Big Green Egg vs. Wood FIred Oven

Focker

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

Carolina Q

Little Steven said:

Sacrilege!

Yep. When it's deserved. And you know it is here. 

Little Steven

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.

Carolina Q

Looks pretty good, for a Canadian pie. I didn't say my pies were BETTER than egged pies. I said they were just as good. 

Little Steven

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.

tikigriller

Yours almost looks as good as my hotel room pizza.  =•o

Little Steven

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.

ttony604

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!!

Carolina Q

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!

Little Steven

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?

Carolina Q

LOL, you know that will never happen.

Little Steven

I would like to get your dough method sometime.

cheeaa

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

Legume

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.

Canugghead

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?

YukonRon

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.

Legume

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.