As we round out National BBQ Month, we hope you’ve gotten to try some new recipes that will keep you cooking all summer long. 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
. Get ready for some fun summer happenings!
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
A little confused for pizza......
Hello all! I've been lurking around reading various posts and just got my LBGE on Sunday.
I'm a little confused on what to use for pizza on the BGE. I've read that Baking Steel > CI > Ceramic (correct me if I'm wrong).
In regards to CI, I'm looking on amazon and it states that the CI temps range from 350-400 but I've read to do pizzas on the BGE temps should be over 500+ degrees.
- Which should I use based on previous experiences for the best pizza outcome? Baking Steel, CI, or Ceramic?
- Based on your answer above, what temps should I be cooking the pizza(s)?