We’re so close to Thanksgiving that we can taste it and we’re ready to help you prepare the most delicious Thanksgiving feast you’ve ever cooked! Check out our Turkey Cheat Sheet for turkey tips, our Thanksgiving page for turkey recipes, and our Holiday Entertaining Publication for all other Thanksgiving needs to help you make this the best Thanksgiving yet! PS. Don’t forget about breakfast Thanksgiving morning either!
If you missed the 17th Annual EGGtoberfest here are the highlights Click Here
Greetings, Cooking on four eggs keeps me busy for now and I have learned a lot about Temperature, Time and Tenderness since I got started egging back in 2004. There's a lot more for me to learn and along the way I like to share what I'm cookin from the backyard.
Hi Paul all the way from Merry England!
Congrats on getting the XLarge Egg and the new table, it looks terrific. :cheer:
I'm thinking split firebricks under your egg. They are 1.250" thick by 9" by 4.5" and can be purchased at a stove and fireplace store. There is a very good chance the granite will crack from heat stress without some kind of spacer installed. The granite is beautiful but unfortunately is not crack(heat stress) resistant like a firebrick or cinder block.
Raising the egg by 1.250" might clear the back hinge of the table top, otherwise make a cutout to fit. White oak is an excellent choice for a table and will provide many years of service. I'd like to recommend that you place pads at the feet to keep the leg ends up off the deck and clear of moisture. Water is the enemy of wood. To keep your table and egg looking it's best I will also suggest a cover that fits over to protect from sun, rain and ...heaven forbid...snow, which you do get on occasion. :lol:
Again, Congrats with you new table and egg, have fun and show us what your cookin (and drinkin) over at the EggHead forum.
I go high in the dome for pizza, that's where the heat is for the toppings to brown up.
To do that I have stacked two fire rings in my Baker Egg with a modified plate setter and a small plate setter on top. To buffer heat I can place a modified pizza stone between the two when the top plate setter starts to get overheated as when doing multiple pizzas. I bake pizza between 600-650 degrees and my pizza is good. In the pic's is New York Style.