Poor Man's Summit

[jdorn]

Plan B sounds better!

Sent from my SAMSUNG-SM-G930A using Weber Kettle Club mobile app

[cwmfour]

Very interested in this build. 

Whit

[mfridman]

Cooked pizza using the double lid.  I didn't get the temps I was hoping for, I think the inner lid stabilized at around 470, with the top air temp closer to 600-650F, my pizza steel running at about 550F. 

However, I didn't manage to get any lump to burn, and did the cook with two chimneys full of briquettes.

Maybe I need to use lump to try to raise the temps more?

[HoosierKettle]

Did you crack the lid?  Most likely not enough air flow. 

I've had my thermometer pegged using the pizzaque using kingsford

I've also pegged the thermometer without the pizzaque but cracking the lid substantially.


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[Jon]

I think that building a great pizza cooker and building a DIY Summit Charcoal Grill are two very different things. You have to figure out the ranges of airflow and radiant heat. Most of us here are coming from the Kettlepizza method where you just overpower with firewood splits on the charcoal.

Great job, by the way.

[mfridman]

I think that building a great pizza cooker and building a DIY Summit Charcoal Grill are two very different things. You have to figure out the ranges of airflow and radiant heat. Most of us here are coming from the Kettlepizza method where you just overpower with firewood splits on the charcoal.

Great job, by the way.

Yes, you have a good point.

There are two sides to getting high temps--retaining heat (insulation) and generating it in the first place (airflow / combustion).   I am looking at the insulation part, but I also need to understand airflow.

The kamado style cookers, and the Summit both hit very high temps easily, according to their fans.  I'm trying to see if it is feasible to get similar results on my kettle.

[HoosierKettle]

Kamados typically have the capability to open them wide open. A kettle is limited by its 4 small holes on one vent. Hi temps will only be achieved by creating more air flow by adding or modding the existing vent or simply cracking the lid.

For example, I can put a full chimney of lit lump coal and as soon as I put the lid on with vents all open, it will start putting out the flames and settle in at a moderate high heat but never achieve extremely high temps. That's the premise of weber covered BBQ
Kettle pizza provides the needed air flow. Wood splits or lump is virtually irrelevant since you can hit 900 with good old kingsford.

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[CatskillSmoker]

Great ingenuity go on.
Keep us posted.