It looks like you're new here. If you want to get involved, click one of these buttons!
Is your view on the use of a Steel in the Egg based on your experiences? Have you had bad results, I'm still learning. I don't know that I'll ever be shooting for temps that could result in a Neo (I like my eyebrows), but I've seen some folks getting close to the results of a Neo. If your experiences are different it might be helpful to others quest.Federalist226 said:I actually don't see how you can do Neapolitan style pizza using steel. Getting the cooking surface hot enough isn't the problem on the BGE. The difficulty is getting the cooking surface to be one temperature (about 750*) while getting the dome temperature to be much hotter (perhaps 850* or hotter. Otherwise, the bottom and top of the pizza won't finish at the same time.fishlessman said:i dont think your going to have success with that style pie unless you put something inderect under the steel, the key to that pie is getting the dome hotter than the floor/steel. and oviuosly you have to level that thing
It seems to me like steel actually makes it more difficult to achieve the proper temperature conditions for Neapolitan. Steel shines in home ovens where you generally can't get a pizza stone hot enough to get a good crust in a short time.
I used the recipe that came in the box with my Steel, made it on Thursday morning pizza cook on Saturday.
Wok set up with sand as ferreted out by fishlessman and Focker. Thanks guys. Because of your experimentation I was able to cook 3 pizzas without a lot of issue. It was SUPER windy on Saturday, and the 2nd pizza got away from me, but it still came out really well. The Steel is fantastic, pies were a huge hit and family was exceedingly happy with lunch. Andris is really a stand up guy.
Bacon Cheeseburger Pizza, Crab Rangoon Pizza and Buffalo Chicken Pizza. Enjoy your Steels!
Watching what I like to call The Focker Trials, it looks like there were challenges with the 16 in and platesetter set up. When he moved to the 16 inch with a wok and sand, his results got way better. 16 inch limits how high into the dome you can go and still leave room for the heat to move into the dome and cook the top. The wok set up (discussed in another thread) encourages the heat to roll up the bottom of the wok and into the dome (because of the shape) while offering some protection to the bottom. It doesn't have go as high into the dome to cook the top. I went 15 inch and will be getting a cheapie wok for pizza. But I think with the wok set up, you'd be great either way. Thank goodness Focker did all the work so I could coast!Aviator said:So what size are yall ordering for a large?
And having a beer...or does that go without saying? My Egg won't light if there isn't a beverage right there. Sometimes I trick her by setting an unopened one right next her. Then I put it back in the fridge...never knows the difference. You gotta do what you gotta do. ;)Little Steven said:No no no! Couple of firebricks on the fire ring. Platesetter legs down on the bricks. Some copper plumbing tees on the platesetter with the pizza stone on the tees. 700*- 900* and you're smokin cigarettesThe Cen-Tex Smoker said:I'll fix you right now:PS legs UP, pizza stone on grid. Boom.