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DWFII

You need to contact Ron (RRP) I don't sell them.

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DWFII
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  • US Army Airborne, 1964-'68, Dom Rep, 'Nam
  • Crispy/crunchy is fine with me--I'm just not fond of the taste of carbonised crust. [shrug]
  • Carolina Q said:  If you put it on the stone, it doesn't do anything... except burn. A pizza won't stick to a hot stone anyway. I just use a little flour on the peel these days. Works well. Doesn't the flour get on the stone and burn …
  • And before this gets too far in the weeds, let me thank all of you for the constructive and helpful advice and perspectives....I got some good ideas to experiment with.
  • alaskanassasin said:  So are you saying he is wrong?      Personally I have gone back to the oven, I had mixed results with pizza on the egg, 1 in 5 was great.  Plus while cooking pizzas I have cracked 2 fire boxes, one ring and a base. …
  • Hovercraft trick?
  • Photo Egg Thanks for idea. I'll look into that.
  • Powak said: What about putting your stone in a little closer to launch time? That way the bottom won’t burn and top will get cooked a little closer to the time the bottom will be done. Or starting out with an airbake under the pie and then givi…
  • Canugghead said: IMO fresh cornmeal (i.e. cornmeal from the current pie) is fine, it's the burnt cornmeal from previous pies. May not need mopping every time, blowing or brushing works too. Yeah, I think not brushing off the previous corn…
  • fishlessman said: DWFII said: You know, I had a lot of dark cornmeal/semolina on the stone and under the edge of the pizza on this last cook. I never thought about it causing darkening but it makes sense.  definitely ditch the c…
  • 1voyager said: I use the parchment technique and it does help reduce excessive browning. Do you use pre-made pizza dough or do you make your own? Many brands of store-bought pizza dough contain sugar in some form. Sugar causes the dough to dar…
  • Legume said: Best of luck with your pizza. Thank you. 
  • You know, I had a lot of dark cornmeal/semolina on the stone and under the edge of the pizza on this last cook. I never thought about it causing darkening but it makes sense. 
  • Legume said: Because some people overreact. I understand--it's a throw-away remark. But ask yourself--what would I (or anyone) have reacted to, if you had simply not said it? If you invite a reaction...there's no possible "overreaction." …
  • fishlessman said: very slightly damp towel, no spritzing the stone, no soggy wet towel.  it helps to get the stone as high as possible as well to get the top cooking faster from the heat on the dome.  if the pie sits to long before putting it o…
  • I am reminded that when a person says "I don't mean to...", they really do. Otherwise why bring it up at all?  No problem, no worries.  
  • Legume said: decaf. Some folks wipe their pizza stone with a wet rag between pies.  Some use parchment.  Some use ovens instead.  All reasonable suggestions.   Up to you to run a few experiments and see what works better than your current pro…
  • I don't know whether you're being a "smart *ss" or not (not sure it would bother me if you were )but neither do I see how your comment is relevant. It doesn't address my original question and if truth be known most people on this forum are cooking t…
  • tjv said: parchment paper will put a barrier between your dough and stone.  you can drop your temps into the 400 to 450 dome range to prevent burning on dough.  What are you saying? Is that good or bad?
  • Thanks. I'll try that.
  • I have two stones in my current set-up--the platesetter (legs down) and my pizza stone about three inches above that. Running at about 550° dome, shooting for a stone temp of 450°-500°. Any thoughts on wetting the stone when doing it like that?
  • Maulas said: You mean, platesetter legs down and pizza stone directly on top? No, I have two cooking grids--the OEM grid and a little smaller one. I put stainless steel bolts on the upper grid. They have large washers on them. They…
  • I'm not an expert but I had the same problem. I think I solved it by turning the platesetter legs down and reducing the distance from my pizza stone to the platesetter. I think I am using a two inch gap now, rather than three. But the big deal was …
  • Probably pretty pedestrian fare but we like to make burritos...with flour tortillas, pepper jack, pulled pork, black rice, spicy refried beans, and condiments such as pickled onion, and guac, lettuce, etc.. YMMV
  • @RRP and @SamIAm2and his silent friend, @LimpBrisket ...and many others who help me refurbish a sad LBGE...with advice and parts. Nowhere else.
  • Thanks @SamIAm2  Maybe could have went 10 minutes more but I really have no complaints. I dedicate this cook to you and the several others who so generously helped me get an Egg together.
  • Not much to tell...5.5 lb. grass fed. Thick hard fat cap. Coated with EVO, salt, pepper and a non-descript rub. Rolled tightly. Cooked at approx. 300° + for about an hour  a lb. Foiled at 180° with a half cup of apple cider. Therma pen reading was 1…
  • Yes, it seems to me that the loin cuts always end up a little too dry for my liking. The butt cuts are delicious.
  • Jupiter Jim said: DWFII said: What is a Roswell? Check it out here. https://smokeware.com/products/roswell-double-pizza-rig Thank you!
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