All accessories have been bought..? for Spin...

Sandi

Finally got a plate setter and pizza stone this weekend while in Florida. (Ordered plate setter from local dealer but he came back and said that they didn't want to ship them...???? what was u0p with THAT?) Anyway, I have been reading through some pizza posts and would like to know what peel is, that seems to be referred to often?[p]Thanks in advance.

Gfw

<p />Sandi, the peel is used to move the pizza in/out of the BGE. My lovely wife gave me the peel and the stone for Christmas - both were available a local kitchen supply store. Eventually you will want one - it makes life easier!

[ul][li]Gfw's Pizza Page[/ul]

JimW

Sandi,
The BGE people don't like to ship them because they break too easily. I am told that they will ship in quantity to dealers since they can pack them better.[p]An alternative to a place setter is some firebricks set on edge to support a second grate upon which you can put your pizza stone. Works like a champ.
JimW

Spin

Sandi,[p]It seems that shipping this three legged setter tends to have them arrive with less than three legs attached. American tourister gorilla at work :{. Your setter and stone will raise the cooking level of the pizza to just above the opening lip level of your Egg.[p]A peel is the device used to transport the complete (yet uncooked) pie to the oven (your Egg) and then remove it after it is cooked. It is essentially a wooden paddle or spatula in a size made to handle pizza. They can be obtained with either a long or short handle. I prefer and recommend the long handle (no offense GFW, thanks for the pic) as it allows placing the handle along your forearm and then using your elbow as a fulcrum to better handle the weight.[p]The best peels are made of birch. Look for a peel that is thinner and lacks a large ramp around the front edge. The sides need no ramp.[p]Spin

Gfw

Spin, no offence taken. The size of the handle was selected based on where it was to eventually be stored in the kitchen. Since I only have a medium egg and my pizza is limited to only 13 inches. One hand has always been more than sufficient sufficient to handle the weight of the pizza. [p]

Grillin' Bill

Sandi,
A good place to get a peel is a restaurant supply store. They are usually cheaper than a gormet store and usually of better quality.

Spin

Grillin Bill,[p]Thank you, I should have provided this. NB did justice to your tri-tip at E2K. I tasted both yours and his and both were equally impressive.[p]Spin

Char-Woody

Sandi, not to feel badly. First time I heard about a peel I thought it was a bad sunburn..:-)
I made my own out of laminated and glued sections of BoxElder wood in my work shop. Like Spin, I like a long handle for balance. And when your get used to a short handle, its o.k. too. My Pizza/paddle/peel (say that real fast after 3 beers) is round as per the pattern in Wood Magazine years ago. Doesn't seem to affect the delivery of the pizza to the stone at all.
I think I will take Cornfeds idea and go out more!! :-)
Cheers..C~W[p]