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Re: Pizza
My pizza set up is plate setter legs up, regular grid, extender grid and then the pizza stone to get the stone higher up in the dome. I typically shoot for 550* for NY style pies; for deep dish usual…2 · -
Re: Can you use Le Creuset enameled skillets in the BGE?
I've used the dish soap approach without issue (damp paper towel, add dish soap, wipe entire outside of DO) - the soap was dry to the touch in under a minute. Post cook clean up just required water a…1 · -
Re: Wood Chips/ Chunks storage
Original bags in the garage.2 · -
Re: amd i need help again....
Cooking at 200 is too low - you want brisket internal temp to hit somewhere in the 195-210 range (fork twist test), and you'll never get there. You can definitely bump temp up to 275 plus, but I woul…1 ·
