Christmas in August! The XL pizza wedges finally came out! Been waiting 2 years!!
by Chemical-Pen4172
10 Comments
Sir_SquirrelNutz
Where did you buy this? How much,?
OGTdubs
Nice!
Teutonic-Tonic
With high temps, does the wood handle not catch fire with this setup or does the heat safely vent out the top?
Life_Estimate2755
I would absolutely expect the heat to hit that handle full force. Plan accordingly and protect your fingers! 😁
Life_Estimate2755
I would not wrap the handle. I would be thinking of adding some kind of deflector shield to push the heat past the handle. Even a piece of heavy duty foil would make a huge difference.
gvsteve
What is the width between the front opening of the wedges? i.e. how big of a pizza peel will fit?
gvsteve
Can anyone say with experience that they have made BGE pizza with wedges, and they have made BGE pizza normally with the lid shut, and the wedges make a noticable improvement?
tinacannoncooks
Fantastic
saturdaynightbob
I just made lid-closed pizzas last night but elevated my stone to the top rack of the Egg Spander to cook the top of the pizza with the reflected heat of the dome, which is how I’ve always done it. I’m curious how cooking lower on the grill deck with the open wedge changes the dynamic. I was getting pizzas done in four minutes, spinning them front to back at the halfway mark. With internal heat hovering around 600-700 degrees. I’m excited to hear about your experience.
CommercialShoddy8787
How is the new design of these wedges? I had the wedges for the large and was not impressed.
10 Comments
Where did you buy this? How much,?
Nice!
With high temps, does the wood handle not catch fire with this setup or does the heat safely vent out the top?
I would absolutely expect the heat to hit that handle full force. Plan accordingly and protect your fingers! 😁
I would not wrap the handle. I would be thinking of adding some kind of deflector shield to push the heat past the handle. Even a piece of heavy duty foil would make a huge difference.
What is the width between the front opening of the wedges? i.e. how big of a pizza peel will fit?
Can anyone say with experience that they have made BGE pizza with wedges, and they have made BGE pizza normally with the lid shut, and the wedges make a noticable improvement?
Fantastic
I just made lid-closed pizzas last night but elevated my stone to the top rack of the Egg Spander to cook the top of the pizza with the reflected heat of the dome, which is how I’ve always done it. I’m curious how cooking lower on the grill deck with the open wedge changes the dynamic. I was getting pizzas done in four minutes, spinning them front to back at the halfway mark. With internal heat hovering around 600-700 degrees. I’m excited to hear about your experience.
How is the new design of these wedges? I had the wedges for the large and was not impressed.