Nice! Is there any kind of "burn-in" procedure you need to do before cooking for the first time?
Hmm - didn't even think of this. I read the manual cover to cover as well as a bunch of posts on several forums and didn't read anything about it... so I guess not.
Hmm - didn't even think of this. I read the manual cover to cover as well as a bunch of posts on several forums and didn't read anything about it... so I guess not.
Well, I'm sure if it was necessary it would have been prominently mentioned in the manual. Actually, with a high-end product like that, it's not surprising that it's unneeded.
__________________ FERMENTING: Members Only Maibock, Apfelwein KEGGED / BOTTLED: Düsseldorf Altbier, Honeydripper Hefe, High Yellow Strong Belgian Ale, Irish Red Ale, Canned Heat Wee Heavy ON TAP: Ó Flannagáin Extra Stout, Squeeze My Lemon Summer Blonde, Apfelwein ON DECK: Munich Helles, Ó Flannagáin Extra Stout, Cold Shot ESB
Went ahead and upgraded to the 10 CFM fan as several on their forums suggested. I watched several videos about it and it looks like its gonna be pretty awesome.
Those types of stone will crack sooner than later. When that happens, you will want to get a BGE pizza stone as it is the same ceramic material.
Welp, the cheapo pizza stone lasted exactly 2 times... it just popped in half while heating the EGG up a few mins ago. It worked in a pinch - will have to order a real BGE pizza stone here shortly...
Man, I can't wait till Tax time... hope this year's refund is exceptional.... If so, BGE here I come! (I have to get a fridge too, so let's hope for a LOT of money. Otherwise, it's a choice between BGE and Kegerator!)
__________________
For each airlock bubble you count, I will shiv you. Bubbles are not for counting.
Welp, the cheapo pizza stone lasted exactly 2 times... it just popped in half while heating the EGG up a few mins ago. It worked in a pinch - will have to order a real BGE pizza stone here shortly...
I've had my BGE pizza stones for years. I use my large for Pizzas and the medium for indirect cooking with the spider rig from www.eggaccessories.com. It works much better than BGE's plate setter.
Welp, the cheapo pizza stone lasted exactly 2 times... it just popped in half while heating the EGG up a few mins ago. It worked in a pinch - will have to order a real BGE pizza stone here shortly...
My el cheapo pizza stone did the same thing a couple of years ago. I just use it that way anyway and it works fine.
Wow...I went and checked out the prices on these things. YIKES. Way out of my league. Am I missing something? Where are the deals?
__________________ On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark Primary: Lake Walk Pale Ale Secondary: Summit IPA Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat Planning: Gone But Not Forgotten:
Got my Pit Controller in today. Its the new DigiQ II from www.thebbqguru.com with their 10 CFM fan. This thing is badass... It is their new model with Open Lid Detection (which seems to work pretty well).
I lit it up and set it to 225 - came back 15 mins later and it was stuck right on the money. Let it sit for over an hour at 225 and it held perfectly... Then ramped it up to 450 and cooked the only thing I had, fish sticks - heh - which turned out awesome but would have been a little better if I had set it up for indirect cooking...
Linear Mode
