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small burn out, but big on temperature
Comments
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I'm guessing you have little hair left on your arm after pizzas or your pizza peel is 6' long.
Cool picLG. BGE Straight up Cheese head from Little Chute, WI -
you need to open it three times in 53 seconds, put it in, rotate, pull it out. the dome is very loose as the bands expandjjmills said:
I'm guessing you have little hair left on your arm after pizzas or your pizza peel is 6' long.
Cool pic
you have to be drunk and its very scary still
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Ron it's stupid to do high heat clean burns several others have said they are not necessary as well. Do you ever admit you are wrong? You are wrong Ron. Wrong! That means not right. I will never change my opinion to be wrong with you. That you are right on.RRP said:Michael, no sense trying to converse with Lit. -
maybe i get more grease in mine and heavy black flaky buildup doing low and slows direct all summer long that my egg does need an occasional burn out. grease from one duck low and slow, do others get this thats just the grease building up on the daisy which needs burning off. if your style of cooking doesnt build up that tarpaper gunk over time then no need, if it does there is a need. even my old gas grill would build up enough grease that i had a weekly fire
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Running the egg a little longer at a lower temp like 500 will burn all that out also just have to let it run longer.fishlessman said:maybe i get more grease in mine and heavy black flaky buildup doing low and slows direct all summer long that my egg does need an occasional burn out. grease from one duck low and slow, do others get this thats just the grease building up on the daisy which needs burning off. if your style of cooking doesnt build up that tarpaper gunk over time then no need, if it does there is a need. even my old gas grill would build up enough grease that i had a weekly fire -
maybe 10 hours at 500 would clean my chicken thigh egg at 900 it flakes off in 3/16 inch thick big pieces and still takes hours and that camp egg has never cracked, the egg at my house has cracked 3 times and the time i heard the base crack it was way under 500 and it was before the high temp pizza experiments. these things crack for no reason except a design flaw (pretty much starts from the lower vent corner everytime). if it was the high heat it would crack in the middle at the fire level
fukahwee maineyou can lead a fish to water but you can not make him drink it -
You know everything @Lit . I am really excited to have access to your knowledge on this forum. Thank you for being so generous with your time!Lit said:Ron it's stupid to do high heat clean burns several others have said they are not necessary as well. Do you ever admit you are wrong? You are wrong Ron. Wrong! That means not right. I will never change my opinion to be wrong with you. That you are right on.Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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Well thanks for noticing.Ozzie_Isaac said:You know everything @Lit . I am really excited to have access to your knowledge on this forum. Thank you for being so generous with your time! -
Oh no the thief that was going to sell the 2nd guitar a company accidentally shipped him disagrees with me.
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This could be the Friday night launch...definitely doing well for a weekday thread. Don't ease up on the throttle now
Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
No problem! Its rare to run across a person who knows everything about everything. I make sure to take note so I can store their posts for future refrence!!Lit said:Well thanks for noticing.
Don't tell your problems to people. 80% of people don't care and 20% are glad you have them.
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That's why this forum is so great. There's a lot of us here.Ozzie_Isaac said:No problem! Its rare to run across a person who knows everything about everything. I make sure to take note so I can store their posts for future refrence!! -
Ah, a gathering of eagles! Guess that's why there is so much sh*t on the ground...Lit said:That's why this forum is so great. There's a lot of us here.Re-gasketing the USA one yard at a time! -
Pizzas at 550??? what????? that's ridiculous! I do mine around 700. Never had issues. Why cant you get en egg up to temp, even if for extended periods of time, but have to worry about it cracking? That's a risk we all take. I find this thread very amusing, no offense to anybody. Sear steaks and pizzas, but don't go above 650 for more then an hour! haha I wouldn't buy 1 if that were the case.Austin, Tx
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Mine's cracked, base, firebox, fire ring. I may not be as educated as you all, but I would imagine lots of factors could contribute to the ceramics cracking, including torque or whatever from the bands, minor variations in the ceramics, maybe one of their molds is bad and every 5th egg is more susceptible. Who knows. It happens to some people, but not all. If you've had your egg and believe in what you're doing, good for you. If you're new, just know some people have eggs crack and it might be from high heat. Or it might not. You have a warranty. Go forth and wrap that thermometer, or don't.
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550 works great for AP and bread flour doughs. Not ridiculous. 700 also works depending on your dough, as it does for you. And I don't disagree with your conclusion.bgeaddikt said:Pizzas at 550??? what????? that's ridiculous! I do mine around 700. Never had issues. Why cant you get en egg up to temp, even if for extended periods of time, but have to worry about it cracking? That's a risk we all take. I find this thread very amusing, no offense to anybody. Sear steaks and pizzas, but don't go above 650 for more then an hour! haha I wouldn't buy 1 if that were the case.Sandy Springs & Dawsonville Ga -
Unless you are using an OO flour your pizzas will cook better at the lower temp. Even with OO they still cook fine at 500-550. 500 degree pizza is gross right. Either way if you crack it using it great but don't crack it doing something you don't need to do.bgeaddikt said:Pizzas at 550??? what????? that's ridiculous! I do mine around 700. Never had issues. Why cant you get en egg up to temp, even if for extended periods of time, but have to worry about it cracking? That's a risk we all take. I find this thread very amusing, no offense to anybody. Sear steaks and pizzas, but don't go above 650 for more then an hour! haha I wouldn't buy 1 if that were the case.
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The Douchebag dark Side of the Force is very high in this thread. Can we resist?
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Seems the douche really increased recently.yljkt said:The Douchebag dark Side of the Force is very high in this thread. Can we resist? -
Damn Ron, Yours must be special. I cant get nine over 300* no matter what I do. Have you tried naphtha?
Steve
Caledon, ON
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Special? I guess so, but my high temp ability carries a high price of having @Lit stalk me like he does.Little Steven said:Damn Ron, Yours must be special. I cant get nine over 300* no matter what I do. Have you tried naphtha?
Re-gasketing the USA one yard at a time! -
Just read the whole post....got some popcorn and a beer. Carry on.Sudbury, Ontario
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Lit said:Ron it's stupid to do high heat clean burns several others have said they are not necessary as well. Do you ever admit you are wrong? You are wrong Ron. Wrong! That means not right. I will never change my opinion to be wrong with you. That you are right on.
Dammit man! Rom is omnipotent doncha know. Freaking Oracle IMHOSteve
Caledon, ON
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Lit said:Ron it's stupid to do high heat clean burns several others have said they are not necessary as well. Do you ever admit you are wrong? You are wrong Ron. Wrong! That means not right. I will never change my opinion to be wrong with you. That you are right on.
I regularly do high heat clean burns and never had a problem. (All 3 of my eggs)Am I stupid?
1MBGE 2006, 1LBGE 2010, 1 Mini Max, Fathers Day 2015
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I hear that @LIT loves his RTIC cooler too.Ozzie_Isaac said:No problem! Its rare to run across a person who knows everything about everything. I make sure to take note so I can store their posts for future refrence!!Not to get technical, but according to chemistry alcohol is a solution...
Large & Small BGE
Stockton Ca.
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hmmm, stuck your twig in that 110 outlet again didn't you? You electricians marvel me! Four years ago we were doing some remodeling and had a electrician run a new connection from our living room to a bathroom. I asked if I should trip the breaker and he replied "no, I'm a professional and have been doing this for 22 years". Well, he touched something wrong and it bit him! He pissed his pants and threw his pliers across the room! I then tripped the breaker.Little Steven said:
Dammit man! Rom is omnipotent doncha know. Freaking Oracle IMHORe-gasketing the USA one yard at a time! -
RRP said:hmmm, stuck your twig in that 110 outlet again didn't you? You electricians marvel me! Four years ago we were doing some remodeling and had a electrician run a new connection from our living room to a bathroom. I asked if I should trip the breaker and he replied "no, I'm a professional and have been doing this for 22 years". Well, he touched something wrong and it bit him! He pissed his pants and threw his pliers across the room! I then tripped the breaker.
Ron, Ron, Ron, I've been trying to explain to you for ten tears that I'm not that kind of electrician. I work with high frequency machinery, induction welders and heaters and such. Although I have been known to pee my pants on occasion it's usually a result of beer consumption. Ask anyone who knows me. Jeezus, I compliment the living daylight out of you and you respond with disrespectSteve
Caledon, ON
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