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Pizza Setup - AR with extender

4Runner4Runner Posts: 2,948
cleaned out my LBGE after 2 briskets this weekend.   Prepping for tonight's 4 pizza cook.  My second and first with homemade dough. I have Publix dough as a backup.  Fingers crossed.  


Anyway, in an attempt to get my pies high up in the dome, what about this setup?  AR with oval stone and then my pizza stone up on the extender.    Too extreme?  Maybe I should lose the extender and just put the pizza stone on the 18" grate on the AR?    


Also, how much lump do you all recommend I start with?  I just assumed I would fill her up but others posting using less for better air flow.  

Thanks. 
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now?   Woodford....neat

Comments

  • 4Runner4Runner Posts: 2,948
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • jfm0830jfm0830 Posts: 987
    edited May 2015
    Two things come to mind when I see that set up. The first is make sure you can shut the lid with the stone and the pizza that high. This may interfere with the thermometer. Secondly while baked goods tend to cook more evenly up high in the dome, there is a point where you can get too close the ceramics and you will get uneven cooking. This may be approaching that or at that point.

    I usually do my pizzas with the stainless steel grid on the top ring of the AR. This gets you about an inch and a half higher been than the platesetter and I have always gotten a nice evening cooking this way. I would say if you're going to try it up that high, I would do it on a day where you aren't cooking for guests-just in case. If you do try it, let us know how you make out.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • 4Runner4Runner Posts: 2,948
    Thanks Jim.  It will close and I do need to lose my Tel Tru.  I failed to mention that underneath my pizza stone is another 13" stone so that added another little lift.  I think I'll go with my pizza stone on the to grate on the AR.  How much lump do you usually add?  Full load or less?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Hunter1881Hunter1881 Posts: 406
    I use that set-up every time I cook pizza. I also rotate a quarter turn every 90 seconds or so just to get an even cook. And believe it or not I still occasionally have trouble getting the toppings done. I always start with a full load of lump and cook at 500-700 degrees. Usually the 700 mark but I try new temps to see how they do.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • Hunter1881Hunter1881 Posts: 406
    There was also a post recently by bweekes. The title was Pizza on AR. Sorry but I can't figure how to insert the link here. He cooked on extender without the indirect stone. Cooked at 500 and said they were the best pizzas he has done. I was going to try that one next.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • SGHSGH Posts: 24,068
    There was also a post recently by bweekes. The title was Pizza on AR. 
    Here you go my friend.
    http://eggheadforum.com/discussion/1181596/pizza-on-ar

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • 4Runner4Runner Posts: 2,948
    ahhhh decisions, decisions.  I like the idea of dropping my indirect oval stone to make sure I have enough lump to last me.  From looking at the link, @bweekes did not use the extender.  He just used his top grate on the AR then the pizza stone on that.  I may experiement and do top of AR and then top of extender.  

    @Hunter1881 - I'm unclear.  You used the extender?
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Hunter1881Hunter1881 Posts: 406
    Ah. Missed that. Sorry. I do use the extender. I have every time. But I also use the indirect stone. Here is one I did a few weeks ago. Pic quality sucks but the pizza did not. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • Hunter1881Hunter1881 Posts: 406
    And how did you do that @SGH ;
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • bweekesbweekes Posts: 725
    4Runner said:
    ahhhh decisions, decisions.  I like the idea of dropping my indirect oval stone to make sure I have enough lump to last me.  From looking at the link, @bweekes did not use the extender.  He just used his top grate on the AR then the pizza stone on that.  I may experiement and do top of AR and then top of extender.  

    @Hunter1881 - I'm unclear.  You used the extender?
    Hey there - is the extender a rig that is specific to the Large BGE? I have an XL and for the pizza cook, I used the AR on top of the fire ring (i.e., no woo2 to raise it even higher). Hope that clarifies things? 
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
  • Hunter1881Hunter1881 Posts: 406
    @bweekes I am not sure if they make the extender for the xl. I did not see it. I have the large. And it does clarify things. Not sure how I misread that before. I guess I was just adding things to be the way I wanted.
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • bweekesbweekes Posts: 725
    @bweekes I am not sure if they make the extender for the xl. I did not see it. I have the large. And it does clarify things. Not sure how I misread that before. I guess I was just adding things to be the way I wanted.
    Gotcha! Yeah, I can get even higher in the dome if I used the woo2, then place the stock 24" grate on that, then place the AR on top of that the grate, with the oval grid on the top, followed by the pizza stone. I'll give that a shot next time and report back. But I really can't see myself going indirect again - the crust was done at virtually the same time as the toppings.  
    Ajax, ON Canada
    (XL BGE, MED BGE, La Caja China #2, and the wife's Napoleon gasser)
  • SGHSGH Posts: 24,068
    And how did you do that @SGH ;
    Hold your finger down on the link until you see a box pop up. It has several options. One of them is "copy" select copy and then go back to wherever you want to paste it. Once there, hold down on the screen with your finger. A bow will pop up with options. One of them is "paste". Chose the paste option and boom.... It will paste it in there. 

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    Arsenal-Just a small wore out and broken down Weber kettle. No other means to cook at all.
    Virtus Junxit Mors Non Separabit
    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought in ones mind, that they already have it all figured out. 
  • 4Runner4Runner Posts: 2,948
    bweekes said:
    4Runner said:
    ahhhh decisions, decisions.  I like the idea of dropping my indirect oval stone to make sure I have enough lump to last me.  From looking at the link, @bweekes did not use the extender.  He just used his top grate on the AR then the pizza stone on that.  I may experiement and do top of AR and then top of extender.  

    @Hunter1881 - I'm unclear.  You used the extender?
    Hey there - is the extender a rig that is specific to the Large BGE? I have an XL and for the pizza cook, I used the AR on top of the fire ring (i.e., no woo2 to raise it even higher). Hope that clarifies things? 
    I'm not sure it it is available on the XL.  Here is a better picture and this is the setup I'm going with tonight.  I can over analyze the hell out of anything. Plus, I need to keep everything constant, best I can, until I get my dough down right.  Mine has over risen so I need to adjust.  Thanks again for all the comments.  It really helps.  Anyway, here it is...you can better see the extender that sits on top of the AR.  
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Hunter1881Hunter1881 Posts: 406
    edited May 2015
    Hey I try new things to see how they work. Have stopped the temp on the way up and cooked pizza at 450, 500, 550 and so. Try different setups and see what works for you. Once you get the dough right that is. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • 4Runner4Runner Posts: 2,948
    edited May 2015
    SGH said:
    And how did you do that @SGH ;
    Hold your finger down on the link until you see a box pop up. It has several options. One of them is "copy" select copy and then go back to wherever you want to paste it. Once there, hold down on the screen with your finger. A bow will pop up with options. One of them is "paste". Chose the paste option and boom.... It will paste it in there. 
    Yep, this.  You can also use the link icon in the toolbar in the message window when posting.  http://eggheadforum.com/discussion/1181569/butcher-paper-vs-foil-vs-no-wrap-you-be-the-judge#latest
    Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/  and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
    What am I drinking now?   Woodford....neat
  • Hunter1881Hunter1881 Posts: 406
    Thanks for that. Knew it could be done. Not smart enough to do it. 
    Henderson TN. 1 large BGE, 1 Webber Gasser (recently seems to have converted into a warming oven)
  • jfm0830jfm0830 Posts: 987
    edited May 2015
    Whenever I am doing anything over 500 degrees, I always give my egg a thorough cleaning. I take out any usable leftover lump and put it into a foil pan. I then sweep out the ash drop and make sure all holes in the fire box are clear of charcoal. I fill the fire box up to the underside of the fire ring, where the fire ring sits on the firebox.

     Just to be extra clear on the setup. I use the AR with the oval pizza stone at Level I.5 and the 18 inch S/S grid that came with the Egg on top of the ring at the top of the AR - Level 6. I placed the 13 inch BGE pizza stone on top of this. I get the grill up to 700 degrees, stabilize it, and let it sit at that temperature for about 30 minutes so the stone and other ceramics are at 700 degrees. At that temperature a 12 inch pizza takes about 4 minutes and 20 to 30 seconds to cook,and mere seconds can make a big difference. I find when I cook at level 6 like I just described, I do not have to turn the pizzas midway through. This maybe due to the 30 minutes spent getting all the ceramics up to temperature. Your mileage may vary.

    Keep a close eye on things. I usually cook with the metal draft cap off and stabilize the egg using just the lower draft door. This also lets me shine the flashlight from my iPhone down the chimney to take a look at the pizza without lifting the lid. Be very careful doing this, because at those temperatures you can sometimes have flames coming up out of the chimney. I keep my head and the flashlight off to one side and not directly over the chimney opening. By walking around the egg I can see all sides of the pizza this way, without having to open the lid. Also be very careful to burp the egg when opening.

    Jim
    Website: www.grillinsmokin.net
    3 LBGE & More Eggcessories than I care to think about.
  • buzd504buzd504 Posts: 2,540
    I do pizza on the extender all the time.  It works great.
    NOLA
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