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Old Eggs, New Eggs

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Tonasket Bill
Tonasket Bill Posts: 1
edited November -1 in EggHead Forum
New to the forum but not to the wonderful world of The Egg. 15 years ago my wife found an ancient Egg at a yard sale for $20. We found out years later from an Egg affectionado that our Egg was either a '74 or a '75. Still cooking strong but with advancing cracks when we left it with the new homeowners 2 years ago.

This month I had a birthday and my dear wife bought me a BRAND NEW EGG!!!! Wow have things changed; the nest, the lift mechanism, the damper top, the mesh on the draft door and the ceramic material WOW!! That's new!!

Couple of questions. I have several of the Egg cookbooks, one came with a pink paper insert titled IMPORTANT: PLEASE READ BEFORE USING YOUR BIG GREEN EGG. There is a paragraph titled CURING YOUR BIG GREEN EGG, that states that for best results "cure" your Big Green Egg in this manner. It then describes firing the Egg at 200F for 2 hours. I can't find any other reference to this anywhere else in the literature. Is this procedure still recommended for the Egg?

Also we have a pizza stone that we've used in our oven for years. Can we use that on the plate setter or do we need to buy a genuine BGE pizza stone?

Thanks for your help. Can't wait to fire up this new Egg and get back to enjoying the greatest cooking experience I've ever had.
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Comments

  • Broc
    Broc Posts: 1,398
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    Welcome --

    I'm relatively new to Egging, and don't have all the answers. I don't think it's necessary to "cure" any, new ceramic cooker...

    There's debate about whether to keep the first up-to-ten cooks under 400F to "cure" or "burn in" the gasket. I didn't do this on either of my eggs, and I no longer have much more than charred bits where gaskets once lived, breathed, made love...

    But I don't care -- being gasketless, that is -- as I just keep on a-Eggin!

    Friends tell me that "regular" pizza stones for indoor ovens don't fare too well on ceramic cookers. Suggested to but a BGE pizza stone, or one produced by a competitor.

    Having never seen a competitor's cermaic cooker, I can't speak to that issue, either!

    Enjoy --

    ~ Broc

    :);):)
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  • AZRP
    AZRP Posts: 10,116
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    The only thing I would recommend is that you keep the temp below 400 for the first 4-5 cooks. There seems to be an issue with the gasket adhesive with higher temps. -RP
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  • Grillmama
    Grillmama Posts: 194
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    I am going to tell you now, I am not an eggspert. I kept my first 10 cooks below 400-450 per the forums advice, and I still have a gasket. I just listened to them that is all.... :whistle:
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  • The Naked Whiz
    The Naked Whiz Posts: 7,777
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    If you have a nice heavy pizza stone, you can use it in the Egg. The thinner lighter ones like pampered chef will not hold up in the Egg. I have been using one that I bought 7 years ago from Crate and Barrel, as well as the 2 Egg stones, and they have all held up very well.
    The Naked Whiz
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  • Michael B
    Michael B Posts: 986
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    The biggest problem with gaskets comes from the dome not sitting properly on the base. Use a dolar bill to check for gaps, correct any you find, and you should be fine.
    The new Eggs are not temp limited like your old one.
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