:en-US:official&client=firefox-a&um=1&ie=UTF-8&tbm=shop&cid=15542141788794494759&sa=X&ei=yIG4T8fKJof5sQLvzaGLDA&ved=0COYBEPMCMAE

Mike