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for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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Help! Smoked out pizza & neighbors...
I've had my L egg for a few months now... been loving it (possibly too much)... but last night was a bit of a disaster! Hopefully I can learn from this. Here's the situation:
-Cooked some corn and roasted veg on at 350 indirect (Platesetter legs down) for ~40 mins - no issues. Stayed right on temp the whole time. Corn was amazing.
-Took the corn & veg off, added a 15" pizza stone (non BGE), and opened the lower vent almost max to heat the egg up.... then headed inside to prep the pizza.
-5 mins later and the egg was pouring think blue / white smoke, and the wind was pushing it all around my yard and both neighbours yards- the smoke was just piling out of the thing - a crazy amount... never seen anything like it.
-I took the daisy wheel right off and cranked it wide open (usually when I do this the egg goes to normal heat vapor very quickly). Not this time - just SMOKE and more smoke.
I put the pizza on and it cooked nice, but came out with a nasty acrid taste (wife made sure to comment). The neighbours were not impressed... both sets were having outdoor dinners and I totally smoked them out. I had even planned to do two pies and shut the whole thing down after the first. My worst cook so far.
Anybody know what happened? Is the pizza stone too large? Maybe I cut off too much air my adding the stone then cranking the lower vent open? Should I have closed the lower vent instead of trying to get the fire even hotter? How can I avoid this next time - I'm pizza shy now!