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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-05-2012, 08:56 PM   #1
eddiepro
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Default Pizza Woes

Hi all!

I tried my hand at pizza tonight, and from a form factor, they can out great! From a taste stand point, not so much. All of the ingredients were the same as I have done before in the oven, so I know the ingredients didn't kill me. The pizza just had a bad smoke flavor, like licking a burnt up grate after cooked and cooled. I used my BGE, plate setter-feet down, grill rack, stainless steel washers and bolt (my extended rack pieces) and a pizza stone. The charcoal was a fresh bag of Mali's, and temps were hovering around 550 or so.

Any thoughts?

Thanks Brethren!

-ed





Oh and is this a problem?

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Unread 10-05-2012, 09:14 PM   #2
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Im not familiar with Mali's charcoal but I do know that its not all that uncommon to find stuff other than charcoal in lump charcoal bags. The naked whiz says the argentina made charcoal from Mali's had melted plastic in the bag they sampled. Maybe thats your problem?
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Unread 10-05-2012, 09:17 PM   #3
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My guess has to go to bad charcoal as well. A 550F fire should have no off odors, unless the charcoal or your cooker is somehow contaminated. Plastic would be bad tasting for sure.
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Unread 10-05-2012, 09:19 PM   #4
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My concern is that last pic. I have nothing to add, but waiting for input from thoes in the know.
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Unread 10-05-2012, 10:03 PM   #5
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Quote:
Originally Posted by eddiepro View Post







Oh and is this a problem?

What is that on your egg?

I thought the pizza stone is supposed to be set on the plate setter?
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Unread 10-05-2012, 10:06 PM   #6
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I have never seen that discoloration on a BGE before, is the coating chipping off?
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Unread 10-05-2012, 10:10 PM   #7
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Quote:
Originally Posted by landarc View Post
I have never seen that discoloration on a BGE before, is the coating chipping off?
What im wondering is if theyre air pockets that get heated, then pop, and shoot the glze on top of them off?
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Unread 10-05-2012, 11:02 PM   #8
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Quote:
Originally Posted by thirtydaZe View Post
What im wondering is if theyre air pockets that get heated, then pop, and shoot the glze on top of them off?
To respond to both, this "stuff" as I can tell, wipes off, almost like a crust? I don't know-I haven't used my egg in 2+ weeks and it has been out in the rain under a canvas cover.

As for the egg, I figured a good nuclear burn off was in order after this debacle. I left it at over 800 for an hour and a half-now the dome is sealed shut!

I can't win tonight...
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Unread 10-05-2012, 11:24 PM   #9
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You burned the gasket, you will eventually get it open, then you can replace the gasket. But, you cooker is almost certainly clean inside now.
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Unread 10-05-2012, 11:25 PM   #10
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It's likely just something on your gasket. They can sort of weld themselves together.

find the spot and just slide a butter knife in-between. Tomorrow is another day.
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Unread 10-06-2012, 02:03 AM   #11
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I thought it was bird droppings no the outside of the egg there lol.
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Unread 10-06-2012, 10:08 AM   #12
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Quote:
Originally Posted by Dallas Dan View Post
I thought the pizza stone is supposed to be set on the plate setter?
You don't want the stone directly on the plate setter since it can get too hot. I use the three ceramic feet that came with the Egg as spacers for my pizza stone. The air gap keeps it from getting too hot.
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Unread 10-06-2012, 12:17 PM   #13
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So another day, another adventure! Gasket is definitely shot! Kind looks like those bits of bacon that make it through the entire cook session when you fry it, black and crispy!

The out side of the dome is still a mystery. I cleaned it this morning with some paper towel, simple green, and elbow grease. The finish is in intact, I don't know what prompted this.

Next cook will most certainly have different lump.

And this was the second pie that didn't have as pronounced carbon taste...

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Unread 10-06-2012, 12:38 PM   #14
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I have a similar problem with my UDS.. There is no seal so that wont be an issue and there is no crust on the lid but anything that has a crust (breads) has a not so nice flavor. Wonder if it needs to go thermal also or just a good car wash on the inside.
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Unread 10-06-2012, 02:36 PM   #15
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Quote:
Originally Posted by Ron_L View Post
You don't want the stone directly on the plate setter since it can get too hot. I use the three ceramic feet that came with the Egg as spacers for my pizza stone. The air gap keeps it from getting too hot.
Thanks. That's what I meant...using the three ceramic feet. The grill rack is probably too far away from the heat for optimum pizza cooking.
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