Author Topic: The Big Green Egg - Feedback???  (Read 5341 times)

0 Members and 1 Guest are viewing this topic.

Offline TXCraig1

  • Registered User
  • Posts: 15988
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Big Green Egg - Feedback???
« Reply #25 on: December 25, 2013, 03:37:47 PM »
I was going to buy the BGE specifically for pizza since the BGE Magazine shows pizza being made on the cover and that the salesman swears by it for pizza.

I can't imagine better reasons NOT to buy one for pizza.

The BGE self-published advertisement/"magazine" and the salesman both said it's good for pizza ??? what a surprise. The pies in their advertisement looked nice, but they could have just as easily (actually a lot more easily) been baked in a toaster oven, and I'd bet a dollar to a donut hole that the salesman has never made dough from scratch.
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline HAMnEGGr

  • Registered User
  • Posts: 25
  • Location: Wisconsin
  • I Love Pizza!
Re: The Big Green Egg - Feedback???
« Reply #26 on: December 29, 2013, 04:35:42 PM »
BGE is great, however I say that the Primo XL is even better.  Oval shape allows direct and indirect cooking.  Plus it is made in USA...

http://primogrill.com/primo-grills/primo-grills-ovalxl/
http://amazingribs.com/bbq_equipment_reviews_ratings/grill-smoker-egg-or-kamado-style-combination-grill-smoker-pizza-oven/primo-oval-xl

Offline halfprice

  • Registered User
  • Posts: 213
  • Location: Whittier, Ca
Re: The Big Green Egg - Feedback???
« Reply #27 on: December 29, 2013, 05:56:15 PM »
Just wanted to add to this a little more.  The egg us great and pizza get the wood smoke taste which is great. But having used my blackstone for the first time last night. I take the bs over the egg for pjzza. For smoking meat the egg csnt be beat IMHO

Offline dineomite

  • Registered User
  • Posts: 199
  • Location: Cleveland, OH
Re: The Big Green Egg - Feedback???
« Reply #28 on: December 29, 2013, 08:09:02 PM »
I love my BGE - just not for pizza. If you were looking at an XL that would do both pizza and BBQ, I'd just drop down to a Large (for BBQ) and buy a BS (for pizza).

Offline moetard

  • Registered User
  • Posts: 5
  • Location: texas
  • I Love Pizza!
Re: The Big Green Egg - Feedback???
« Reply #29 on: January 01, 2014, 07:34:29 AM »
If you are serious about pizza build a WFO.  I have been cooking on a large BGE for about 5 years.  It works great for grilling / smoking.  I bought the WFO kit from Superior Clay and assembled it two weeks ago.  The pizza from the WFO is at another level.  We make pizza every week and it is edible from the BGE but nothing like the pizza from the WFO.   When I use the BGE as a smoker it holds the heat well, but there is limited space for meat.  I am able to cook a few chickens or one turkey at a time.  If you decided on the WFO route, spend some time on the fornobrovo.com forum it is a treasure trove of WFO information.  Deciding on the size of a WFO is critical.  I found my BGE on craigs list -- and for $300 it was a good value.  If you have to pay retail price for a BGE and your limited on $$$ then I recommend you focus on what you plan to cook.  Another factor is 'footprint', a WFO takes up more space than the BGE.

Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: The Big Green Egg - Feedback???
« Reply #30 on: January 01, 2014, 02:20:12 PM »
If you are serious about pizza build a WFO.  I have been cooking on a large BGE for about 5 years.  It works great for grilling / smoking.  I bought the WFO kit from Superior Clay and assembled it two weeks ago.  The pizza from the WFO is at another level.  We make pizza every week and it is edible from the BGE but nothing like the pizza from the WFO.   When I use the BGE as a smoker it holds the heat well, but there is limited space for meat.  I am able to cook a few chickens or one turkey at a time.  If you decided on the WFO route, spend some time on the fornobrovo.com forum it is a treasure trove of WFO information.  Deciding on the size of a WFO is critical.  I found my BGE on craigs list -- and for $300 it was a good value.  If you have to pay retail price for a BGE and your limited on $$$ then I recommend you focus on what you plan to cook.  Another factor is 'footprint', a WFO takes up more space than the BGE.

Thank you for the feedback. I am curious as to what size WFO that you built? On a few other threads, there was discussion about WFO size. Many people said their ideal size as in the 30 inch range. Not to big that it is a hassle get the WFO fired up and ready, and not to be in the 20 inch range since there is not enough room to move properly. Your thoughts and WFO size? Thanks again.

TomN
PS
I have not had good feedback about making pizza on the BGE and that is what i would be specifically buying it for. The portability of the BGE is a good feature.
« Last Edit: January 01, 2014, 02:21:48 PM by TomN »

Offline halfprice

  • Registered User
  • Posts: 213
  • Location: Whittier, Ca
Re: The Big Green Egg - Feedback???
« Reply #31 on: January 01, 2014, 07:12:03 PM »
Thank you for the feedback. I am curious as to what size WFO that you built? On a few other threads, there was discussion about WFO size. Many people said their ideal size as in the 30 inch range. Not to big that it is a hassle get the WFO fired up and ready, and not to be in the 20 inch range since there is not enough room to move properly. Your thoughts and WFO size? Thanks again.

TomN
PS
I have not had good feedback about making pizza on the BGE and that is what i would be specifically buying it for. The portability of the BGE is a good feature.

If you want something portable then get the Blackstone. An egg is not portable. Yes you can roll it a round the back yard but  they weight a lot and I would be afraid of breaking it.  Trying to load it into and out if a car or truck would be a hugh pita



Jerry

Offline dineomite

  • Registered User
  • Posts: 199
  • Location: Cleveland, OH
Re: The Big Green Egg - Feedback???
« Reply #32 on: January 01, 2014, 09:02:36 PM »
2009
Bought a BGE, complete with pizza stone and BBQ Guru. Was able to get that sucker up to 850 with little problem. The issue was that I was running through some serious charcoal and hight temp gaskets. The top of the pizzas looked like they came out of a home oven. The bottoms of the pies looked nice. I kept it because I can barbecue year round using very little fuel.

2012
Built a 42" Pompei style oven. It works beautifully, except that it takes about a banana box full of very dry wood and 3 hours to get it up around 850. This isn't really a problem on the weekend, but when you just want to experiment a 1 or 2 pies it's a pain in the ass. Having really dry wood is a problem if you start to run out, simply because others have a different idea of what "dry" is. I now use this for larger parties at my house. There is nothing like hanging out on the patio at night with the fire crackling, people laughing, and popping out fresh pies.

2013
Bought a 2 Stone. I now eat pizza whenever I want. I fire up the oven and in 20-30 minutes I have roof and floor temperatures in the range of 850-900. I need to keep track of how long a bottle lasts but I seem to get about 4 hours out of a new bottle. $23 for a full bottle.

The 2 Stone is oppressively expensive, but the quality of construction is excellent. I don't know what your financial situation is, or even how much you plan to use it, but if you were looking for something affordable I would take a long look at the Blackstone. I have never used one, but I see a lot of awesome pies from the other members here.

Before you buy anything make sure you figure out how serious you are, how much time you can devote to heat up, what you're looking to spend, etc.

Hope this helps.


Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: The Big Green Egg - Feedback???
« Reply #33 on: January 01, 2014, 09:55:51 PM »
2009
Bought a BGE, complete with pizza stone and BBQ Guru. Was able to get that sucker up to 850 with little problem. The issue was that I was running through some serious charcoal and hight temp gaskets. The top of the pizzas looked like they came out of a home oven. The bottoms of the pies looked nice. I kept it because I can barbecue year round using very little fuel.

2012
Built a 42" Pompei style oven. It works beautifully, except that it takes about a banana box full of very dry wood and 3 hours to get it up around 850. This isn't really a problem on the weekend, but when you just want to experiment a 1 or 2 pies it's a pain in the ass. Having really dry wood is a problem if you start to run out, simply because others have a different idea of what "dry" is. I now use this for larger parties at my house. There is nothing like hanging out on the patio at night with the fire crackling, people laughing, and popping out fresh pies.

2013
Bought a 2 Stone. I now eat pizza whenever I want. I fire up the oven and in 20-30 minutes I have roof and floor temperatures in the range of 850-900. I need to keep track of how long a bottle lasts but I seem to get about 4 hours out of a new bottle. $23 for a full bottle.

The 2 Stone is oppressively expensive, but the quality of construction is excellent. I don't know what your financial situation is, or even how much you plan to use it, but if you were looking for something affordable I would take a long look at the Blackstone. I have never used one, but I see a lot of awesome pies from the other members here.

Before you buy anything make sure you figure out how serious you are, how much time you can devote to heat up, what you're looking to spend, etc.

Hope this helps.

This helps a lot. Do you have any photos of the 2 stone that you can post on this thread? Thank you very much.

TomN
PS
When i saw the magazine cover, I thought the BGE was mainly for pizza.  Have they Improved it for Pizza making?
« Last Edit: January 01, 2014, 09:57:43 PM by TomN »


Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: The Big Green Egg - Feedback???
« Reply #34 on: January 01, 2014, 10:04:56 PM »
another quote.

Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: The Big Green Egg - Feedback???
« Reply #35 on: January 01, 2014, 10:11:15 PM »
Quote

Offline dineomite

  • Registered User
  • Posts: 199
  • Location: Cleveland, OH
Re: The Big Green Egg - Feedback???
« Reply #36 on: January 01, 2014, 10:45:03 PM »
Think about it. The coals are underneath the floor. How is the 'roof' of the oven ever going to be balanced with the floor? It isn't. The floor is directly over the coals. You look at the thermometer in the lid. It's 800. Time to put the pizza in, right? You open the lid and....WOOOSH! All of the hot air escapes. Now the only heat you have comes from the residual heat radiating from the lid and have lost no heat on the floor.

Not good.

Many of the claims in the literature just aren't accurate. I will say, this guy has fabricated the best setup I've seen on a BGE.  http://slice.seriouseats.com/archives/2013/03/my-pizza-oven-tailbiters-frankenegg.html

Online barryvabeach

  • Registered User
  • Posts: 701
Re: The Big Green Egg - Feedback???
« Reply #37 on: January 02, 2014, 07:23:46 AM »
Tom,  the photos in the magazine are beautiful, but if you look carefully, you will see no browning on the top of the pizza.  I am sure the bottom came out great, but, IMHO, there is not enough top heat in a BGE or similar oven.  Since the BS is so cheap, in comparison to a true WFO,  dip your toe in the water and get one and see what you think.  I have it and love it. 

Offline TomN

  • Registered User
  • Posts: 1682
  • Age: 56
  • Location: Seattle, WA
Re: The Big Green Egg - Feedback???
« Reply #38 on: January 02, 2014, 05:58:04 PM »
Tom,  the photos in the magazine are beautiful, but if you look carefully, you will see no browning on the top of the pizza.  I am sure the bottom came out great, but, IMHO, there is not enough top heat in a BGE or similar oven.  Since the BS is so cheap, in comparison to a true WFO,  dip your toe in the water and get one and see what you think.  I have it and love it.

Thank you for the feedback. When i look into a WFO at the Pizzeria, I can see how the pizza is cooking (even on my home oven). With the BGE, I often wondered how you would check on the progress of your pizza without losing all the heat when taking a look at your pizza?

Offline moetard

  • Registered User
  • Posts: 5
  • Location: texas
  • I Love Pizza!
Re: The Big Green Egg - Feedback???
« Reply #39 on: January 03, 2014, 08:09:01 AM »
Thank you for the feedback. I am curious as to what size WFO that you built? On a few other threads, there was discussion about WFO size. Many people said their ideal size as in the 30 inch range. Not to big that it is a hassle get the WFO fired up and ready, and not to be in the 20 inch range since there is not enough room to move properly. Your thoughts and WFO size? Thanks again.

TomN
PS
I have not had good feedback about making pizza on the BGE and that is what i would be specifically buying it for. The portability of the BGE is a good feature.

I used the 36 inch kit from SuperiorClay ( http://www.rumford.com/oven/index.htm ).  I agree with a minimum size of 30 inches.  I am glad I went with the 36.  It gives me enough space to cook two pies at once if I want.  I think an oven in the 32-36 inch range is perfect for the amateur chef.  I always plan 1.5 hours to get the fire started and oven ready for cooking.  It could probably be ready in a little over an hour if I was in a rush.  If you are leaning toward building a WFO and considering the product I used send me a private message and I will give you more details on my build.  I dont want to hijack this tread with boring details about my build.

Offline TXCraig1

  • Registered User
  • Posts: 15988
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Big Green Egg - Feedback???
« Reply #40 on: June 19, 2015, 09:08:55 PM »
I helped a friend make some pizza on his new BGE last night. I just kind of guided and gave moral support; he did most of the work.

The dough is:

61% HR KABF
3.0% oil
2.25% salt
1.0% sugar
0.5% IDY

Mixed and straight into the fridge for 16 hours. Balled and 6 more in the fridge and 2 more at room temp. 275g balls.

The temp on the grill next to the stone was about ~600F +/-.  Bake times were ~5min. The pizza tasted good, but it's just hard to get enough top heat to balance out the bottom heat. The design is not conducive to the task. If you have one, it's definitely worth using for pizza if lacking a better option, but I would not suggest getting one if pizza is your primary objective. There are other similarly priced or less expensive options that are far superior.

"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline TXCraig1

  • Registered User
  • Posts: 15988
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: The Big Green Egg - Feedback???
« Reply #41 on: June 19, 2015, 09:09:15 PM »
More:
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage


Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24205
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: The Big Green Egg - Feedback???
« Reply #42 on: June 20, 2015, 07:39:29 AM »
I helped a friend make some pizza on his new BGE last night. I just kind of guided and gave moral support; he did most of the work.

The pizza tasted good, but it's just hard to get enough top heat to balance out the bottom heat. The design is not conducive to the task. If you have one, it's definitely worth using for pizza if lacking a better option, but I would not suggest getting one if pizza is your primary objective. There are other similarly priced or less expensive options that are far superior.

Craig,

You and your friend did a great job with those pizzas in the green BGE!  I had posted back in Reply 2 http://www.pizzamaking.com/forum/index.php?topic=28626.msg288186#msg288186 how hard it is to get a right balance baking pizzas in the BGE.

Norma