We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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
I'm a long time lurker, first time caller. I've been enjoying my large BGE for about 14 months now and love it. I learn something every time I use it.
A couple days ago, we cooked up some pizza and they turned out the best we've ever made. I think in part due to the 700° temp that we cooked at. The only problem we encountered was that the pizza stone we used broke in two. It was a Pampered Chef stone that my wife has had for years. Luckily, there was enough left of it to finish our last pizza but now I'm in the market for a new stone.
I ran a search but couldn't find anything suggesting one over another. I see that BGE sells a stone but they are slim on details. I think I want something that is thick rather than thin as I believe thermal mass helps.
Any suggestions or recommendations are appreciated.