So, I managed to have some issues in my first couple go rounds with the pizza kettle. See
http://weberkettleclub.com/forums/pizza-forum/pizza-kettle-fail-(long-post-looking-for-advicefixes)/
for more details.
Tonight, with perfect weather and time, I gave it another go.
BOOM!
(http://i996.photobucket.com/albums/af83/jkolantern/Mobile%20Uploads/IMAG0899.jpg) (http://s996.photobucket.com/user/jkolantern/media/Mobile%20Uploads/IMAG0899.jpg.html)
(http://i996.photobucket.com/albums/af83/jkolantern/Mobile%20Uploads/IMAG0893.jpg) (http://s996.photobucket.com/user/jkolantern/media/Mobile%20Uploads/IMAG0893.jpg.html)
(http://i996.photobucket.com/albums/af83/jkolantern/Mobile%20Uploads/Attach29465_20160527_194839.jpg) (http://s996.photobucket.com/user/jkolantern/media/Mobile%20Uploads/Attach29465_20160527_194839.jpg.html)
Three hunks of oak and an over flowing chimney of KBB. Made I think 6 pizzas, taking between 3 and 5 minutes each.
Used ALL my toys. Wood pizza peels, kettle pizza pan, kettle pizza aluminum peel, a super long grill spatula, cast iron griddle, Weber hot gloves, pizza blade cutter and an infrared thermometer.
Best I've made yet I think. Need my pizza chef girlfriend to roll a little bigger crust next time though.
Thanks to everybody, especially
@MikeRocksTheRed and
@kettlecook @MacEggs @Nate for their advice and inspiration.
Yes looks great and only going to get better I am sure. I have a question though, why is your bottom vent closed during the cook?
Nice to see everything working out for you. :D
Quote from: G19 on May 28, 2016, 04:25:05 AMI have a question though, why is your bottom vent closed during the cook?
When I use lump in the KP, I rarely need to open the intakes. Maybe just a hair sometimes.
Once I start to see the temperature drop below my comfort level, i.e. about 550° or so, then I open them up.
Plenty of air feeds the fire from around the edge where the KP rests on the bowl, as well as the opening.
@G19 mostly what maceggs said. My fire was screaming hot and pizza was cooking in just a few minutes so I just wanted to maintain.
@Travis sure thing! 6 pizzas for 2 people (we forgot how big the dough yield was) means we got extra!