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Buffalo wings and pizza night on the Egg

run53run53 Posts: 108
edited December 2017 in Poultry
So, still an Egg newbie........I've only had it for 2 week but have done 6 cooks, so getting the hang of it. 

Anyways this Friday I am hosting a Wings and pizza night. I want to do the wings as an app and then my wife will make a salad while I'm cooking the pizzas. 

I plan to cook the wings raised indirect (High in dome) at about 400. I expect this will take about an hour. Then I plan to cook the pizzas the same......raised indirect only I want to bump the temp up to about 550.

I expect about an hour at 400 fro the wings and then maybe a half hour later raise the temp to 550 for pizza which could take another hour or so as I'm making 4 of them. Here is my question.... Will I have to add lump between the wings and pizza cooks? Or will a full load of lump last me 2-3 hours at those temps?


Large BGE - 2017
PSWoo with extention
Thermopen and DOT

Boston, Mass

Comments

  • pgprescottpgprescott Posts: 10,522
    You will be fine. 
  • bgebrentbgebrent Posts: 16,468
    Full load will last the duration.  Your plan sounds solid.  Enjoy the cook.
    Sandy Springs & Dawsonville Ga
  • run53run53 Posts: 108
    I love this place......so supportive of newbies :-)  Literally 3 minutes after my question I have votes of confidence.....thanks folks! 
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
  • WeberWhoWeberWho Posts: 6,332
    Like others mentioned above you will be in good shape. Load the lump up to the fire ring and you'll be good to go. 
  • WeberWhoWeberWho Posts: 6,332
    Have you done pizza on the egg before? Just make sure you have some type of heat deflector between the lump and the bottom of your pizza stone. 
  • run53run53 Posts: 108
    edited December 2017
    WeberWho said:
    Have you done pizza on the egg before? Just make sure you have some type of heat deflector between the lump and the bottom of your pizza stone. 
    Yeah.....I've done 3 pizza cooks so far and all were great. I use the plate setter, then some firebrick on top of the stock grate with my stone on top of the bricks. So, I plan to leave the plate setter in there from the wings indirect cook. Stone and plate setter should be good and hot for the pizza cook.
    Large BGE - 2017
    PSWoo with extention
    Thermopen and DOT

    Boston, Mass
  • I suggest to Use foil or a drip pan to easily capture and remove the chicken grease from the wings when done  Otherwise you might pick up some of that flavor in the pies. 

    LBGE Atlanta, GA


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