Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

BGE Godsmacked

Options
Focker
Focker Posts: 8,364
edited January 2013 in EggHead Forum

A walk-in-the-park cook right?  Well, it started off pretty good staying warm with an ambient of 3*F with Canadian anti-freeze in the bloodstream.  Wish I could blame this one on the alcohol.

550 dome, things looked wonderful from the dome hole.

Smelled a little burnt coming in the house.  Quick shot of the undercarriage revealed a burnt offering.

Wasn't a total loss, eating the toppings and practicing my disc golf backhand.  If it were horseshoes, I would have scored a leaner.

 

Decided to scale back with the next one.  Both the toppings and temp.

What I learned...

1.  14" pie toppings and 12" pie toppings are different...restrain from topping too heavily.

2.  A lower temp on the small may be better than a higher temp on the large.

3.  An 11" pie on a 12" stone is better than a 12" pie on a 12" stone.  

 

Thanks for letting me ramble.

Pics coming shortly, having some issues adding pics into the post?  

Brandon
Quad Cities
"If yer gonna denigrate, familiarity with the subject is helpful."

Comments