Welcome,
Guest
Login
or
Register
Slow N Sear
Age Guide
WKC Merch
Grill Gallery
Forum
Login
Register
Shop Amazon.com and support the WKC
|
WKC T-Shirts
Weber Kettle Club Forums
»
Cooking & Food Talk
»
Pizza Forum
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Wood Peel Recommendation
« previous
next »
Print
Pages:
1
[
2
]
Author
Topic: Wood Peel Recommendation (Read 11572 times)
varekai
WKC Ranger
Posts: 1932
Re: Wood Peel Recommendation
«
Reply #15 on:
March 13, 2016, 05:32:37 PM »
I bought mine just recently at our bed bath and beyond, its bamboo and about $15..so far so good. Make sure its floured or a good amount of corn meal so it slides off easily. And also, my peel is perfect for sizing my dough to stone.
Logged
CGA,GGA, jumbo joe, 3-18" kettles,22" blue,green,yellow and 2 reds, 1-22" lid mod for pizza, a genesis silver,2 Red SS Performers,2 26ers,1 red, 1 chief and a Ranch Kettle.
mike.stavlund
WKC Performer
Posts: 2564
Re: Wood Peel Recommendation
«
Reply #16 on:
March 15, 2016, 06:29:52 PM »
+1 for finding a restaurant supply store, and for buying a metal peel. I find it much easier to use the metal peel to extract the pizzas when they are done. The wooden one works great for building the pizza and sliding it onto the grill, though.
Logged
One of the charcoal people.
Swamp Yankee
Smokey Joe
Posts: 41
Re: Wood Peel Recommendation
«
Reply #17 on:
March 16, 2016, 02:57:17 PM »
That's how I do it as well - wooden peel to build the pie and peel it onto the stone in the oven. Then a metal peel to turn the pie and remove it from the stone.
Logged
Print
Pages:
1
[
2
]
« previous
next »
Weber Kettle Club Forums
»
Cooking & Food Talk
»
Pizza Forum
(Moderators:
SixZeroFour
,
Cellar2ful
) »
Wood Peel Recommendation