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  • So far just using bge starters. But cut in half as others have said. They work well, but are amazingly expensive. The dealer threw in a box for me. I am glad to see paper towel/oil. I have used chimney but didn't care for that. Too hot too quick for…
  • I make pizza on the grill too. Here's what I use. It is in a couple of parts because I use a modified ciabatta at 70% hydration. This was for the gas grill, but it is also the one I use for my egg. The dough is a bit wetter than perhaps one would wa…
  • I leave the top completely vented - so maximal airflow. Plate setter feet up. In the medium they won't go feet down. No problem getting to 550. Like you, I add the plate setter as soon as the starter has died down. The slits in the control top (what…
  • I too have been making bread in the egg. I wasn't sure if it would be an improvement on my regular oven, but it absolutely is. I think the main reason is that I can hold the temp absolutely constant (at 475 on the thermometer in the lid of my medium…
  • Well 3 days and three calls. Nothing from BGE intergalactic HQ. Be ready to look on Craigslist for one slightly used BGE
  • Call into BGE now. We will see.
  • I am really annoyed with my MEDIUM. It has been nothing but trouble. I have now cooked on it 5 times (only). The gasket is messed up where the back, hinged part of the lid is - essentially as the lid comes down it pinches the gasket and pushes it as…
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