We first started using our Eggs as a replacement for a traditional BBQ grill. The Egg, though, does so much more, and we’ve started smoking more than ever.

One of our favorite products to use when cooking ‘low-and-slow’ is the BBQ Guru’s “Party Q”.

The Party Q is a simple as it gets. Running off of four AA batteries, it operates a fan that is efficient enough to last for months, but powerful enough to keep even an XL Egg at the desired temperature.

A metal adapter connects the Party Q to the Draft Door at the bottom of your Big Green Egg, and moderates how much air you push through the grill. Open up your Daisy Wheel, and let it do the work!

We love the Party Q because of how effortlessly it works. There are no cords, no settings, and no worries! Just choose your desired temperature, and the Party Q will make it happen.

There are adapters for many different grills and smokers, so if you’re not yet an “Egghead”, the Party Q can still help with your next smoke!

If you’d like to learn more, give us a call or stop by the store! We’ve always got a full lineup of BBQ GURU products, and will be happy to help find your perfect solution!

Using concentrated hot air, the need for lighter fluid is completely eliminated. Not only is it safer, but it eliminates any fluid taste that can take away from your BBQ.

And, as if that wasn’t enough, it even has a bottle open.

We’ve got them in stock, so stop by and check it out!

Pampered Chef Pizza Stone after 5-6 uses at temperatures up to 700 degrees.  Those pieces are where they laid after the stone exploded, not moved!

What a lot of people don’t know, is that the Egg is also the best oven you could own—one of the many reasons it’s known as the “Ultimate Cooking Experience”.

A great way to test your Egg’s oven capabilities is making homemade pizza. Pizza is a fun, simple, and cheap example of how you can use your Egg every single night.

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To start, gather up your favorite selection of ingredients. Sometimes there’s a little prep involved (we chose both bacon and sausage which needed to be cooked), but most of your ingredients are ready straight from the market.

(Full disclosure, I am of the belief that fruit doesn’t belong on a pizza, but was outvoted by the family.)

Next, you’ll need to prep your dough. We love to save some time, and buy our dough from a local pizza shop. We’ve always had the best luck with local guys, but if you ask nicely, most places should be happy to sell you some.

Roll the dough until it is about 10 inches in diameter. Before you start to load it up with ingredents, throw it in your Egg to firm it up. When it’s warmed up (but not cooked!), get ready to start having some fun.

Throw whatever you’ve got on the pie—the crazier the combination the better. For a nice touch, a little Oregeno adds a lot of class without any flavor.

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Once you’ve got your pie ready, it’s time to bring it to your egg. Preheat your egg to 350 degrees, and set up your baking stone. (Don’t have a baking stone? Give us a call! We’ve always got them in stock.) Feel free to experiment with different mixtures of Charcoal and Wood Chips—we always use the BGE Natural Lump Charcoal, but mixing in some Cherry Wood Chips would add an interesting taste.

You’ll want to cook for about 15 to 20 minutes, or until your cheese is a nice golden brown.

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And that’s it. Pizza on the Egg is a quick and simple meal that offers a lot of bang for your buck.

Have your own tips for Pizza on the Egg? Let us know!