We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook
: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.
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Placesetter and Pizza Stone
I have a XL BGE, placesetter and XL Pizza Stone.
I recently tried following a recipe for cooking pizza on the BGE with bad results(burned bottom and uncooked top. It stated that placesetter should be legs down and stone directly on top, temp should be 600 degrees. Even with the bottom and top vents open I was only able to reach 525, pizza still burned.
I have seen suggestions to put some type separator in between the PS and stone hinder heat transfer and raise pizza higher into dome.I have also seen suggestions to turn placesetter with legs up,grill grate and stone on top of that.
Has anyone tried both of these suggestions that can comment on results?
Also I have concerns because the XL Stone is 21 inches,
-allowing only 1 1/2 inch airflow around stone.
-raising Stone too high into dome will reduce air flow even more
I do have 3x3 terra cotta pot legs that are about 1 3/4 thick that i could place between PS and stone if anyone thinks that would help. If I did do this is that enough support for the stone?