Who’s ready for September? We’re ready as ever for football season! Check out our tailgating page
for recipes that are great to bring to a tailgate, or cook at home if you’re entertaining friends during a game. Either way they’re sure to become a fan favorite! We couldn’t forget about Labor Day
...we have recipes and cook out ideas to celebrate the long weekend no matter what you’re doing. And lastly, be sure to cook up a batch (or five) of bacon for National Bacon Day
! We can’t wait to fall into cooler weather with you!
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.