Big Green Egg

Also make sure to turn the pizza regularly to ensure it cooks all the say through. Had a couple raw doughy pieces and a couple burnt pieces as we learned lol

 

Uncle and grandpa have one, I want one but its a little out of my price range

 

Ive got a metal pizza peel so that should make that part go okay I hope. Heavy on the cornmeal and I think itll be fine. Stoked to try it all out tonight.

 

Watched a how to this morning and the dude had the egg at 800 degrees. Sure it was done in five minutes but the crust was completely black. He saw no problem with this

I dont get my grill that hot for anything. Did once on accident, looked at the temp and it read 200 at wide open for about 20 minutes. Thought that was bizarre so I opened her up to find that the gauge had gone full circle and was actually closer to 1200. Lost a few beard hairs on that deal.

 

You want your heat HOT and indirect. I don't own the spatula mentioned above but I use a pizza stone instead.Not ideal but it works.I've had no problem opening the lid all the way to put pizzas in or out.Heat recovers nicely with ceramic. Use a little cornmeal between cooking surface and crust for a clean removal. Be sure and open the lid slowly when this hot to save your eyebrows from the possible flare up. Good luck!

 

Here's one of my efforts. It was gone by the time the next one came off I think.

 

I'm sending the wife to get stuff to make pizza before we make pizza. Testing, you know.

 

One of three. The only one photographed. I will definitely be doing this again. Gotta figure a better way to get the pizza ON to the peel, about ruined my first try.

 

Could try just lifting the edge with tongs then sliding the peel under while you have the tongs on the opposite side to prevent from sliding.

The nice thing about the Akorn is the grill surface is flush with the lip of the bottom half, so for pizza its real easy to get on and off.

 

Look into the Akorn. Right now HD has it on sale for $260. It's a 22" grate, so inbetween the L and XL BGE. I kinda wish they had a smaller model...like between a M and L BGE because I only cook for 2 regularly and there is a ton of unused space on mine.

It's definitely a great "starter" kamado considering it'll do 90% of what a ceramic will do.

 

The grill is flush on the egg as well, once the plate setters in for indirect cooking. Yeah we just had a heck of a time getting the raw dough pizza ON the peel, came off just fine. I slid the first pizza, the one pictured, into the pit to be sacrificed to the grill gods. Saved half of it.

Chrrently doing 20 pounds of pork shoulder. Gonna try my hand at making my own bacon from pork belly later this week I think.

 

Understood. Look into wire screens. Whenever I was slinging pizzas in a restaurant I used to work at, we would put the pizzas on the screen until they were cooked enough to take off and finish them on the stone.

http://www.webstaurantstore.com/16-aluminum-pizza-screen/40718716.html

 

I have been cooking on them for 8+ years, love them!!!!
I have been competing in competitions with a couple eggs as well.....here is my setup

 

Whatd the advantage of that? Seems like moving it more and more just leads to more deformed dough hahaha.

 

Thats awesome! They're totally addicting. What kind of charcoal do you use?

 

The screen helps it keep shape while its cooking. You don't have to take it off the screen, but having it directly on the heat helps with having a crispy crust.

If anybody is near Atlanta looking for an egg, here's a pretty decent deal on a well loved used one
http://us.wallapop.com/item/big-green-egg-27170925

 

Bbq guru makes a good thermo as well. You can custom build it if you want to what you want to do.


https://www.bbqguru.com

 

Thats where I got mine. That thing is rad. Makes low and slow crazy easy. Im wondering how low I can go.

 

If you're a cheese fan, look up soldering iron cold smoke. Basically people will put woodchips in a tin can, put a soldering iron in it, then use the soldering iron/handful of woodchips to cold smoke the cheese. Pretty genius really.

 

I've had smoked gouda and cheddar. It's awesome.