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OT: What’s Up With Ooni?
Comments
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Legume said:I could get a mini max with a couple of accessories for that.Keepin' It Weird in The ATX FBTX
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cookingdude555 said:It arrives next Friday. Should know then if it was worth it.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
CTMike said:cookingdude555 said:It arrives next Friday. Should know then if it was worth it.
Ive been planning on buying it for weeks now. The internet figured out what it was a while ago, just been waiting for it to drop. I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it. My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair. having the oven inside right next to the prepping area should allow me to make them quicker when I want to. -
cookingdude555 said:CTMike said:cookingdude555 said:It arrives next Friday. Should know then if it was worth it.
Ive been planning on buying it for weeks now. The internet figured out what it was a while ago, just been waiting for it to drop. I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it. My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair. having the oven inside right next to the prepping area should allow me to make them quicker when I want to.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
HeavyG said:SonVolt said:Well this is underwhelming. If I'm dedicating counter space to an electric pizza oven then I'm going all out, for less.
https://www.webstaurantstore.com/avantco-dpo-18-s-single-deck-countertop-pizza-oven-1700w-120v/177DPO18S.htmlThis small countertop oven is great for cooking pizzas up to 18" in diameter! Since this unit only has one deck, it is ideal for establishments that need to keep up with the high demand for a couple of key menu items. An incredible temperature range of 150 to 840 degrees Fahrenheit guarantees the versatility you need to create a wide selection of menu items in a small footprint. For the best performance and even cooking, this oven is recommended for thin-crust pizzas cooked at 550 degrees for 6-8 minutes. This method ensures that pizzas are fully cooked with even leoparding on the crust.Cheers,HeavyG - Ooni Volt shillP.S. - I get phat commissions on every Ooni Volt sold to forum members (which means I'll earn approximately $1,000,000.00 from this crowd).
Have you seen the way these guys spend money?Clinton, Iowa -
cookingdude555 said:It arrives next Friday. Should know then if it was worth it.Thank you,DarianGalveston Texas
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CTMike said:cookingdude555 said:CTMike said:cookingdude555 said:It arrives next Friday. Should know then if it was worth it.
Ive been planning on buying it for weeks now. The internet figured out what it was a while ago, just been waiting for it to drop. I love using my dome to make pizza, but sometimes I need to make 10 pizzas and not take 2 hours to do it. My family hasn't really got the affinity to make the pizzas yet, so I tend to go solo affair. having the oven inside right next to the prepping area should allow me to make them quicker when I want to. -
Photo Egg said:cookingdude555 said:It arrives next Friday. Should know then if it was worth it.
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cookingdude555 said:It arrives next Friday. Should know then if it was worth it.
"I've made a note never to piss you two off." - Stike -
Good Housekeeping is almost lifting me on to the fence and pushing me over it with this headline. Great use of the English language. "Buy" is probably there on purpose. I'm sure AI is to blame? My son just showed me how AI can design a logo for you and put commercials (social media video ads) together for you with very little user/customer input.Large, Medium, MiniMax, 36" Blackstone
Grand Rapids MI -
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Langner91 said:This website should come with a 12 step program.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
___________
"When small men begin to cast big shadows, it means that the sun is about to set."
- Lin Yutang
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Dangit, @Botch - why did you show that picture? Now I have to re-do the stairway in our house..."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:Dangit, @Botch - why did you show that picture? Now I have to re-do the stairway in our house...All kidding aside, that is pretty cool.MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.
RECOVERING BUBBLEHEAD
Southeastern CT. -
Ill take my Blackstone pizza oven ( the OG one) over this all day long.
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“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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She made a darn good looking pie.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
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HeavyG said:Ellie likes it so I like it too."I've made a note never to piss you two off." - Stike
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JohnInCarolina said:HeavyG said:Ellie likes it so I like it too.As soon as I get my film back from Fotomat. Any day now...“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a fewMy style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use.Don’t worry, I will throw that manual away without reading it.
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cookingdude555 said:My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a fewMy style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use.Don’t worry, I will throw that manual away without reading it.Thank you,DarianGalveston Texas
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Amazing looking crust. No matter what was used to make it.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
cookingdude555 said:My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a fewMy style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use.Don’t worry, I will throw that manual away without reading it.Thank you,DarianGalveston Texas
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Photo Egg said:cookingdude555 said:My first impression after making 8 pizzas today inside in the kitchen. That was the best part was having the assembly line all indoors where it’s climate controlled. Not many pics but here are a fewMy style is NY style. As such I was aiming in the 650-700 stone temp. The first few pies went really well. Then I made a mistake my dome has made me forget about learning already, stone recovery. The second two undercarriages were what I call “blonde” and lacking the slight crispness I like. So I had to tinker with wait time between pies and alternating the lower and upper elements. I finally found some success in running the lower element full blast after removing a pizza, and then going full blast on the upper element after launching the pizza. Also I needed to leave a few minutes between pizzas. I may toy with keeping the temp higher and hopefully the recovery will be minimized. Just like any oven it has its quirks so this was a very good first use.Don’t worry, I will throw that manual away without reading it.
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