Pizza Porta

smittydog27

Anyone use the Pizza Porta accessory ?  I made pizza before this gadget, but, I like gadgets....But, it is a neat way to cook and entertain.  Got a good deal on it from local BGE dealer.  Check out the pics!

smittydog27

oops...

smittydog27

The Cen-Tex Smoker

I've always thought they were cool but never used one. I think if I went back to cooking pizza on my bge I would have one for sure. 

Nice looking pies!

Photo Egg

I have seen them in action at an Eggfest and they put out some good pizzas.

dstearn

On the XL I only have to cook two pies for my wife and I. So while it may be a little faster to use the Porta it is not worth it. If I really needed to crank out several pizzas quickly I would consider a Roccbox.

smittydog27

Thanks....

Plutonium

Pretty interesting. I now see that you run it with the cap on, so the dome has less moving air and maintains heat. This is pretty slick, maybe I'll get one and give it a shot. 

Is it easier to balance dome and stone temperature than a traditional setup?

mtasker

i  would like to make more pizza's, but mine turn out smokey.

MattBTI

Had no idea this existed! I was thinking to my self the other night on how to accomplish this very thing!

Canugghead

I almost pulled the trigger on one but restrained myself.  If you don't mind drilling a few holes it can be modified to accommodate a regular rotisserie, you'll have to plug those holes for pizza cook I suppose.

MattBTI

my biggest problem with making pizzas on my large egg is that I do so high in the dome to increase radiant heat intensity off the dome, but by doing so i end up with the center of the pie not being melty due to the top vent either being removed or open nearly completely usually....

GGrillin'

I really like mine.  Makes great pies.

blasting

GGrillin' said:

Nice set up, and pies.  I'm not sure my grilling counters have every been as clean as yours.  In AZ, if you wipe them and blink, you can write your name in the dust.

smittydog27

Nice set up GGrillin.

JohnInCarolina

I think it's a pretty good tool for maintaining consistent conditions inside of the Egg for cooking pizzas.  Even though the company nominally advertises it for "Neapolitan style" pies, when I've seen them cooking with this at Eggfests, they're running at around 700F at most.   Any higher and you’re just burning through the lump way too quickly.  

smittydog27

I use Rockwood lump...have to burn out the old cooks (grease left behind) first to get rid of the residual smoke problem.  Sometimes it takes me an hour or so of high heat.....but I also like to cook my pies around 650 degrees.  Have to leave top off until I get that temp going.  Once at temp, I put in the pizza porta and cap the top.  Use side vent (usually wide open) to adjust heat.  But like I said, I cook hot and quick.  Use platesetter (legs down) then put cooking grid on platesetter.  Then put pizza stone on top of grid.  That way your crust won't burn on bottom.  Also use semolina flour as dusting. 

smittydog27

I would NOT cut holes in the side for rotisserie attachment...This Porta is a work of art.  Very nice design and fits tight.  I use my Weber performer for rotisserie duty.

alaskanassasin

JohnInCarolina said:

I think it's a pretty good tool for maintaining consistent conditions inside of the Egg for cooking pizzas.  Even though the company nominally advertises it for "Neapolitan style" pies, when I've seen them cooking with this at Eggfests, they're running at around 700F at most.   Any higher and you’re just burning through the lump way too quickly.  

smittydog27

Sorry....Weber in action...

JohnInCarolina

alaskanassasin said:

JohnInCarolina said:

I think it's a pretty good tool for maintaining consistent conditions inside of the Egg for cooking pizzas.  Even though the company nominally advertises it for "Neapolitan style" pies, when I've seen them cooking with this at Eggfests, they're running at around 700F at most.   Any higher and you’re just burning through the lump way too quickly.  

Hahaha.  The thing is, it actually does make a difference.  But some folks prefer what you can get off of this, which is more ideally a NY-style than Neapolitan, and I get that.

Deluca

I heard about this in a bbq podcast. Figured I’ve give it a shot as I make about 9 pizzas when I do them. Problem I’ve always had is that the Stone gets too hot after 4-5 pizza’s and I’d pull out a 500 degree stone to let it cool for a few moments. That’s not a good idea!
Long story short is that this thing works. Keeps an even temperature on the stone and dome for the entire time. I didn’t overcook one pie on the bottom. I’m hooked on it.

The setup is a bit wonky but once it’s in its all good. Sorta like with the Egg itself, you gotta learn what your doing. 

Bottom line. If you only make up to 3-4 pizzas I wouldn’t get it. Any more and this thing is perfect. 

JohnInCarolina

Are they still like $300?  For that money buy an Ooni.  

Deluca

They are just under $300. I'm sure the Ooni makes an outstanding pizza but this gives one more reason to use the egg. 

JohnInCarolina

Deluca said:

They are just under $300. I'm sure the Ooni makes an outstanding pizza but this gives one more reason to use the egg. 

The BGE is a versatile, all-around cooker.  I love using it for all sorts of things.  But what you learn over time is that it's not the best option for any one thing in particular, with perhaps a few exceptions.

Pizza is one of those items where the product from a dedicated pizza cooker just has a much bigger upside.  You can ask anyone here who has spent years cooking pies on the BGE and then moved to a dedicated pizza oven what their experience has been.  You'll hear the same story over and over again.  

I actually think the Pizza Porta is a pretty clever add-on, but it's just priced too high in my opinion.  For example, the $300 Ooni will let you easily cook pies at 900F.  You can try this with the Porta but what you'll quickly discover is that you go through lump very fast.  Even the Pizza Porta people don't recommend cooking pies at those temps with their device.  

smittydog27

I still use and like my pizza porta.  I don't need another dedicated cooking device, at least that is what my wife tells me.  I cook around 700-800 and everything is just dandy.

JohnInCarolina

smittydog27 said:

I still use and like my pizza porta.  I don't need another dedicated cooking device, at least that is what my wife tells me.  I cook around 700-800 and everything is just dandy.

My comment was directed at people who might be deciding between the Porta and a dedicated pizza oven, not folks who already own a Porta.

paqman

JohnInCarolina said:

Deluca said:

They are just under $300. I'm sure the Ooni makes an outstanding pizza but this gives one more reason to use the egg. 

The BGE is a versatile, all-around cooker.  I love using it for all sorts of things.  But what you learn over time is that it's not the best option for any one thing in particular, with perhaps a few exceptions.

Pizza is one of those items where the product from a dedicated pizza cooker just has a much bigger upside.  You can ask anyone here who has spent years cooking pies on the BGE and then moved to a dedicated pizza oven what their experience has been.  You'll hear the same story over and over again.  

I actually think the Pizza Porta is a pretty clever add-on, but it's just priced too high in my opinion.  For example, the $300 Ooni will let you easily cook pies at 900F.  You can try this with the Porta but what you'll quickly discover is that you go through lump very fast.  Even the Pizza Porta people don't recommend cooking pies at those temps with their device.  

👆yes

Zippylip

JohnInCarolina said:

Deluca said:

They are just under $300. I'm sure the Ooni makes an outstanding pizza but this gives one more reason to use the egg. 

The BGE is a versatile, all-around cooker.  I love using it for all sorts of things.  But what you learn over time is that it's not the best option for any one thing in particular, with perhaps a few exceptions.

Man truer words were never spoken.  It is the most versatile cooker I’ve ever had, but really in my arsenal it’s only the ‘best’ choice for low/slow, anything else I do I’ve got a better cooker for, & I’ve only got a Kettle & a Blackstone pizza oven.  I suspect if I had a stick burner of some sort that would render the Egg obsolete as I’ve never thought it delivered the best smoke flavor. 

Did make a tasty cast iron pie on Sunday though, I'll never get rid of it  

Canugghead

Before I built my redneck Joetisserie and bought my Adore pizza oven from Italy, I almost bought a Pizza Porta, with the intention of modifying it to double duty as Joetisserie. The biggest challenge of diy Joetisserie is the wedge shaped enclosure and Pizza Porta has it already made.


btw, here's my redneck hack...

td66snrf

I thought  this is what you were talking about.