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Is one thousand degrees possible in a Medium ?
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Hardboiled329
Posts: 14
From time to time I drift over to a outdoor site with a cooking section that has has a faithful group of BGE followers.
To the point: One of the guys there says that he regularly amps his large up to 1K degrees on his LBGE. Is this possible on my medium and if so how would I go about doing it using RO lump.
Thanks guys
Comments
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Have done that PLUS.... But by accident on a couple of occasions.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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All those guys that talk about cooking at 900/1000 degrees never really admit just how many cooks they've burn the sh!t out of. LOL
-SMITTY
from SANTA CLARA, CA
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1000? Is this for a clean burn? or? I have on the large, again by accident. I am not sure what I would cook at 1000 really?County of Parkland, Alberta, Canada
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easily reach it with mine, just lay your fire for maximum airflow or get a HighQue grate, and open all the vents. Only get it that hot for searing.
Pentwater, MI -
CarolinaQ says he bakes pizzas on his large at 1,000 degrees all the time...where you hiding Michael?
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900°, actually. But I gave it up. Scares the hell out of me. Plus it burns too much lump. And 725° is just fine.RRP said:CarolinaQ says he bakes pizzas on his large at 1,000 degrees all the time...where you hiding Michael?I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
SMITTYtheSMOKER said:All those guys that talk about cooking at 900/1000 degrees never really admit just how many cooks they've burn the sh!t out of. LOLMike
I'm ashamed what I did for a Klondike Bar!!
Omaha, NE -
I've been way higher than this on the large. Medium needs induced air to get that high.
(Steve
Caledon, ON
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My first BGE thermo wrapped on my MBGE, it didn't want to calibrate after that. My Tel-Tru reads close to that, I find mesquite will take it high - if you can stand the sparking. High-Q grate.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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If you had Maple Leaf you wouldn't get that sparking. I guess they won't send it out there cause you guys would smoke it not smoke with it
Steve
Caledon, ON
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Normally when I least expect it. One night I could not figure out why temp was only 250 until I figured out the 800 degree dome thermometer had wrapped. Publix Greenwise and the replacement gasket from BGE was not damaged. Do this as a clean burn several times a year.
That's a hot cook
Bob
Cookin' on the coast
Shellman Bluff, GA
Medium BGE -
Yes it capable of that temp but why on earth would you want to AMP it like that??Hood Stars, Wrist Crowns and Obsession Dobs!
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berndcrisp said:Yes it capable of that temp but why on earth would you want to AMP it like that??
Steve
Caledon, ON
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Thanks for the comments guys. Would like to do a thin crust pizza at 750ish on a stone.Loosely pack RO lump and leave the draft wide open till it reaches 750 and then stabilize ?The 1K degree question was for my curiosityDenny.
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You want a raised grid, indirect piece some spacers that are no more than 1" and the pizza stone or steel on top to do high temp pizza. The radiant heat from the lump will overheat the stone otherwise.
Steve
Caledon, ON
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Little Steven,I'm using a WOO2 with a medium stone. Should I buy an additional stone to act as a baffle/diffuser to protect the other stone and use spacers between them?Denny.
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Without even trying it is possible.
XXL #82 out of the first 100, XLGE X 2, LBGE (gave this one to daughter 1.0) , MBGE (now in the hands of iloveagoodyoke daughter 2.0) and lots of toys -
@Hardboiled329-test fit your setup before you start. On my medium, I tried plate setter legs up, Woo2, grate, one inch spacers, 13 inch stone from CGS, could not close the lid.Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Sorry, correction, plate setter legs down.Extra Large, 2 Large, Medium, Mini Max, Weber Summit gasser, Weber Q. Mankato, MN
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Just to clarify things. I am not using a place setter. Don't own a PS .Should I use 2 stones with the WOO2 ?Denny.
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Hardboiled329 said:Just to clarify things. I am not using a place setter. Don't own a PS .Should I use 2 stones with the WOO2 ?Denny.
Steve
Caledon, ON
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Thanks Little Steven. I will order another stone and take your advice. Good point on the convection.What's your dome temp recommendation ?Trying to duplicate a South Philly pie as where I live in WV is a culinary wasteland)Denny.
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It really depends on your dough. I'm not a baker and can't follow a recipe to save my life but my wife makes the doughs. There are tons of recipes for puffy, crusty or thin crusts. As I understand it's the ratio of 00 flour to semolina and gp. I do not like arithmetic at all. That said, even if I buy pizzeria dough I like them north of 750* Marghareta at 1000* or better
Steve
Caledon, ON
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Little Steven said:Ithe ratio of 00 flour to semolina and gp.Denny
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Sorry, two countries separated by a common language...All purpose flour
Steve
Caledon, ON
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Thank you for your help, SIR.I will be searching for ingredients tomorrow.Have a great night.Denny.
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Little Steven said:You want a raised grid, indirect piece some spacers that are no more than 1" and the pizza stone or steel on top to do high temp pizza. The radiant heat from the lump will overheat the stone otherwise.
Why no more than 1"XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
Because the heat "curls" around the indirect piece and heats the pizza stone, it's not the radiant heat, more like convection.
Steve
Caledon, ON
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