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.

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Getting to Desired Temperature

When getting my XL BGE to come to desired temperature for pizza (i.e. 600 - 650) or for searing am I better leaving the lid open until the coals really get going or do I keep the lid shut with the dampers open all the way and let it come up to temp that way. Once i get the coals lit I usually put the place setter, grid, my bricks and the pizza stone in and let them all come up to temp at the same time. Just trying to see which way if any is faster. I would think with the lid open it gets more air to really get the coals burning then if the lid is shut that will get the whole up up to temp. Open to any suggestions.
Palm City, FL

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