Dedicated pizza lid

[Jules V.]

Didn't want to ruin my lids cooking pizza so here's the solution. I have a few orphaned lids with missing parts laying around so i just drilled extra holes and rigged a handle for it. Not sure how effective it would be so I'll be doing some updates once i tried it out.

[John]

Have not cooked a pizza yet. What is the idea behind the holes? I thought it would let to much heat out. Cheers

[kettlebb]

More lid vents=more air flow=more heat


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[John]

Makes sense cheers

[MikeRocksTheRed]

I would upgrade your thermometer to a tel tru that goes up to 1000 degrees!  Upgrade mine to this one after a handful of pizza and vortex cooks broke my stock weber thermo.

https://www.teltru.com/p-272-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-2001000-degrees-f.aspx

[Jules V.]

I would upgrade your thermometer to a tel tru that goes up to 1000 degrees!  Upgrade mine to this one after a handful of pizza and vortex cooks broke my stock weber thermo.

https://www.teltru.com/p-272-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-2001000-degrees-f.aspx

Thanks Mike. My thermometer froze  at the 7 o'clock position on the first cook i tried yesterday and it's just for a  couple of 1" ribeye. The 1 1/3 chimney of lump and 3 apple wood splits was just too much for the thermometer. Steak turned out awesome though without having to crack the lid.  Nothing beats high heat for steaks.  It's also the main reason for a thread that i started a while back, although some of the members thought  i am crazy. Definitely will be getting a another tel-tru.  The one i had went to a grill that i gave to my brother.

High temp lid thermometer help.
https://r.tapatalk.com/shareLink?share_fid=63141&share_tid=33505&url=http%3A%2F%2Fweberkettleclub%2Ecom%2Fforums%2Findex%2Ephp%3Ftopic%3D33505&share_type=t

[MikeRocksTheRed]

I would upgrade your thermometer to a tel tru that goes up to 1000 degrees!  Upgrade mine to this one after a handful of pizza and vortex cooks broke my stock weber thermo.

https://www.teltru.com/p-272-big-green-egg-primo-komodo-grill-dome-or-other-kamado-style-replacement-thermometer-lt225r-5-inch-stem-2001000-degrees-f.aspx

Thanks Mike. My thermometer froze  at the 7 o'clock position on the first cook i tried yesterday and it's just for a  couple of 1" ribeye. The 1 1/3 chimney of lump and 3 apple wood splits was just too much for the thermometer. Steak turned out awesome though without having to crack the lid.  Nothing beats high heat for steaks.  It's also the main reason for a thread that i started a while back, although some of the members thought  i am crazy. Definitely will be getting a another tel-tru.  The one i had went to a grill that i gave to my brother.

High temp lid thermometer help.
https://r.tapatalk.com/shareLink?share_fid=63141&share_tid=33505&url=http%3A%2F%2Fweberkettleclub%2Ecom%2Fforums%2Findex%2Ephp%3Ftopic%3D33505&share_type=t

Too funny.  I'm the one who recommended you the tel-tru thermo in that older post! 

[Firemunkee]

Very cool. Looking forward to hearing how it works out.

Sent from my Nexus 5X using Weber Kettle Club mobile app

[BertVentures]

@Jules V. how long do you cook your steak on each side with that kid of heat?

[Jules V.]

@Jules V. how long do you cook your steak on each side with that kid of heat?

Good question. I've never really paid attention to how long i cook my  steaks. Obviously it would depend on the thickness and internal temperature of the steak. Rarely use a thermometer either. I just go by look and feel of the meat. Indirect for most of the cooking process and  a quick high-heat searing for about 30 seconds per side. 

[BertVentures]

I can't cook any descent steak without a thermometer, did you use your vortex?

[Jules V.]

@BertVentures
I've been cooking steaks for so long that i really don't need  a thermometer.  Sometimes  i use it for steaks thicker than  1 1/2".  And yeah i used the poortex. For a very large steak, i usually use the SnS.

[BertVentures]

@Jules V. next time you use the lid, close one set of the vents closed and see if that make any difference?

Your total lid vent surface is about 9.6in2 (based on 7/8" diameter vent hole), by closing one set, it will bring open vents surface area on your lid closer to the bowel vents surface area which is about 6.2 in2. 

By having a larger vent opening than the bowel vent opening you might be loosing some heat.