We hope you had a hoppy Easter and are ready to spring into warm weather cooking mode! There’s nothing better than spending time outdoors with the sweet aroma of fresh cooked Ribs. Baseball season is also underway, so it's the perfect time to try out some chicken wing variations! We have Jamaican Jerk, Lemon Pepper, Fired-Up Wings and even a Whiskey Onion and Chicken Steak if wings aren't your thing. Bon appetit!
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