Title: Anyone use the KettlePizza with a Performer?
Post by: Josh G on February 28, 2016, 04:36:48 PM
Post by: Josh G on February 28, 2016, 04:36:48 PM
Ordered a kettlepizza off the Groupon deal and am very excited to try it out. I was on their website and the instructions say on the performer to remove the plastic rollers on the lid bale. Does anyone have experience with the kettlepizza on a performer? I know it gets hot and am not interested in melting anything.
Thanks!
Thanks!
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: jfbincypress on February 28, 2016, 05:05:17 PM
Post by: jfbincypress on February 28, 2016, 05:05:17 PM
I've only made 5 pizza cooks, but my rollers are fine.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on February 28, 2016, 05:06:15 PM
Post by: kettlecook on February 28, 2016, 05:06:15 PM
Only way I'd put the plastic rollers back on is if I always had the fire opposite them, on the table side. In my haste to use my KettlePizza I forgot to remove them and yes, one side melted a little and stuck to the side of my Performer kettle.
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Sent from my iPhone using Tapatalk
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Jon on February 28, 2016, 05:08:34 PM
Post by: Jon on February 28, 2016, 05:08:34 PM
I've never tried with mine, but maybe I will. Melting the rollers would give a good excuse for ordering cool Zavod44 rollers.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: MikeRocksTheRed on February 29, 2016, 09:38:46 AM
Post by: MikeRocksTheRed on February 29, 2016, 09:38:46 AM
My rollers melted a long time ago so I just left them on.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: TheDude on February 29, 2016, 06:40:29 PM
Post by: TheDude on February 29, 2016, 06:40:29 PM
Quote from: Jon on February 28, 2016, 05:08:34 PM
I've never tried with mine, but maybe I will. Melting the rollers would give a good excuse for ordering cool Zavod44 rollers.
You need an excuse?
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 01, 2016, 05:53:02 PM
Post by: macmanjpc on March 01, 2016, 05:53:02 PM
Yup. Good news...
(http://pics.weberkettleclub.com/images/2016/03/01/image.jpg)
(http://pics.weberkettleclub.com/images/2016/03/01/image352e1.jpg)
Bad news...
(http://pics.weberkettleclub.com/images/2016/03/01/image198b5.jpg)
(http://pics.weberkettleclub.com/images/2016/03/01/image.jpg)
(http://pics.weberkettleclub.com/images/2016/03/01/image352e1.jpg)
Bad news...
(http://pics.weberkettleclub.com/images/2016/03/01/image198b5.jpg)
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Jason on March 01, 2016, 06:22:10 PM
Post by: Jason on March 01, 2016, 06:22:10 PM
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 01, 2016, 06:33:42 PM
Post by: macmanjpc on March 01, 2016, 06:33:42 PM
Quote from: Jason on March 01, 2016, 06:22:10 PM
@macmanjpc
Those rollers are toast!
How long have you had your Kettle Pizza?
Lol. I know. Weber sent me a few things under warranty recently including a new lid slider kit incl. rollers due to the melting, a new 22" Mastertouch lid/handle/thermometer combo to replace the performers original lid that was starting to rust at the handle weld. They also sent me a new one touch cleaning kit and charcoal grate. Great company and awesome support! Why I keep buying more webers.
Had the kettle pizza a couple years. In truth, only used it a few times. A pizza night is quite a bit of work so you need to be doing multiple pies to make it worth the effort. Gotta make sure to preheat for some time to get everything got enough. I picked up a big green egg pizza stone and that's been great. The couple thinner ones if tried cracked where the bge has been unstoppable.
Check out the heat in there! Get it hot with a mix of lump and bricks then add a small log of hardwood to get the heat. Next time I do pizzas I'm gonna try wrapping a second grill in tinfoil and putting in the top section of the kettle pizza. I've read this really helps in deflecting heat back down on to the cheese top and speeds up the process.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 02, 2016, 04:34:10 AM
Post by: kettlecook on March 02, 2016, 04:34:10 AM
Quote from: macmanjpc on March 01, 2016, 06:33:42 PMQuote from: Jason on March 01, 2016, 06:22:10 PM
@macmanjpc
Those rollers are toast!
How long have you had your Kettle Pizza?
Lol. I know. Weber sent me a few things under warranty recently including a new lid slider kit incl. rollers due to the melting, a new 22" Mastertouch lid/handle/thermometer combo to replace the performers original lid that was starting to rust at the handle weld. They also sent me a new one touch cleaning kit and charcoal grate. Great company and awesome support! Why I keep buying more webers.
Had the kettle pizza a couple years. In truth, only used it a few times. A pizza night is quite a bit of work so you need to be doing multiple pies to make it worth the effort. Gotta make sure to preheat for some time to get everything got enough. I picked up a big green egg pizza stone and that's been great. The couple thinner ones if tried cracked where the bge has been unstoppable.
Check out the heat in there! Get it hot with a mix of lump and bricks then add a small log of hardwood to get the heat. Next time I do pizzas I'm gonna try wrapping a second grill in tinfoil and putting in the top section of the kettle pizza. I've read this really helps in deflecting heat back down on to the cheese top and speeds up the process.
Larger pieces and/or more pieces of wood will get your ceiling temps higher.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 02, 2016, 01:23:37 PM
Post by: Idahawk on March 02, 2016, 01:23:37 PM
Are you guys sure that wood burns hotter than charcoal ?
BTW here's a $2.00 cure for the lid roller melting issue.
Cheap sockets , I used 2, 1/2 drive size 13 sockets on mine.
(http://uploads.tapatalk-cdn.com/20160302/0826abeee4497276f215111b413bc581.jpg)
(http://uploads.tapatalk-cdn.com/20160302/97d1682e712f6edb6707244b7f5bdd23.jpg)
(http://uploads.tapatalk-cdn.com/20160302/32f53b595f6dfcb1839b0174751a99bb.jpg)
Bargain bin at the parts store :)
Sent from my iPhone using Tapatalk
BTW here's a $2.00 cure for the lid roller melting issue.
Cheap sockets , I used 2, 1/2 drive size 13 sockets on mine.
(http://uploads.tapatalk-cdn.com/20160302/0826abeee4497276f215111b413bc581.jpg)
(http://uploads.tapatalk-cdn.com/20160302/97d1682e712f6edb6707244b7f5bdd23.jpg)
(http://uploads.tapatalk-cdn.com/20160302/32f53b595f6dfcb1839b0174751a99bb.jpg)
Bargain bin at the parts store :)
Sent from my iPhone using Tapatalk
Title: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 02, 2016, 02:58:18 PM
Post by: kettlecook on March 02, 2016, 02:58:18 PM
Quote from: Idahawk on March 02, 2016, 01:23:37 PM
Are you guys sure that wood burns hotter than charcoal ?
BTW here's a $2.00 cure for the lid roller melting issue.
Cheap sockets , I used 2, 1/2 drive size 13 sockets on mine.
(http://uploads.tapatalk-cdn.com/20160302/0826abeee4497276f215111b413bc581.jpg)
(http://uploads.tapatalk-cdn.com/20160302/97d1682e712f6edb6707244b7f5bdd23.jpg)
(http://uploads.tapatalk-cdn.com/20160302/32f53b595f6dfcb1839b0174751a99bb.jpg)
Bargain bin at the parts store :)
Sent from my iPhone using Tapatalk
Uhhh....Ye-ah! Even the coals from hardwood will burn hotter than charcoal. And when it's flaming like you want for the high ceiling temps, well, I hope you get the picture. The purpose of the plastic rollers is so there's no metal to porcelain contact to damage the edge of the lid.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: jaynik on March 02, 2016, 03:31:02 PM
Post by: jaynik on March 02, 2016, 03:31:02 PM
I haven't melted my rollers yet. Maybe my grill isnt' getting hot enough.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Jon on March 02, 2016, 05:36:15 PM
Post by: Jon on March 02, 2016, 05:36:15 PM
Quote from: macmanjpc on March 01, 2016, 06:33:42 PM
...Next time I do pizzas I'm gonna try wrapping a second grill in tinfoil and putting in the top section of the kettle pizza. I've read this really helps in deflecting heat back down on to the cheese top and speeds up the process.
It does work, but at the high temps you are trying to get, the foil melts onto your pizza.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 02, 2016, 05:49:52 PM
Post by: macmanjpc on March 02, 2016, 05:49:52 PM
Really? Aluminum foil has a meting point of over 1200 degrees. I can't see getting up that high.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Troy on March 02, 2016, 06:17:02 PM
Post by: Troy on March 02, 2016, 06:17:02 PM
Quote from: macmanjpc on March 02, 2016, 05:49:52 PMTry using something other than kingsford
Really? Aluminum foil has a meting point of over 1200 degrees. I can't see getting up that high.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 03, 2016, 06:42:33 AM
Post by: Idahawk on March 03, 2016, 06:42:33 AM
The amount of heat released during combustion is measured in units of energy per unit of the substance.
Measured in approximate Calorific value the answer to this question is charcoal.
FUEL = kJ/g
Dry Wood = 19
Coal (mineral of fossilized carbon) = 28-33
Coke (made from coal is smokeless) = 28-30
Charcoal (made from wood) = 29-30
Fuel Oil = 42-44
Kerosene = 46
So apart from the fact that Charcoal burns hotter than burning wood it is also a better fuel to use in the BBQ because it is mostly smokeless and a lot cleaner than burning wood.
Do note that it is a common misconception that all wood based charcoal burns with the same heat intensity and duration. Yes there are many different types of fuel clasified under the general heading of charcoal, but they have different characteristics.
Differences in Charcoal
Lump Charcoal is basically natural material looking like branch or root material. Can be brittle and irregular in shape and different hardwoods provide variations in heat and longevity as a fuel source.
Pillow shaped briquettes is compressed and binded (usually with starch) together. Some may contain brown mineral coal, borax, sodium nitrate, limestone or other additives.
Compressed logs, sticks or briquettes are made by extruding sawdust (usually wood but can also be other like coconut shell) under pressure without binders or additives. The sawdust can be either raw or carbonized prior to being compressed.
Japanese Charoal is charred wood which has gone through a process of rapid tempurature rise followed by rapid cooling leaving a smooth hard surface. This type is considered high grade charcoal and yields long burn times. There are 3 types - White charcoal (Binchotan), Black charcoal and Ogatan (made from sawdust).
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Dan NY on March 03, 2016, 07:06:14 AM
Post by: Dan NY on March 03, 2016, 07:06:14 AM
Quote from: Idahawk on March 03, 2016, 06:42:33 AM
The amount of heat released during combustion is measured in units of energy per unit of the substance.
Measured in approximate Calorific value the answer to this question is charcoal.
FUEL = kJ/g
Dry Wood = 19
Coal (mineral of fossilized carbon) = 28-33
Coke (made from coal is smokeless) = 28-30
Charcoal (made from wood) = 29-30
Fuel Oil = 42-44
Kerosene = 46
So apart from the fact that Charcoal burns hotter than burning wood it is also a better fuel to use in the BBQ because it is mostly smokeless and a lot cleaner than burning wood.
Do note that it is a common misconception that all wood based charcoal burns with the same heat intensity and duration. Yes there are many different types of fuel clasified under the general heading of charcoal, but they have different characteristics.
Differences in Charcoal
Lump Charcoal is basically natural material looking like branch or root material. Can be brittle and irregular in shape and different hardwoods provide variations in heat and longevity as a fuel source.
Pillow shaped briquettes is compressed and binded (usually with starch) together. Some may contain brown mineral coal, borax, sodium nitrate, limestone or other additives.
Compressed logs, sticks or briquettes are made by extruding sawdust (usually wood but can also be other like coconut shell) under pressure without binders or additives. The sawdust can be either raw or carbonized prior to being compressed.
Japanese Charoal is charred wood which has gone through a process of rapid tempurature rise followed by rapid cooling leaving a smooth hard surface. This type is considered high grade charcoal and yields long burn times. There are 3 types - White charcoal (Binchotan), Black charcoal and Ogatan (made from sawdust).
@Idahawk This is some great information, thank you. It would be awesome to see this expanded into a write-up for the WKC Resources section on the front page.
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: MacEggs on March 03, 2016, 07:28:43 AM
Post by: MacEggs on March 03, 2016, 07:28:43 AM
Wood lid bale rollers. No issues. I do like that socket fix posted by @Idahawk .
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_5008.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_5008.jpg.html)
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 03, 2016, 09:57:56 AM
Post by: Idahawk on March 03, 2016, 09:57:56 AM
Quote from: MacEggs on March 03, 2016, 07:28:43 AM
Wood lid bale rollers. No issues. I do like that socket fix posted by @Idahawk .
(http://i1142.photobucket.com/albums/n615/MacEggs/IMG_5008.jpg) (http://s1142.photobucket.com/user/MacEggs/media/IMG_5008.jpg.html)
Seemed pretty logical to me , I don't think the lid rolling on the nickel or chrome plated sockets would hurt the lid do you ? Not to mention if your cooking pizzas at 800 degrees regularly the lid should be the least of your worries
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 03, 2016, 10:54:23 AM
Post by: kettlecook on March 03, 2016, 10:54:23 AM
Quote from: Idahawk on March 03, 2016, 06:42:33 AM
The amount of heat released during combustion is measured in units of energy per unit of the substance.
Measured in approximate Calorific value the answer to this question is charcoal.
FUEL = kJ/g
Dry Wood = 19
Coal (mineral of fossilized carbon) = 28-33
Coke (made from coal is smokeless) = 28-30
Charcoal (made from wood) = 29-30
Fuel Oil = 42-44
Kerosene = 46
So apart from the fact that Charcoal burns hotter than burning wood it is also a better fuel to use in the BBQ because it is mostly smokeless and a lot cleaner than burning wood.
Do note that it is a common misconception that all wood based charcoal burns with the same heat intensity and duration. Yes there are many different types of fuel clasified under the general heading of charcoal, but they have different characteristics.
Differences in Charcoal
Lump Charcoal is basically natural material looking like branch or root material. Can be brittle and irregular in shape and different hardwoods provide variations in heat and longevity as a fuel source.
Pillow shaped briquettes is compressed and binded (usually with starch) together. Some may contain brown mineral coal, borax, sodium nitrate, limestone or other additives.
Compressed logs, sticks or briquettes are made by extruding sawdust (usually wood but can also be other like coconut shell) under pressure without binders or additives. The sawdust can be either raw or carbonized prior to being compressed.
Japanese Charoal is charred wood which has gone through a process of rapid tempurature rise followed by rapid cooling leaving a smooth hard surface. This type is considered high grade charcoal and yields long burn times. There are 3 types - White charcoal (Binchotan), Black charcoal and Ogatan (made from sawdust).
Sent from my iPad using Tapatalk
So are you trying to say, as it applies to the relevant application and your original question, that we don't need a wood burning fire in the KettlePizza to get the high ceiling temps?
And I don't need to burn wood in my offset smoker to get it up to temp?
And folks can just dump lit charcoal in a fire ring and warm themselves just as well as if it was a campfire?
Just checking. Nice charcoal comparison.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 04, 2016, 06:19:20 AM
Post by: Idahawk on March 04, 2016, 06:19:20 AM
(http://uploads.tapatalk-cdn.com/20160304/5a5354069065856a2c356c3839978d1f.jpg)
(http://uploads.tapatalk-cdn.com/20160304/353ba768dfbe5c80d31ec8c301363760.jpg)
(http://uploads.tapatalk-cdn.com/20160304/eb987d311ce39ddcd0cbc6851ea76916.jpg)
(http://uploads.tapatalk-cdn.com/20160304/24d35976220aeb5fc8eae344292a56ad.jpg)
(http://uploads.tapatalk-cdn.com/20160304/51f2c905c46a02796e37031387c96b61.jpg)
(http://uploads.tapatalk-cdn.com/20160304/abe3821a93c5e5723b60af944af77ba7.jpg)
I don't recommend building camp fires in weber kettles .
(http://uploads.tapatalk-cdn.com/20160304/a65a66ddd4dcc4cb284b6fd922c917b1.jpg)
Sent from my iPhone using Tapatalk
(http://uploads.tapatalk-cdn.com/20160304/353ba768dfbe5c80d31ec8c301363760.jpg)
(http://uploads.tapatalk-cdn.com/20160304/eb987d311ce39ddcd0cbc6851ea76916.jpg)
(http://uploads.tapatalk-cdn.com/20160304/24d35976220aeb5fc8eae344292a56ad.jpg)
(http://uploads.tapatalk-cdn.com/20160304/51f2c905c46a02796e37031387c96b61.jpg)
(http://uploads.tapatalk-cdn.com/20160304/abe3821a93c5e5723b60af944af77ba7.jpg)
I don't recommend building camp fires in weber kettles .
(http://uploads.tapatalk-cdn.com/20160304/a65a66ddd4dcc4cb284b6fd922c917b1.jpg)
Sent from my iPhone using Tapatalk
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 04, 2016, 08:17:05 AM
Post by: kettlecook on March 04, 2016, 08:17:05 AM
Quote from: Idahawk on March 04, 2016, 06:19:20 AM
(http://uploads.tapatalk-cdn.com/20160304/5a5354069065856a2c356c3839978d1f.jpg)
(http://uploads.tapatalk-cdn.com/20160304/353ba768dfbe5c80d31ec8c301363760.jpg)
(http://uploads.tapatalk-cdn.com/20160304/eb987d311ce39ddcd0cbc6851ea76916.jpg)
(http://uploads.tapatalk-cdn.com/20160304/24d35976220aeb5fc8eae344292a56ad.jpg)
(http://uploads.tapatalk-cdn.com/20160304/51f2c905c46a02796e37031387c96b61.jpg)
(http://uploads.tapatalk-cdn.com/20160304/abe3821a93c5e5723b60af944af77ba7.jpg)
I don't recommend building camp fires in weber kettles .
(http://uploads.tapatalk-cdn.com/20160304/a65a66ddd4dcc4cb284b6fd922c917b1.jpg)
Sent from my iPhone using Tapatalk
Why not? It's all that hellaciously hot charcoal you have to worry about.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 04, 2016, 09:02:43 AM
Post by: Idahawk on March 04, 2016, 09:02:43 AM
Quote from: kettlecook on March 04, 2016, 08:17:05 AMQuote from: Idahawk on March 04, 2016, 06:19:20 AM
(http://uploads.tapatalk-cdn.com/20160304/5a5354069065856a2c356c3839978d1f.jpg)
(http://uploads.tapatalk-cdn.com/20160304/353ba768dfbe5c80d31ec8c301363760.jpg)
(http://uploads.tapatalk-cdn.com/20160304/eb987d311ce39ddcd0cbc6851ea76916.jpg)
(http://uploads.tapatalk-cdn.com/20160304/24d35976220aeb5fc8eae344292a56ad.jpg)
(http://uploads.tapatalk-cdn.com/20160304/51f2c905c46a02796e37031387c96b61.jpg)
(http://uploads.tapatalk-cdn.com/20160304/abe3821a93c5e5723b60af944af77ba7.jpg)
I don't recommend building camp fires in weber kettles .
(http://uploads.tapatalk-cdn.com/20160304/a65a66ddd4dcc4cb284b6fd922c917b1.jpg)
Sent from my iPhone using Tapatalk
Why not? It's all that hellaciously hot charcoal you have to worry about.
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No it's flames from anything wood grease whatever that you have to worry about , charcoal is a controlled heat , flames are a wildcard . Telling novice cooks to add more wood to a super hot open air environment like a kettle pizza set up is asking it for it , IMO and if you don't mind keep your snarky comments about my opinions to yourself , thanks
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 04, 2016, 11:14:37 AM
Post by: kettlecook on March 04, 2016, 11:14:37 AM
Quote from: Idahawk on March 04, 2016, 09:02:43 AMQuote from: kettlecook on March 04, 2016, 08:17:05 AMQuote from: Idahawk on March 04, 2016, 06:19:20 AM
(http://uploads.tapatalk-cdn.com/20160304/5a5354069065856a2c356c3839978d1f.jpg)
(http://uploads.tapatalk-cdn.com/20160304/353ba768dfbe5c80d31ec8c301363760.jpg)
(http://uploads.tapatalk-cdn.com/20160304/eb987d311ce39ddcd0cbc6851ea76916.jpg)
(http://uploads.tapatalk-cdn.com/20160304/24d35976220aeb5fc8eae344292a56ad.jpg)
(http://uploads.tapatalk-cdn.com/20160304/51f2c905c46a02796e37031387c96b61.jpg)
(http://uploads.tapatalk-cdn.com/20160304/abe3821a93c5e5723b60af944af77ba7.jpg)
I don't recommend building camp fires in weber kettles .
(http://uploads.tapatalk-cdn.com/20160304/a65a66ddd4dcc4cb284b6fd922c917b1.jpg)
Sent from my iPhone using Tapatalk
Why not? It's all that hellaciously hot charcoal you have to worry about.
Sent from my iPhone using Tapatalk
No it's flames from anything wood grease whatever that you have to worry about , charcoal is a controlled heat , flames are a wildcard . Telling novice cooks to add more wood to a super hot open air environment like a kettle pizza set up is asking it for it , IMO and if you don't mind keep your snarky comments about my opinions to yourself , thanks
Sent from my iPhone using Tapatalk
Whoa bud. No reason to get that way. I was only jokingly pointing out that maybe your data and earlier assertion about charcoal burning so much hotter than wood doesn't translate to the application.
I've got too much to do but will only point out the obvious, that the Kettle Pizza is designed to turn your kettle into a WOOD fired oven. No more to add, so don't even bother. Have a goodun'.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Russell C. on March 04, 2016, 10:58:07 PM
Post by: Russell C. on March 04, 2016, 10:58:07 PM
My wife just got me a Kettle Pizza for my upcoming 40th birthday(she's a goodun). Looking forward to seeing what it is all about. Hopefully the instructions are good because reviews here are getting a little personal...sheesh.
Come on guys. We're better than all the "grillin'/low'n'slow" sites out there where this kind of pointless dick swinging happens on an hourly basis right?? Why isn't everyone happy? Didn't just today Weber tell us that they are going to change our backyards...in a month. Damned marketing people!
Anyway, when I get this sucker on Monday I'm going to run her with a chimney of KBB and a few hunks of hickory to see how it goes.
Wish me luck.
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Come on guys. We're better than all the "grillin'/low'n'slow" sites out there where this kind of pointless dick swinging happens on an hourly basis right?? Why isn't everyone happy? Didn't just today Weber tell us that they are going to change our backyards...in a month. Damned marketing people!
Anyway, when I get this sucker on Monday I'm going to run her with a chimney of KBB and a few hunks of hickory to see how it goes.
Wish me luck.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: SmokenJoe on March 05, 2016, 12:13:07 AM
Post by: SmokenJoe on March 05, 2016, 12:13:07 AM
Good luck Russell. Enjoy that pizza ... I like vegetarian with sausage :) ;D SJ
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 06, 2016, 03:52:39 PM
Post by: macmanjpc on March 06, 2016, 03:52:39 PM
All this talk about Kettlepizza really got me in the mood today!
(http://pics.weberkettleclub.com/images/2016/03/06/image.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imaged2c22.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageed105.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image5c512.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imagebba24.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image82221.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageb78e7.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imaged2c22.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageed105.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image5c512.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imagebba24.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image82221.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageb78e7.jpg)
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Bustin Butt on March 06, 2016, 04:40:08 PM
Post by: Bustin Butt on March 06, 2016, 04:40:08 PM
Looks damn good from here!
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Josh G on March 06, 2016, 05:01:42 PM
Post by: Josh G on March 06, 2016, 05:01:42 PM
I just got my kettlepizza and have received a ton of great advice on here from all you guys. Unfortunately its been raining a lot here and I have not gotten a chance to try mine out. @Idahawk Are you saying we should not use wood? Now I'm confused. I thought we were supposed to use wood in order to get the temps up high enough. Are you achieving high enough temps with just charcoal?
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 06, 2016, 05:11:42 PM
Post by: macmanjpc on March 06, 2016, 05:11:42 PM
Use wood. When was the last time you saw a charcoal fired pizza oven restaurant?
I loaded the kettle with a mix of kingsford and charcos coconut shell charcoal and couldn't get temps over 680 as you can see above. Added a hardwood log and a few lumps of unlit basque lump charcoal and you can see it spiked and stuck at over 900 during the entire 4 pizza cook. I'm actually not sure if the thermometer goes any higher or it maxes out where it was.
I loaded the kettle with a mix of kingsford and charcos coconut shell charcoal and couldn't get temps over 680 as you can see above. Added a hardwood log and a few lumps of unlit basque lump charcoal and you can see it spiked and stuck at over 900 during the entire 4 pizza cook. I'm actually not sure if the thermometer goes any higher or it maxes out where it was.
Title: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 06, 2016, 05:41:28 PM
Post by: kettlecook on March 06, 2016, 05:41:28 PM
Quote from: macmanjpc on March 06, 2016, 03:52:39 PM
All this talk about Kettlepizza really got me in the mood today!
(http://pics.weberkettleclub.com/images/2016/03/06/image.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imaged2c22.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageed105.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image5c512.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imagebba24.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/image82221.jpg)
(http://pics.weberkettleclub.com/images/2016/03/06/imageb78e7.jpg)
Those pizzas look mighty fine to me. Mighty fine. Any thing you've learned please share.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 06, 2016, 06:26:35 PM
Post by: macmanjpc on March 06, 2016, 06:26:35 PM
I learned that knuckle flesh melts instantly when it comes into contact with stainless steel at 900 degrees! Lol.
Honestly though. A couple things...
1) Get a good thick pizza stone. I bought a BGE one.
2) Preheat for longer than you think. 45 minutes is good.
3) Splurge on those funny looking pizza spinner forks Kettlepizza sells. Makes turning the pies much easier.
4) find something long handles that you can brush or scrape the stone with between pizzas. The residual flour or cornmeal left on the stone between pizzas will burn black and then discolor and add a burnt taste to your next crust.
5) Less is more on toppings. Use high quality ingredients sparingly or it will take to long to cook the top middle before the bottom and edges burn to a crisp.
6) Let your dough rest a room temp for a few hours before using. It'll proof and increase in size and get nice airy pockets. You want those. One store-bought ball/bag I separate into 4 smaller balls and end up with 10" pizzas.
7) DO NOT BITE INTO A 900 DEGREE PIZZA. Seriously. Just don't.
8) If you have a spare grill foil it with heavy duty foil and place on top of the Kettlepizza before putting on the kettle lid (top vent closed). The foils did not melt and the tops of my pizzas cooked much quicker. Less wasted heat upstairs. It forces the hot wood flames to literally curl over top of your pies.
That's it for now. I'm sure I'll think of more later. Pizzas on the grill has really been a learning experience for me. Lots of trial and error. Usually the errors are still edible. Sometime not. But with experience I'm getting better. I remember the first time I tried a pizza stone (electric oven not charcoal grill) and I didn't know I had to preheat the stone. What an absolute disaster... But we still ate the topping and melted cheese. Lol.
Enjoy the journey. Cheers!
Honestly though. A couple things...
1) Get a good thick pizza stone. I bought a BGE one.
2) Preheat for longer than you think. 45 minutes is good.
3) Splurge on those funny looking pizza spinner forks Kettlepizza sells. Makes turning the pies much easier.
4) find something long handles that you can brush or scrape the stone with between pizzas. The residual flour or cornmeal left on the stone between pizzas will burn black and then discolor and add a burnt taste to your next crust.
5) Less is more on toppings. Use high quality ingredients sparingly or it will take to long to cook the top middle before the bottom and edges burn to a crisp.
6) Let your dough rest a room temp for a few hours before using. It'll proof and increase in size and get nice airy pockets. You want those. One store-bought ball/bag I separate into 4 smaller balls and end up with 10" pizzas.
7) DO NOT BITE INTO A 900 DEGREE PIZZA. Seriously. Just don't.
8) If you have a spare grill foil it with heavy duty foil and place on top of the Kettlepizza before putting on the kettle lid (top vent closed). The foils did not melt and the tops of my pizzas cooked much quicker. Less wasted heat upstairs. It forces the hot wood flames to literally curl over top of your pies.
That's it for now. I'm sure I'll think of more later. Pizzas on the grill has really been a learning experience for me. Lots of trial and error. Usually the errors are still edible. Sometime not. But with experience I'm getting better. I remember the first time I tried a pizza stone (electric oven not charcoal grill) and I didn't know I had to preheat the stone. What an absolute disaster... But we still ate the topping and melted cheese. Lol.
Enjoy the journey. Cheers!
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 07, 2016, 04:28:13 AM
Post by: kettlecook on March 07, 2016, 04:28:13 AM
Quote from: macmanjpc on March 06, 2016, 06:26:35 PM
I learned that knuckle flesh melts instantly when it comes into contact with stainless steel at 900 degrees! Lol.
Honestly though. A couple things...
1) Get a good thick pizza stone. I bought a BGE one.
2) Preheat for longer than you think. 45 minutes is good.
3) Splurge on those funny looking pizza spinner forks Kettlepizza sells. Makes turning the pies much easier.
4) find something long handles that you can brush or scrape the stone with between pizzas. The residual flour or cornmeal left on the stone between pizzas will burn black and then discolor and add a burnt taste to your next crust.
5) Less is more on toppings. Use high quality ingredients sparingly or it will take to long to cook the top middle before the bottom and edges burn to a crisp.
6) Let your dough rest a room temp for a few hours before using. It'll proof and increase in size and get nice airy pockets. You want those. One store-bought ball/bag I separate into 4 smaller balls and end up with 10" pizzas.
7) DO NOT BITE INTO A 900 DEGREE PIZZA. Seriously. Just don't.
8) If you have a spare grill foil it with heavy duty foil and place on top of the Kettlepizza before putting on the kettle lid (top vent closed). The foils did not melt and the tops of my pizzas cooked much quicker. Less wasted heat upstairs. It forces the hot wood flames to literally curl over top of your pies.
That's it for now. I'm sure I'll think of more later. Pizzas on the grill has really been a learning experience for me. Lots of trial and error. Usually the errors are still edible. Sometime not. But with experience I'm getting better. I remember the first time I tried a pizza stone (electric oven not charcoal grill) and I didn't know I had to preheat the stone. What an absolute disaster... But we still ate the topping and melted cheese. Lol.
Enjoy the journey. Cheers!
We've been making not too thin pizzas and not having any issues getting toppings done. Actually I've had several where the top started to burn before the crust was crisp. I haven't burnt myself yet, but boy I've come close. Lots of great info you posted there. Thanks!
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Title: Anyone use the KettlePizza with a Performer?
Post by: Idahawk on March 07, 2016, 07:15:58 AM
Post by: Idahawk on March 07, 2016, 07:15:58 AM
Quote from: Josh G on March 06, 2016, 05:01:42 PM
I just got my kettlepizza and have received a ton of great advice on here from all you guys. Unfortunately its been raining a lot here and I have not gotten a chance to try mine out. @Idahawk Are you saying we should not use wood? Now I'm confused. I thought we were supposed to use wood in order to get the temps up high enough. Are you achieving high enough temps with just charcoal?
I guess that depends on just how hot you think you need to be ? Acceptable range , correct me if I'm wrong is 650-900 degrees . I can hit the low end of that spectrum without wood fairly easily.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: MikeRocksTheRed on March 07, 2016, 08:21:44 AM
Post by: MikeRocksTheRed on March 07, 2016, 08:21:44 AM
Quote from: macmanjpc on March 06, 2016, 06:26:35 PM
I learned that knuckle flesh melts instantly when it comes into contact with stainless steel at 900 degrees! Lol.
Honestly though. A couple things...
1) Get a good thick pizza stone. I bought a BGE one.
2) Preheat for longer than you think. 45 minutes is good.
3) Splurge on those funny looking pizza spinner forks Kettlepizza sells. Makes turning the pies much easier.
4) find something long handles that you can brush or scrape the stone with between pizzas. The residual flour or cornmeal left on the stone between pizzas will burn black and then discolor and add a burnt taste to your next crust.
5) Less is more on toppings. Use high quality ingredients sparingly or it will take to long to cook the top middle before the bottom and edges burn to a crisp.
6) Let your dough rest a room temp for a few hours before using. It'll proof and increase in size and get nice airy pockets. You want those. One store-bought ball/bag I separate into 4 smaller balls and end up with 10" pizzas.
7) DO NOT BITE INTO A 900 DEGREE PIZZA. Seriously. Just don't.
8) If you have a spare grill foil it with heavy duty foil and place on top of the Kettlepizza before putting on the kettle lid (top vent closed). The foils did not melt and the tops of my pizzas cooked much quicker. Less wasted heat upstairs. It forces the hot wood flames to literally curl over top of your pies.
That's it for now. I'm sure I'll think of more later. Pizzas on the grill has really been a learning experience for me. Lots of trial and error. Usually the errors are still edible. Sometime not. But with experience I'm getting better. I remember the first time I tried a pizza stone (electric oven not charcoal grill) and I didn't know I had to preheat the stone. What an absolute disaster... But we still ate the topping and melted cheese. Lol.
Enjoy the journey. Cheers!
Great info here! #4 a brush for cleaning stone between cooks is one thing on my cook on Friday I realized I needed. I opted to just flip my stone over, but will definitely be getting a brush! #7 is a good point too....I always wait at least 5 minutes to slice...if it's not sliced people want ignore your warning and grb a slice!!!
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: jfbincypress on March 08, 2016, 04:00:32 AM
Post by: jfbincypress on March 08, 2016, 04:00:32 AM
Quote from: macmanjpc on March 06, 2016, 05:11:42 PM
Use wood. When was the last time you saw a charcoal fired pizza oven restaurant?
I loaded the kettle with a mix of kingsford and charcos coconut shell charcoal and couldn't get temps over 680 as you can see above. Added a hardwood log and a few lumps of unlit basque lump charcoal and you can see it spiked and stuck at over 900 during the entire 4 pizza cook. I'm actually not sure if the thermometer goes any higher or it maxes out where it was.
Russo's Coal-Fired Pizzeria: http://nypizzeria.com/about-us/
I've gotten to 725 with just charcoal on a sustained level, and my pies were great. Temps of 700+ will work perfectly fine...and temps of 900 will, too.
Like many things when cooking, find what works for you and make that magic happen.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Josh G on March 08, 2016, 08:40:20 AM
Post by: Josh G on March 08, 2016, 08:40:20 AM
It sounds like lid bales are obviously the problem because of where the fire is. Has anyone experienced problems on the opposite side with their tables?
Title: Anyone use the KettlePizza with a Performer?
Post by: kettlecook on March 08, 2016, 10:02:30 AM
Post by: kettlecook on March 08, 2016, 10:02:30 AM
Quote from: Josh G on March 08, 2016, 08:40:20 AM
It sounds like lid bales are obviously the problem because of where the fire is. Has anyone experienced problems on the opposite side with their tables?
No. The only issue is the plastic rollers on the lid bale. That's why you can probably remove much of the risk of them melting by putting the table at the back of the KettlePizza. Only thing is, then you don't have the support the table provides when lifting and sliding everything forward just far enough to load larger pieces of wood to the back.
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: jfbincypress on March 08, 2016, 05:28:48 PM
Post by: jfbincypress on March 08, 2016, 05:28:48 PM
I put the opening by the rollers, and the heat towards the table....
(http://uploads.tapatalk-cdn.com/20160309/98e1d7058491198dcd7bb9f10d1381a4.jpg)
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(http://uploads.tapatalk-cdn.com/20160309/98e1d7058491198dcd7bb9f10d1381a4.jpg)
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Title: Re: Anyone use the KettlePizza with a Performer?
Post by: addicted-to-smoke on March 10, 2016, 02:44:01 PM
Post by: addicted-to-smoke on March 10, 2016, 02:44:01 PM
Quote from: macmanjpc on March 06, 2016, 06:26:35 PM....
2) Preheat for longer than you think. 45 minutes is good. ....
How to do you keep the temp up high, when preheating that long? Just keep opening it up and adding more fuel? Also, if running high temp, wouldn't you need to preheat LESS?
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: Troy on March 10, 2016, 07:13:44 PM
Post by: Troy on March 10, 2016, 07:13:44 PM
Quote from: addicted-to-smoke on March 10, 2016, 02:44:01 PMQuote from: macmanjpc on March 06, 2016, 06:26:35 PM....
2) Preheat for longer than you think. 45 minutes is good. ....
How to do you keep the temp up high, when preheating that long? Just keep opening it up and adding more fuel? Also, if running high temp, wouldn't you need to preheat LESS?
its all about getting the stone heated evenly (or in the preheat case... heated)
Opening everything up is counter-productive if you have the baking steel (which is AWESOME).
You have to configure the grill to have lasting heat.
Dump a full chimney onto a bed of unlit, then put more unlit onto the bed of lit.
If you have access to better charcoal, this task becomes MUCH easier.
A chimney Coshell will bring a kettle pizza (with tombstone and baking steel) up to 500+ and hold it there for a couple of hours.
As for the charcoal vs wood - charcoal absolutely burns hotter than wood.
BUT - charcoal that we're using is designed to burn long, not hot.
Adding wood is great for flavor and for adding a burst of higher heat, but it's not going to maintain heat.
Even wood fired pizza ovens in restaurants have a PILE of burning coals - that's where the heat comes from.
It's just burned down from actual wood. (Many will cheat and start with a chimney of charcoal to get the oven heated)
Title: Re: Anyone use the KettlePizza with a Performer?
Post by: macmanjpc on March 12, 2016, 07:12:29 PM
Post by: macmanjpc on March 12, 2016, 07:12:29 PM
What he said :)