Comments on: My first Big Green Egg Pizza

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?

By: Michael

Michael — Sun, 28 Dec 2008 16:15:16 +0000

The pizza looks great! Perhaps you can give us your crust receipe to help make it more sucessful. I feel the crust is the most important part of a great pizza. The high heat is a must and you just have to have no matter what type of crust. Look at the famous pizza’s in New York with the wooden high temp brick ovens. I believe you have to get in and out of the egg very fast. I think it is a two person job one to open and close the lid fast while the other is placing the pizza down on the greats. FASTER FASTER!!!

By: Scott Garrison

Scott Garrison — Tue, 19 Aug 2008 14:20:25 +0000

That’s some goood looking pizza, John! Though I’ve gotten pretty good with stromboli, I’m working on perfecting my pizza crust.

Herman’s Boy, our local coffee roastery, bakery and kitchen supply place in Rockford, carries the Big Green Egg, as well as the outdoor pizza oven. Thanks for some good data on your experience with the former with respect to pizza…

By: Eric Lease Morgan

Eric Lease Morgan — Tue, 12 Aug 2008 12:19:26 +0000

big_green_egg++

I have owned a Big Green Egg for about 6 years, and I cook on it at least twice a week. At least every other day during the summer. Meat. Vegetables. Pizza. As John says, it has the ability to get *really* hot, and like someone else said the thermometer broke a long time ago, but I don’t need it anymore.

Using the Big Green Egg, it is really hard to burn your food because there is no fire. It is really hard to dry out your food because the whole this is enclosed (sort of). One last thing, the Big Green Egg is more akin to an oven than a grill. Your cooking technique will need to be adjusted accordingly.

–
ELM

By: jpwilkin

jpwilkin — Tue, 12 Aug 2008 01:17:44 +0000

Oh, that’s great. I like that “cheat” much better than hacksawing the latch!