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Author Topic: Wood Peel Recommendation  (Read 11398 times)


  • 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.
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.


  • WKC Performer
  • Posts: 2564
    • MikeStavlund.com
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. 
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.