Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Lit
Lit

Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Friends

Followed by 1 person
fence0407
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

Lit

About

Username
Lit
Joined
-
Visits
9,462
Last Active
Roles
Member
Points
2,364
Posts
5,840
  • Re: MM is a crappy pizza cooker

    Lit said:
    Lower the temp. Solved. Invoice is in the mail. 
    If I lower it to 350 dome to get the stone to the right temp will my toppings cook. To get pizzas to cook evenly on the large and XL my done was always hotter than my stone. Doesn't seem like lowering the dome is going to help.
    It makes a lot of sense to go with a lower temp only because what you did failed. The correct temperature is the one that works and it could be much different than what you do on an XL I would have never expected a MM to work the same as an XL. If the XL makes great pizza just use the XL. 
    I'm thinking cut the stone down so it's smaller than the platesetter so it's truly indirect and create more space between the platesetter and stone. I have cooked pizzas on every other sized egg except the xxl and never had this issue. I agree about just using the XL and normally do but that's a lot of lump to keep the XL at 500 for an hour especially since I bought a bag of rockwood. That's like $10 in lump to cook $8 worth of pizza.
  • Re: any other JACCARD users here?

    @tarheelmatt ;
    Knock Off describes virtually every "home use" kitchen/cooking vessel, mixer, sous vide, vac sealer, slicer, blah blah. I wanted the Hobart HL1400-1STD but, I'm cheap and got a quality KA instead. :dizzy: 
    As products are going through R&D if they can find a more economical way of building a product similar to another and maintain quality thereby saving $ and increasing their profits and pass savings on to the consumer...I say good on ya. 
    Or you can just not change anything and copy them exactly then compare to them every chance you get. See the difference there?
  • Re: Charcoal has gone up!

    @nolaegghead isn't the traeger a pellet pooper? The vertical I have has a full seperate firebox. The water pan is welded in and the heat goes up through the walls. It has been really easy to maintain temps it takes about 1 small split per hour to keep it between 250-275.
  • Re: SmokeWare Cap v1 vs. v2

    Totally crazy but you know what works great? The DFMT that comes with the egg.
  • Re: SmokeWare Cap v1 vs. v2

    RRP said:
    Lit said:
    Totally crazy but you know what works great? The DFMT that comes with the egg.
    LOL - I wonder why you would say that! If you agree to pay the postage to ship my Large and Small cast iron POS DFMT I will gladly send them to you!!! Otherwise those POS and any other rusted POS egg are going in the trash FRIDAY! OK?  Please send me a PM with your name and address! 
    Ron where in the world did you get the idea that I work for BGE? I say more negative stuff about my eggs than positive. I obviously have DFMT for all my eggs why would I pay for you to ship yours? I used the smoke ware caps at a couple fests I cooked at and couldn't stand them. I know exactly how to set the DFMT to get the temp I want and the DFMT work perfectly why would you say they are a POS? You really confuse me from all your posts you sound kinda cheap but then you buy $30 caps that are not needed or any better than what comes with the egg.
Click here for Forum Use Guidelines.