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We’re feeling pretty super, how about you? The big game is fast approaching, and while we love football, we love an excuse to invite people over and cook even more! You too can cook like a champion with recipes from Dr. BBQ’s NFL Gameday Cookbook: Grilled Tuna Sandwiches from Seattle and Baked Brie from New England. Who’s going to win? You’ll have to cook both to find out.

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  • Re: OT - Who has a brick oven, Any recommendations?

    Here is an objective review from a guy on pizzamaking who has / had a WFO and a 2stone.  

    That is a fairly compelling review of the 2stone. Very interesting.

    I have actually been able to crank out some pretty solid Neapolitan pizza from my BGE, with my best yet being produced this past weekend. It takes a lot of work, but I can crank out 4-5 really good pizzas before my cooking surface (firebricks on top of pizza stone, on top of PS) overheats. My cooks usually take about 2 minutes, so not quite the WFO speed I'm looking for. But excellent spring and char. Very soft crust. Nevertheless, I'm going to be putting in a WFO at some point (or perhaps a 2stone).
  • Re: Thermapen... justify the cost.

    I ordered one the day after I turned $100 of prime NY strips into well-done boot leather. Since then all food off the egg is spot on. Maybe the best money I've ever spent on a cooking tool.
  • Re: Bottom of egg is cracked

    I had the same thing happen (along with the fire ring and the fire box and platesetter and CI grid). I went ahead and processed the warranty claims, but I continue to cook on the cracked base (and other cracked components). I don't want to wait until my BGE is out of commission before I get my warranty replacements.
  • Re: The Baking Steel - Use on level ground - Pizza Fail

    i dont think your going to have success with that style pie unless you put something inderect under the steel, the key to that pie is getting the dome hotter than the floor/steel. and oviuosly you have to level that thing
    I actually don't see how you can do Neapolitan style pizza using steel. Getting the cooking surface hot enough isn't the problem on the BGE. The difficulty is getting the cooking surface to be one temperature (about 750*) while getting the dome temperature to be much hotter (perhaps 850* or hotter.  Otherwise, the bottom and top of the pizza won't finish at the same time.

    It seems to me like steel actually makes it more difficult to achieve the proper temperature conditions for Neapolitan. Steel shines in home ovens where you generally can't get a pizza stone hot enough to get a good crust in a short time.
  • Re: I Don't Want to Set the World on Fire (pizza)

    In my opinion, your problem is almost certainly the dough, which probably contains sugar. Sugar causes dough to burn at hotter temperatures. Also, there should be some air-space between your stone and your platesetter, otherwise, the stone will probably get too hot.