The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Baking in a Big Green Egg

bob13's picture

Baking in a Big Green Egg

I have read where people actually use their BBQ as an alternative brick oven.  It seems folks have had success with the ceramic komado style smoker grills (like the Big Green Egg or Primo) to bake pizza and bread dough.  Has anyone really done this and what were the results?  This could be a very cost effective way to bake pizza and bread without having to build a brick oven.  Any thoughts form the pros here at the fresh loaf?  I know it is some what off topic for the bread site, but it is close to a brick oven and maybe some of you have ideas for me.  Thanks for any and all suggestions.



mrfrost's picture

Loads of videos on youtube for using BGE type cookers for pizza. Excellent results. Better than home ovens(for pizza).

Don't read much here, or see to much on youtube, for breads.

ehanner's picture

This could be a very cost effective way to bake pizza and bread without having to build a brick oven.

I don't think you can make a case for "cost effective" at $700 for a large BGE. There are some benefits in using one however. The fuel required to keep a BGE at baking temperature for 3 or 4 hours is minimal compared to the amount of wood you would need in a WFO. Plus it's portable so you can take it with you if you move or change the look of the back yard. The range of food you can grill/bake/roast/sear/braise/slow smoke etc. is impressive.


Jaydot's picture

I used one (the medium size) last summer for baking bread, and it works very well indeed. I usually baked on the pizza stone, either on the plate setter or on the grill, and covered the bread with aluminium foil for the first quarter of an hour. Made some lovely breads, once I got the hang of it. 
I takes at least an hour to heat the whole thing up to bread-baking-temperatures, though, and I found I don't have the patience for that :). 

GSnyde's picture

I like the idea of having one device that can smoke at a steady low temperature, or go to a high temperature for pizza or bread.  The BGE is somewhat pricey, but they are reputed to be very durable as well as versatile, so I think I could amortize the cost.


flournwater's picture

I no longer have an "egg" but, back in the mid 1960's when military air crews were bringing them back from the far east and I could get one for $100, I did use one for many years; until it finally broke during a move.  It was the most versatile oven I have ever used and, IMO, is superior to the WFO for ease of heat control.  I'd encourage you to work with your big green egg.  The more you practice the better you'll get.  Good luck ....