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Hi Eggbertsdad, I'm from back east Jersey to be more specific & used to N.Y. & Jersey pies. The boardwalk, street & restaurant style pies etc. In fact I chose the BGE over the Primo just for trying to get that same back east pizza style pizza. Now I make my own dough etc., but I bet what I do would work on any store made pie. I've tried high heat, low heat just about everything and find the below method works great for me w/pizza & calzonies for that matter. I only use cornmeal on the peel, not the stone and never had a pie stick to the stone or tiles. Good luck. 1: place setter legs UP simply put grate that came with it over it. 2: place pizza stone or simply put tiles on grate and preheat to about 500 degrees, don't have to be right on it could be a bit lower or higher. 3: check after about 7 or so minutes maybe turn if needed, you'll get used to the time depending on the temp. you use. 4: If you don't get to wild on overloading the pie it comes out perfect.


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  • I believe your right SmokeyPitt!  I just completed a slow and low cook and the high-q grate reacts to very small adjustments indeed.  I also talked w/the people that sells high-q and took their advise and don't rake the lump anymore. Seems to be w…
  • I want to THANK all you Egger's for your help.  It's a blessing to have this kind of support when a issue arises. And so fast too!!!!   Again thanks much and I'll keep you updated.
  • Thanks for the tip Skiddymarker,  Maverick is sending a pair of new ones also.  However in my case I did see a flame hit the unprotected wire. So it's costing me for the replacement.  The Maverick people suggested I cover the wires exposed in the BG…
  • Thanks for the info KennyLee.  I was cooking a sitting chicken between 325-350 and done it many times before w/o any issues.  I guess there's always a first :(  I did see the flame however this time. (It was only a short time)  I'm going to keep a c…
  • I been using the Smokdaddy for the past few years with no issues what so ever. Just hook it up to an Old Brinkman, or anything for that matter.  It takes about 10min. and I'm smoking. And I don't need a lot of room.  I use the medium Smoke Daddy.  T…
  • My experience was if I wanted a up close look is:  I pick a par 3 green that's close to the tee of the next hole.  That way I can watch them coming up and putting, then just have little walk to watch them driving the ball.  That way I don't have to …
  • I did the very same thing  bschroed when I received my egg this past winter.  However I made a couple more mistakes. * I cooked two different styles of ribs at the same time & expecting them to get done at the same time (St. Louis & Baby B…
  • Hi JLNC, I was much as you deciding between the primo vs. egg.  I decided on the egg for all the above reasons covered,  plus the pizza cooking in my opinion is much better with the egg. Also not to put a negative on your new purchase, but be prep…
  • Hi everyone, I'm a rookie at the BGE's . Got a stupid question: Is the Baking Stone for the Egg the same as the Pizza stone for the Egg? I'm getting my Large BGE as soon as weather permits here in MT. Hopefully nest week!!! In regards t…
  • Ditto on them tails. That's the way I like em. A little white wine & butter garlic sauce and that's all she wrote.
  • Thanks so much Kent for the valuable info and heads-up! mbcjr/ God Bless
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