KettlePizza - First Time Firing it Up (UPDATE - 2nd Attempt)

[MacEggs]

I've been getting lots of inspiration from a number of threads.

Also, this thread by zavod44 was very helpful. Thanks Brian! 

http://weberkettleclub.com/forums/food-pr0n/pizza-on-the-performer/

I decided to use the baskets I made, with some unlit lump in them.
Poured a full Weber chimney of lit lump on that, and some apple wood. I ended up adding 2 more slabs of apple wood later.








I used another grate on the top part with fire brick.




The pizza stone I used is a kiln shelf that I picked up at a pottery supply store.
Measures 15½" in diameter, and ⅝" thick. Can handle temps over 2000°.






Now ... to the pizza. I really got some learning to do when it comes to working pizza dough.
Picked up a 2 lb bag from a local Italian bakery. It's good stuff! And, good price. 






Decided to use these screens to place the pizza on.
14" diameter ... makes sliding the pizza off the peel very easy. Also very easy to get it back on the peel.




The first pie, the unit was getting hot, but, not hot enough ... that's when I added the extra wood.
It then got up to 700°. The second and third pies cooked very fast. Gotta keep an eye on them.














These pies were excellent! I am looking forward to the next time, already.

The KP accessory is a fun unit. A great invention for us kettle enthusiasts. 

[Danny C]

Very nice I have always wanted to get one of these, the pizzas look great
Danny

[Ted B]

That looks great!!  I love grill pizza. Nice work.

[Kilted_Griller]

Excellent looking pizzas Mac!! Very well done!!

[1buckie]

Got the hang of it right outta the gate !!!!

Nice undercrust, toppings are just right.....good show, Mark !!!!

[MacEggs]

Thanks for looking, everyone! And thanks for the compliments. 

I went out to clean the kettle and do some inspection.
Here are some pics. Used a plastic scraper to get this stuff off. Came off rather easy.

[Hogsy]

Whoa!! Was all that gunk from one cook using the KP?
Pizzas look great, getting the toppings cooked evenly is something I've struggled with and is still why I use my Q to do pizzas , but yours look amazing
How long did each pizza take to cook?

[MacEggs]

Whoa!! Was all that gunk from one cook using the KP?
Pizzas look great, getting the toppings cooked evenly is something I've struggled with and is still why I use my Q to do pizzas , but yours look amazing
How long did each pizza take to cook?

Yeah, it was. I wish I had a pic of the 2nd pie ... I left it on too long. It looked burnt, but actually tasted fantastic.
Had some pulled pork and caramelized onions on it. The edges of the crust were charred, but the underside was not.

TBH, I never timed anything. Was more concerned about watching them, then time. The beers were going down too well to really care. 
But, I gotta say ... This was a great experience. Will be doing this a lot more. Need to get more splits of wood. Hopefully some maple.

[kendoll]

Wow, that pizza looks fantastic!

Stunned by that build up though, but if it came off easily enought then I guess no drama then.

Ken

[1buckie]

Still pretty good lookin' pie....

Even if you did have a slight problem with this:







Most probably caused by this:




It may be gassing from the wood that causes that......my own solution would be smaller pieces of wood, dried for a bit longer time, but if the pies turned out fine, then drive on !!!!

[MacEggs]

It may be gassing from the wood that causes that......my own solution would be smaller pieces of wood, dried for a bit longer time, but if the pies turned out fine, then drive on !!!!

I am quite sure that the apple wood was not completely seasoned.
I picked it up from my folks place a few months ago. Trimmings from their Northern Spy apple trees. Could have been the cause, eh?

They have a few ... well, they have way more than a few sugar maples on their property.
Want to fell a tree and get some nice splits from it. Then gotta season it ... or just fire away. 

[MacEggs]

Here is my 2nd try at this. Tried a few different things.
Some foil on the "open" part of the charcoal grate ... helps deflect the airflow towards the charcoal and wood.
With another firebrick, I added some more charcoal / heat space.
A slab of apple wood on each basket, and 3 chunks of sugar maple on the "new" triangle.

Unlit lump in the baskets and triangle. I lit a full Weber chimney of briquettes.

It heated up quite fast ... Much faster than the first time. It maintained well, too.
The first pie ... the intakes were at half open, then fully open for the second pie.

Each pie took about 7-8 minutes total cook time. Temp dropped very slowly.
Could have easily done 1, or maybe 2 more pies before re-fuelling.

[Craig]

Those are looking awesome!

[Thin Blue Smoke]

Oh ya! Those look goooood!  I am loving the kettle pizza attachment as well. I like being able to check and turn the pies as they cook.

[MacEggs]

I like being able to check and turn the pies as they cook.

It's very easy to do that ... at least once, sometimes twice per pie.
This is my go-to method now. Can't wait for a pizza party!!