OT...Insufferable evangelists...

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

billt01 said:

TEXASBGE2018 said:

billt01 said:

SonVolt said:

billt01 said:

SonVolt said:

billt01 said:

Go ahead and blind fold me and give me a smoke...

While the egg is a good grill, its a mediocre smoker. A few of its limits are capacity and design to be a good BBQ smoker.

So, while I love my egg for pizza, burgers, steaks, fish.

My briskets, shoulders, picnics, chicken, and ribs are better off my Stumps.

Jack of all trades, master of none. Personally I'm enjoying the less overbearing smoke to my butts and briskets compared to my stick burner. 

A Stumps is not a stick burner. 

Scanning this thread up and down and not seeing a single person claim a stump and stick burner are synonymous. What are you talking about?

Perhaps an oversight on my side. When you pulled my comment to quote on it, I believed it to be an insinuation which would be you preferred the egg to your stick burner. In so that I only mentioned two types of cookers in my statement, I took it that you were stating a Stumps was also a stick burner with your comment to my quote. It may have been more optimal to leave my quote away from your comment.

Unless, we are now contrasting 3 types of cookers which would be in addition to and be acceptable to quote on my comment.

Carry on...apologies 

Wow. That's a lot of words for simply saying "we both got confused". I agree that the Egg isn't the number 1 on all things but it does everything well and some things better than almost any others. I am considering getting an Old Country "Pecos" Stick Burner to do my Low and Slows. Aaron Franklin mentioned to me that's what he uses at home and if that guy recommends something related to BBQ, I'm inclined to believe him.

Before pulling the trigger, research Stumps...

Stick burners are cool for ~ 2 years tops, or maybe it was me... the older I got, the more I liked sleep..

But if your Aaron Franklin, you can have your minions care for the fire...

Will do. Thanks!

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Your dough looks great! Ok, yeah I don't want to the high-heat jacking with my bands and what not. I think I'll leave NY/Neo style pizzas to my home oven until I get a dedicated pizza oven. 

I dont think the egg is great at pizza.  I get it, we cook with wood and it makes us feel like its a WFO, but its not.  I have done a ton of pies and tried everything to get the WFO pizza at home that I desired.  The best setup is on my old flat domed XL (before they made the dome taller) with an XL platesetter legs down, and another platesetter legs down (medium I think), and a pizza stone or two on top.  A long warm up to around 750 and this forces the dome to "charge up" more than the ceramic below where the pie will cook.  This bakes a good pie as the imbalance favors more of the top of the egg than the bottom.  And since the dome is essentially flat, the pizza is right under this charged up dome, giving the top of the pie to get done before the bottom burns up.  It similar in concept to what @fishlessman is doing with his setup.  Create enough of a barrier below to allow the top to get ahead of the bottom heat.  I abandoned all of my pizza cooking on the egg once I saw what my blackstone oven could do.  The egg cant touch it, and its super easy to use.

JohnInCarolina said:

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

it creates a broiler in the egg, not sure the stone temp but the dome gets much hotter.  needs a band clip modification, the dome is teetering on tipping out with the thermal expansion on the band

DoubleEgger said:

You get 900F out of your oven? 

hahaha, cute. the other one, only 725°.

Carolina Q said:

@fishlessman, I wondered if you'd chime in. You can keep your 1200° cooks, bud... 900 was more than enough for me! Is that the cook that caused this?

thats a small egg,  repeated freezing and thawing a wet egg may have caused that. never seen another egg do that

So newb question here... sounds like high-temp burns through a lot lump really quickly. What about reverse sear where you bring the coals up to searing temps briefly at the end. Will that burn up all your lump too? 

Plutonium cook

I don't even bother looking for the good stuff anymore. Now I just brine Publix brand fresh mozz in warm salty milk. Totally transforms it. 

https://www.seriouseats.com/2012/04/the-food-lab-can-you-rescue-poorly-stored-mozzarella-cheese-refrigerate-or-no.html

The US doesn't respect EU food trademarks so you have to read the fine print on the container lest you get the fake stuff from Wisconsin or wherever.

fishlessman said:

JohnInCarolina said:

fishlessman said:

SonVolt said:

caliking said:

 crank out Neapolitan-style pizza with the same cooker

Can someone provide video evidence of this? Sadly I've yet to see anyone cook a Neopolitan-style pizza in 90s seconds on a BGE where it actually looks like a legit Netopolitan pie. I've browsed through countless YouTube videos of people cooking pizza on their eggs and almost all of them look lousy and/or take 10+ minutes to bake. I haven't tackled pizza yet on mine, so hopefully someone will prove me wrong. 

The best I've found so far is this low-budget video made by a BBQ supply store. It at least cooked in 4 minutes and looked relatively ok. 

https://www.youtube.com/watch?v=4NkbmHF8YRc

was never the best at pizza making, but this was done at 1200 degrees in 53 seconds.  i made a round bottom heat deflector similar to a wok but heavier, filled it with sand, and placed the stone into the sand to keep the stone cooler than the dome. at 1200 dome you could see a blue flame hovering over the pie and shooting thru the dome. the deflector encouraged the flow of flame into the dome.  53 seconds included spinning the pie 180 degrees part way into the cook. i dont recommend this to the weak of heart, the dome bands get very loose at this heat and opening an egg at 1200 degrees is an experience few can handle. wish i did some with better hydrated doughs like everyone is doing now, this was simply store bought dough

not the best looking pie, my ingredients sucked back then

my setup but did not used the grid

do you have what it takes to open the dome

would really like one of those roccboxes, i dont think ive done pizza in 5/7 years now

Fish, buddy, this is by far one of the coolest things I’ve seen here in awhile.  Mad props for even attempting something like that.

it creates a broiler in the egg, not sure the stone temp but the dome gets much hotter.  needs a band clip modification, the dome is teetering on tipping out with the thermal expansion on the band

Ha! If I see that coming out the top of my egg, I close the bottom slider and walk away. Pizza be damned!