Just finished my marinated shoulder lamb chop dinner cooked on my new Big Easy SRG. I preheated it about twenty minutes (basket out as they recommended). I grilled the first side of the lamb with the lid open, turned it 90 degrees half way, and the second side I did half open and part closed and open again. I also used applewood chips in the smoker; but didn't realize that those little bit of apple chips at that temperature would make a lot of smoke! LOL
Curiosity made me check the grill temp after the preheat and, using my laser temperature gun, the temperature was 680 degrees Fahrenheit. My home oven only goes to a little over 500 and takes an hour to get to that temperature on the silicon carbide shelf I have in there for making pizzas. So, I'm having a lot of enthusiasm about maybe having a better option for pizza making in the Charbroil.
Earlier today I ordered a 15" round cordierite pizza stone, since my other 15" one is square and won't fit on the Big Easy grill. I may have to revise my pizza dough recipe a bit and make the dough a bit closer to Neapolitan pizza dough which has a bit higher hydration; but I think I'll test it first with a defrosted, doctored, frozen pizza just to get an idea of what to expect before I try it with a couple of my own recipes.
I took a photo but the "insert image" button above the message on these pages doesn't work, so I guess the only way to post a photo is to get
one of those on line photo accounts.
It would be a lot easier if this software, like Facebook and Blogspot, and others, would just let you import an image from your own computer.
June