Question for medium BGE owners.

Angie2B

I've about decided to purchase a medium BGE to go with my mini. I've been looking through the archives and found that with a medium plate sitter you can put the large BGE pizza stone on it. Does this really work out OK for pizzas? Any info would be great. Thanks!

Angie2B

Also, is there room for bread on top of this on a medium? Thanks again.[p]

Smokey

Angie2B,[p]I had a medium for three years (and a mini). Last year, I upgraded to a large and sold the medium (wife couldn't understand the need to keep both, but I wish I had). [p]The medium is a GREAT size. You can cook just about anything on it. The pizza stone/plate sitter thing works great. You do have some limitations on pizza size, but you can produce sone great brick oven style pizza![p]Smokey[p]

Mac in NC

Angie2B,[p]Yes, you can bake a loaf of bread without it hitting the dome. Mac

TRex

Angie2B,[p]I have a Medium and have done many pizzas, and even one loaf of bread. I don't have a BGE pizza stone but I do believe a large size stone would fit OK. Here is a pic of pizza, using platesetter, pizza stone, and pizza screen:[p][p]Here's one of a pumpkin bread loaf using platesetter and extra grid:[p][p]And here's two prime ribs I did which required me to get creative so the temp probes didn't hit the dome - final setup was: BGE ceramic feet on firebox, platesetter on top of feet (feet of platesetter up), drip pan on platesetter and cooking grid on feet of platesetter:[p][p]Basically, when you do low and slows indirect and use a Polder type probe, you just have to make sure you line the probe up with the center of the dome, especially if you have a "tall" piece of meat. Also, longer briskets can be tricky, but I folded the last one I did at the end so it wouldn't hang out.[p]I guess you can do most of anything on the Medium - you just have to get creative with larger pieces of meat that you're cooking indirect with an elevated setup. I don't know if I'd ever trade my Medium in for a Large - I think I'm gonna just hold out and buy an XtraLarge when it hits the streets. (I haven't told my wife that yet, though)[p]TRex

Angie2B

TRex, Wow!! All that food looks so good. Thanks for the info. Did the pumkin bread have a smokey taste? ----A2B

Angie2B

Mac in NC , Thanks!

Angie2B

Smokey, Thank you. This is just the kind of info I needed.

TRex

<p />Angie2B,[p]No smokey taste at all. What I did was I burned the lump for a while so that it stopped smoking, then I put the bread on, and I left the daisy wheel wide open during entire cook to ensure that any smoke that was produced went straight out the chimney, instead of recirculating around the bread. The only downside to that is that it took a little longer to get the top center of the bread done, since you didn't have much heat recirculating onto that part. I think next time I will bring the Egg up to a higher temp and let all of the ceramic get nice and hot so that when I put the bread on, even if I lower the dome temp, the ceramic on the inside of the dome will radiate more heat back onto the top of the bread.