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Pizza & Gasket

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407BGE
407BGE Posts: 187
edited November -1 in EggHead Forum
I cooked some pizza tonight and it was awesome. Stabilized large egg at 750 for 45 minutes and pizzas cooked in less than 3 minutes. Crispy crust and meted cheese! Yum!

During my last pizza (I cooked 4) I opened the lid and the entire gasket burst into flames. My gasket was completely on fire.

I've had the egg a little more than a year and the gasket is (was) in pretty bad shape. Now it is gone, I mean gone as in no longer there.

I guess it saved me the time that I would have to spend scraping it off. :laugh:
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Comments

  • RRP
    RRP Posts: 25,898
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    Hello...at first I thought you were a troll looking for a fight, but maybe not...but why do you feel the need to bake a pizza at 750°?
    Re-gasketing America one yard at a time.
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  • SmokinGuitarPlayer
    SmokinGuitarPlayer Posts: 698
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    I've got one word for you.

    NOMEX ! :woohoo:
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Rib Bones
    Rib Bones Posts: 449
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    Wow.....must have been a sight! You are right though, prep work made easy.

    Haven't made pizza yet. Definitely on the to do list.
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  • Rib Bones
    Rib Bones Posts: 449
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    How hot can the NOMEX handle?
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  • Panhandle Smoker
    Panhandle Smoker Posts: 3,018
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    I got it to 775 for about an hour and the Nomex stood strong. I don't know how much more it could take it was begining to smoke all the spillage out of the gasket. I didn't want to push it so I went ahead and shut her down. Got my Egg nice and clean. :laugh:
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  • 407BGE
    407BGE Posts: 187
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    I find that the hotter the egg the better the pizza. I don't make my pizzas very thick but the crust and the toppings at 700+ simply taste better to me.

    Understand that the traditional pizza in Italy is cooked in less than 90 seconds at 900+ degree pizza ovens.

    I really like low and slow for pork but hot and fast is how I like my pizza (as well as other things :P )
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