Pizza setup

[BrianGSDTexoma]

I picked up new Weber on clearance and want to use old one for pizza. I tried the fire brick set up and worked pretty good but tipped over easy. Thinking of try vortex and setting pan on top of that? What you think? Coals spread half way around outside of bottom of grill.

 

[BrianGSDTexoma]

This is the guys method I followed.

 

[chopsaw]

Make sure you can get the lid on .

 

[BandCollector]

Don't see why it shouldn't work on a charcoal grill.

I use my propane grills all the time!

Good luck,

John

 

[bregent]

It should work. What's the reason behind using the kettle rather than the kitchen oven? The only benefit I see is that you're not heating up the house, which is certainly valid.

The kettle is good way to get high heat for pizza styles like Neo, or New York. But for those you really need a stone and way to launch without removing the lid. For thicker crust or cracker that are cooked at lower temps like the one in the video, I find it much easier to just use the oven.

 

[siege]

It should work. What's the reason behind using the kettle rather than the kitchen oven? The only benefit I see is that you're not heating up the house, which is certainly valid.

The kettle is good way to get high heat for pizza styles like Neo, or New York. But for those you really need a stone and way to launch without removing the lid. For thicker crust or cracker that are cooked at lower temps like the one in the video, I find it much easier to just use the oven.

In a word, FLAVOR. It's why I don't do ribs and brisket in the kitchen oven.
I have a KettlePizza attachment on my Weber.I can do a pizza every 4 or 5 minutes once it gets up to temperature.. Make a bunch of crusts, or buy premade, and party. Everyone can put on their favorite toppings and enjoy wood fired flavor in a hurry.
The lid does not have to be lifted, the dome circulates the heat, and the stone makes a perfect crust. If I remember right, it was under $100. That includes the stone and an aluminum peel.

 

[drdon]

Help me out here please. Why does it have to be raised of the grates. It looks superb! I'd buy that any day.
Don

 

[siege]

Raising above the grate and rotating will aid even cooking. Raising helps circulation and air flow from the dome. You will get contact heat from the stone, radiant heat from the dome, and convection heat from the circulation of the air. That combination makes for a pretty good pizza.

 

[bradger]

A pizza atone might work.

 

[drdon]

Raising above the grate and rotating will aid even cooking. Raising helps circulation and air flow from the dome. You will get contact heat from the stone, radiant heat from the dome, and convection heat from the circulation of the air. That combination makes for a pretty good pizza.

Thanks. We only have a gas grill and I made some fair pizza on a CI pizza pan. They were no different than the oven of course. I have tossed around the idea of using the A-MAZ-N tube for quick touch of smoke. I guess it might be time to think about a charcoal burner.

 

[gmc2003]

As long a the pizza doesn't hit the hood you should be fine. I'm interested to see the results. This may also be a good time to use lump instead of briquettes.

Chris

 

[BrianGSDTexoma]

As long a the pizza doesn't hit the hood you should be fine. I'm interested to see the results. This may also be a good time to use lump instead of briquettes.

Chris

Was planning on lump. Was not sure to put vortex up or down or how it gonna divert heat. Will try and post results. Last one with fire brick came out great just fell over trying to turn pizza.

 

[gmc2003]

Do you have the gourmet grate? If it's unstable maybe you could put the narrow end of the vortex in the hole in the center. I'm not sure how much lift you'll loose but it may work.

Chris

 

[Berettaclayshooter]

I use my gas grill for pizza. I put the stone in the middle, set the middle burners to low and the outside ones to medium high like 450F-500F. We also found that the use of parchment paper really helped to transfer the pizza to the stone from the peel. Once the pizza cooks some I'll pull the paper out (the edges burn off). It's one of our favorite and the kids like helping to top the pizzas. I tried my kettle, but it was too hot and burned the bottom before the toppings got cooked.

 

[siege]

Stack the fire bricks on their wide side, not on end, in a U shape. Make the U just a bit smaller than your pizza stone or pan. Build it like a brick wall, 2 or 3 courses high.
It will be a lot more stable.