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grilling pizza w /q view - Page 3

post #41 of 59
Thread Starter 

Thank you kapdon,aceoky for your kind words

thank yo alonblack1 for the compliment on my smoker i a proud to own her

I did a lot of research before i bought it.  my only regret was i didn't get it big enough !!:beercheer:

post #42 of 59
Thread Starter 

Since falconblack showed us his awesome pizza oven!! I wanna show yall my pavilion I built for my smoker !
post #43 of 59

All I can say is wow great job.That is what I like also over build my modo is go big or go home!!

post #44 of 59
Thread Starter 
Thanks falconblack yeah it started out just going to be 10x10. Wife said she wanted a entertainment area. So it ended up being 20x20. With a 10x 8 dog shed for smoker
post #45 of 59
Hello Northern Neighbor,
Love the look of your oven, do you have or can you recommend plans?
Thanks, Steve
post #46 of 59
Sorry no plans bought volta 120 kit got insulation for floor local then also alot of extra for dome then desgned building around it.blocks and slab i made 7ftx6ft to sit oven o
post #47 of 59
Q view of my 18.5 weber with the kettle pizza attachment. Used cowboy hardwood charcoal.
post #48 of 59

I have seen adverts of those webber pizza oven convertors.How do you find that it works?

post #49 of 59
Thread Starter 

nice set up and good looking pizza arronbutler88points1.png

post #50 of 59
Honestly for the cost im quite happy with it. you can use them on the 18.5 or the 22 " weber. I recommend using a stone not the pan that comes with it. Also in order to reach the 650-700 degree temps you need I line the top of mine with foil. Otherwise I have a hard time getting it above 500 degrees. All in all I would recommend it.
post #51 of 59
Added to the "must try" list
post #52 of 59
Quote:
Originally Posted by falconblack1 View Post
 

I have seen adverts of those webber pizza oven convertors.How do you find that it works?

 

I have one I received at Christmas but haven't used it yet.  Folks who have one say the crust gets done but not the top of the pizza.  Folks say that to make it work correctly you need to add another grill in the top of the pizza oven with something to trap heat, like another pizza stone or fire bricks.   

 

Consequently I've been experimenting with the Weber pizza stone in the household oven.  The distance between the pizza and the top of the oven definitely makes a difference in how nicely and quickly the top cooks compared to the crust.  My oven in the house only goes up to 550F and I find that a rack 5-6 inches below the top of the oven works best for a great crust and melted, cooked toppings.  The heat reflecting off the top of the oven definitely makes a difference compared to the rack setting of 8" below the top of the oven.  

 

I just haven't been to HD to pick up another grill I can modify plus the fire bricks.  Maybe this weekend, after I do taxes.   

post #53 of 59
Ive made some awesome pizza on it. Check out my favorite. Breakfast pizza!![IMG]
post #54 of 59
Quote:
Originally Posted by arronbutler88 View Post

Honestly for the cost im quite happy with it. you can use them on the 18.5 or the 22 " weber. I recommend using a stone not the pan that comes with it. Also in order to reach the 650-700 degree temps you need I line the top of mine with foil. Otherwise I have a hard time getting it above 500 degrees. All in all I would recommend it.

I can get my homemade mini-ZA well above 700°!!! I can say that putting a deflector at the top really helped redirect the heat down.

 

 

I use a foil covered 12" terracotta planter tray on the top shelf.

 

 

Now that's a good looking ZA!

post #55 of 59
Dirtsailor2003 that is an awesome set up!!
post #56 of 59
Quote:
Originally Posted by arronbutler88 View Post

Dirtsailor2003 that is an awesome set up!!

Thank s it works great more on it here:

 

http://www.smokingmeatforums.com/t/165293/behold-the-mini-pie

 

http://www.smokingmeatforums.com/t/166891/mini-za-door-fab

 

http://www.smokingmeatforums.com/t/167416/mean-green-pizza-machine

post #57 of 59

Looks like you repainted the cooker. Find some better paint? I was going to suggest some automotive header paint.

post #58 of 59


Why does the temp. have to be so high?

post #59 of 59
Quote:
Originally Posted by stevetheteacher View Post
 


Why does the temp. have to be so high?


You want the pizza to cook really fast if you're making a Neapolitan style pie. I've seen brick ovens with a dome temp as high as 1200 degrees.

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