Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
Madeline M wrote:Are you wanting to improve on the thin crust, and if so how? I wasn't sure if the question was on that or just about the thick crust. .
Mark Head wrote:Got a BGE this summer - extremely versatile. I've tried pizza once and loved the flavor - still working on the crust myself. The big question is why did I wait so long - BBQ Guru is the next purchase.
Mark Head wrote:Got a BGE this summer - extremely versatile. I've tried pizza once and loved the flavor - still working on the crust myself. The big question is why did I wait so long - BBQ Guru is the next purchase.
Steve P wrote:Mark Head wrote:Got a BGE this summer - extremely versatile. I've tried pizza once and loved the flavor - still working on the crust myself. The big question is why did I wait so long - BBQ Guru is the next purchase.
We know lots of folks who use Guru's on the competition circuit and they are great little gizmos but unless your just enamored with the technology I'm not sure why you'd need one for the BGE. Using a modified Minion Method http://www.virtualweberbullet.com/fireup2.html and proper vent control you should be able to get at least a 7 to 8 hour "burn" at smoking temps without the additional technology.
Greg R. wrote:Funny, I almost added, "I bet the purists will have something to say about this gadget" to my earlier post.
I do have a little trouble regulating my temp on the BGE on low and slows. I chalk it up to inexperience, I'm constantly monkeying with the events and over-correcting. The egg wants to burn hot, but you can put the fire out all together if you shut it down too much. I'll have to try the method you linked to.
BTW I looked up the grill you mentioned and I like the oval shape. I find the roundness of the BGE limiting on occasion...
Steve P wrote:Greg R. wrote:Funny, I almost added, "I bet the purists will have something to say about this gadget" to my earlier post.
I do have a little trouble regulating my temp on the BGE on low and slows. I chalk it up to inexperience, I'm constantly monkeying with the events and over-correcting. The egg wants to burn hot, but you can put the fire out all together if you shut it down too much. I'll have to try the method you linked to.
BTW I looked up the grill you mentioned and I like the oval shape. I find the roundness of the BGE limiting on occasion...
<shrugs>...Dunno what to say about the temp thing...ya might want to experiment with the upper/lower vents a bit more. The only time I cooked on a BGE I had no trouble locking it in at 250 (+/- 10). As I recall I had the lower vent cracked about 3/8 of an inch and the top vent closed about 3/4 of the way.
Yeah, the Primo probably doesn't cook any better/worse than the BGE but the oval shape is what is drawing me to the Primo...that and the Made in America thing.
Madeline M
Foodie
516
Tue Sep 01, 2009 3:17 pm
Greater 'burbs of Detroit
Greg R. wrote:I'd like to improve on the thin crust too...sometimes I notice when I eat at the "fancy" pizza places that the crust is slightly sweet. Mine is not. Is it sugar or is there a little corn meal in there?
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