Comments on: My first Big Green Egg Pizza

By: Jkm

Jkm — Mon, 07 Jun 2010 05:11:49 +0000

JPW – My experience sounds exactly like that. It just keeps falling and by 450 I get depressed and give up since the pizzas are now crunchy flatbread with cheese.. I emailed BGE customer support. Let’s hope they have a good solution for us.

By: jpwilkin

jpwilkin — Tue, 18 May 2010 11:03:42 +0000

Getting the temp to go high and stay high has proven more of a challenge than I’d like. For a time, I was able to effortlessly get the temp to 700 degrees. The trick was using a very big charge of charcoal like Cowboy, which seems to burn hotter (see Nakedwhiz reviews). I’d fill to over the top of the firebox, use a chimney to really get a bunch going and dump that on top, and then close the top with everything wide open. I’d keep the spark screen open and have no vent on top. This worked every time. With silicone oven mitts, I’d then put the plate setter on top of the fire ring and then the pizza stone. The last three times, though, it’s been a 600 degree affair, and by the time I get the pizzas on, I’m lucky to have it over 550. Why? Not sure. I was battling the elements twice, but the last time the conditions were perfect. Try and try again, though.

By: Jkm

Jkm — Tue, 18 May 2010 03:09:35 +0000

Any tips on how you get it up to 650? I can get it to 600, but then it starts falling and won’t stabilize.

By: Tom

Tom — Thu, 13 May 2010 21:20:56 +0000

I got my egg about 3 weeks ago, I think if only missed 3 days when I haven’t used it (I was out of town). For a nice treat for the kids and yourself make an extra crust and load it up with chocolate chips and top it up with mini marshmellows. It is awesome. Enjoy your egg.

By: Casey

Casey — Sat, 12 Sep 2009 20:01:12 +0000

regarding “Burping”. I’ve always considered my self to ba a pretty hairy guy……….Not anymore. I had the BGE choked off top and bottom, forgot to open the vents, and opened the lid without burping it. I’ve never encountered a 5 foot fireball like that ever. I’m happy to report that the hair is coming back……slowly. More importantly, you could sustain serious burns to your flesh ignoring this most vital step, so BURP, BURP, BURP

By: jpwilkin

jpwilkin — Fri, 05 Jun 2009 00:09:18 +0000

Folks, the ‘burp’ thing is really for-real. The first time (only time?) I forgot, it was a real shocker to have the huge ball of fire in my face! I mean to get around to the nomex gasket.

By: Steve

Steve — Thu, 04 Jun 2009 22:53:21 +0000

John,

You can retro the BGE with a nomex gasket that won’t burn. At the high temperature the platesetter/pizza stone forces the heat to the outside and melts the std gasket by BGE. You can also get your BGE pas tthe 650 mark by putting in a larger charcoal charge. Burp the BGE before you open it al the way though otherwise you risk melting your eyebrows

By: John Wilkin’s blog » Revisiting Pizza on the Big Green Egg

John Wilkin’s blog » Revisiting Pizza on the Big Green Egg — Mon, 25 May 2009 18:10:43 +0000

[...] My first Big Green Egg Pizza [...]

By: Can I have my pizza and eat it too? - Forno Bravo Forum: The Wood-Fired Oven Community

Thu, 09 Apr 2009 22:57:26 +0000

[...] good to me: Pizza Hints and Tips — Naked Whiz Ceramic Charcoal Cooking Here’s another BGE Pizza: John Wilkin?s blog My first Big Green Egg Pizza A lot of folks swear by the BGE but they are pricey. I think I can outsmoke anyone with my low [...]

By: Pete

Pete — Fri, 13 Mar 2009 19:42:53 +0000

I am desperately trying to get my wife to pull the trigger on a Big Green Egg. Your pizza experiment has increased my resolve to purchase a Kamado style cooker. Endless cooking possibilties. Even BGE breads and baguettes?