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We’re halfway through National Barbecue Month and loving every minute of it. We hope you’ve had some time to try out some new recipes and enjoy a few old favorites as well. If you’d a couple tips on smoking meat, check out our Smoking Basics Publication. For delicious recipes, try Justin Moore’s BBQ Shrimp, Greg Bate’s BBQ Dr. Pepper Chicken, Bobby Flay’s Chicken Thighs or Dr. BBQ’s new Maple Brined Pork Chops. Need dessert? Finish off your meal with some Planked Twinkies. Have a great rest of May & get ready for some fun summer happenings!

Big Green Egg headquarters has moved - come visit our new showroom and check out the museum and culinary center too! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

MO_Eggin

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MO_Eggin
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  • Re: Plate Setter, Legs up or down, and WHY ?

    Legs up all the time.  Reduces that lovely gasket burning smell. 
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  • Re: Off-flavor of smoke in my pizza

    Yes, you can put food on too early.  If the smoke smells bad (especially thick & white), your food will probably taste bad as well.
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  • Re: Pizza

    You'll get lots of opinions on pizza set up.  My preference is platesetter legs up, standard grid on the platesetter, pizza stone on the grid.  Temperature depends in part on your dough, but for non-deep dish the general range is 500-600.  Be careful when opening the dome at those temperatures.
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  • Re: Protecting our electronics from weather, heat and etc

    A simple solution - sandwich or quart sized ziplock bag with the "open" end at the bottom, zippered around the wires to the greatest extent possible.  I've successfully used this approach a number of times. 
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  • Re: Pizza

    My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome.  I typically shoot for 550* for NY style pies; for deep dish usually go around 425-450*.  However, different dough formulas do better at different temperatures - sugar or oil in the dough can burn at higher temps.  Good luck.
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