MM is a crappy pizza cooker

SGH · March 2016

DoubleEgger said:

SGH said:

@Lit
I don't know if it's 100% true or not, but I have heard that Yeti helped design the MM

I guess that's why I could go to the store today and take one home...

I don't know if you remember but KJ had the JR out a year and half before the MM. When the MM was announced, it was 6 months before it was actually available. There is a thread somewhere with folks complaining and whining about the wait for the MM. I will find it and bump it tonight. BGE was very slow on the draw getting the MM to market after announcing it.

Lit · March 2016

SGH said:

DoubleEgger said:

SGH said:

@Lit
I don't know if it's 100% true or not, but I have heard that Yeti helped design the MM

I guess that's why I could go to the store today and take one home...

I don't know if you remember but KJ had the JR out a year and half before the MM. When the MM was announced, it was 6 months before it was actually available. There is a thread somewhere with folks complaining and whining about the wait for the MM. I will find it and bump it tonight. BGE was very slow on the draw getting the MM to market after announcing it.

Pretty sure it was atleast 6 months

DoubleEgger · March 2016

Did they ask for your money upfront?

SGH · March 2016

DoubleEgger said:

Did they ask for your money upfront?

What does that have to do with it being a crappy pizza cooker? The man said that it was crappy and I simply offered a valid reason as to why. Actually I just made a joke to aggravate Lit.

Lit · March 2016

SGH said:

DoubleEgger said:

Did they ask for your money upfront?

What does that have to do with it being a crappy pizza cooker? The man said that it was crappy and I simply offered a valid reason as to why. Actually I just made a joke to aggravate Lit.

Good luck it's Friday.

DoubleEgger · March 2016

Valid reason? LOL

SkinnyV · March 2016

@Focker
do a search, @westernbbq has done some, I've done it, another poster here
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo

it was the cook not the vessel. I honestly don't care if people buy a Mini Max or not I am just clearly stating just because @Lit screwed the pooch and posts about it does not make it fact. this is my last post about the MM being just fine for pizza cooks people can do what they want but it cooks pizzas just fine.

Focker · March 2016

SkinnyV said:

@Focker
do a search, @westernbbq has done some, I've done it, another poster here
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo

it was the cook not the vessel. I honestly don't care if people buy a Mini Max or not I am just clearly stating just because @Lit screwed the pooch and posts about it does not make it fact. this is my last post about the MM being just fine for pizza cooks people can do what they want but it cooks pizzas just fine.

I think Lit knows his way around the MM, and any grill for that matter. I respect his opinions, trials and tribulations.

SkinnyV · March 2016

NPHuskerFL · March 2016

If others say they've also had similar difficulties maybe it's a matter of trying different approaches. Not sure. I use almost the identical approach I use in the LG and it's been working for me. 7/8" copper fittings for the air gap and semolina on the stone or parchment for cookies and such etc. I don't doubt others have had issues but, there again others have issues on other sized eggs as well. I would only suggest trying again. Dome calibration etc but, you already know this stuff man. The other thing I've done a couple of times with good results was...ie: Target temp say 500℉. W/ dome that high the stone even with an air gap is much hotter. I'll take a damp (not saturated) bar towel and swipe the stone and it'll chill it a bit. It'll steam off quickly. Then a quick toss of semolina and pizza, bread etc. I found by doing this the stone temp drops about 70°-100° and allows both top and bottom to even out. The stone recovers temp quickly. If I'm slinging out a bunch of Zas etc this isn't quite as critical because the stone's thermal mass is even from the product itself cooling it . But, the first one going onto the stone definitely benefits. Hope that helps.
I am by NO MEANS an expert. But, it is what I've found by trial and err

NPHuskerFL · March 2016

johnmitchell said:

@NPHuskerFL Thats what had my head spinning as I have seen your killer cooks and bakes that you have done on your MM.. Thanks..

Thx John. Appreciate that.

Lit · March 2016

SkinnyV said:

@Focker
do a search, @westernbbq has done some, I've done it, another poster here
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo

it was the cook not the vessel. I honestly don't care if people buy a Mini Max or not I am just clearly stating just because @Lit screwed the pooch and posts about it does not make it fact. this is my last post about the MM being just fine for pizza cooks people can do what they want but it cooks pizzas just fine.

I really think a lot of it has to do with the stone being larger than the platesetter. I have cooked a lot of pizzas and even a lot on my mini and never had an issue before.

NPHuskerFL · March 2016

Lit said:

SkinnyV said:

@Focker
do a search, @westernbbq has done some, I've done it, another poster here
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo

it was the cook not the vessel. I honestly don't care if people buy a Mini Max or not I am just clearly stating just because @Lit screwed the pooch and posts about it does not make it fact. this is my last post about the MM being just fine for pizza cooks people can do what they want but it cooks pizzas just fine.

I really think a lot of it has to do with the stone being larger than the platesetter. I have cooked a lot of pizzas and even a lot on my mini and never had an issue before.

I can only assume you're using the same pizza stone I'm using.... BGE medium stone? Overhangs about 1/2"-1" correct?

Lit · March 2016

NPHuskerFL said:

Lit said:

SkinnyV said:

@Focker
do a search, @westernbbq has done some, I've done it, another poster here
http://eggheadforum.com/discussion/1183487/pizza-on-mm-to-woo-or-not-to-woo

it was the cook not the vessel. I honestly don't care if people buy a Mini Max or not I am just clearly stating just because @Lit screwed the pooch and posts about it does not make it fact. this is my last post about the MM being just fine for pizza cooks people can do what they want but it cooks pizzas just fine.

I really think a lot of it has to do with the stone being larger than the platesetter. I have cooked a lot of pizzas and even a lot on my mini and never had an issue before.

I can only assume you're using the same pizza stone I'm using.... BGE medium stone? Overhangs about 1/2"-1" correct?

Yes. Never had the stone read hotter than the dome in any other egg

NPHuskerFL · March 2016

Ya I'd agree with that ^^^^ Bar Rag trick works. Give it a shot.

C130 · March 2016

I just bought my MM last week and have cooked on it every night while camping. Pizza turned out great, especially for the first time on the mini max. I also cooked my first brisket along with steaks, burgers, hot dogs, and a pork butt. It was my best pork butt so far, turned out about perfect. I was concerned after first reading this review but I absolutely love the mini max.

I've only owned a BGE since February 4th so I'm definitely new to cooking on them. I'm a big fan and really like my large and like the mini max just the same. All I did on my pizza was put the place setter legs down and put the BGE medium pizza stone on top of the place setter.

Focker · March 2016

Anxiously awaiting this MM Za highlight reel.

Have tried the moist towel method for multiple pizza cooks on both small and large, didn't work. Does a minute amount of water on a towel make that much of a difference during a 10 minute bake on a preheated stone?

Y'all want a throwdown.....

Put your $$$ where your mouth is, or sit the Fock down......suckas. LMFAO

Begger · March 2016

On my XL
I put a SMALL pizza stone on TOP the the legs-up plate setter. I have some Ceramic 'L' shaped pieces which provide about 1/2" or less of AIR SPACE.

This keeps the pizza stone on the GRATE from getting too hot. But even so, the first pie might take 12 to 14 minutes, less as I continue w/2nd pie.

SkinnyV · March 2016

C130 said:

I just bought my MM last week and have cooked on it every night while camping. Pizza turned out great, especially for the first time on the mini max. I also cooked my first brisket along with steaks, burgers, hot dogs, and a pork butt. It was my best pork butt so far, turned out about perfect. I was concerned after first reading this review but I absolutely love the mini max.

I've only owned a BGE since February 4th so I'm definitely new to cooking on them. I'm a big fan and really like my large and like the mini max just the same. All I did on my pizza was put the place setter legs down and put the BGE medium pizza stone on top of the place setter.

Yep that easy....but but so and so said so....Let them be.

Silly sheep

Zippylip · March 2016

Lit said:

What a horrible design with the platesetter so close to grate level.

Agree, been my experience that these small novelty cookers are just that, novelties. Are they kinda cool, yea, can you cook on them, yea, can they be fun, yea, can they produce good food, yea, are the endless work arounds we have to come up with to competently do the things that larger cookers do effortlessly worthwhile? That’s up to the individual that owns the cooker.

For me, no

Lit · March 2016

SkinnyV said:

C130 said:

I just bought my MM last week and have cooked on it every night while camping. Pizza turned out great, especially for the first time on the mini max. I also cooked my first brisket along with steaks, burgers, hot dogs, and a pork butt. It was my best pork butt so far, turned out about perfect. I was concerned after first reading this review but I absolutely love the mini max.

I've only owned a BGE since February 4th so I'm definitely new to cooking on them. I'm a big fan and really like my large and like the mini max just the same. All I did on my pizza was put the place setter legs down and put the BGE medium pizza stone on top of the place setter.

Yep that easy....but but so and so said so....Let them be.

Silly sheep

I know I could never compare with your amazing cooking skills. Wait who are you I don't remember anything you have ever posted.

YukonRon · March 2016

Got a MM, use it all the time. If you can't cook on it in a manner that satisfies you, that is your issue, and obviously not ours. Learn to use it or sell it. I would be glad to offer you $50.00. You can keep your cowboy lump.

Lit · March 2016

YukonRon said:

Got a MM, use it all the time. If you can't cook on it in a manner that satisfies you, that is your issue, and obviously not ours. Learn to use it or sell it. I would be glad to offer you $50.00. You can keep your cowboy lump.

Hey I just said pizza. It cooks direct fine but so does a little weber for $25. Like I said in my original post I wish I had my KJ Jr. back.

YukonRon · March 2016

Lit said:

YukonRon said:

Got a MM, use it all the time. If you can't cook on it in a manner that satisfies you, that is your issue, and obviously not ours. Learn to use it or sell it. I would be glad to offer you $50.00. You can keep your cowboy lump.

Hey I just said pizza. It cooks direct fine but so does a little weber for $25. Like I said in my original post I wish I had my KJ Jr. back.

Just having fun brother. Busting your chops, I know you can cook, you helped me a couple times.
FWIW, I have done a couple ZAs, and they were ok.
I used a small thin stone (I got from world market), parchment, and some large fittings for spacers off the place setter. Got it too 500F ish, about 7-8 mins.
Pizza Stone is cheap! It is Coated with some sort of enamel, and does a killer job. Sorry you're having Za issues on the MM.

Lit · March 2016

@YukonRon not a big deal at this point I really just want to figure out how I can make a decent pizza in it. I got rid of my large so my only other option is my XL which sucks to fire up for 1 pizza. I did 3 OO pizzas on it last 4th of July and the first one started to burn but I caught it so it was still edible but the toppings were not where they should have been and the next 2 I pulled even a little earlier so the crust was good but the toppings weren't finished. Even one of the links above where someone said they were good if you zoom in on the edges the crust is burnt. Gonna chop my stone and make sure my thermometer is calibrated and give it another try sometime this week.

Zippylip · March 2016

Lit said:

@YukonRon not a big deal at this point I really just want to figure out how I can make a decent pizza in

not sure if anyone above mentioned it but it's been mentioned countless times in general on this forum, consider a blackstone; the LBGE is truly a fantastic pizza cooker but as good as it is it doesn't touch the blackstone for ease of use, fuel efficiency, and final product. As essentially a one trick pony it better do all that (and it does) so if you can justify the expense & have the space it's a no brainer. With the exception of a handful of cast iron deep dish pies my egg hasn't seen a single pizza in the year & a half I've had the blackstone & it won't, there's simply no f'ing way I'd go back

Lit · March 2016

Zippylip said:

Lit said:

@YukonRon not a big deal at this point I really just want to figure out how I can make a decent pizza in
not sure if anyone above mentioned it but it's been mentioned countless times in general on this forum, consider a blackstone; the LBGE is truly a fantastic pizza cooker but as good as it is it doesn't touch the blackstone for ease of use, fuel efficiency, and final product. As essentially a one trick pony it better do all that (and it does) so if you can justify the expense & have the space it's a no brainer. With the exception of a handful of cast iron deep dish pies my egg hasn't seen a single pizza in the year & a half I've had the blackstone & it won't, there's simply no f'ing way I'd go back

Yeah I want one of those anyway. I have been watching CL for one. Lowes had one a couple years back in the store on clearance and I didn't get it because I had never heard of it before but wish I had gotten it now.

FearlessTheEggNoob · March 2016

Is this a good model Blackstone pizza oven?

http://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A

Zippylip · March 2016

FearlessTheEggNoob said:

Is this a good model Blackstone pizza oven?

http://www.amazon.com/Blackstone-1575-Outdoor-Pizza-Oven/dp/B00CELFJ4A

as far as I know they only have one model; that looks just like the one i have. For years they were around $400, I picked mine up when Lowes had a big sale (somewhere around $250) and after that i even saw them at $199. At $294 on your link that's a great price, from a pure value standpoint it is money very well spent (assuming you bake a lot of pizzas...)

Eggzellent · March 2016

Zippylip said:

Lit said:

What a horrible design with the platesetter so close to grate level.

Agree, been my experience that these small novelty cookers are just that, novelties. Are they kinda cool, yea, can you cook on them, yea, can they be fun, yea, can they produce good food, yea, are the endless work arounds we have to come up with to competently do the things that larger cookers do effortlessly worthwhile? That’s up to the individual that owns the cooker.

For me, no

I'm not sure that the differences are all that hard to conquer or adapt to yet there seems to be very little information out there as to what owners are doing differently when using them. Throw in the recent fire ring/conveggtor change and this lack of knowledge is even harder to sort out.
If forum members described successful setups in general or in casual conversation it would help..yet I don't believe that many believe the cooking physics are any different than from any other BGE (which I would disagree with).

MM is a crappy pizza cooker

Comments

Categories