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if you put an old wok in there on a spider, fill it with sand, put a pizza stone on top, get the egg to 1200 degrees, the dome will fill with a blue fireball that hovers over the stone by a few inches. thats how i was cooking pizzas. the dome is hotter than the stone with that setup. the drawback is that the metal bands expand and its very easy to drop the dome out when opening it. the older eggs had a pin in the band that helped the dome from slipping out, the newer eggs dont have the pin featurewesternbbq said:
I've been considering an attempt to BROIL, indirect, steak in the BGE by getting it pretty hot. Ruth's Chris steakhouse claims they broil steak at 1800F. I don't see getting the BGE that hot but if it was 1200 perhaps throwing a couple of filets on indirect, somehow letting them sear and pulling them off pretty quickly might be a new way to make steaks, almost like an infrared sear
anyone out there try this? anyone have any pointers before I destroy some beef? thanks!