Questions from a new guy

The pizza stone sounds thick enough to worry about any cracking. If you haven't opened the BGE wireless thermometer you might look into a Thermapen. It's the most used tool in my kitchen. It's worth every penny the 7+ years I've owned mine. Like bgebrent mentioned above the Thermopop is a nice cheaper option. Not to rip BGE too much but there are better options elsewhere that are usually cheaper for accessories. Highly recommended a good instant read thermometer though. Welcome!

PS: You might want to talk with the warranty department at Big Green Egg and see if it's possible to get warranty on the egg since it's new in the box yet. Worth a try anyway 

I agree that the pizza stone is fine.

I think , like Brent, that you may find eventually you want a thermopen/pop to use for different reasons.

Enjoy the dry run and getting used to the temperature control.

Hello JR, congratulations on the new egg!

1. that stone will be fine for pizza
2. There are 2 types of thermometers:

First is an instant read (i.e. Thermapen) that you use to determine if your food has reached the desired temp. The Thermapen is the gold standard, the thermopop is also very good but a few seconds slower. 

The second type of thermometer is the remote thermometer (the kind you bought) usually has 2 probes, one to monitor the temp in your pit (egg) and the other to monitor the temp of your meat. These are usually used during low ans slow cooks. You still want to use your instant read to check the temp in several places before removing the food. Thermoworks makes a few very nice leave in thermometers (I have the Smoke, it is built very well and easy to use and and I really like it).  Thermoworks is known for top notch equipment and outstanding customer service.

In my opinion the instant read is essential! Learning to cook your food to the proper temps will improve your results more than anything else. It is nice to have a remote leave in thermometer for low and slow cooks, but you can monitor your (calibrated) dome thermometer and check the meat temp with an instant read.

If it were me, I would be to return the BGE leave in thermometer, buy an Thermapen or Thermopop and then if you want a leave in, you can buy the Smoke. 

Most of all, Have a great time with your new egg!

welcome to eggland brotha!    you will enjoy many pizzas off that stone.   Just dont drop it or bang it around too much!

Just looked at my pen. It's a different brand "javelin" but so far has worked great and gets a reading in 2-3 seconds. Well worth the investment which ever one you get. Imo 

@johnnyringo   welcome.
If you haven't used your new thermometer, I have a suggestion.

Return it, and buy the thermoworks smoke & a thermopen or thermopop.  You will be happy you did.

thermoworks.com


Whatever you do, have a great day with the new egg.

da87 said:

Welcome to the fun! 
+1 on the stone being fine - just need to find your best way to elevate it up into the dome (I'm cheap and just use bricks on top of my platesetter)

+1 again on ThermoPop/Pen.  I bought my ThermoPop during an open box sale for less than $25 I think - I use it for every cook including L&S

Finally, look for bigger bags of lump than 10 lb, you're an egg addict now and will need it!  IF your dealer doesn't carry it, Firecraft has several brands and free shipping (over $100 I believe - I always seem to exceed that as I buy Rockwood in 3's so they are tightly packed in one box, smoking wood, rubs, etc..)

Agree! I get 6 bags of rockwood from them at a time. Always like to be stocked up. 

I use thermapen for chicken and chops only. I do enjoy it. 

The way they push them you would think people on here are getting kickbacks from Thermapen. No offense intended nor am I actually accusing anyone of getting kickbacks.

If you are just starting out you have lots of other things competing for your dollars. Get a cheaper "instant" read thermometer and don't worry about the extra 2-3 seconds it takes. You can always upgrade to a Thermapen later if you find that you want it or need it.

Thermapen probably makes the best instant read thermometer but other cheaper options will work fine. Only problem I have had is holding the thermometer in the meat on high temp cooks. My hand sometimes gets too hot so I just use gloves.

SaintJohnsEgger said:oooo

The way they push them you would think people on here are getting kickbacks from Thermapen. No offense intended nor am I actually accusing anyone of getting kickbacks.

If you are just starting out you have lots of other things competing for your dollars. Get a cheaper "instant" read thermometer and don't worry about the extra 2-3 seconds it takes. You can always upgrade to a Thermapen later if you find that you want it or need it.

Thermapen probably makes the best instant read thermometer but other cheaper options will work fine. Only problem I have had is holding the thermometer in the meat on high temp cooks. My hand sometimes gets too hot so I just use gloves.

People can also buy a cheaper ceramic grill. Can you taste the difference in food between a $400 generic ceramic smoker and a $1,000 Big Green Egg? Probably not. So why do people buy the more expensive BGE? For me it was the warranty, quality of product, and others raving about it. I hate buying stuff a 2nd time. So I did the same with my Thermapen. I don't suggest any other accessories to people besides a good quality instant read thermometer. It's a game changer in my opinion. The other accessories you will be able to tell what you do and don't need over time. Does $80+ seem a little extreme for a thermometer? Yes at first. 7 years later it's been worth every single penny. It gets used every single cook. I've spent $80 much more foolishly throughout my life. I think most here just don't want others have to buy a thermometer twice. 

Welcome. Great advice above. BUT, No need to dry run the egg. Put some meat on it and cook away. 

Eggdicted_Dawgfan said:

Welcome. Great advice above. BUT, No need to dry run the egg. Put some meat on it and cook away. 

+1

Warning!!
This place is like Hotel California for your wallet. 
Dont bother with a dry run. Fill it up to the bottom is the notches on the top fire ring find something for a heat deflector (platesetter) and through on a pork butt. One of easiest things to cook up. 

Johnny Ringo you look like someone walked over your grave, well you will once you realize the fun of stimulating the economy with do dads for your BGE !
Enjoy the ride ! Make sure the temp gauge on your egg is x calibrated and cook away brother !
Thermapens rock !