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rjm522
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- rjm522
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Thanks for all the input. I will try the pizza later this week.
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What temp should I get the egg to for pizza? 500*-600*??
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No, I have never done a clean burn.
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I use a small shop vac with a flexible hose and vacuum the ashes out every time I use it. Once or twice a year I take her apart and vacuum out then entire inside, but there is rarely ash in between the ring and outside wall.
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Trout geek - how is the top grid secured?
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MAPP gas torch. I can light my large egg in about a minute and a half. A bottle will last a long time....at least for me....and it is inexpensive.
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I have had my egg for about ten years and never done a high temp burn.....or "cleaned" it for that matter. When I do steaks it gets to 650* or so and that seems to burn off any crud that is inside it. I look at what is inside as flavor, kind of like…