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Rectangular perforated cooking grid and wooden pizza peel

blakeas
blakeas Posts: 244
in EggHead Forum
Are they worth having?  I was thinking the steel pizza peel would be better for getting pizzas off the stone.  And what would the perforated cooking grid be good for?
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Comments

  • fishlessman
    fishlessman Posts: 34,589
    never had a problem with the wooden peel, use it to prep, put it on stone, take it off, cut the pie on it. the knife cuts on the peel seem to hold more flour over time and make it less sticky
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Lit
    Lit Posts: 9,053
    I use a pizza mesh just build the pizza on it and place it on the stone. Still use a cheap peel to get it off but parchment paper or the pizza mesh are way easier in my opinion. I have turned many pies into calzones trying to use a peel. I have a rectangular hole pan I use it for meatloaf it allows the fat to drain away. Works well.
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    +1 on the parchment paper. Just Sao easy and less mess..  Works everytime
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Carolina Q
    Carolina Q Posts: 14,831
    I have a rectangular perforated thingie. Don't think I've ever used it. I guess it would keep veggies from falling through the cracks, but so does a CI skillet.

    I've had two wooden pizza peels since the 80s. A tiny pinch of semolina keeps the dough from sticking. You can build the pie on it, launch the pie and then remove it. Then you can cut and serve the pizza. Haven't ruined a pie with my peel and semolina yet.  The perfect utensil.

    Can't stand parchment. Expensive, you have to cut it to size for every pie, then pull it out from under the pie after a couple of minutes (and the crust STILL isn't as good). Then, you dump the paper in the landfill. And you still need a peel to remove the pie from the stone.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Cookinbob
    Cookinbob Posts: 1,691
    Yes on the Pizza peel.  I love parchment paper for Pizza.  No need to cut it to size.  I leave it on through the entire cook and get great crispy crust.  Burnt edges on the paper are not a big deal



    As for the perforated rectangular thingie, I do have one, picked it up cheap at Marshall's or some such years ago.  Use it for shrimp, veggies, and small stuff like moink balls or pig shots. You can see it on the bottom of the pic below.  I think it is worth having.
    XLBGE, Small BGE, Homebrew and Guitars
    Rochester, NY
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  • DoubleEgger
    DoubleEgger Posts: 19,174
    I've got the rectangle grid you're talking about. I would not recommend it. Definitely don't get a wooden peel. They warp too easily. I have an Epicurean peel. The wife bought it or I would have gotten a metal peel. 
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  • Lit
    Lit Posts: 9,053
    DoubleEgger said:
    I've got the rectangle grid you're talking about. I would not recommend it. Definitely don't get a wooden peel. They warp too easily. I have an Epicurean peel. The wife bought it or I would have gotten a metal peel. 
    I have the same one you posted in the worst accessories thread. I use mine all the time it's great to make bacon weaves on and precook them also. Also great for meatloafs since it lets the grease drain away. Stops asparagus from falling through the grates. 
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