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The BGE Pizza Wedge

Botch
Botch Posts: 17,330
in EggHead Forum
I don't think I've heard of this before, and this video was posted yesterday, so maybe it's new.  Pretty clever (ie simple) design.
 
https://youtu.be/pexHenFUp14?si=T1RVt7wDwPKfpigB
"First method of estimating the intelligence of a ruler is to look at the men he has around him."
       - Niccolo Machiavelli

Ogden, UT, USA

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  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    Pizza Porta, RIP.


    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • zaphod
    zaphod Posts: 1,012
    so a couple of things here ...

    they seem to be lighting the lump directly and not using their own speedilights

    they put in the plate setter without a leg at the front. I thought the correct position was leg front to deflect direct heat from the thermometer and giving a reading that was too high

    the say that after cooking let everything cool and *then* remove the wedges. But unless you close and snuff the fire, that is a great way to burn through your lump. I would expect you pull out (or tuck in) the wedges, and then close the lid to snuff and cool things.


    but they do look cool :)
    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    KJ has an “open air” version also that is a one piece 

    https://www.kamadojoe.com/products/dojoe


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  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    I googled this and the price point came out at around $150, which seems cheap by BGE standards.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • caliking
    caliking Posts: 19,779
    I like that this is more convenient to store. A continuous ring type of contraption takes up a lot of space. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • RRP
    RRP Posts: 26,449
    edited August 18
    Interesting! Thanks for finding this and sharing, @Botch. Don'tcha just love when all the egg pieces except for the tiny grate are bran spanking white new?
    Re-gasketing the USA one yard at a time 
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  • calracefan
    calracefan Posts: 669
    $119.99 straight from BGE for a large online
    Ova B.
    Fulton MO
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  • RRP
    RRP Posts: 26,449
    edited August 18
    calracefan said:
    $119.99 straight from BGE for a large online
    Thanks, buddy! Your searching effort just cost me $119.99 plus tax!

    Ooops...instead of paying BGE Hotlanta $143.17 I bot it for $135.12 from Amazon Prime! 

    (once a cheap ass always a cheap ass!)
    Re-gasketing the USA one yard at a time 
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  • Legume
    Legume Posts: 15,936
    Is it made in America?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
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  • zaphod
    zaphod Posts: 1,012
    edited August 18
    caliking said:
    I like that this is more convenient to store. A continuous ring type of contraption takes up a lot of space. 
    the original BGE wedges were also two pieces - no? here is a picture of the old ones. the ones in the video look redesigned, but both old and new are two pieces

    Pizza Oven Wedges


    ~~
    Large BGE, Jonesing for a MiniMax
    The Vegegrilltarian

    The first rule of egg club is: you do NOT talk about egg club.
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  • Corv
    Corv Posts: 561
    500 to 600F? For some doughs, hotter than that is better. A Roccbox, for instance, will easily reach 900 F.
    Somewhere on the Colorado Front Range
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  • JohnInCarolina
    JohnInCarolina Posts: 34,666
    Corv said:
    500 to 600F? For some doughs, hotter than that is better. A Roccbox, for instance, will easily reach 900 F.
    It really does not make a lot of sense to cook pies on the BGE much hotter than 600F.  If people are interested in making true Neapolitan style pizzas, they should invest in a dedicated pizza oven.

    That being said, you can make some great pizza operating at or under 600F.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Buckwoody Egger
    Buckwoody Egger Posts: 1,466
    zaphod your pics aren’t showing for me. the video botch posted is for the xl egg. it looks a little different than the one for the large. also the plate setter leg in the back could be a protect the gasket move. or just a nothing burger. 

    the pizza porta website has dough recipes tailored to different cook temp ranges.  pretty thorough. 

    https://www.pizza-porta.com/recipe-page

    looks like they have indeed stopped production.  maybe a good time to print the recipes!

    i never got one because i wasn’t sure where to store it and just not jumping into dough making.  the 2.0 had some enhancements for storage and an insulation shield for not cooking gaskets. the one time used one it was pretty awesome for a series of pies.  i will buy a used 2.0 at a good price one day. 

    i definitely agree the high temps are probably better off for something without a gasket. for the open air one i would be careful about it for oem / non-RRP gaskets. 
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  • Corv
    Corv Posts: 561
    One thing I like about the BGE version is that it will store easily. Some accessories, such as the KJ rotisserie take up huge amounts of space.
    Somewhere on the Colorado Front Range
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  • DoubleEgger
    DoubleEgger Posts: 19,139
    Lump has gotten too expensive to be cooking pizzas on the egg. 
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  • bluebird66
    bluebird66 Posts: 2,943
    I finally broke down and got a Roccbox earlier this summer.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • RRP
    RRP Posts: 26,449
    bluebird66 said:
    I finally broke down and got a Roccbox earlier this summer.
    curious - do you just hang those canisters of propane off it or hook up a big 20 (?) gallon tank? I know you can use wood but the ash mess would turn me off!
    Re-gasketing the USA one yard at a time 
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  • bluebird66
    bluebird66 Posts: 2,943
    I use a regular propane tank for gas grills. I really like it, pizza is done in around2-3 minutes and the crust is super good. The only thing is that you really have to keep your eye on it and rotate the pizza with your peel so the crust doesn't to dark on the side closest to the flame.
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • cmac610
    cmac610 Posts: 326
    I’ve had my XL’s for a while now and they actually work very well. 






    Craig aka Cmac Cooks
    Amesbury, MA
    #BGETeamGreen #TeamArteflame #TeamBarrelProof #TeamGozney
    XL BGE, Mini-Max, La Caja China, Arteflame Classic 40, Arteflame One 20, Arteflame Euro 20, Cotton Gin Harvester, Weber Classic, Gozney Dome, Anova wifi Sous Vide.
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