We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication
. For delicious recipes, try Justin Moore’s BBQ Shrimp
, Greg Bate’s BBQ Dr. Pepper Chicken
, Bobby Flay’s Chicken Thighs
or Dr. BBQ’s new Maple Brined Pork Chops
. Need dessert? Finish off your meal with some Planked Twinkies
. Have a great rest of May & get ready for some fun summer happenings!
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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?