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Oven or big green egg

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  • HogHeaven
    HogHeaven Posts: 326
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    Focker said:
    HogHeaven said:
    Focker said:
    I have tried, so hard, to make the egg an oven.
    After years of baking on it, it isn't.

    If given the choice, the oven wins, hands down.  

    You too, will get there some day, after the comedown. 
    Hmmm... I disagree. Your oven thermometer is programmed to achieve a mean average at whatever temperature you set it to bake at. 500° means you're baking at 480° to 520° and over an hour your average temperature will be 500°.

    if I set my BGE to cook at 500° and preheat it like I must my indoor oven... once I'm dialed in on 500° I'm going have about 5° variations in temperature over a 1 hour cook. 

    You kitchen oven will have a 40° variation during a 1 hour cook. 

    The BGE wins that battle every time...
    Could care less on swings.
    When I compare the end results of recipes done on each, the oven wins.

    My green egg high was over some time ago.  I'm not a Swiss Army guy, I use the best tool for the job.

    Bake an apple pie, or loaf of bread using the same recipe in each, and report back.  Hell even lasagna or mac n cheese, the browning is better in the oven.
    I've baked hundreds of loaves of sourdough bread and many, many pizza's in my BGE and there's absolutely no doubt... the BGE is a superior oven. I have a Viking Pro Professional double gas oven that is both standard and/or convection in both ovens. 

    The Viking is not capable of baking Neapolitan Pizza at 800° to 1000°. It can do a good job on pizza dough made with AP or Bread flour at 450° to 550°. For bread the airflow is not nearly as good in the Viking as the BGE the way I set it up... no top vent/cap at all. 

    The Viking will just give me convection heat. The BGE gives me radiant and convection heat.
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  • bgebrent
    bgebrent Posts: 19,636
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    HogHeaven said:
    Focker said:
    HogHeaven said:
    Focker said:
    I have tried, so hard, to make the egg an oven.
    After years of baking on it, it isn't.

    If given the choice, the oven wins, hands down.  

    You too, will get there some day, after the comedown. 
    Hmmm... I disagree. Your oven thermometer is programmed to achieve a mean average at whatever temperature you set it to bake at. 500° means you're baking at 480° to 520° and over an hour your average temperature will be 500°.

    if I set my BGE to cook at 500° and preheat it like I must my indoor oven... once I'm dialed in on 500° I'm going have about 5° variations in temperature over a 1 hour cook. 

    You kitchen oven will have a 40° variation during a 1 hour cook. 

    The BGE wins that battle every time...
    Could care less on swings.
    When I compare the end results of recipes done on each, the oven wins.

    My green egg high was over some time ago.  I'm not a Swiss Army guy, I use the best tool for the job.

    Bake an apple pie, or loaf of bread using the same recipe in each, and report back.  Hell even lasagna or mac n cheese, the browning is better in the oven.
    I've baked hundreds of loaves of sourdough bread and many, many pizza's in my BGE and there's absolutely no doubt... the BGE is a superior oven. I have a Viking Pro Professional double gas oven that is both standard and/or convection in both ovens. 

    The Viking is not capable of baking Neapolitan Pizza at 800° to 1000°. It can do a good job on pizza dough made with AP or Bread flour at 450° to 550°. For bread the airflow is not nearly as good in the Viking as the BGE the way I set it up... no top vent/cap at all. 

    The Viking will just give me convection heat. The BGE gives me radiant and convection heat.
    This!
    Sandy Springs & Dawsonville Ga
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  • HogHeaven
    HogHeaven Posts: 326
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    Both cookers... Viking Pro VS BGE.
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  • Focker
    Focker Posts: 8,364
    edited February 2017
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    Oh dear.
    Whatever fills your pipe bud.
    Smoke on!!!
    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • xfire_ATX
    xfire_ATX Posts: 1,115
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    RRP said:
    even with a self cleaning oven some foods can stink up an oven and house until that cleaning cycle is scheduled. Same way I prefer to limit my cooking on a stove when I can due to spatters. I'd rather keep those issues outside inside my BGEs and let an occasional clean burn clean up the messes.
    I hate the smell of Brussell Sprouts--- my wife loves them.  Yesterday I offered to cook them in the egg in the CI skillet so they don't stink up the house.  She's in charge of recipe since she knocked down my two ideas.
    XLBGE, LBGE, Charbroil Gas Grill, Weber Q2000, Old Weber Kettle, Rectec RT-B380, Yeti 65, Yeti Hopper 20, RTIC 20, RTIC 20 Soft Side - Too many drinkware vessels to mention.

    Not quite in Austin, TX City Limits
    Just Vote- What if you could choose "none of the above" on an election ballot? Millions of Americans do just that, in effect, by not voting.  The result in 2016: "Nobody" won more counties, more states, and more electoral votes than either candidate for president. 
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