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Pizza Setup on Adjustable Rig/

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QDude
QDude Posts: 1,052
edited September 2012 in EggHead Forum
I have an XL and the CGS adjustable rig combo package (spider, stone, etc...).  Going to finally try my first pizza tonight but am not sure what the best setup is to do an indirect cook using the adjustable rig.  Any advice is greatly appreciated!

Northern Colorado Egghead since 2012.

XL BGE and a KBQ.

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  • Mighty_Quinn
    Mighty_Quinn Posts: 1,878
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    On my large, I go grid on top of AR, then stone for indirect, spacers, stone to cook pies on. That gets the pizzas nice and high in the dome. I'm doing few tonight...I'll post assuming they turn out ok...
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  • Little Steven
    Little Steven Posts: 354
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    What Quinn said.
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  • QDude
    QDude Posts: 1,052
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    So it takes two stones?

    Northern Colorado Egghead since 2012.

    XL BGE and a KBQ.

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  • bud812
    bud812 Posts: 1,869
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    I use two stones. One for indirect & one for pizza.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • Mickey
    Mickey Posts: 19,674
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    Some of us don't use any except the pizza stone we cook on. With the Adj Rig I cook direct.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • bud812
    bud812 Posts: 1,869
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    Mickey said:
    Some of us don't use any except the pizza stone we cook on. With the Adj Rig I cook direct.
    I will try that next time as I seem to have trouble keeping my temp up sometimes.

    Not to get technical, but according to chemistry alcohol is a solution...

    Large & Small BGE

    Stockton Ca.

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  • tjv
    tjv Posts: 3,830
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    With the xl rig you have a couple options.  Best to get the pizza stone high in the dome.  Use the plastesetter or XL Woo as the base with xl grid.  the xl rig goes top with xl rig grid and 17.5 stone.  

    I do thin crust pizza, so use the xl woo and only the pizza stone and 425ish dome temp.   To goal is to have an even heat plume coming off the lump to heat the stone evenly.  

    image

    If the stone gets too hot, slide a foiled grid under or just remove the stone and finish the pizza on the grid (best with parchment paper under)

    image

    t
    www.ceramicgrillstore.com ACGP, Inc.
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