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Wooden or steal pizza peel ?

Using a steel pizza peel but I wonder if wood has any cons or pros. Perhaps wood is less sticky?
Dutch EGGhead and proud owner of a Big Green Egg Mini and Large
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Comments

  • ChubbsChubbs Posts: 4,656
    My wood one works like a charm. Has a little seasoning on it from use. Just rub it down with some flour before hand and dough slides right off. Got mine for like $12 at a restaurant supply store.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
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  • cortguitarmancortguitarman Posts: 2,016
    Mine is aluminum and works fine. I use parchment, so no sticking issues. I went with aluminum because my peel lives outside.
    Mark Annville, PA
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  • FockerFocker Posts: 1,650
    edited April 2013

    Got out the drill yesterday with a leather boot lace and coat hangers.  My kitchen is looking more like my garage.

    Pros of wood:  Flour will adhere better to create nonstick surface

    Cons of wood:  May warp, crack

                             Periodic maintenance of mineral oil is recommended

                             Thicker peel, making turning and removal more difficult

     

    Pros of metal:  Thinner

                             Holds up better from frequent cutting

    Cons of metal:  Flour will not adhere during assembly and launch

     

    001.JPG 1.2M
    Brandon
    Quad Cities


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  • I like metal, takes a beating and is outside in the rain so wood for me is out.
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  • BotchBotch Posts: 2,952
    I never could dust my pies enough not to stick to metal, ruined a few, and the problems went away when I started using a wood peel.  Since I already had it, however, I prefer the metal peel for removing a cooked pie; since I'm building the next pizza on my wooden peel while the first is cooking, this works well.  
    But, if I had to have just one, it'd be wood.  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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  • BigGreenBBQBigGreenBBQ Posts: 109

    I made my own - it was only a few bucks and I love doing stuff with my hands and seeing the results of my labor when its all done. Ohh and it works great!

    here is a "how to" from the Naked Whiz: http://www.nakedwhiz.com/peel.htm  

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  • ChokeOnSmokeChokeOnSmoke Posts: 1,714

    Never used metal but wood works great.  Rub in some flour on the peel and no problem assembling the pie right on the peel.  Shake a few times (to make sure it's not sticking) and right onto the heated pizza stone direct without parchment or corn meal.
    Packerland, Wisconsin

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  • Mama RoneckMama Roneck Posts: 349
    I have both, but prefer the wood peel.  Easy to release pies onto the stone, and less slippery when taking pies off.
    Mamaroneck
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  • nolaeggheadnolaegghead Posts: 12,808
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 12,808
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • FockerFocker Posts: 1,650
    Good point Mama Roneck.  Have almost lost a couple due to the slick metal surface.
    Brandon
    Quad Cities


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  • Mama RoneckMama Roneck Posts: 349
    Damnit Nola!  Here we are having a nice chat here about the merits of our crappy $15 peels, and you barge in with another one of your spectacular projects.  You did the same a few weeks back with your fantastic weatherproof TV box - now my family thinks we need one!


    (Seriously though, keep 'em coming. One of these days I'll get inspired to actually screw a table together)
    Mamaroneck
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  • AUWAGAUWAG Posts: 72
    Big fan of the Super Peel. 
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  • nolaeggheadnolaegghead Posts: 12,808
    Thanks @Mama_Roneck !

    Typically, a project like that costs me about $3 in materials, and about $1000 in tools ;D

    But, hey, it's all good fun.  One of my favorite things is building it, then you can enjoy it for years.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • rconercone Posts: 92
    A wood peel is much kinder on a knife blade.
    Fat is tasty, everything else is filler.

    LBGE, SBGE, and a Carson Rotisserie 

    Milwaukee, Wisconsin 
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  • Wood for sliding pie into oven, aluminum for re-positioning and removal from oven :)
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  • Village IdiotVillage Idiot Posts: 6,951
    edited April 2013
    I don't do a lot of pizzas, so I use the back of a cookie sheet.  The pizza sits on parchment paper.  It slides right off and back on very easily.  It's not that I'm too cheap to buy a peel.  I just don't want to have to store one anywhere. (I use the cookie sheet for other things).
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious

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  • EggcelsiorEggcelsior Posts: 10,468
    edited April 2013
    I do the same as VI. I just don't do enough pizza to justify the purchase.
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  • FoghornFoghorn Posts: 2,115
    I don't do a lot of pizzas, so I use the back of a cookie sheet.  The pizza sits on parchment paper.  It slides right off and back on very easily.  It's not that I'm too cheap to buy a peel.  I just don't want to have to store one anywhere. (I use the cookie sheet for other things).

    Actually he broke it jousting on his mo-ped.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Solson005Solson005 Posts: 1,906
    I use a Super Peel to get pizzas from the counter to the egg and love it. Now I usually do pizza parties with anywhere from 3- 13 pizzas so it was a no brainer for me to get one. I have a metal one to spin and take off the egg. I have found a good method to keep the rotation going with the dual pizza peels and with the super peel pizzas can be made ahead of time and won't stick to the peel or counter. 
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
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