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I assume it's off by now. Keep in mind that if you're just waiting on one spot, but the majority is good, pull it. It will usually get right during its nap.pescadorzih said:Meat at 198. Thickest part of flat still tight. Rest probes like butter.
Bumped the temp to 325. I need this done soon so it can rest. I have other things to put on the egg.
The egg does a great job at pizza. All the heat reflection off the dome is great for toppings. My only problem with egg and pizza, is the egg uses a ton of fuel when you do em.SciAggie said:Some disagree, but I think pizzas are one of the things the egg does best. It's not brick oven pizza, but you can get real close. Nice job.