Big Green Egg Pizza Wedge Review

Are you curious how the new Big Green Egg Pizza Wedge works? In this video, we will be unboxing and testing the pizza wedge to determine its effectiveness in maintaining temperature, simplifying the pizza-making process, enhancing the quality of the pizzas produced, and ultimately, whether it's a worthwhile investment.
The Pizza Wedge accessory for The Big Green Egg creates a traditional brick oven set up with an easily accessible front opening that makes quick work of sliding pizzas in and out of the EGG. Check out the review to see if this EGGcessory is worth purchasing!
The Big Green Egg pizza wedge currently retails for $119.25.

[@brianbassett4379]

Push the pizza stone as far back toward the hinge as possible, away from the opening, and it cooks more evenly. Better yet, using the diffuser as the pizza stone allows you to save money, and with the convEGGtor, you can cook two pizzas simultaneously with a single pizza stone.

[@Alex-sr3ez]

Why use the wedge at all? Commercial pizza ovens usually cook pizzas at very high temps (800?, 900?) so why not just close the lid completely and let the pizza cook at a higher temp?

[@mikew4801]

Thanks great video. Trying it out today.

[@NoahFlemingConsulting]

What are you using to get the grate/stone at the right level? Is that a platesetter or something else?

[@SpecialtyGasHouse]

Yes, we have the platesetter in with feet up, cooking grid on top and then pizza stone on the cooking grid.

[@DrBrightSCP]

You need one of those real fake doors i saw on cable TV

[@SLYGUYDIY-ui4zr]

Is that on the large green egg? How wide is the opening with the wedge installed?

[@SpecialtyGasHouse]

It is the large egg. it's around 6-8"

[@philipdeeneyify]

Will this fit the kamado joe classic?

[@jakeisnotghetto]

what kind of coals do you use? thanks

[@SpecialtyGasHouse]

For pizzas we like to use a more neutral charcoal like Jealous Devil or FOGO.

[@bradschak]

Anyone use them on xl?

[@randall3107]

Its only available for the large currently, sorry man

[@matthewkirichkow5279]

Why not just prop the lid up with 2 pieces of steel?

[@brianbassett4379]

You don't want that much airflow. Using wedges helps retain the high temperatures necessary for pizza ovens.

[@XxRUNTY]

Had to stop watching when you put the pepperoni’s down before the cheese.

[@SpecialtyGasHouse]

😂😂 We added them before the cheese AND after! Double the pepperoni!