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Love my Pizza Oven!!!!!!

Comments

  • JalopyBobJalopyBob Posts: 171
    Looks great, but where is the sausage on those pizzas?
  • Bumm39Bumm39 Posts: 52
    FYI, to all New comers to forum, don't bake pizzas with Place setter legs down. You will blow gaskets out like I did. Legs up with rack and pizza stone on top at about 550 works great. 
  • Bumm39 said:
    FYI, to all New comers to forum, don't bake pizzas with Place setter legs down. You will blow gaskets out like I did. Legs up with rack and pizza stone on top at about 550 works great. 

    Thanks for the advice. I have been doing it the other way.
  • Bumm39Bumm39 Posts: 52
    My latest pies I have used hot italian sausage and thin sliced hot Sopressata. 
  • I agree with the comment on the setup, but I still feel like my pies turn out a little better with legs down. I'm on my 3rd gasket in a year. The nomex worked great for the second gasket, but the adhesive failed.
    Mark Annville, PA
  • Little StevenLittle Steven Posts: 28,665
    Great looking pies. Sam oughtta be here in a minute telling you that an egg isn't a pizza oven :((

    Steve 

    Caledon, ON

     

  • Great looking pies. Sam oughtta be here in a minute telling you that an egg isn't a pizza oven :((

    Not to mention that none of us know what we're talking about.

    :)
    Mark Annville, PA
  • Little StevenLittle Steven Posts: 28,665
    I certainly don't ;)

    Steve 

    Caledon, ON

     

  • Ha
    Mark Annville, PA
  • EllisEllis Posts: 195
    They look great, we did bbq chicken tonight. I did legs down tonight just to clean that side of the P S, I put a Rutland gasket about 6 mo. ago and still going strong. Wish I could post pics I just can't figure it out.

  • SkiddymarkerSkiddymarker Posts: 7,809
    Bumm39 said:
    FYI, to all New comers to forum, don't bake pizzas with Place setter legs down. You will blow gaskets out like I did. Legs up with rack and pizza stone on top at about 550 works great. 
    For me, this is not the case. I use the setter legs down with a 12.5" stone in my MBGE. No issue with the gasket vs legs up. I've tried both ways on a number of cooks. 
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
  • nolaeggheadnolaegghead Posts: 21,607
    If you have a well-installed Nomex or Rutland gasket, it will handle it.  I've cooked pizzas legs down and indeed did fry my felt gasket.  But no problems with the Nomex with legs down. I don't do it that way anymore because I have some extra grates to stack bricks on - to get the stone higher up in the dome.

    BGE issued a memo that the legs down may cause premature gasket failure, and it will at super high temperatures and with the felt gasket.  I think legs up, legs down, doesn't really matter as much as you're cooking indirect and where in the dome is your pizza is.  Higher in the dome the faster the toppings will cook relative to the dough.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • DonWWDonWW Posts: 281
    Bumm39 said:
    FYI, to all New comers to forum, don't bake pizzas with Place setter legs down. You will blow gaskets out like I did. Legs up with rack and pizza stone on top at about 550 works great. 
    Respectfully disagree.  Have done all of my pizza with legs down.  Dome temp has hit 900+ on egg warm up before.  Routinely cook at 550 - 650.  Either a new high temp gasket or one that is properly broken in will be able to handle this with no problem. 
    XL and Medium BGE.  Dallas, Texas.
  • My problem is not the failure of the nomex. It's the failure of the adhesive. My next nomex will be installed with permatex.
    Mark Annville, PA
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