It's a JoeTisserie from Kamado Joe. Since they're both Kamado style grills it fits the Egg too.
http://www.kamadojoe.com/joetisserie/
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Big Green Egg
- Thread starter Gutwrench
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It's a JoeTisserie from Kamado Joe. Since they're both Kamado style grills it fits the Egg too.
http://www.kamadojoe.com/joetisserie/
That is a serious little addition to the egg. How did it turn out?
I got a pizza attachment for my Weber kettle grill a couple years ago for a present and I have never used it because pizza is so easy to do on the Egg, but I might try to get it out to make a bbq pizza since we still have a lot of the pork butt left over. I really like pizza on the Egg, so it will be interesting to see if this contraption can compare.
Due to the recent flooding around here I decided to make a pork butt for one of my employees who has assisted with the cleanup. Since I didn't have a full 15 hours to cook, I told my wife I was going to up the temp to 260 to make sure it hit 195 by morning.
She had read that if you are using a higher temp to smear the butt with mustard before you put the rub on. So we did that and let me just say the small piece of bark I tried was the best bark I have made.
All butts will be smeared with mustard first from now on.
She had read that if you are using a higher temp to smear the butt with mustard before you put the rub on. So we did that and let me just say the small piece of bark I tried was the best bark I have made.
All butts will be smeared with mustard first from now on.
I've not seen a KettlePizza. Looks pretty nice. I agree the pizzas on the Eggs are hard to beat. I haven't made one lately. I should do that.
I like the rotisserie very much. The chicken's flavor turned out good. It's all in the seasoning I suppose. It cooked evenly but I'd like to improve on getting the skin more crispy.
I like the rotisserie very much. The chicken's flavor turned out good. It's all in the seasoning I suppose. It cooked evenly but I'd like to improve on getting the skin more crispy.
I always use mustard. Not sure if it helps because I haven't tried it without, but it at least helps hold the spices to the meat.
I haven't tried the rotisserie method, but it is a great way to cook the chicken evenly. I like BBQ chicken on the Weber since it is so easy to keep two cooking zones. The Egg does an adequate job if you are careful about pulling them off before they dry out.
I remember when building your own pizza oven in your yard was the cool thing to do. Then companies like Kalamazoo got into the party and now release gas ovens that cost anywhere from 3-12K. Though the one I saw was a tri source oven. I've done pizza stone in the gas grill though. It's pretty good. Add some wood chips during cooking to get some flavor on the veg, meat and cheeses.
Have you ever tried two zone cooking on the Egg? I did it with the rotisserie chicken. I didn't research it so I hope it wouldn't damage it. I don't think it will.
I haven't tried two zone cooking on the egg.
My pizza experiment was okay, but my stone is so thick that I couldn't see much of the pizza and it was hard to even get the thing in and out of the grill. Then it started pouring rain out out nowhere, so I left the pizza on a few minutes too long and the crust got a little torched on the edges. I might buy the stone from the site that sells the Weber attachment since I am sure it is thinner or go back to the Egg.
I have made pizza right on the grates in the gas grill. I cooked the dough on the grill a couple minutes and then pulled it and added the toppings and put it back on the grill to finish it off.
My pizza experiment was okay, but my stone is so thick that I couldn't see much of the pizza and it was hard to even get the thing in and out of the grill. Then it started pouring rain out out nowhere, so I left the pizza on a few minutes too long and the crust got a little torched on the edges. I might buy the stone from the site that sells the Weber attachment since I am sure it is thinner or go back to the Egg.
I have made pizza right on the grates in the gas grill. I cooked the dough on the grill a couple minutes and then pulled it and added the toppings and put it back on the grill to finish it off.
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What? My wife and I tried that years ago. Any exposed part was somewhat charred and while it was fine, it wasn't that great. Did you offset the burners or let the coals die down enough? What we did was grill the crust first, pull it off, put the toppings on and then put it back in. We decided to get a pizza stone after that. Pizza stones or thin oven bricks set aside each other work about the same, though the bricks may deliver a slightly better result.
It's been a while, but if I remember correctly, I put it on the gas grill at medium direct heat for a few minutes. I cheated a bit by having it in parchment paper until the dough wasn't completely soft. Then I put the toppings on the cooked side. When I put it back on the grill, I cooked it on indirect heat. It wasn't scorched ( like my pizza last night), but the crust was a bit more crispy than normal.
So far, I prefer pizza on the Egg. However, I don't like that type of heat on the gasket, if I can avoid it, so I was hoping to move pizzas to the Weber. I am not happy with my first attempt, but I will get a different, flatter, stone and give it another try.
Anyone try a baking steel on the egg? I have one in my oven and the results are pretty amazing. Crazy oven spring. Thinking the steel on the egg would be the same (or better)
http://www.bakingsteel.com/shop/cq2n6tbhnx8rqgvyu690qm356agh0a
Here's a pizza I pulled out from my home oven. Really tasty. 72 hour dough ferment:
[doublepost=1467640747][/doublepost]
Yes the chimney cap has been really nice so far and not really expensive. Definitely a worthwhile upgrade.
The iGrill/Apple Watch combo is one of the reasons I want a watch! Don't know if my wife would buy that the watch is *another* accessory that I NEED for the Egg though! Haha
http://www.bakingsteel.com/shop/cq2n6tbhnx8rqgvyu690qm356agh0a
Here's a pizza I pulled out from my home oven. Really tasty. 72 hour dough ferment:
[doublepost=1467640747][/doublepost]
Yes the chimney cap has been really nice so far and not really expensive. Definitely a worthwhile upgrade.
The iGrill/Apple Watch combo is one of the reasons I want a watch! Don't know if my wife would buy that the watch is *another* accessory that I NEED for the Egg though! Haha
What is a baking steel? I saw the site, but I am not sure I understand the advantages. I think it may be similar to the bottom picture that I provided for the Weber pizza attachment.
I was looking for a thinner stone for my Weber and they actually have a special setup that replaces the Weber grate with one of these, so I am obviously not the only one with the issue I was having:
They also make a "baking steel" thing that goes over the kettle pizza attachment that replaces the dome, so the toppings can get done quickly.
Yeah, not sure your wife will buy that story about the watch being an Egg accessory!
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What is a baking steel? I saw the site, but I am not sure I understand the advantages. I think it may be similar to the bottom picture that I provided for the Weber pizza attachment.
I was looking for a thinner stone for my Weber and they actually have a special setup that replaces the Weber grate with one of these, so I am obviously not the only one with the issue I was having:
They also make a "baking steel" thing that goes over the kettle pizza attachment that replaces the dome, so the toppings can get done quickly.
Yeah, not sure your wife will buy that story about the watch being an Egg accessory!
Thanks! I originally discovered the Baking Steel after pizza stone number two cracked and I was tired of spending good money on something that seemed to have such a limited lifespan. I saw some Instagrams of local guys pulling some pretty awesome looking pies from their home oven on the steel and pulled the trigger.
The basic thinking is that the steel can store much more energy than a conventional stone. Once you pop the dough onto it, that energy is released and you get a better/quicker rise (aka oven spring and hence how my pizza is able to get so bubbly) and overall cook. The idea of the top steel is to get that same energy radiating down from the top of your setup but I have never tried that method.
I use Jim Lahey's no knead dough and let it cold ferment for 48-72 hours. Here's a link to the procedure. It's really easy, all you need is time. You can go as low as 24 hours or overnight but I get better taste and bigger oven spring the longer I let it ferment.
http://www.bakingsteel.com/blog/72-hour-pizza-dough
The steel is definitely an investment but it will last a limetime and then some (like the egg) and I never have to worry about it cracking spontaneously.
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Nice. I've actually never used it on the Egg! Only in my oven. I got the full sized steel long before I even knew what a big green egg was so it won't fit. You'll have to let me know! haha - I'm thinking about picking up a second for the Egg but haven't done so yet.
In my oven I set it at 500F and preheat for an hour. But from my research this is too hot on the egg and you'll want to land somewhere in the low 400s. You'll also want to try and get some airflow under the steel using a spider or something to lift it up in the dome to give the top a chance to cook too.
@ACE83 - thanks. I'm looking forward to using it. Here's two pizzas. The first was (months ago) cooked at 700-800 F. The second one I made today at about 600 F. Both had good crust, but I'm going to start the 72 hour dough tomorrow. Many thanks.
Thanks. WTH? After looking at the picture I think I'm basil challenged. It could have been more symmetric. Lol.
You don't want it to look too round, people will think you picked it up at the store. Of course, you don't want it to look like a science experiment, either.
Thank you @ACE83. The Baking Steel arrived a few minutes ago. I also ordered a Maestro scale too. I didn't have one so it was a good excuse.
That is a nice looking scale. We have a cheap little scale and I would love to have the feature that allows you to pull the display away from the scale to make it easy to read when you have a large plate on it.
At some point, I need to make the time to read through their blog. Lots of good stuff in there.
I mainly use it for calculating points on weight watchers ( when I am trying to lose weight....after a week of eating brisket as one example).
Most of the stuff I weigh is in ounces. I mainly weigh stuff after it already cooked.