Set up pics and parts lists two pizza' sat a time.

GeorgeS · April 2014

I absolutely love to cook pizza on the egg but I run into time issues when we have more than 4 adults over at a time. I'm looking for the best way to get two stones/pies on the grill at the same time. Care to share your setup?

NPHuskerFL · April 2014

Why? Pizza at 650℉-750℉ is normally only going to take 5 to maybe 10 minutes. By the time you throw a pie in your egg and start prepping the next pie it is time to pull the one in the egg imho.

GeorgeS · April 2014

I prep mine on parchment paper so I have them ready to go. I make one at a time and some folks are standing around waiting on the next one. By standing around I mean wiping out whatever appetizer I made! Was just looking for a way to get two at a time, more people eating at once. Sometimes I have 10-15 adults if the whole family is over plus kids. We are the gathering place for our family.

GeorgeS · April 2014

Hey I just had an idea! Maybe I need a second egg!

smokesniffer · April 2014

@GeorgeS nothing wrong with that line of thinking.

NPHuskerFL · April 2014

@GeorgeS‌... How many pies are you kicking out on average for an "average" get together. But, if you are doing all the prep and cooking it may be difficult to manage two pizza hot BGEs at the same time. But, that would be a great justification for a 2nd LBGE ;-)

GeorgeS · April 2014

If we have the whole family, I have seen up to 6 pies dissapear from the counter. I usually keep em coming until half a pizza is left when I take one off.

keepervodeflame · April 2014

Set the first stone on the second notch of an AR, no rack just on top of the support bars. Set the second stone on top of the extender, again with out a rack. Bottom pizza will cook about 5 minutes faster than the top one. When you get an empty stone put on another pie. When I have people over for pizza. I make all the pizzas up before they get there and put them in the fridge on metal pizza pans. When I start to cook my wife keeps brining out pies as soon as I pull one off. I use parchment and pull it off the top pizza after 4 minutes. However, I leave the parchment under the bottom pizza, to help prevent it from burning. Until you get the hang of it you have to check them often.

GeorgeS · April 2014

@keepervodeflame‌ Do you have anything under the bottom stone to create an indirect cook? Plate setter or anything, or is it raised direct?

NPHuskerFL · April 2014

@keepervodeflame‌ ..It looks like an AR with a stone deflector and then two pizza stones? Does this create an obstacle putting pies in and pulling out? And are you doing high temp pies w/ this setup?

Firemanyz · April 2014

@georges here is a pic of something I did last night. I had a pizza that was getting close to burning on the bottom and the toppings were not yet melted. So I decided to grab the rack I have made to raise it up further in the dome. I also added a pizza under it while the toppings finished off. I am
Planning to make a taller raised grid so melt time it's not too hard to get another underneath.

SkinnyV · April 2014

I've done an egg and oven pizza at the same time for 15+ people. I made 8 in about 45 mins or so.
Use the oven or wait the 1 mins between pizzas

GeorgeS · April 2014

Thanks guys! I may finally bite the bullet on an AR.

keepervodeflame · April 2014

In the cook pictured I used two pizza stones. One was set on the second notch of the AR and the other on top of the extender. There was no deflector below the bottom stone so it was directly over the flame. I use this same set up to cook one pizza on the top stone. But had a group over so I used it to cook two at once. As I said the bottom pizza cooked about 5 minutes faster than the one on top. and I left the parchment on it. I could put a diffuser low on the attached spider but, i am afraid or doing that during a high heat cook, because I think it could over heat and crack the fire box. Accessing the bottom pizza is easy with a BGE peel that easily fits between the AR's uprights.

GeorgeS · April 2014

Thank you!

KenfromMI · April 2014

I'm new to the BGE and to this site....What is an AR? Thanks, Ken

GeorgeS · April 2014

AR = Adjustable Rig allows you to increase the amount of cooking surface by creating second and third raised grids. Welcome to the forum!

http://www.ceramicgrillstore.com/xl-adjustable-rig.html

KenfromMI · April 2014

Thanks, I do a lot of cooking and a lot of BBQ'ng but just got a BGE. Usually use a WSM18.

GeorgeS · April 2014

I never used a smoker before and only had one cheap charcoal grill before the egg but I got tired of buying nice gas grills and having them fail in only a couple years. My last gasser was only 5 years old and cost me $1300. The company sold out and then the new company stopped making parts for it so I couldn't even fix it. Good thing about ceramic is it doesn't rust and with the BGE warranty I'm not worries about broken stuff! I have really enjoyed learning to cook on my egg! Hope you enjoy yours as much or more!

KenfromMI · April 2014

That's too bad.....my Weber Gasser is 21 years old and the only thing I replaced was the grates and the flavorizer bars once so far.

KenfromMI · April 2014

I'm a bit confused on exactly what I would want with that A.R......Does their ceramic plate replace the plate setter for low and slow cooks when you use their product? I'm sure they have good customer service if I called and had questions.

R2Egg2Q · April 2014

@KenfromMI‌ - assuming you have a Large Egg, yes, the CGS stone replaces the plate setter. I would advise going here: http://www.ceramicgrillstore.com/large-adjustable-rig/pizza.html to see their recommended two tier pizza set up and if you click on the red "tabs" (links) you'll see recommended set ups for just about any type of cooking you want. That should help you decide. Tom (a.k.a tjv) can also guide you to what you need without overselling you.

BREWnQ · April 2014

Stupid question for @GeorgeS do you throw who pie on with parchment paper and all?

smokeyj · April 2014

The two tier swing rack From Ceramic Grillworks will also work. It's a real good added tool.

GeorgeS · April 2014

@Brew'nQue‌ Yes I put the pie on the parchment paper in the egg until the bottom firms up enough to pull the paper out from under the pie. Some people leave the paper all the way through the cook.

BREWnQ · April 2014

WOW! This is great news! Cant tell you how many calzones and ripped pizzas I've made because I struggle to get the pie free from the peel.

SmokeyPitt · April 2014

Just another thought- what size stone are you using? Perhaps you could get a bigger stone and make bigger pies. I have been using a 16 inch stone and found it works fine, but I don't go nuclear with the temp. I have heard people say that 16 inches will restrict airflow too much to go high temp. It also depends on your setup (how high your stone is in the dome). If you go from 14 to 16 inch pizza that is roughly 1/3 more pizza at a time.

egret · April 2014

Michael Chance makes a 2 pizza rig called "The Roswell Rig". They're very reasonable, too. Check it out: http://www.innovationsbychance.com/

SmokeyPitt · April 2014

That is pretty cool @Egret. Is he located in Roswell, GA?

egret · April 2014

SmokeyPitt said:

That is pretty cool @Egret. Is he located in Roswell, GA?

Yes, I think he does. He's going to be at the GA Mt. Eggfest as a vendor........

jhl192 · April 2014

I agree with @NPHuskerFL. I have had several couples over and let them each dress their own pizza. One at a time back to back. As the pizza's are done we bring it in and cut it up for all to start. By the time that pie is gone and often before, the next one is done. There is some friendly competition about whose is best and some ribbing about whose is worst but its fun. It also works out great as there is time to pour another cocktail or grab another appetizer while you are waiting for the next pie

Set up pics and parts lists two pizza' sat a time.

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