The Vortex, the BGE Pizza Wedges, and a Buffalo Wing Pizza

Botch

This guy advertises for FOGO charcoal on EweTube, but he could also be an ambassador for BGE, lots of good tips, how-to's, etc.  Here he demo's both the Vortex (which I'd heard of before but didn't know what it was) and the new BGE Wedges (ditto).  Wish I'd seen this video two days ago, that pie would've been superb Superbowl snacking.  
 
https://youtu.be/uBp_wAUuBr4
 

paqman

I have leftover chicken, I think that I am making something like it this week.  Now I am hungry 😂🤣

lousubcap

That is a da-n fine looking pizza right there. 

HeavyG

I get tv infomercial/used car salesman/carnival barker vibes from that fellow.

When he used a pizza cutter to cut off a ring around the dough rather than just cutting or pinching off some of the dough - had never seen anyone deal with it that way my brain couldn't (and still hasn't) decide if that was a genius idea or something else.

Bottom line, I agree that was a tasty looking pizza.

loco_engr

Thanks for your post

SonVolt

The pizza did look good. As for the Vortex, I dunno - I'm pretty sold on  GrillGates as Platesetter for wings and roasty stuff. 

JohnfromKentucky

@SonVolt
I'm looking at those and wondered how they were when cooking with them. So it does pretty good with wings?

Local dealer shot down the rotisserie idea in front of SWMBO so am looking at this...

SonVolt

JohnfromKentucky said:

@SonVolt
I'm looking at those and wondered how they were when cooking with them. So it does pretty good with wings?

Local dealer shot down the rotisserie idea in front of SWMBO so am looking at this...

The way I'm using them, absolutely.  I'm not a fan of Grill Gates for their intended purpose (grate replacements), but I LOVE them for semi-indirect cooking b/c it deflects some of the direct heat but not as much as the ceramics do.  2 of the Grill Grate XL halfmoons cover the entire BGE cooking grate and the Eggspander sets on top perfectly for raised cooking.  The smoke and heat travel up through the holes in the Grill Grates resulting in better browning. 

I don't put food directly on the Grill Grates b/c it's instant scorching. If I want something closer to the flame I'll set the stainless half-moon grates directly on top of the Grill Grates. That keeps food from touching the aluminum ridges. 

Jonathan1970

Thanks for posting. I’ve been looking at the pizza wedge but couldn’t find much information. Guess I’ll be buying after seeing the video. 

JohnInCarolina

HeavyG said:

When he used a pizza cutter to cut off a ring around the dough rather than just cutting or pinching off some of the dough - had never seen anyone deal with it that way my brain couldn't (and still hasn't) decide if that was a genius idea or something else.

I had to watch the video just for that, because I really couldn’t imagine anyone doing that but sure enough there it is.

Grogu

This video just renewed my grumbling that the pizza wedges are not available for the XL. As for the dough cutting, maybe he likes to make garlic knots with the extra?

Ozzie_Isaac

That gentleman is very high energy.  I almost turned it off when he used fore starters with a torch.  Just use the torch, ni need to complicate by adding fire starters.

Glad I watched the whole video.  Very good salesman.

Legume

That may be the most reasonably priced BGE branded accessory...ever.

Ozzie_Isaac

Legume said:

That may be the most reasonably priced BGE branded accessory...ever.

You mean the Bluetooth dome temp guage with 10ft range at $99 did not win this shootout?

Legume

Dyal_SC

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

Ozzie_Isaac

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I would expect more oxygen = more flame.  Like wok hei only for pizza.

JohnInCarolina

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I doubt it.

Ozzie_Isaac

JohnInCarolina said:

show previous quotes

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I doubt it.

Facts and data please.

JohnInCarolina

Ozzie_Isaac said:

show previous quotes

JohnInCarolina said:

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I doubt it.

Facts and data please.

I do my own research.

Ozzie_Isaac

JohnInCarolina said:

show previous quotes

Ozzie_Isaac said:

JohnInCarolina said:

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I doubt it.

Facts and data please.

I do my own research.

Trust me, I do my own too and your non-peer reviewed research is flawed.  My research shows there is a difference.

lousubcap

Well, it is Friday!!

Dyal_SC

Well it does look cool. So there’s that too. Never used one so I’m unbiased either way. I will say that sometimes when I’ve used the egg for pizza, I’ve had some off flavors. Find it that there are a lot of environmental factors…. Cleanliness of all components, brand of lump, size of lump, etc can make or break a good pizza (or any bread items that readily soak up the occasional acrid smell) in my opinion. Don’t get me wrong, egged pizza is awesome as long as it’s a consistent environment. I think I’d rather invest personally though in a stand alone pizza oven over the wedges.  But then again, I have no experience with either one. Seems like a dedicated pizza oven would be better for consistent flavor and convenience though since no other fat drippings would be introduced between uses for baking. 

JohnInCarolina

Ozzie_Isaac said:

show previous quotes

JohnInCarolina said:

Ozzie_Isaac said:

JohnInCarolina said:

Dyal_SC said:

Besides the convenience of not having to open the dome all the way to look at the doneness of the pizza, is there a flavor advantage over the classic indirect setup with the stone high in the dome? 

I doubt it.

Facts and data please.

I do my own research.

Trust me, I do my own too and your non-peer reviewed research is flawed.  My research shows there is a difference.

Your dogs barking do not count as "peer review" my friend, especially if you ask them right before dinner time.