Oven or big green egg

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.