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XL Pizza wedges

scottypinthemix
scottypinthemix Posts: 5
in EggHead Forum
I suppose this applies to all sizes of egg.
I have been doing pizzas on my XL using the eggspander and keeping pizza stone high up in the dome.  It works great.
Is there an advantage to using the wedges vs the other method?
Not that I'm opposed to spending way too much $ on overpriced accessories like we all have.  
The price for the XL wedges is $299.  I expected them to be EGGspensive, but I really don't want to light over three hundred bucks on fire if I'm not going to realize some sort of benefit.
Thoughts?
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Comments

  • zaphod
    zaphod Posts: 1,012
    no advantage that I can see.
    ~~
    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
    hopefully some pros weigh in how tangible these are but here’s the take as an observer. 

    advantages
    1- closed dome so hot air flows goes over the whole pie and out the front like the pizza ovens
    2- no backdraft / burp risk of opening very hot egg too fast
    3- able to see the pizza during entire cook and spin, adjust etc

    disadvantages-
    1- shut down either means waiting until lump runs out or handling hot wedges
    2- theoretically gasket is exposed to higher temp air flow than normal (closed or fully open)

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  • cmac610
    cmac610 Posts: 326
    @Buckwoody Egger hit most of the Pros that I was going to say. People keep sh!tting on them, but just look at the design of every pizza oven on the market…open front!

    Personally, I’m putting out better pizzas now with the wedges than without. I like the control and being about to see when it needs turning, etc. I’ve been able to dial in 500° - 550° and hold that temp pretty easily (no, I don’t cook pizzas at super hot temps). 

    In terms of removing hot wedges when you’re finished, heat gloves and they’ll go right on the grates of my modular nest…easy peasy. 


    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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  • Stormbringer
    Stormbringer Posts: 2,469
    Interesting first pro @Buckwoody Egger … I raise mine into the dome because the dome is furtger away from the pizza top than an Ooni … but these posts have got me wondering whether I’d get better results with wedges. They are bloody expensive in the UK though £135 for the large. 

    Does anyone know the width of the gap between the front of the wedges for a large? 
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    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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