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More Pizza

berrygood
Posts: 372
Earlier today, I posted some pizza pics from an earlier pizza cook, but these were actually taken today.
Green chile cheeseburger: tomato sauce, green chile, bacon crumbles, jack cheese

Buffalo chicken: sauce of Frank's mixed with bleu cheese dressing, chicken cooked in Frank's, mozzarella, bleu cheese crumbles

Half Pepperoni, Half Margherita for the kids

Cheeseburger needed onions and/or jalapenos. Buffalo, too. Crusts were great, though. Oh, yes, I also obliterated my gasket as well!
Green chile cheeseburger: tomato sauce, green chile, bacon crumbles, jack cheese

Buffalo chicken: sauce of Frank's mixed with bleu cheese dressing, chicken cooked in Frank's, mozzarella, bleu cheese crumbles

Half Pepperoni, Half Margherita for the kids

Cheeseburger needed onions and/or jalapenos. Buffalo, too. Crusts were great, though. Oh, yes, I also obliterated my gasket as well!
Comments
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Pies look yummee!Glad you fried the gasket.Now you can relax and cook!If you don't have a gasket then you cannot have gasket problems ....ever!
:laugh:
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A VERY good point Hoss.....
Unless you are looking for a gasket replacement!
No matter the pie looks good! -
Hoss wrote:Pies look yummee!Glad you fried the gasket.Now you can relax and cook!If you don't have a gasket then you cannot have gasket problems ....ever!
:laugh:
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Berry...Those are the exact questions you should be asking! You have learned much, quickly! Sure, the Egg can cook 'fine' without a gasket, I guess....but I sure don't like the sound of the two ceramics meeting each other when the dome is closed. Though I doubt there is much "cushion" provided for wires, I still prefer the comfort of the gasket, even if only on the bottom, or top. Replace with the Nomex the BGE provided. Gasket replacement really is no big deal....you will do it more than once.
But it's a lot easier, and less expensive than replacing a rusted out gasser year after year!!
And as an added FYI...Don't know what temp you targeted, We cook our pizza at 550*, and it seems to be a popular range with the eggers. Even at 550*, pie is done in 8-10 minutes. Really NO need to go Nuke stage with the Egg, ever, unless doing a total clean burn. Just my two cents....
Happy Eggin! -
Thanks for the feedback, LC. The thing I'm most worried about is one my kids dropping the dome and cracking it. Maybe I'll install the Nomex on the bottom only.
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