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My first 100% solo cook

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Comments

  • AngelaAngela Posts: 536
    We got sick of using starter cubes. I'm actually enjoying the chimney. I don't have to shop for anything additional, don't have to worry about running out of cubes. We used those electric plug in starters for years on our previous charcoal grills but they always end up burning out and having to replaced.

    Haven't tried the mapp torch yet.
    Egging on two larges + 36" Blackstone griddle
  • WessBWessB Posts: 6,937
    Mapp= sparks...hot and fast..works very well...stick with what works for you and you're happy with...we are all headed the same place we just sometimes choose to take a different road to get there....look forward to meeting ya at the fork in the road...
  • Grandpas GrubGrandpas Grub Posts: 14,226
     
    Congratulations, very nice pizza cook.

    GG
  • AngelaAngela Posts: 536
    thanks :)
    Egging on two larges + 36" Blackstone griddle
  • Nice Pie Arduinna

    Ross
  • smoky bsmoky b Posts: 648
    great looking pizza! dough from scratch is no easy task. we haven't been able to get it quite right. now my wife's on south beach :( so no pizza for me for a while!
  • Rib BonesRib Bones Posts: 449
    Great job! Pizza looks delicious! YumYum...sausage and mushroom is one of my favorites.
  • WessB wrote:
    I know you didn't direct your question to me..but I will answer..the platesetter is the first line of heat deflection....it's pretty HOT..the air gap between it and the pizza stone allows more accurate temps..

    Your answers are always most helpful, Wess, but this one kind of stumps me. How much difference could a (roughly) one inch air gap make on temperature? And when you say "accurate" in this case, what does that mean?
  • WessBWessB Posts: 6,937
    If you have the egg stabalized at say 550° to cook a pizza....the temp down at the burning coals is most likely over 1000...in the setup mentioned the platesetter surface would be a LOT hotter than 550 because it is taking the diect heat of the lump....with an air gap between the PS and the pizza stone the stone is not exposed to as high of a direct temp and is more likely to be at or close to the dome temp....iffin that makes any sense..
  • Perfect! Looks like you been doing it forever!
  • Nice job, nice pizza. Building the fire in the egg is pretty easy. I have been using BGE fire starters. They work well and you do not need a chimney starter or newspaper.
  • WokOnMediumWokOnMedium Posts: 1,376
    Nice pies! The first time I did pizza my family was late coming home and I didn't have enough lump in the Egg. Didn't go well!

    Congrats on your cook, many many more feelings of accomplishment coming your way!
  • What kind of table is that? I have my LBGE in a nest right now but I'm looking for a nice table and this looks like exactly what I want...

    Thanks!
  • SteveinTNSteveinTN Posts: 228
    congrats
    looks GREAT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
  • Arduinna,
    -did you transfer your pizza from kitchen to stone by way of parchment paper?
  • WessBWessB Posts: 6,937
    You asked me not her....I used to use a peel with cornmeal on it..anymore I have been using pizza screens..she should read this and answer you also...
  • Sorry but thanks. I have done pizza about 4 times now and I almost have it where I feel it should be. Used the parchment paper and a peel to get it on and it was by far the best so far. I dont think the stone was as hot as it shouldve been. Crust was good but not crisp enough. re-do time. -r
  • WessBWessB Posts: 6,937
    Keep at it..you'll figured out what for you....works the best and what you like the best..
  • AngelaAngela Posts: 536
    The table plans are based on the Naked Whiz ones, and was then modified by using 4x4 for the legs, locking wheels on all 4 legs and substituting wood for the tile inserts, the addition of more boards for the decks to accommodate closer board spacing I wanted. I think he also adjusted the height a little between the bottom of the shelf and the top of the egg is higher up per my request.
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    I didn't use parchment this time because my peel arrived in the mail so I used it for the first time. This is the one I use http://www.superpeel.com/ it's like a conveyor belt for doughs.
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    Are you removing the parchment during the cook? I experimented with parchment before and it worked pretty good when I put the pizza on with it and then slid it out after a minute or two of cooking. I was doing thin pizzas and cooking around 550 those times.
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thanks :)
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thanks :)
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thanks, yeah sausage and mushroom is yummy
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    :) thanks
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thanks :)
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thank you :laugh:
    Egging on two larges + 36" Blackstone griddle
  • AngelaAngela Posts: 536
    thanks :)
    Egging on two larges + 36" Blackstone griddle
  • The table is based off the "Naked Wiz" plans. I did modify the top and excluded the gaps between the boards by adding a seventh board. Doing this will bring the top to a 24" depth (front to back), since the width of a 1 X 4 is actually 3/4 X 3-1/2, and give you a flush front and back edge. 4X4 for the legs with 3" hard rubber wheels. I used a "select/clear" grade of wood so there were no knots to deal with. Other than that all the measurements for the cuts are the same as the "Naked Wiz" plans.
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