the KettlePizza ? Anyone got one?

Discussion in 'General Discussion' started by tommyboymeats, Apr 10, 2013.

  1. I just got a link to this KettlePIzza in an email.

    Has anyone tried this thing? It is a great idea, kudos to the guys that invented it. 

    However, it is fairly simple.Kicking myself for not thinking of this....D'OH!

    But it also got me wondering if anyone else out there has done mods to their smoker/grill for similar purposes. Would love to hear about it because I intend to spend some time coming up with something similar for an old grill of mine.
  2. Oh wow!  That's clever.

    Can't wait to show the wife.   That might be a good mod to make on my old grill.
  3. fwismoker

    fwismoker Master of the Pit

    It's funny you posted this as i was going to pick up a pizza stone and cook one on my kettle grill. 

    That contraption is pretty cool but is it really necessary?
  4. Very cool idea, but it seems kind of expensive. I think it might be fun to try and make it though. I have grilled pizza a couple of times and it turns out great. I love it.
  5. That depends. If you want you can do it without. That does allow you to get a much hotter temp. The old school brick pizza ovens actually had a small fire to one side and the pizza was rotated to cook evenly. If you want you could use the kettle as is, you will just have to keep the vents wide open and keep a check on it not to burn it up. If you use the stone in the oven you want to put it as close to the bottom as you can and run about 400*
  6. Kinda cool but it costs more than the grill.

    I throw the pizza stone in my gas grill and cook at 550-600ºF.
    Last edited: Apr 11, 2013
  7. Awesome work BHawkins! 

    I agree the kettlepizza is way over priced, but got me thinking of some mods. I think just the idea of having the opening and being able to turn the pizza like in a brick oven was appealing. 

    I also love doing pizza on the grill as well. Have tried both pizza stone and just a flat circular pan, both worked well.
  8. davidhef88

    davidhef88 Master of the Pit OTBS Member

    I'd say that's a little expensive.
  9. fwismoker

    fwismoker Master of the Pit

    The way i figure i can dial the temp in with a PID i hook up to the kettle, and it's not hard to lift off the lid and rotate the i missing anything?     
  10. The only thing I see would be that if you use the kettle as is (no pizza expansion) then it SHOULD work more like your oven. If you put your fire in the center of the coal grate, with a stone directly over the top of it, and are using a pid to control temp, you are not going to have a full fledged fire. With the slotted expansion you actually use rather large splits of wood to create a fire that comes up past the edge of the stone. That is what makes it needful to turn the pizza. I have never tried it the way you are talking about. I did, however, do a couple of apple dumplings (guess that's what you call them, looked more like personal apple pies to me) last week when I was cooking for the Birthday party.They were GREAT! The dough will certainly take on a lot of smoke flavor if the grill is closed up like normal cooking. By all means try it and let us know how it turns out. Like I said though, I ran across an Alton Brown article on using a pizza stone, and that is where I learned to place it in the bottom of the oven, as close to the heat source as possible, and run it at 400-500*. It works better that way.
  11. That Is why I built mine from a drum!! It only cost me my time. The drum was already lying around here waiting on me!!
  12. fwismoker

    fwismoker Master of the Pit

    What kind of drum was that?, i'd like to try to find one.  Was it a burn type of barrel?
  13. roller

    roller Smoking Guru SMF Premier Member

    To me all you need is the stone and a grill...and yes it is way over priced...
  14. fwismoker

    fwismoker Master of the Pit

    I saw a youtube where a guy made one out of zinc plated steel flashing for about 20 dollars.  I only see galvanized steel in the stores, who would have the zinc plated stuff?
    Last edited: Apr 12, 2013
  15. scootermagoo

    scootermagoo Smoking Fanatic

    I may be wrong, but personnaly, I would stay away from zinc, as well, at these temperatures.  These things are approaching the 800° - 900°, are they not?
  16. zinc and heat don't mix. Unless of course you want to poison yourself.
  17. fwismoker

    fwismoker Master of the Pit

    Zinc plated isn't supposed to be an issue but i found some regular sheet steel anyway. 
  18. Yes. 900 or so in the dome. Really helps to brown the cheese as well.
    Regular 'ol 55 gal drum. Something you might make a UDS out of.
  19. fwismoker

    fwismoker Master of the Pit

    B, i'm currently trying to make one out of some 20 gauge sheet metal, would you mind measuring how tall yours is so i can cut my sheet metal?   Also how wide is the opening you cut?   Thanks alot. 

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