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Big Green Egg vs. Wood FIred Oven

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Comments

  • Focker
    Focker Posts: 8,364
    Carolina Q said:
    tikigriller said:
    @Carolina Q I am very interested in how you get an oven to produce the smoke flavor of the egg. This is a serious question, not at all trying to sound sarcastic. 
    It doesn't produce smoke flavor. But neither does a WFO. When you are cooking a pizza in 90 seconds, as you would be with a true WFO, you are not going to get much of a flavor from your heat source anyway. Which is fine with me.
    Agreed... x 1 billion


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Carolina Q
    Carolina Q Posts: 14,831
    Little Steven said:
    Sacrilege!
    Yep. When it's deserved. =) And you know it is here. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    ;)Disagree emphatically. As much as I would like a proper oven I think I've produced pies as good as I have ever had from a wood oven. Definitely better than a regular house oven. You are just getting crotchety and because you are old you can say whatever you like.

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    Looks pretty good, for a Canadian pie. :rofl: I didn't say my pies were BETTER than egged pies. I said they were just as good. 

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I'll give you that a pizza is more the product of dough and toppings than the cooking method but I bet your oven doesn't get up over 900* That's where I cook them. I used to have a 1000* thermo but I can't find a pic.

    Steve 

    Caledon, ON

     

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  • tikigriller
    tikigriller Posts: 1,389
    edited October 2016
    Yours almost looks as good as my hotel room pizza.  =•o
    Just bought an Egg?  Here is what you get to look forward to now:

    Plate Setter, FlameBoss 200, Spider, PSWOO-CI, Additional Rig Shelf for dome cooking, Thermapen, iGrill2, Cast Iron, Blackstone, Cooking Accessories for the Blackstone, Cover for the Egg and the Blackstone, shopping for Rub like a fine wine or IPA, and a new fascination with lump and what brand is the best-all to be debated every Friday Night.  Next desires-Joetisceriie, Adjustable Rig, Grillmates, table and more eggs

    Livermore, California
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  • Little Steven
    Little Steven Posts: 28,817
    tikigriller said:
    Yours almost looks as good as my hotel room pizza.

    I'm in a Comfort Inn and Suites. Wish I had your leftovers. Thinking about going down to the pantry and getting a chicken biscuit. In the south you know.

    Steve 

    Caledon, ON

     

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  • ttony604
    ttony604 Posts: 23
    Check out Jamie Oliver pizza oven on YouTube, he loved it so much he bought 30% into an italian company, branded it after himself and said he would like to. E cremated in a pizza oven!! Lol...more food for thought there I'm sure!!
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  • Carolina Q
    Carolina Q Posts: 14,831
    Little Steven said:
    I'll give you that a pizza is more the product of dough and toppings than the cooking method but I bet your oven doesn't get up over 900* That's where I cook them. I used to have a 1000* thermo but I can't find a pic.
    Of course it doesn't. It does do 725°, but I mostly stay at 600° or less. Every bit as good as pies egged at...


    Here's the only 900°+ pie I have a pic of. One of the best I've ever made!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    Carolina Q said:
    Little Steven said:
    I'll give you that a pizza is more the product of dough and toppings than the cooking method but I bet your oven doesn't get up over 900* That's where I cook them. I used to have a 1000* thermo but I can't find a pic.
    Of course it doesn't. It does do 725°, but I mostly stay at 600° or less. Every bit as good as pies egged at...


    Here's the only 900°+ pie I have a pic of. One of the best I've ever made!


    So you're saying I'm right?

    Steve 

    Caledon, ON

     

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  • Carolina Q
    Carolina Q Posts: 14,831
    LOL, you know that will never happen.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Little Steven
    Little Steven Posts: 28,817
    I would like to get your dough method sometime.

    Steve 

    Caledon, ON

     

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  • cheeaa
    cheeaa Posts: 364
    Carolina Q said:
    cheeaa said:
    Focker said:
    "Not even debatable." Hahahahahahaha
    For real. Its night and day. You seriously can't tell a difference? The taste is just way better
    Then you're using your oven wrong. 

    HeavyG said:
    smokeyj said:
    HeavyG said:
    smokeyj said:

    I wanted a wfo but settled with a black stone pizza oven. If my B.S. ever died I would not hesitate buying another. Best pizza I ever made.  


    The Blackstones are great (I have one) but they will never be able to make an authentic Neapolitan pizza. Need a wood fired oven for that.


    Just curious, why do you say they can't make an authentic Neo pie? Bakes at the temps you need to bake a neo pie at.

    I don't try making authentic neo pies.

    One of the rules for a "real" Neapolitan pizza is that it HAS to be made in a wood fired oven.

    Admittedly, it's the sort of detail that most people don't care about. Just like most folks call Chicago deep dish a "pizza" - it's not, but again, most people don't care about such distinctions.
    A WFO functions differently. Temp is not the only issue. I have done pizza at 900° in my egg. It is NOT the same as any pie I have ever had from a real WFO. It just isn't.
    Or you're using your egg wrong. Lol
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  • Legume
    Legume Posts: 14,607
    Maybe BGE just needs to make a squattier, flatter-domed L or XL with a wfo-like opening or slot with sliding door (like lower vent) at felt height.
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  • Canugghead
    Canugghead Posts: 11,505
    Legume said:
    Maybe BGE just needs to make a squattier, flatter-domed L or XL with a wfo-like opening or slot with sliding door (like lower vent) at felt height.
    or jotisserie-like wedge with slot?
    canuckland
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  • YukonRon
    YukonRon Posts: 16,989
    Pizza is like sex. When it is good, it is great. When it is bad, it still is pretty good. I like making za on da egg, it has become a neighborhood thing, everybody enjoys it and hanging out.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • Legume
    Legume Posts: 14,607
    I think dome has to get lower if you're not going to have the fire on the deck.  Someone already makes the wedge insert thing.  Hell, if they made a decent dome on a deck pizza oven, it would be cheaper than an import wfo.
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