Hop on down to your nearest EGG dealer this week to pick up some Easter EGGcessories! Here are a few that may be useful for Easter, the V-rack, electric charcoal lighter and flexible skewers! Now that Spring is in the air, it's time to think about getting out to one of the many #EGGfests around the country - see a list here
Real pizza dough is raised with yeast, this Pilsbury stuff uses baking soda and acid for leavening. The yeast uses the sugar for food so when you make a dough and age it overnight in the fridge the sugar is actually being consumed by the yeast so you would have less burning. I think once you learn to make dough you will wonder why you haven't all along because it is so easy.
If they are talking temp of egg I always assume they mean the dome temperature. If you are doing a low and slow don't get to wound up if it is 240º or even 250º just keep an eye on the internal meat temperature. I like low and slow and generally have no trouble keeping the temp between 230º and 240º, when people get obsessed with maintaining a certain temperature they end up chasing that temperature from a higher and lower temperature by constantly fine tuning the vents.