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  • 10-4. I have increased the temp to 300. What is the lowest temp I can remove the Butt and expect it will pull well?
  • That looks great. what's the marinade?
  • The ring has been replaced. I wanted to make use of the broken ring. Thanks for the tip on the grinder.
  • My next mixer will have the spiral dough hook. The "C" hook does not work well for me. Not sure about the first mixer you mentioned, but I believe the Pro models have the spiral hook.
  • I use a Cooks Illustrated recipe called Pizza Bianca, seems a lot like focacia to me. It's one of my go to diners, but last night was the first time I cooked it on the egg.
  • Screens are what Dominoes and Pizza Hut use. eh. Interesting, I don’t have a problem with the screens they are well perforated and allow moisture to be wicked from the pie to the stone. I would think that parchment would inhibit that wicking…
  • What WessB said. You can get the screens for a buck or two at a restaurant supply store. Buy several and you can have several pies ready to go, no worries with them sitting around and sticking to a peel. Parchment works well too, just build the p…
  • Honestly I have a hard time understanding why anyone would be upset to see him go. That guy is a disaster, TN is better off without him.
  • Perfect timing, I was planning to smoke some cheese as well. That looks way easier than trying to keep a small fire burning.
  • Yup it is stored uncovered outside and we have had a good bit of rain lately. I've been cooking with this medium for 4 years and never noticed it before, had me a little worried.
  • If your egg is perfectly shaped and perfectly aligned your gasket should last quite a while. Mine is not. My gasket is reduced to char in 3-6 months depending on hown many high temp cooks (steaks and pizza)I do. I use Digi-Q on long cooks so I do…
    in Gasket Comment by smalljaws May 2009
  • I don't think the guy is trying to pull a fast one. I doubt he knew there was a crack, He probably only used the thing 2 or 3 times, just not an "egg" person. I only noticed the crack because I was looking it over very carefully. It's lke a hairl…
  • Well I did not purchase the egg. I did walk away and wanted to confirm my concerns. He purchased the egg locally from a dealer and told me he would send a picture to BGE and see what they will do. Now I understand their customer service is great,…
  • Yup that's the grill
  • Cola, SC. The gasket was so thick and compactable that dropping the dome probably wouldn't result in any damage. Might be junk, but it looked and felt good.
  • I see the pictures, but don't quite get it. Being dense I guess. Are you talkin of extendng the bolt slot on the hinge that attaches to "spring band"? If so, how was it done? I have pretty much given-up on replacing gaskets, my egg burns them …
  • mkc, What is your setup (temp, platesetter, ect.) with this dough? I seem to have issues getting the top nice and done without burnng the bottom with the doughs I have tried. Thanks
  • I close mine all the way and then back off just a sliver (i.e., almost entirely closed). Let the fan provide the draft.
  • Thanks guys. The Dome temp might have actually been more like 220 the Stem thermo and the digiQ are about 20 degrees apart.
  • gdenby,[p]It's a pizza screen and actually keeps the crust from burning, no problems getting things crispy in the egg. You can get them at restaurant supply stores for a couple bucks. They are really good for making multiple pizzas as you can make…
    in Stomboli Comment by smalljaws June 2007
  • Do a search on Maverick ET73 remote thermometer. That unit is wireless and allows you to set min and max temp alarms for the pit as well as an alarm for the food. Mine works pretty well and I wouldn't be without one. Others have had problems with…
  • RRP, there were no leaks when I started. The stone gets plenty hot on the feet, I put the stone on the feet to try and reduce the heat transfer to the stone. More often I have trouble with crusts burning before the toppings. gdenby, My gasket …
  • Rick's Tropical Delight, Yeah, I am not surprised that my pizza stone broke or that my gasket got fried, I too have read the posts. I have also seen where the 14" stone is recommended as the perfect stone on TNW's site…
  • Yeah, I am not surprised that my pizza stone broke or that my gasket got fried, I too have read the posts. I have also seen where the 14" stone is recommended as the perfect stone on TNW's site
  • Stike,[p]My setup has been plate setter legs down on cooking grate, BGE feet on plate setter and pizza stone positioned on the BGE feet. This setup places the stone above the bottom rim of the egg. No problem getting up to temperature, I can easil…
  • Shameless "bump" Hoping to get some comments before dinner.
  • With my first post I also found the "new" forum, complete with search function. So feel free to disregard my original post. Thanks...
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