Egg running away

Powak

We cook the regular ole store bought dough pizzas on my large. I like to run it about 450°. Every time I take off the first pizza and run in the house to throw the second on to the pan and bring it out to the egg, my egg climbs up past 500°, sometimes 600°. I just picked up some screens so this should eliminate the time between cooks, but do you guys wind up closing your bottom vent a little between loads? It’s interesting how much food can impact the temp of the egg.

Photo Egg

It only impacts the temperature around the food you have in it. The fire is still at the same temp.
Its just more noticeable the higher you have the food in the dome and at higher temps because your cooler food is closer to the temp gauge. 

But if you have your vents open fairly wide the temps can easily jump 50-100 degrees in a few minutes.
Next time close your bottom vent to half your normal setting between pies.

Powak

Photo Egg said:

It only impacts the temperature around the food you have in it. The fire is still at the same temp.
Its just more noticeable the higher you have the food in the dome and at higher temps because your cooler food is closer to the temp gauge. 

But if you have your vents open fairly wide the temps can easily jump 50-100 degrees in a few minutes.
Next time close your bottom vent to half your normal setting between pies.

Right on. That’s what I’ll do next time. I’m using a 1/4” thin pizza stone. I’m wondering if I had the heavy thick BGE pizza stone if that would make a difference too.

Photo Egg

Powak said:

Photo Egg said:

It only impacts the temperature around the food you have in it. The fire is still at the same temp.
Its just more noticeable the higher you have the food in the dome and at higher temps because your cooler food is closer to the temp gauge. 

But if you have your vents open fairly wide the temps can easily jump 50-100 degrees in a few minutes.
Next time close your bottom vent to half your normal setting between pies.

Right on. That’s what I’ll do next time. I’m using a 1/4” thin pizza stone. I’m wondering if I had the heavy thick BGE pizza stone if that would make a difference too.

Thicker stone will give you better/longer heat on the crust and less recovery time between pies but will not change the issues you are describing above.

Mark_B_Good

Powak said:

We cook the regular ole store bought dough pizzas on my large. I like to run it about 450°. Every time I take off the first pizza and run in the house to throw the second on to the pan and bring it out to the egg, my egg climbs up past 500°, sometimes 600°. I just picked up some screens so this should eliminate the time between cooks, but do you guys wind up closing your bottom vent a little between loads? It’s interesting how much food can impact the temp of the egg.

You keep the dome open while running into the house. I found if you HAVE to open that dome, need to figure it out so you can open, remove, and closed in a few seconds so as not to let too much oxygen in. Anyhow, its less of an issue with pizza as its a high temperature cook.