Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

hello

MrHand
MrHand Posts: 9
in EggHead Forum
Hi all new egger here but not new to the forum been around a while reading up on how things work and I'm looking forward to putting my new large egg to good use.  I had a bunch of gas grills and some metal charcoal grills over the years but wanted to go in a new direction.  I'd really like to learn pizza because I could never get a good one off of any of my other grills, I'm already pretty good at everything else. 
· Share on FacebookShare on Twitter

Comments

  • Sea2Ski
    Sea2Ski Posts: 4,121
    Welcome to the madness!
    Lots of pizza pros here who can help.   But sorry, I am not one of them.
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
    · Share on FacebookShare on Twitter
  • pgprescott
    pgprescott Posts: 14,544
    Welcome. 
    · Share on FacebookShare on Twitter
  • Chubbs
    Chubbs Posts: 6,929
    Welcome. Look forward to those pizza cooks. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
    · Share on FacebookShare on Twitter
  • bgebrent
    bgebrent Posts: 19,636
    Welcome aboard brother.
    Sandy Springs & Dawsonville Ga
    · Share on FacebookShare on Twitter
  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Welcome!!  You gonna have a lot of fun!!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
    · Share on FacebookShare on Twitter
  • Sammi
    Sammi Posts: 598
    Welcome Mr.H
    Sudbury, Ontario
    · Share on FacebookShare on Twitter
  • LetsEat
    LetsEat Posts: 459
    edited April 2016
    Friday night pizza it's the best. Welcome!  You will find everything you need to know about egging and then some on this site. Great folks  ;)
    IL 
    · Share on FacebookShare on Twitter
  • YEMTrey
    YEMTrey Posts: 6,835
    Welcome aboard @MrHand !  That's a great looking za @LetsEat .
    Steve 
    XL, Mini Max, and a 22" Blackstone in Cincinnati, Ohio
    · Share on FacebookShare on Twitter
  • northGAcock
    northGAcock Posts: 15,172
    You have to just jump in on the pizza cook. The more you cook them....the better you will get. @LetsEat that is a mighty fine looking pie you have there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
    · Share on FacebookShare on Twitter
  • XC242
    XC242 Posts: 1,208
    Welcome, and enjoy the madness. So, in real life you're a history teacher?
    LBGE (still waitin' for my free T-Shirt), DIgiQ DX2 (In Blue, cause it's the fastest), Heavy Duty Kick Ash Basket, Mc Farland, WI. :glasses:  B)
    If it wasn't for my BGE I'd have no use for my backyard...
    · Share on FacebookShare on Twitter
  • johnkitchens
    johnkitchens Posts: 5,234
    Welcome as an official member @MrHand. You and Spicoli are going to have a blast eating egged pizza in your class. 
    https://www.youtube.com/watch?v=1wXs_1V7KiA


    Louisville, GA - 2 Large BGE's
    · Share on FacebookShare on Twitter
  • Jupiter Jim
    Jupiter Jim Posts: 3,351

    It just takes practice and failure, you will find what works best for you and the 500-600 degree temps are not where you need to start. Get the pizza as high in the dome as you can and that will get the cheese browned before the crust is burned. The higher the temp the faster the burnt crust will happen. 

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

    · Share on FacebookShare on Twitter
  • saluki2007
    saluki2007 Posts: 6,354
    H E L LLLLLLOOOOOOOOO
    Large and Small BGE
    Central, IL

    · Share on FacebookShare on Twitter
  • Dobie
    Dobie Posts: 3,458

    Welcome  =)
    Jacksonville FL
    · Share on FacebookShare on Twitter
  • Mickey
    Mickey Posts: 19,741
    Welcome. Where are you? Parchment pulled after 45 seconds... By the Grandkids

    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Just given a Mini to add to the herd. 

    · Share on FacebookShare on Twitter
  • GrateEggspectations
    GrateEggspectations Posts: 10,901
    Chubbs said:
    Welcome. Look forward to those pizza cooks. 
    There's something oddly satisfying about seeing Chubbs posting on MrHand's thread, the former having lost a hand!
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,170
    Welcome. Love the handle.

    Friday nights on the forum:




    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • bhedges1987
    bhedges1987 Posts: 3,201
    welcome

    Kansas City, Missouri
    Large Egg
    Mini Egg

    "All we have to decide is what to do with the time that is given to us" - Gandalf


    · Share on FacebookShare on Twitter
  • MrHand
    MrHand Posts: 9

    Wow lots of Fast Times fans here, definitely one of my favoriates of all time growing up in the 80s.  that pizza looks good is that a xl egg or are they just small pizzas?




    · Share on FacebookShare on Twitter
  • SmokeyPitt
    SmokeyPitt Posts: 10,490
    edited April 2016
    MrHand said:

    Wow lots of Fast Times fans here, definitely one of my favoriates of all time growing up in the 80s.  that pizza looks good is that a xl egg or are they just small pizzas?




    I believe that is a large egg and flour tortilla pizzas (which are surprisingly awesome on the egg).  

    I am no pizza expert but one piece of advice I will offer is allow the egg to get burning really clean before you put the pizza on.  It takes around 45 minutes after you light the egg.  If you put it on too soon it will be too smoky.  

    Welcome!

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

    · Share on FacebookShare on Twitter
  • johnmitchell
    johnmitchell Posts: 7,103
    Welcome.. Egging is a great lifestyle. Have fun.
    Greensboro North Carolina
    When in doubt Accelerate....
    · Share on FacebookShare on Twitter
  • MrHand
    MrHand Posts: 9
    SmokeyPitt said:
    MrHand said:

    Wow lots of Fast Times fans here, definitely one of my favoriates of all time growing up in the 80s.  that pizza looks good is that a xl egg or are they just small pizzas?




    I believe that is a large egg and flour tortilla pizzas (which are surprisingly awesome on the egg).  

    I am no pizza expert but one piece of advice I will offer is allow the egg to get burning really clean before you put the pizza on.  It takes around 45 minutes after you light the egg.  If you put it on too soon it will be too smoky.  

    Welcome!

    My egg isn’t brand new, bought it off a friend that has had it for about 5 years or so but hasn’t used it for the last few years, he didn’t not like it he just had a lot of issues that left him no time.  I was going to fill it up & burn all the crud off but I’m concerned about doing that given the age of the egg and from what I read here about cracking it because I don’t have a warratny




    · Share on FacebookShare on Twitter
  • blind99
    blind99 Posts: 4,974
    Welcome!

    if you're worried about it then don't bother with a high heat clean burn. If the egg is full of gunk and funny smells just give it a 6-8 hour burn at medium heat, like 400-450 dome. Calibrate your thermo too. Big pieces of crud will flake off if you crumple up some aluminum foil and brush them off. 
    Chicago, IL - Large and Small BGE - Weber Gasser and Kettle
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    If you're concerned about cracking it. I would suggest planting some herbs or flowers in it. They crack and break at high and low & slow.  Use it. It's still ultimately still just a grill. 
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • Skiddymarker
    Skiddymarker Posts: 8,524
    Welcome, you are going to like it here, get ready to open your wallet. I like what @blind99 says above, calibrate your thermo and do a burn at 450º or maybe even a tad hotter until the firebox is empty, then a foil massage of the innards and you are good to go. 
    Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
    · Share on FacebookShare on Twitter
  • bluebird66
    bluebird66 Posts: 2,874
    Welcome!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

    · Share on FacebookShare on Twitter
  • lousubcap
    lousubcap Posts: 35,446
    Welcome aboard and enjoy the journey.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
    · Share on FacebookShare on Twitter

Categories