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Pizza - getting to 500 with two stones

chuckwoo
chuckwoo Posts: 20
in EggHead Forum
hi hi everyone - I learned an old lesson that your pizza can't go on egg until your pizza stone is really hot.  But I think I made a mistake today.  I set my fire and let it burn for only 5 min, then added my first deflector stone, my raised grid and my pizza stone up in the dome.  45 min later I am barely at 400 degrees on an XL.  I presume I should let the grill get to 350 next time before I add my deflector stone and my pizza stone?  Do you figure that was my mistake?  Two stones coming to temp from 200 probably just takes too long 

thanks for any advice 
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Comments

  • alaskanassasin
    alaskanassasin Posts: 8,427
    Before you get started clean your egg out completely, make sure all the holes are
    clean in the fire bowl and grate. Dump some fresh charcoal in all the way up to the top of the ring.  Basically if you don’t clean out first your fire will starve for oxygen 
    South of Columbus, Ohio.


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  • chuckwoo
    chuckwoo Posts: 20
    Just figured out my problem.  The egg thermometer is way off.  At least in the dome.  My first pizza burned a little in 7 min.  No way the temp is only 400
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  • bbracey21
    bbracey21 Posts: 319
    Reading this reminded me it’s been a while since I’ve checked my thermometers - will do that today. 
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  • jdMyers
    jdMyers Posts: 1,336
    Picture of your setup?
    Columbus, Ohio
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  • iudex
    iudex Posts: 80
    You are definitely right that this does not work. My large will take forever to get up to temp whenever zi dare drop my accessories in too soon.

    Once you get the hang of lighting it, you can aim to either get there fast of purposedly delay it getting hot too fast (which I do when I am still prepping food or need to get two rowdy children in line).

    In any case, for pizza, I would drop everything in at around 400°F. This will not thermoshock the conveggtor or pizza stone, but will make sure the temp starts rising again after 5 minutes.
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Also pay attention to the position of the pizza stone in relation to the dome. If you raise it too high the decreasing dome diameter may get too close to the stone and limit air flow, thus temp. 
    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • bobroo
    bobroo Posts: 143
    The shortcoming of the BGE fire bowl is that the holes are position that they collect fallen ash and clog. It's this clogging that restricts airflow keeping the temperature down.

    It's not a matter of stones or height of the stones; it's a design fault we have all learned just to accept.

    If it's brown, it's cook'in....If it's black, it's done ---my Grandfather     Medium BGE
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