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  • Re: XL Brothers & Sisters (Help Please)

    So I do pizzas quite often with my XL.  I routinely get up to 1000 degrees for quick Neapolitan pizzas.  

    Fill the firebox completely as you will burn through a lot of lump.  I light with fire-starters in at least 3 areas.  Lid open and let it get going for at least 20 minutes.  Put the platesetter in legs up (in the picture you will see the leg down - tried that this last time but I think it actually took longer).  To get things going quick I almost always use a stand fan that we have outside on our patio to really get the air flowing in the egg.  It will take about 10 minutes but will really fly once you get all the lump on fire.  You can see in the pictures that the entire bed is hot.  Once it is nuclear you will not need a fan in my experience.  I'm sure you can wait around for this thing to get up to temp but a fan helps so much.  Be careful opening and always use long leather gloves to protect your arms.  I also had to recalibrate my thermometer after the last pizza cook.  I may just remove it in the future (you can see it has spun all the way around upwards up 900 degrees or so). 

  • Pizza on Lodge Cast Iron Pizza Pan

    Previous searches of mine led little information on using the Lodge Cast Iron Pizza Pan in the BGE.   Tonight we cooked 4 pizzas and though I'm new to BGE's I was thoroughly impressed with the crust that was formed.  

    My setup:

    XLBGE; platesetter with legs up, 4 inch raised grill (gets the cast iron 6-7 inches from the top of the dome), Lodge Cast Iron Pizza Pan pre-heated for 25 minutes.

    The first pizza was at 650 for 4 minutes, and successive pizzas the temp was increasing a little faster than I expected so the next three were cooked from 700-750 or so and time on the CI was around 2 minutes.
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