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outdoor kitchen plan / cooking pizza in XL Egg

Unknown
edited 6:09PM in EggHead Forum
Hello and Happy Holidays![p]You Egg-heads are truly the best. Two questions:[p]1. I'm planning an outdoor kitchen, Extra-large egg, L shaped w/ three foot deep counters. Egg diameter 35", is there enough room at the corner (crotch) of L shape to fit the egg? If not, can I just leave one of the counter ends open (Instead of the standard counter height, build a 1 - 2 foot height setting area)and just set the egg in there? My mason will be using block followed by brick and I'm trying to give him some plans/dimensions to work with. Feel free to send pics if you've done something similar.[p]2. Thinking about following this project w/ brick oven for pizza and rustic breads. Do the eggs do a good enough job that a brick oven would be overkill?

Comments

  • Celtic WolfCeltic Wolf Posts: 9,773
    Johnny,[p] The XL is 26.5" in diameter; however, you need to account for an extra 6 inches for the hinge. Most folks usually just cut a space for the hinge. The XL is not as tall as the Large. It is only 27 1/4" High. Remember it weighs 200 pounds. [p] Brick Oven would be overkill.
  • TRexTRex Posts: 2,714
    Post some pictures of the bread you've cooked on your Medium to show Johnny what the Egg can do . . . [p]Johnny, while a brick oven would be really cool, you can certainly do everything you'd do in there in your Egg.[p]Just my two cents.[p]TRex
  • Unknown
    Johnny,[p]Not an extra but a large....not a pizza oven but an outdoor fireplace.....but it is L shaped![p]

    IMG_0030.jpg[p]
    IMG_0005.jpg[p]

  • ronbeauxronbeaux Posts: 988
    legaleagle,
    That is really nice!!!
  • Unknown
    17-18nov06-025.jpg
    <p />johnny!
    hey look at these breads i've done on the egg...
    why waste the warmth after cooking a meat? throw on a bread dough while the meat is resting and there you have it... fresh warm too-soft-to-cut bread to soak up the juices![p]or maybe a heavier beer bread
    <img src=http://my.erinet.com/~pnsonr/biggreenegg/12nov06-016.jpg>[p]<img src=http://my.erinet.com/~pnsonr/biggreenegg/9nov06-079.jpg>[p]or a wheat bread turkey roll-up
    <img src=http://my.erinet.com/~pnsonr/biggreenegg/24nov06_2-009.jpg>[p]the egg IS your brick oven[p][p]
  • TRexTRex Posts: 2,714
    Rick's Tropical Delight,[p]Nice sales job. [p]Now tell me, are you making your own dough with all these breads and, if so, is it a long process for the breads you have featured in these pics?[p]Getting hungry for bread now,[p]TRex
  • Unknown
    28oct06-060.jpg
    <p />TRex,
    cheap-n-easy frozen white and wheat bread dough
    and some tastefully simple boxed bread mixes.
    easy and oohh so good![p]<img src=http://my.erinet.com/~pnsonr/biggreenegg/05nov06_3-019.jpg>[p]i've dome them on the pizza stone, in fine china, and in cheap foil 5x9 pans and the cheap 5x9 is the best.[p]the beer breads i ended up flipping over on direct to burn in some grid marks...
    <img src=http://my.erinet.com/~pnsonr/biggreenegg/9nov06-070.jpg>;
  • backyardbbqbackyardbbq Posts: 34
    Johnny,
    check out our website www.backyardbbqstore.com under outdoor kitchens section and you will see some photos of built-in eggs
  • EdFEdF Posts: 121
    Head over to PizzaMaking and do a search on Big Green Egg to get an idea of people's experiences using the egg for high temp pizza making. It's a bit of a mixed bag, but there are some impressive results. A brick oven would probably be easier (except for setting up and maintaining the fire) and more consistent. But you may not want the high-temp variety of pizza anyway. The site is a great resource.

    I've done one high-temp (~850 degrees) pizza cook on the egg and it was a bit of a mixed bag. Great pizza, but I didn't have my setup sufficiently refined and over-cooked the crust a bit at 2-1/2 minutes. I'm sure with a bit more practice, it'll be even better.

    - Ed
  • Unknown
    Thank you for all your inputs. Beautiful loaves of bread....yummy, got me hungry just looking at them.[p]Johnny
    Dade City, Fl
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