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Wooden or steal pizza peel ?
Comments
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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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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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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
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
I like metal, takes a beating and is outside in the rain so wood for me is out.
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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._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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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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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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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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Made my own: http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1
______________________________________________I love lamp.. -
Made my own: http://eggheadforum.com/discussion/1145966/mega-peel-project-for-unadulterated-dough-transportation/p1
______________________________________________I love lamp.. -
Good point Mama Roneck. Have almost lost a couple due to the slick metal surface.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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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Big fan of the Super Peel.
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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.
______________________________________________I love lamp.. -
A wood peel is much kinder on a knife blade."Feed me, or feed me to something; I just want to be part of the food chain" Al Bundy
LBGE, SBGE, Carson Rotisserie, Blackstone GriddleMilwaukee, Wisconsin -
Wood for sliding pie into oven, aluminum for re-positioning and removal from oven
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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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I do the same as VI. I just don't do enough pizza to justify the purchase.
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Village Idiot said: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.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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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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