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Issues w/ cooking pizza on a kettle w/ pizza stone...

post #1 of 7
Thread Starter 

Last night I tried pizza on the grill for the first time. It did not go well. I start with roughly 40 briquettes in my chimney starter. (I would have used more but that was all I had at the time. I figured it would be plenty to cook a pizza.) When they were ready I spread them evenly on my bottom grate from the center out. I put the top grate on and then the pizza stone and closed the lid to preheat the stone. The bottom vent was petty much wide open and the top about 3/4 open. For whatever reason I couldn't get the temp higher than 325. I waited a little white and put the pizza on and closed the lid. 5 minutes later I checked on it and could tell that it need more time because the top part of the crust appeared really raw and the cheese wasn't completely melted. So I closed the lid and waited some more. 

Long story short, I couldn't get the top of this pizza cooked and the bottom of the pizza turned out burned to a crisp. 

Please help me out if you can.

post #2 of 7

I put the charcoal around the edge of the kettle in a large ring. This way the stone will still get hot, but the heat will be able to travel around the stone to the top easier. Keep checking the crust by lifting it up & looking at the bottom. When it's where you want it take it out. For some reason you can't really load the toppings on. Less is better.  Hope this helps.



post #3 of 7

I split the coals to, 2 sides rotate 1/4 turn at 5 min. I have also stacked on 1 side again rotate. What size Kettle are  you useing?

post #4 of 7
Thread Starter 
Thanks. These are both great suggestions. Btw I'm using a 22 inch kettle.
post #5 of 7

Yep...What Al said...You need the stone hot enough to cook the dough but you need the High heat in the dome to finish the job and cook the top...JJ

post #6 of 7
Thread Starter 

Thanks for the input guys. I tried it again last night and I think I nailed it!


post #7 of 7

I think you nailed it too! Congrats!!:banana_smiley:



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