Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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.

The 17th Annual EGGtoberfest was amazing - here are the highlights Click Here

Pizza on the Mini BGE

Anything I should know before doing pizza on the mini tonight? I plan on using the woo with one stone on the bottom level, then the std grate, then the second stone on top of that. Preheat for about 20 min at 550 or 600 (wide open), then throw the pizza on. Does that sound about right? Will the small amount of lump maintain that temp for that long? I plan on throwing a second pizza on after the first one comes off. Thx for any advice and I'll be sure to post pix later. :)
2014 Co-Wing King
·

Comments

  • SkinnyVSkinnyV Posts: 2,081
    Just fine I've done 5 mini pizzas w lump to spare
    Seattle, WA
    ·
  • Dyal_SCDyal_SC Posts: 2,061
    edited August 2013
    Thx, @SkinnyV. They turned out fantastic! I only took the dome temp to around 425-450 deg f and allowed the second stone to preheat for about 4 or 5 min. Here are tonight's Margarita Pizzas. I will post more pix once I'm back from vacation. :)

    image.jpg
    3264 x 2448 - 2M
    image.jpg
    3264 x 2448 - 2M
    2014 Co-Wing King
    ·
Sign In or Register to comment.