We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers for a backyard grill out, some brats before a baseball game or searing a steak for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340
PS grid on that and about 3-1/2 to 4 inch risers and the stone sitting on those .
what are you using to raise 3 1/2 inches? nolaegghead suggested getting some bricks from in an earlier post. I do not have the bge legs
We have done pizza twice with legs up-grate-stone and they came out fine. Second time we used parchment paper under the pizza to slide it on the stone then pulled it out after a couple min. That was the b…
Carolina Q said:
Gotta have airspace! I don't think I've ever even seen an XL, or 21" stone. Here is my legs down setup on my large. From the platesetter (it's plate, btw ) to the top of the 14" stone is 3 3/4"At that height, I have approxim…
plate setter legs up and legs down and didn't notice any difference in the end result but I always have an air gap between the PS & pizza stone.
What kind of dough are you using? I've found some store bought doughs can't h…
Don't worry about air flow around the dome and the stone - think about the area of your bottom vent, you just need 1/2" clearance around a 21" stone to exceed that.
Good to know thanks