Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Smoke flavor/taste with baked items

Fellow Eggers: I have had my egg for over 10 years and use it frequently. The inside is well seasoned and black as night. I also have a pizza stone and thought about baking a pizza on it. Since I use lump - Wicked Good specifically - how would a pizza taste with all that smoke blowing around? Every time I use it it smokes a lot........like it is supposed to do. I don't want to smoke a pizza or have it taste like I cooked it low and slow. Thanks in advance for your input.
My body is in Atlanta but my mind is on a sunny, warm beach..........

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