Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Charwood Grilled Pizza...
Peter Creasey
Posts: 253
Charwood Grilled Andouille Sausage, Sauteed Onion, Tomato Sauce, Garlic, French Sheep's Milk Feta, Fresh Mozarella Pizza...
Before grilling...
After grilling...
Plus Rosenblum Rockpile Road Vineyard Dry Creek Valley Zin '03 --
Before grilling...
After grilling...
Plus Rosenblum Rockpile Road Vineyard Dry Creek Valley Zin '03 --
Comments
-
You are livin good.
Love the Rockpile. It's near the top of my list. -
...and another great lookin' pizza today. Yall pizza makers are going to put the Round Tables out of business. Awesome pic's. Thanx for sharing
-
Looks awesome!
-
Are you the one with the BIL who works for Kingsford? If so how is the new lump? Less sparky than the old stuff?
Pizza looks great. -
I bet it taste as good as it looks. :laugh:
-
Mike in Abita wrote:Are you the one with the BIL who works for Kingsford? If so how is the new lump? Less sparky than the old stuff?
Mike, Nope, you got the wrong person.
I don't like the Kingsford because it is, as you say, so "sparky".
I use the Picnic (totally natural) Hardwood Charcoal.
It is the best I've found that is convenient to buy here in Houston. -
Sorry about the confusion.
When I saw Charwood I assumed the "Charwood" brand by Kingsford. Who ever it was said that they (Kingsford) were changing the recipe for Charwood. Just wondering if they ever did, and how the new stuff burns? -
Tasty looking 'za.
What's the dome temp with that fire?
That looks thinner than the BGE Pizza Stone, right?
I've heard that thinner ones may not hold up to high temps. -
Mike,
They must have changed the lump; the "new" Charwood works great. It doesn't spark a bit and I use a chimney starter to light it. It also burns for quite a while and the ash produced seems to be pretty minimal. Kingsford seems to have got it right on this one! -
Pete,
I bet the Pizza and wine was GREAT!
Ross -
Thanks for the heads up. I'll have to try another bag.
-
Egg-on-Medford wrote:Tasty looking 'za.
What's the dome temp with that fire?
That looks thinner than the BGE Pizza Stone, right?
I've heard that thinner ones may not hold up to high temps.
E, I'm careful to stabilize the BGE at 550 degrees (it takes holding the temp at 550 for about 15 minutes) before putting the pizza on. Then cook the pizza at 550 for 7 - 11 minutes.
It is not a BGE pizza stone. My experience is that if the pizza stone is put on at the front end and allowed to come up to temperature gradually then it doesn't cause any problems. Plus, I imagine it helps that it is resting on the plate setter in normal upright position. -
Cory430 wrote:Mike,
They must have changed the lump; the "new" Charwood works great. It doesn't spark a bit and I use a chimney starter to light it. It also burns for quite a while and the ash produced seems to be pretty minimal. Kingsford seems to have got it right on this one!
Cory, This is very interesting to hear.
I'm okay using the Picnic Hardwood Charcoal but not totally happy.
Perhaps I should try the Kingsford again. Has anyone seen an test results on the "new" Kingsford lump? -
Pete, that dough looks homemade, you are the manhappy in the hut
West Chester Pennsylvania
Categories
- All Categories
- 182.7K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 163 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 35 Vegetarian
- 100 Vegetables
- 312 Health
- 292 Weight Loss Forum