The cover of Big Green Egg Life Style Magazine, which is a complimentary issue to promote the product, has a picture of a Pizza on the cover. This magazine and a recommendation from a friend at work, is what attracted me to it.
I value the feedback of those using the product first hand to make pizza.
The BGE puts out beautiful pizzas, it's only restriction is a 90 second NP bake. This is where the BS comes into play. My first setup was a platesetter inverted, then spacers, and pizza stone. 500-600 seemed to be the sweet spot for 6-10 min bakes, depending on toppings. You can see the setup and my ugly mug in the first pic. Even though I'm having fun on my NP journey with the BS, I will be going back to the egg for NY, for now. Any other style of pizza you choose, the egg will handle it with ease.
Recently, my preferred setup is a spider(device to hold a wok), 16" wok, grid, copper tees, baking steel seen in the second pic. The wok's shape pushes the heat around the side and into the dome. The fastest bake I could get was 3 min. The key to successful pizza on the egg, similar to a WFO, is a longer preheat for the ceramic, at least an hour. Monitoring the pizza is done through the dome hole and the only times I open the egg are halfway for a turn, and removal.
In regards to the Weber vs Egg startup and cleaning process, the egg wins hands down. I can cook on my egg a couple of times a week for two months and then have to clean the small amount of ash buildup using lump. Before each cook I take some trashed charcoal tongs and stir the ashes off the partially used lump from the cook before, dump new on top and light. With Rutland firestarters, I can be cooking in 20-30 min. Some guys use weed burners or MAPP gas and are up to speed much quicker. I just manage my time and prep the cook or chill and drink more during this window, must be the nurse in me.
The egg uses far less lump due to the ceramic, saving money, and time spent cleaning.
With the kettle and briquettes, you have to clean it with each use, a PITA. As stated above, briquettes produce alot more ash, and are made with chemical binders. Lump is cleaner burning, and more subtle of a wood charcoal flavor. Kingsford can be a little overpowering at times, especially with fish or poultry.
Have many favorite cooks on the egg, but using a carbon steel wok with the high heat capabilities of lump charcoal for kung pao chicken is at the top of my list. Wok Hei(breath of a wok) is easily achieved. Most home cooktops high heat saute and don't have the BTUs to get to wok hei. You can create stir fry dishes better than most asian or thai restaurants. It is a quick, fun cook having everything mis en place. Once you get the basics down for protein marinades, how and what order the meat and vegetables cook, you open the doors for personalizing it to your own tastes.
Tom I encourage you to go to an eggfest, you will meet some awesome salt of the earth peeps who will share with you their recipes, tips, and techniques to lessen your learning curve to create amazing meals. I am blown away by their kindness and creativity.
Like here, that forum is better than any cookbook you could find on the subject.