Hexclad/RecTeq

[Inscrutable]

Curious of 2 things …

Has anyone tried the Hexclad pizza steel?
And see most are using ovens, but many using their smokers (mine is RT590 claims to get to 700*)

 

[sandyut]

I have a cast iron pizza steal, while the HexClad is fancy I dont see it making a difference.

I have made pizza in the Rec Teq. Running it at 500 doesnt produce much smoke, pizza was good but the regular oven was easier.

 

[Inscrutable]

I have a cast iron pizza steal, while the HexClad is fancy I dont see it making a difference.

I have made pizza in the Rec Teq. Running it at 500 doesnt produce much smoke, pizza was good but the regular oven was easier.

Not surprised. Mine can get hotter than oven, and I don’t have to schlep around the heavy Ooni for a single pie. Probably try it on a stone.

 

[02ebz06]

Never had a pizza steel, but do have a couple 3/4" thick pizza stones.
Used in my Memphis grills before I got a pizza oven.
Use the stones in kitchen oven now for bread making.

 

[Buckeye1]

I have made pizzas straight on grates on recteq with good results

 

[civilsmoker]

I haven't used the Hexclad Steel but I both a steel and clay one both work well, I have used the clay on the Recteq 1250....

https://www.smokingmeatforums.com/threads/balsamic-glazed-flatbread.314206/#post-2316061

https://www.smokingmeatforums.com/threads/introducing-the-mac-cheese-brisket-pizza.314296/

Your 590 will get to 650 to 700 degrees but that is VERY HOT and be sure its very clean before you go above flash temp....and let what oil is left after the clean burn off.

I run mine at 500 to 550 and it does pizza very nicely with or without a stone.

 

[mneeley490]

I run mine at 500 to 550 and it does pizza very nicely with or without a stone.

Nice to know. I'll be getting Recteq Backyard Beast soon.

 

[Inscrutable]

I haven't used the Hexclad Steel but I both a steel and clay one both work well, I have used the clay on the Recteq 1250....

https://www.smokingmeatforums.com/threads/balsamic-glazed-flatbread.314206/#post-2316061

https://www.smokingmeatforums.com/threads/introducing-the-mac-cheese-brisket-pizza.314296/

Your 590 will get to 650 to 700 degrees but that is VERY HOT and be sure its very clean before you go above flash temp....and let what oil is left after the clean burn off.

I run mine at 500 to 550 and it does pizza very nicely with or without a stone.

I never let any grease build-up, usually cook over a pan or something to catch it all.
Wondering how close I can get to a Neapolitan thin crispy cook.

 

[civilsmoker]

I never let any grease build-up, usually cook over a pan or something to catch it all.
Wondering how close I can get to a Neapolitan thin crispy cook.

You should be golden then, If you run it at max 650-700 it will be dang close (there is a lot of air convection to roast like a Neapolitan certified oven), it will just take a bit more time as it's not the 900 but that is insane hot

 

[civilsmoker]

Nice to know. I'll be getting Recteq Backyard Beast soon.

Most commercial pizza ovens (conveyors) run at about 550 - 650 for that 8 - 10 min ride

 

[ceeaton]

I have a baking steel (16"x16", 3/8" thick) and it does really well in my oven. I have to watch my temps though, if I set the oven at max (550F) it sometimes climbs over 600F and shuts off, so I normally cook at 525F. The steel does way better than my stone(s) ever did, at least in the oven. The leaparding on the bottom of the crust is amazing.

Now the stone in my KettlePizza rig on top of my Weber Kettle occasionally reached 950F, but the fuel you had to burn to get it there, and keep it there, was outrageous. But cooking a pizza in 3 minutes was nice (just had to watch the hydration of the dough, had to set up really, really quickly).

Just got a Rec Teq DB 800 on Tuesday. Has worked well so far (only 3 cooks at 450F max), so looking forward to testing it at max (supposedly 700F) with the baking steel this weekend if things work out. Just trying to figure which dough I use, most likely a Neopolitan style... I think a NY style will get a bit too cripsy for the family's liking (I'd love it, lol).

 

[bill1]

Your mileage may vary but with my wife, any pan used in a smoker/grill is never allowed back in her kitchen again, unless I could maybe sneak it out and then get it cleaned back up and put away after she's gone to bed. HexClads are pretty expensive to take that kind of risk.

I have two cast iron pizza pans....one for outside (very dirty bottom) and one for inside. I bought a cheap stone but never got around to using it--I've had such good luck with the CI.

 

[ceeaton]

I'm fortunate, the kitchen is mostly my domain, so I can do what I please. If the pizza baking works out on the grill, I doubt I'll cook them again inside, unless it is a really cold January day and I want to warm the house up a bit...

 

[Inscrutable]

Your mileage may vary but with my wife, any pan used in a smoker/grill is never allowed back in her kitchen again, unless I could maybe sneak it out and then get it cleaned back up and put away after she's gone to bed. HexClads are pretty expensive to take that kind of risk.

I have two cast iron pizza pans....one for outside (very dirty bottom) and one for inside. I bought a cheap stone but never got around to using it--I've had such good luck with the CI.

My wife prefers thinner Neapolitan style, and don’t think my indoor oven will get hot enough (think they claim you can turn heat down some and get same results as other pans, but I’m skeptical), so she isn’t going to object. But I will try my stone first. And yeah, CI will be my choice for deep dish.

I'm fortunate, the kitchen is mostly my domain, so I can do what I please. If the pizza baking works out on the grill, I doubt I'll cook them again inside, unless it is a really cold January day and I want to warm the house up a bit...

Yeah, me too. My wife prefers it if I cook anyway, and I love it.

 

[ceeaton]

My wife prefers thinner Neapolitan style, and don’t think my indoor oven will get hot enough (think they claim you can turn heat down some and get same results as other pans, but I’m skeptical), so she isn’t going to object. But I will try my stone first. And yeah, CI will be my choice for deep dish.

Yeah, me too. My wife prefers it if I cook anyway, and I love it.

...and the kids prefer me cooking too. She has such a busy schedule (was school, now a nurse), so I figure it is the least I can do (food shopping and cooking). Plus it is a good reason to open a beverage, not that I ever need one...