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Woodfired Oven Complement to Egg?
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NEWB_IN_NOLA
Posts: 135
So it has been a while since I've posted. I have still been egging, but with 2 kids under 4 and both parents working it has become more difficult particularly during the week to find the time. So I thought about getting a new cooker to complement my egg because I love toys.
I thought about a gas grill, but grilling isn't really an issue as getting the egg going for direct grilling is easy. I then saw the recent Serious Eats article about backyard pizza ovens and it got me thinking. Wood fired ovens are great for Neapolitan style pizza (which can be done on the egg, but it is not the best tool for it) and they are also great for cooking whole fish high heat as well as chicken which could be done during the week. The ones Kenji review were too small. I then started looking at the Forno Bravo's, but the oven with shipping plus installation would be a significant investment and even with gas assist they seem to take 45-60 minutes to get up to temp.
Finally I came across the Pizza Party gas/wood combo ovens. I know that a couple members here have one. It weighs about 150lbs and can get up to temp in 20 minutes. The Pizzamaking forums have great reviews, but I wanted opinions from other egg owners specifically on if Wood Fired Ovens (the mobile/portable Pizza PArty style) complements an egg for things other than Pizza (healthier options...chicken/fish) or if they are merely redundant outside of pizza?
I thought about a gas grill, but grilling isn't really an issue as getting the egg going for direct grilling is easy. I then saw the recent Serious Eats article about backyard pizza ovens and it got me thinking. Wood fired ovens are great for Neapolitan style pizza (which can be done on the egg, but it is not the best tool for it) and they are also great for cooking whole fish high heat as well as chicken which could be done during the week. The ones Kenji review were too small. I then started looking at the Forno Bravo's, but the oven with shipping plus installation would be a significant investment and even with gas assist they seem to take 45-60 minutes to get up to temp.
Finally I came across the Pizza Party gas/wood combo ovens. I know that a couple members here have one. It weighs about 150lbs and can get up to temp in 20 minutes. The Pizzamaking forums have great reviews, but I wanted opinions from other egg owners specifically on if Wood Fired Ovens (the mobile/portable Pizza PArty style) complements an egg for things other than Pizza (healthier options...chicken/fish) or if they are merely redundant outside of pizza?
"America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland."
-Tennessee Williams
Comments
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If time is your issue, just get a sous vide if you what a new toy. (I bought one recently) and it does the leg work for you, and you can still light up the egg to finish your cook (or not)
just my my two cents, but having a pizza oven would be awesome too, just not sure it fixes your time issue. -
If you are looking for a pizza oven that is quick to heat up for weekday cooks it's hard to beat the Blackstone Pizza Oven.“Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk
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I don't know anything about Pizza Party ovens but I'm putting the finishing touches on my Forno Bravo Casa2G90 wood oven. So to answer the opening question - yes - I think it's a good fit.
Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
@SciAggie is that a kit you used?
also, great looking fence, are the black pieces metal? Or just painted wood? -
slovelad said:@SciAggie is that a kit you used?
also, great looking fence, are the black pieces metal? Or just painted wood?Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
slovelad said:If time is your issue, just get a sous vide if you what a new toy. (I bought one recently) and it does the leg work for you, and you can still light up the egg to finish your cook (or not)
just my my two cents, but having a pizza oven would be awesome too, just not sure it fixes your time issue."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
I don't know anything about Pizza Party ovens but I'm putting the finishing touches on my Forno Bravo Casa2G90 wood oven. So to answer the opening question - yes - I think it's a good fit.That looks great and something I am contemplating. Interested to know how it is for non-pizza cooking. Found some interesting deals on larger used Forno Bravo's, but transport is an issue.
"America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
HeavyG said:If you are looking for a pizza oven that is quick to heat up for weekday cooks it's hard to beat the Blackstone Pizza Oven."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams
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I could easily sing back up on your song. My buddy has a built-in commercial Mangani oven (see pic). I have been lusting for a pizza oven ever since I had pizza and several other meals he cooked in his oven. I too, looked really hard at the Forno Bravo's very nice ovens but I would have to put in a new gas line and do some concrete work on a table / wood bin. With all that you pretty darn close to $10-12 thousand. The pizza party 's look like a nice economical oven. Probably going to start looking at those my self. My buddy cooks almost everything he cooks in his pizza oven, whole chickens, meats of all kinds, veggies, breads, fancy recipes etc. He uses cast iron pieces to cook steaks, salmon, swordfish, and veggies. He got his cast iron pieces from a resturant supply house. Really a versatile cooking environment. I talked to him about an Egg, but he says he's happy with the oven and doesn't need anything else. I wonder how long a bottle of propane lasts ?
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Pizza Party is too rich for this ol' boy! Looks like it makes a nice product though.
I just watched Kenji's pizza oven comparison video. That's the first time I'd ever heard any real negatives about the Blackstone. Starting with how ugly it is. haha. Sounds like there are some design/manufacturing issues though.
https://www.youtube.com/watch?v=gGNJbFQIr5g
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
My buddy has a built-in commercial Mangani oven (see pic). I have been lusting for a pizza oven ever since I had pizza at his place.
That is awesome! My understanding is that if you use the big hearth ovens frequently, they don't cool down. They just stay warm constantly and then it doesn't take as much to get them up to baking/roasting temperatures. Not sure how well it works or what times that translates to in practice.
Luckily my cabana has a gas line run to a fireplace that we never use. I was thinking about taking out the fireplace and replacing with a WFO so we would get more use out of the cabana. It already has a slab on piles, gas line run, and venting. I actually thought about a used commercial forno bravo on sale relatively close, but it is HUGE and transporting 3500 lbs plus getting it set up in my backyard would be a chore."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
@NEWB_IN_NOLA To go along with what @FatTrout is saying I am installing the oven because there are many things I want to cook in it. Honestly I predict pizzas to be 15-20% or less of what I cook in my WFO. I'll know after a few months; I'll be finished curing it and start cooking within a couple of weeks.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
NEWB_IN_NOLA said:My buddy has a built-in commercial Mangani oven (see pic). I have been lusting for a pizza oven ever since I had pizza at his place.
That is awesome! My understanding is that if you use the big hearth ovens frequently, they don't cool down. They just stay warm constantly and then it doesn't take as much to get them up to baking/roasting temperatures. Not sure how well it works or what times that translates to in practice.
Luckily my cabana has a gas line run to a fireplace that we never use. I was thinking about taking out the fireplace and replacing with a WFO so we would get more use out of the cabana. It already has a slab on piles, gas line run, and venting. I actually thought about a used commercial forno bravo on sale relatively close, but it is HUGE and transporting 3500 lbs plus getting it set up in my backyard would be a chore. -
NEWB_IN_NOLA said:... My understanding is that if you use the big hearth ovens frequently, they don't cool down. They just stay warm constantly and then it doesn't take as much to get them up to baking/roasting temperatures. Not sure how well it works or what times that translates to in practice......
"I have still been egging, but with 2 kids under 4 and both parents working it has become more difficult particularly during the week to find the time." I think you will find that an egg is a time saver compared to a WFO. WFOs are great, just not known as time savers.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I think you will find that an egg is a time saver compared to a WFO. WFOs are great, just not known as time savers.
This is why I was looking at the portable PizzaParty with gas because it can get up to 900 temp in less than 20 minutes and you can still switch to wood on the weekends."America has only three cities: New York, San Francisco, and New Orleans. Everywhere else is Cleveland." -Tennessee Williams -
My cousin has a Forno Bravo and I love it. Will definitely add one to my backyard one day.
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
There's a guy named Craig Lindberg in Houston who has an Acunto... in his garage!! Sitting right next to his Ferrari! I've seen some of his pies... dude knows what he's doin'!! txcraig1 pizza pics.
Pic of fork lift install and article... http://slice.seriouseats.com/archives/2012/01/pizza-obsessives-craig-lindberg-and-his-neapolitan-garage.html
I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
NEWB_IN_NOLA said:I think you will find that an egg is a time saver compared to a WFO. WFOs are great, just not known as time savers.
This is why I was looking at the portable PizzaParty with gas because it can get up to 900 temp in less than 20 minutes and you can still switch to wood on the weekends.Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Carolina Q said:Pizza Party is too rich for this ol' boy! Looks like it makes a nice product though.
I just watched Kenji's pizza oven comparison video. That's the first time I'd ever heard any real negatives about the Blackstone. Starting with how ugly it is. haha. Sounds like there are some design/manufacturing issues though.
https://www.youtube.com/watch?v=gGNJbFQIr5g
happy in the hut
West Chester Pennsylvania -
If you are not up for a major backyard pizza oven project, have you looked into the Uuni pizza ovens?
https://www.youtube.com/watch?v=9sJd7Me1rMA
https://uuni.net/
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