OT...Insufferable evangelists...

SonVolt

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

billt01

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

TEXASBGE2018

billt01 said:

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

Wow. That's a lot of words for simply saying "we both got confused". I agree that the Egg isn't the number 1 on all things but it does everything well and some things better than almost any others. I am considering getting an Old Country "Pecos" Stick Burner to do my Low and Slows. Aaron Franklin mentioned to me that's what he uses at home and if that guy recommends something related to BBQ, I'm inclined to believe him.

fishlessman

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

billt01

TEXASBGE2018 said:

billt01 said:

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

Wow. That's a lot of words for simply saying "we both got confused". I agree that the Egg isn't the number 1 on all things but it does everything well and some things better than almost any others. I am considering getting an Old Country "Pecos" Stick Burner to do my Low and Slows. Aaron Franklin mentioned to me that's what he uses at home and if that guy recommends something related to BBQ, I'm inclined to believe him.

Before pulling the trigger, research Stumps...

Stick burners are cool for ~ 2 years tops, or maybe it was me... the older I got, the more I liked sleep..

But if your Aaron Franklin, you can have your minions care for the fire...

TEXASBGE2018

billt01 said:

TEXASBGE2018 said:

billt01 said:

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

Wow. That's a lot of words for simply saying "we both got confused". I agree that the Egg isn't the number 1 on all things but it does everything well and some things better than almost any others. I am considering getting an Old Country "Pecos" Stick Burner to do my Low and Slows. Aaron Franklin mentioned to me that's what he uses at home and if that guy recommends something related to BBQ, I'm inclined to believe him.

Before pulling the trigger, research Stumps...

Stick burners are cool for ~ 2 years tops, or maybe it was me... the older I got, the more I liked sleep..

But if your Aaron Franklin, you can have your minions care for the fire...

Will do. Thanks!

Carolina Q

@fishlessman, I wondered if you'd chime in. You can keep your 1200° cooks, bud... 900 was more than enough for me! Is that the cook that caused this?

JohnInCarolina

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

SonVolt

billt01 said:

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

No worries. I was only talking about the pros & cons of the BGE as a smoker compared to my 250 gallon stick burner.  I know it's not as "good" or heavy on the smoke flavor as a dedicated pit or stick burner but I've been pleased with the results. 

SonVolt

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Your dough looks great! Ok, yeah I don't want to the high-heat jacking with my bands and what not. I think I'll leave NY/Neo style pizzas to my home oven until I get a dedicated pizza oven. 

DoubleEgger

You get 900F out of your oven? 

cookingdude555

I dont think the egg is great at pizza.  I get it, we cook with wood and it makes us feel like its a WFO, but its not.  I have done a ton of pies and tried everything to get the WFO pizza at home that I desired.  The best setup is on my old flat domed XL (before they made the dome taller) with an XL platesetter legs down, and another platesetter legs down (medium I think), and a pizza stone or two on top.  A long warm up to around 750 and this forces the dome to "charge up" more than the ceramic below where the pie will cook.  This bakes a good pie as the imbalance favors more of the top of the egg than the bottom.  And since the dome is essentially flat, the pizza is right under this charged up dome, giving the top of the pie to get done before the bottom burns up.  It similar in concept to what @fishlessman is doing with his setup.  Create enough of a barrier below to allow the top to get ahead of the bottom heat.  I abandoned all of my pizza cooking on the egg once I saw what my blackstone oven could do.  The egg cant touch it, and its super easy to use.

GATraveller

Forno Bravo will be the next addition for cooking pizza in my household.

fishlessman

JohnInCarolina said:

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

it creates a broiler in the egg, not sure the stone temp but the dome gets much hotter.  needs a band clip modification, the dome is teetering on tipping out with the thermal expansion on the band

DoubleEgger

GATraveller said:

Forno Bravo will be the next addition for cooking pizza in my household.

You must really like pizza...

Carolina Q

DoubleEgger said:

You get 900F out of your oven? 

hahaha, cute. the other one, only 725°.

DoubleEgger

Carolina Q said:

DoubleEgger said:

You get 900F out of your oven? 

hahaha, cute. the other one, only 725°.

That’s the closest I’ve seen to you egging something in 3.5 years. 

fishlessman

Carolina Q said:

@fishlessman, I wondered if you'd chime in. You can keep your 1200° cooks, bud... 900 was more than enough for me! Is that the cook that caused this?

thats a small egg,  repeated freezing and thawing a wet egg may have caused that. never seen another egg do that

JohnInCarolina

Even the Pizza Porta guys cook at like 650 to 700.  The added value of going higher to get to true Neo-style pies comes at the sacrifice of burning through a ton of lump quickly.  It can be done, but it’s not clear to me that it’s really worth it if you plan on cooking that style regularly.

SonVolt

So newb question here... sounds like high-temp burns through a lot lump really quickly. What about reverse sear where you bring the coals up to searing temps briefly at the end. Will that burn up all your lump too? 

JohnInCarolina

SonVolt said:

So newb question here... sounds like high-temp burns through a lot lump really quickly. What about reverse sear where you bring the coals up to searing temps briefly at the end. Will that burn up all your lump too? 

No.  The problem with pizza is that it takes awhile to get the stone that high.  And then many folks cook more than one pizza.  With reverse sear on the grates the Egg is only at a really high temp for a few minutes.

GrillSgt

High temp cooks are relatively short so you aren’t burning a lot of lump. 

fishlessman

anthracite burns hot longer not that i would know

billt01

Plutonium cook

nolaegghead

The Cen-Tex Smoker said:

nolaegghead said:

Nice.  Where did you get the Mozzarella di Bufala Campana?

BGEs don't have enough top heat that you'll find in a pizza oven because of the design.

whole foods has it. 

I've bought buffalo mozz from them before but it wasn't the PDO Italian stuff that meets the TSG specs.

SonVolt

I don't even bother looking for the good stuff anymore. Now I just brine Publix brand fresh mozz in warm salty milk. Totally transforms it. 

https://www.seriouseats.com/2012/04/the-food-lab-can-you-rescue-poorly-stored-mozzarella-cheese-refrigerate-or-no.html

nolaegghead

Carolina Q said:

nolaegghead said:

Nice.  Where did you get the Mozzarella di Bufala Campana?

BGEs don't have enough top heat that you'll find in a pizza oven because of the design.

Wegman's has Mozzarella di Bufala Campana D.O.P.. 

https://www.wegmans.com/products/cheese-shop/italian-cheeses/cheese/mozzarella-di-bufala-campana-dop.html

They aren't in LA, but mentioning it for those who do have a store.

That's it.  And they do have it at Whole foods now.  My bad.

nolaegghead

The US doesn't respect EU food trademarks so you have to read the fine print on the container lest you get the fake stuff from Wisconsin or wherever.

caliking

DoubleEgger said:

GATraveller said:

Forno Bravo will be the next addition for cooking pizza in my household.

You must really like pizza...

Can do much more than pizza in one of those . Just ask @SciAggie

The Cen-Tex Smoker

fishlessman said:

JohnInCarolina said:

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

it creates a broiler in the egg, not sure the stone temp but the dome gets much hotter.  needs a band clip modification, the dome is teetering on tipping out with the thermal expansion on the band

Ha! If I see that coming out the top of my egg, I close the bottom slider and walk away. Pizza be damned!