We hope you all got to celebrate those tasty food holidays last week, we sure enjoyed them! We are even more excited about the beginning of fall, for so many reasons, but mainly for experiencing the cool, crisp air while being outside cooking up the best recipes the season has to offer. We especially love these Beer Pork Tenderloin and Ground Beef Acorn Squash recipes! Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
By do I feel stupid. Ya, upside down. What threw me was the original was all welded together and the bolts were on the left. On the new one the bolts were on the right so I installed by bolt position. I really am very mechanical. Thanks all!
I grow my own peppers and not all peppers even from the same plant are alike. Weather, soil, watering are all factors. Other than making sure you scrape the membrane and seeds out I don't think you can regulate the heat.
I've tried a lot of different methods. Plate setter legs down with stone on top. Stone raised just above plate setter. Stone high in dome with plate setter legs down. What works best for me is plate setter legs up with stone on grid. Heat for 45 min…
Thanks all for the help. Never thought about the plate setter with the legs up creating more air flow. Makes great sense. Like cooking in a standard oven. So much for using the suggested method from the BGE company. Hope their reading this.
I've been using my oven with a stone for years and have learned to bake a very good pizza. Tried my egg for the first time with a ps and stone. Heated the stone at 525 for about 45 minutes, slid my home made creation on and checked after about 10 mi…