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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 04-30-2009, 06:41 PM   #1
FatDaddy
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Talking First Pizza on the EGG

Cooked my first pizza on the new egg tonight. Cranked it up to about 425* picked up a meatlover's with jalapeno's and onions from papa murphey's pizza place here in town, Tossed it on and 15 minutes later had an Outstanding supper. I really don't know how I lived w/o the egg for so long.

onto the grill

Just about done crisping the bottom of the crust.

and a few slices on the poor boy china

Also beginning to think that the Egg is much more photogenic than any of my other cookers.
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Unread 04-30-2009, 06:42 PM   #2
MilitantSquatter
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nice job !! your off to a great start !!!
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Unread 04-30-2009, 06:46 PM   #3
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Quote:
Originally Posted by MilitantSquatter View Post
nice job !! your off to a great start !!!
jumped in feet first. I really thought Id have more trouble with it. Still learning the temp swings getting situated and dialed in but it don't take much once u start getting close to where ya want it. Should have my wiggle rod and gratelifter in the next week or two.
Need to get an ash removal tool though.
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Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
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Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 04-30-2009, 06:51 PM   #4
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nice!
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Unread 04-30-2009, 06:53 PM   #5
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Dang.......looks great.
Am I to assume the pizza was fresh and not frozen?
Im picking up my pizza stone next week but just have a few ????'s.
I assume if you get a frozen pizza, you need to defrost before putting on the pizza stone to prevent shattering.
I assume you used either cornmeal or parchment paper between the stone and the crust of your pizza?
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Unread 04-30-2009, 06:55 PM   #6
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Quote:
Originally Posted by FatDaddy View Post
jumped in feet first. I really thought Id have more trouble with it. Still learning the temp swings getting situated and dialed in but it don't take much once u start getting close to where ya want it. Should have my wiggle rod and gratelifter in the next week or two.
Need to get an ash removal tool though.
just remember your initial flame when you light off the lump may make it appear that it's getting hotter than desired but that's just the flame's heat rising right toward the thermometer. After it settles, it may dip and then that's the true temp.. then it's just vent control.
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Unread 04-30-2009, 06:59 PM   #7
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Quote:
Originally Posted by bbqbull View Post
Dang.......looks great.
Am I to assume the pizza was fresh and not frozen?
Im picking up my pizza stone next week but just have a few ????'s.
I assume if you get a frozen pizza, you need to defrost before putting on the pizza stone to prevent shattering.
I assume you used either cornmeal or parchment paper between the stone and the crust of your pizza?
The ones we get from papa murpheys are take and bake. You order it just like you would from pizza hut or where ever the only difference is that they dont cook em. So they are fresh not frozen. These come with a baking tray, which you can see off to one side in the photo. I cook it on there on the stone for about 10 min, then slide it off onto the pizza stone. That way I dont have to worry bout it sticking or needing to put cornmeal down or use a pizza peel. Ive done these same pizzas in the kettle or in the oven. HAve to really watch it in the kettle because it can get way to hot. This was just like cookin it in the oven. No burnt bottom or anything.

On a side note. This is my pizza stone that I got at Bed bath and beyond. Its nothing fancy and has served me well for about a year now. in the kettle oven and now in the BGE,
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Unread 04-30-2009, 08:05 PM   #8
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Looks like you are off to a great start with pizza.

I like to lift the pizza stone up off the plate setter a bit. I use the three ceramic shoes that comes with the Egg or some other spacer between the two. I believe it results in a better cooked crust. Give it a try one of these times.
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Unread 04-30-2009, 08:14 PM   #9
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Good job FatDaddy! Now I know what I'm going to try on Friday night.
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Unread 04-30-2009, 09:10 PM   #10
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Nice work. Keep an eye on that gasket. Pizza is the #1 killer of the gasket!
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Unread 04-30-2009, 09:21 PM   #11
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Quote:
Originally Posted by snoqualmiesmoker View Post
Nice work. Keep an eye on that gasket. Pizza is the #1 killer of the gasket!
why is that?
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Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 04-30-2009, 09:24 PM   #12
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the plate setter in that position directs the hot blast from the fire right at the gasket. i think what aggravates that is when people try to heat up the plate setter and pizza stone too fast. it'll take at least 30-40 minutes to heat everything up.
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Unread 04-30-2009, 09:36 PM   #13
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Nice to see that the Papa Murphy's pizzas work out well on the grill. We have coupons galore... Thanks for the hint on the baking tray.
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Unread 04-30-2009, 10:10 PM   #14
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Quote:
Originally Posted by Rick's Tropical Delight View Post
the plate setter in that position directs the hot blast from the fire right at the gasket. i think what aggravates that is when people try to heat up the plate setter and pizza stone too fast. it'll take at least 30-40 minutes to heat everything up.
I got ya. I cook mine at about 425* and it took me a good 30 min to bring it up to temp. I really need to start using my weed burner to start my fires. Ive dropped a small coal of lit lump on the outer edge of the gasket. so it has a nice burn mark in it. And did same thing to the side table on the left side today lol.
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HALF DIAMOND RANCH BBQ

Home made 5' reverse flow smoker
Lg BGE
WSM 18.5
WSM 22.5
Weber Kettle 22 1/2" silver series
Weber Copper Smokey Joe Gold 14.5"
GPS trackable RED super fast thermopen

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Unread 04-30-2009, 10:41 PM   #15
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I knew you'd get hooked. Glad you ordered the grate lifter and wiggle rod. Next time try it with the egg feet lifting the pizza stone. It will give the stone a more even heat than being directly on the plate setter.
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