OTHER INTERESTS > Grillin' & Chillin'

Big Green Egg - no more debate

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tcdawg:
Don, I edited your title on this thread since the debate is over...you will enjoy the egg.  It is an initial investment and learning curve at first but that sucker will last a long time.  I think mine is 7 years old.

BigMike:
http://outdoorhome.com/image/BGE-TP-large.pdf

Mortalis5509:

--- Quote from: BigPrince on March 27, 2017, 08:45:23 PM ---3 sub 350deg cooks done to cure the felt- sausages, chicken, more sausages.  As you guys know,  I'm surprised it is so easy to use - almost disappointingly easy.  No voodoo too it, it just works and well.  Really happy with the purchase on day 2.  Was thinking I'd have buyers remorse buying a grill that cost so much - nope.  Doing pizza tomorrow.

--- End quote ---
I usually do pizza at 700 or a little higher. Use parchment paper until the dough firms up and then remove while on grill still. Maybe 10min top and is done.

Sent from my SM-G935V using Tapatalk

BigMike:

--- Quote from: Mortalis5509 on March 27, 2017, 08:54:35 PM ---
--- Quote from: BigPrince on March 27, 2017, 08:45:23 PM ---3 sub 350deg cooks done to cure the felt- sausages, chicken, more sausages.  As you guys know,  I'm surprised it is so easy to use - almost disappointingly easy.  No voodoo too it, it just works and well.  Really happy with the purchase on day 2.  Was thinking I'd have buyers remorse buying a grill that cost so much - nope.  Doing pizza tomorrow.

--- End quote ---
I usually do pizza at 700 or a little higher. Use parchment paper until the dough firms up and then remove while on grill still. Maybe 10min top and is done.

Sent from my SM-G935V using Tapatalk



--- End quote ---

Those high temps are very hard on the seal.  If you do a lot of pizzas, plan on replacing it regularly.

Raisinhead:
No issues with any of my seals yet and I run high temps a decent amount

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