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MM is a crappy pizza cooker

24

Comments

  • Posts: 3,351
    Lit said:
    I'm thinking cut the stone down so it's smaller than the platesetter so it's truly indirect and create more space between the platesetter and stone. I have cooked pizzas on every other sized egg except the xxl and never had this issue. I agree about just using the XL and normally do but that's a lot of lump to keep the XL at 500 for an hour especially since I bought a bag of rockwood. That's like $10 in lump to cook $8 worth of pizza.
    That might work but would a smaller stone on top of the existing stone work? you could also use a less expensive lump! and the XL! I'm currently using Carbon Del Sir and having great cooks with it and it's cheaper than RO at Restaurant Depot. I currently only have a small and a medium egg here in FL and I have been doing pizzas on the medium, have had the small for about 6 years and have never done a pizza on it always go with a large egg or the medium.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

  • Posts: 14,544
    I'm pretty sure this is a red herring, but you are using the same exact dough, right??
  • Posts: 9,053
    That might work but would a smaller stone on top of the existing stone work? you could also use a less expensive lump! and the XL! I'm currently using Carbon Del Sir and having great cooks with it and it's cheaper than RO at Restaurant Depot. I currently only have a small and a medium egg here in FL and I have been doing pizzas on the medium, have had the small for about 6 years and have never done a pizza on it always go with a large egg or the medium.
    I think I just need to make the stone smaller. The heat coming around the platesetter hits it direct so I am guessing that's what is making the stone so hot. I already have a wet saw with diamond blades so it should be fairly easy to reduce in size. I hear you about the lump I usually keep RO around but saw RW in an ace and had to give it a shot. 
  • Posts: 9,053
    I'm pretty sure this is a red herring, but you are using the same exact dough, right??
    Yes publix dough. What I use when I'm lazy.
  • Posts: 13,833
    I still have my KJ Jr :smiley: 

    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
  • Posts: 257
    Pizza on the MMax....unicorn.    At least for me, anyways.    I can do 10 in a row on the LBGE, but struggle on the MMax.   I can't say I've tried "everything" suggested, but almost.

    My solution?  When I'm not using the LBGE...stabilize the temp on the MMax, throw the pizza on a raised indirect stone, bake until crust is done (toppings are not)...and then throw in the kitchen oven under the broiler.

    Allows me to use the MMax without throwing away the final product.

    Large BGE
    MMax BGE
    Weber gasser
    Pizza oven
    2 Dogs Back to 3 Dogs
    No neighbours 
    Living in Canada's bush
  • Posts: 572
    I remember what it was like to not be good at egg'n. Maybe you are better at doing Joe!
  • Posts: 20,889
    Maybe put plate setter legs up?

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


  • Posts: 9,053
    Maybe put plate setter legs up?
    It is legs up. That is part of the problem the legs are only like an inch. The radiant heat from the platesetter makes the stone hotter.
  • Posts: 20,889
    Lit said:
    It is legs up. That is part of the problem the legs are only like an inch. The radiant heat from the platesetter makes the stone hotter.
    Oops, I see that now. Yeah, that is tight!

    Don't tell your problems to people.  80% of people don't care and 20% are glad you have them.


  • Posts: 14,544
    Put a brick under the stone. 
  • Posts: 238
    edited March 2016
    Not sure if this helps or not..yet I think he stuck with the PS/13" stone (didn't reread it):
    http://eggheadforum.com/discussion/1174415/minimax-with-woo-and-stone-pizza-setup
  • Posts: 238

    ^^^^ (3rd post from the bottom; top pic/right column)..Is this close to your setup yet with a larger  stone?

  • Posts: 238
    edited March 2016
    Put a brick under the stone. 
    If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 
  • Posts: 9,053
    If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 
    I am gonna square the stone angle the corners then square them again tomorrow. Will posts pics when done.
  • Posts: 1,401
    If the dough has any sugar in it the temps need to be lower.  "OO" flour, water, salt and yeast can take screaming hot temps.  I have to work at getting it brown

    BTW, I listened to SGH last year and bought a Jr.  Love it. 
    In the bush just East of Cambridge,Ontario 
  • Posts: 14,544
    If he does, I'd like to know what size (brick) and if he stuck with the medium size (12"?) stone or cut it down to squeeze even farther up in to the dome (which obviously wasn't his plan). For some reason I'd like to hear more about cooking just as far up in the dome as possible with different grates and stones/direct/indirect. It's partially why I picked up the different size stones and (smaller size) GrillGrate along with the woo/PS. 
    Yeah, might have to be half thick. Like those 1 1/2" stepping stones they sell @ home improvement center. Idk. Trial and error I guess. 
  • Posts: 6,929
    GlennM said:
    If the dough has any sugar in it the temps need to be lower.  "OO" flour, water, salt and yeast can take screaming hot temps.  I have to work at getting it brown

    BTW, I listened to SGH last year and bought a Jr.  Love it. 
    True sugar burns. I have used Publix dough plenty of times when in a pinch. I used to do my pizzas around 700 or so with no issues burning dough. 

    @Lit, not sure if anyone mentioned this or not but maybe use less lump. If the flame is hitting the PS maybe this causes it to be hotter than expected. 
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • Posts: 238
    edited March 2016
    Chubbs said: @Lit, not sure if anyone mentioned this or not but maybe use less lump. If the flame is hitting the PS maybe this causes it to be hotter than expected. 
    ...yet another subject that I've been hoping someone would speak to given the small(er) size/shape of the MM firebox and where accessories sit (especially indirect) in 'the stack'. Higher quality or different composition lump for higher temps? Whether you stick a 10" stone or PS in the woo above a fire 'x' below either?
    It just seems that the MM 'should' be a bit more finicky (physics wise) yet I'm having trouble myself applying simple logic to such a small area with multiple factors stuffed inside.
  • Posts: 536
    i just picked up a kamado joe jr at costco road show during lunch thanks to this thread!

    went to my bge dealer at lunch yesterday for comparison and it was a no-brainer for me.  dealer wanted $598 for the mini max with zero accessories
  • Posts: 3,404
    edited March 2016
    A poster failed a cook prompted you to write off the mini max? Easy customer right there, grats on the deal. MM on looks alone is worth the premium over the Kjj to some ( the carrier versus the kjj stand) .I have not thought twice about the $600+ in my MM and accessories.
    Seattle, WA
  • Posts: 6,865
    I am just about to pull the trigger on a MM.. I wonder now.. Should I buy a KJ Jr... Hmmmmm..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Posts: 8,364
    edited March 2016
    @Lit,
    I wish you luck, but I don't think any setup or mod change can solve your pizza problems with the MM design.  Not enough airspace and thermal barriers between fire and pie to even things out.

    Like Biggreenparmacist, my small with high-que gets the job done.


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

  • Posts: 3,404
    edited March 2016
    Focker said:
    @Lit,
    I wish you luck, but I don't think any setup or mod change can solve your pizza problems with the MM design.  Not enough airspace and thermal barriers between fire and pie to even things out.

    Like Biggreenparmacist, my small with high-que gets the job done.


    Again, good luck man.
    Did you not see any of the success pizza cooks on the MM?
    Seattle, WA
  • Posts: 17,629
    So because you burnt your pizza crust the MM design sucks? There's no way this could be operator err?  Gotcha. 
    I bake in my MM a LOT. Zas, calzones, bread, etc. I've used the WOO set-up but for baking but, I've found better outcome with the PS legs down in the fire ring notches and then copper fittings between the PS & stone. Dome temp will differ depending on the dough. 

    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Posts: 8,364
    edited March 2016
    SkinnyV said:
    Did you not see any of the success pizza cooks on the MM?
    Got pics?  Husker?  Anyone else out there?  Would love to see all these MM Zas.  
    Not saying it cannot be done, end results may suffer when cheating with toppings or dough like a cracker crust or tortilla(lol) to get there.  When it comes to pizza, I have some standards, not many.

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

  • Posts: 6,865
    @NPHuskerFL Thats what had my head spinning as I have seen your killer cooks and bakes that you have done on your MM.. Thanks..
    Greensboro North Carolina
    When in doubt Accelerate....
  • Posts: 9,053
    So because you burnt your pizza crust the MM design sucks? There's no way this could be operator err?  Gotcha. 
    I bake in my MM a LOT. Zas, calzones, bread, etc. I've used the WOO set-up but for baking but, I've found better outcome with the PS legs down in the fire ring notches and then copper fittings between the PS & stone. Dome temp will differ depending on the dough. 

    Doesn't seem like it's just me others above stated the same issue. I haven't gotten around to trying the suggestions yet.
  • Posts: 28,911
    @Lit
    I don't know if it's 100% true or not, but I have heard that Yeti helped design the MM ;)

    Location- Just "this side" of Biloxi, Ms.

    Status- Standing by.

    The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. 

  • Posts: 18,397
    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...

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