Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

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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