Looking for some advice. I plan on using my kettle pizza tomorrow and I'm not sure which 22" i should use... ssp or mbh? ive done 2 pizza cooks on the ssp and im worried about the rollers and lp ignition start from the high heat. I have a red mbh but it has some areas where the porcelain has come off and I'm worried the high heat may have a negative effect on these areas. Any thoughts other then an old black dedicated pizza cooker?
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Don't worry about the gas ignition, or if concerned, just remove the tank. I remove the 2 nuts and lower the lod bale to protect the rollers.
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In my experience the KP is really hard on whatever grill you use it with. I'd worry about the SSP for all the reasons that you mentioned, as well as the MBH for the same. If I couldn't use a dedicated beater for KP, I'd just pick the 22 I loved the least.
I second using a beater 22...
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Is your SSP a color? If not, that's your no brainer pizza cooker vs a RED mbh. I cooked a bunch of pizzas on ssps without any roller issues. Pretty sure Zavod sells wood rollers too
Not a colored one for sure. You can try using an SSP with the plastic lid bale rollers- they are cheap to replace if needed.
CL is prime with free junkers that'll make a perfect pizza cooker.
Quote from: Hell Fire Grill on July 01, 2017, 09:16:47 PM
CL is prime with free junkers that'll make a perfect pizza cooker.
+1
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I've been lucky. I use a blue as my kp grill and it hasn't suffered any damage. I've also used my performer with no negative impacts so far. Maybe over time the high heat will cause damage. I dunno.
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You need lots of air flow so not a MBH....the 3 wheels provide less air than the newer blade models.
Handles and bale rollers will either melt or start on fire so govern yourself accordingly.
Some people use Reds or Homers.....because of the high heat I'd only do this if the Kettle were already beat. In fact my pizza cooker IS a beat to crap Red that was like that when acquired.
@MrHoss "Handles and bale rollers will either melt or start on fire so govern yourself accordingly.
Really, start on fire? How HOT are you getting your Pizza grills?
I don't think the idea is to bake pizza at 1000 Degrees..
Use a beater grill if you're planning on having regular Pizza Parties.
How about the Jumbo Joe with the bottom vent off? That should flow a good amount of air..
+however many on a CL beater. I use a black econokettle with stock wood handles. Keep your lid vent closed.
Quote from: Heyjude on July 02, 2017, 09:11:19 AM
@MrHoss
"Handles and bale rollers will either melt or start on fire so govern yourself accordingly.
Really, start on fire? How HOT are you getting your Pizza grills?
I don't think the idea is to bake pizza at 1000 Degrees..
Use a beater grill if you're planning on having regular Pizza Parties.
How about the Jumbo Joe with the bottom vent off? That should flow a good amount of air..
Not a thousand degrees but certainly high 700's to mid 800's. Wood fired pizza ovens typically get in this range and to properly cook the dough and get caramelized cheese it is necessary.
(http://pics.weberkettleclub.com/images/2017/07/02/CIMG1719.jpg)
(http://pics.weberkettleclub.com/images/2017/07/02/CIMG1724.jpg)
This setup is the one I use now. Notice the back of the bowl handle and the rollers. Now I spray them down with water before I start. I started using chunks of wood with the KP unit but switched to splits as they provide more even longer sources of heat. When I was using chunks of wood my temps were lower and the resulting pies were not nearly as good....I would say the temps were about 100f less.
(http://pics.weberkettleclub.com/images/2017/07/02/CIMG1946.jpg)
I make my own doughs now for about 30 years and sometimes my own sauce. My pies turn out just fine
@Heyjude - the temp on my KP unit is about right I believe. I was in Europe for just shy of a month and ate pies every day. Those things were done in about 3 minutes.....I use double fine Italian flour......and make my pies as similar to those European versions as I can........the best of mine are done in about 3 minutes too.
Looking Good!
anyone use the KP on an 18.5?
All my pizza cookers are 18s
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Quote from: charred on July 02, 2017, 12:28:49 PManyone use the KP on an 18.5?
Quote from: dazzo on July 02, 2017, 05:02:13 PMAll my pizza cookers are 18s
I recall GaryS had a custom-made ring for his 18.5" kettle .... He liked it, but ultimately sold the entire unit.
I personally think and strongly believe that the KP is best suited for the 22" kettle ... JMO.
I use a redhead ... I would post pics / links, but unfortunately PB has other plans ...
I have personally witnessed Hoss prep / cook pizza and I must say that he knows what he's doing ...
Bloody magical ...
Quote from: dazzo on July 02, 2017, 05:02:13 PM
All my pizza cookers are 18s
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http://weberkettleclub.com/forums/index.php?topic=28634.0 (http://weberkettleclub.com/forums/index.php?topic=28634.0)
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I found a brick red 22 I designated for my Pizzaque... After using it several times I could see how the heat could do some damage. The color change is cool though...(https://uploads.tapatalk-cdn.com/20170704/cfc6a419b0a62d56282ee7bd87d2245b.jpg)(https://uploads.tapatalk-cdn.com/20170704/8e626451d530bbc71599ed4de929ea62.jpg)
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I use a new black 22" OTS that Walmart had tagged for $65 as my Kettle Pizza grill. I didn't want to use either of my Performers for this. I tried to find one used on CL but there were none at the time I was looking.
Quote from: Ken/Washington on July 04, 2017, 08:17:06 AM
I found a brick red 22 I designated for my Pizzaque... After using it several times I could see how the heat could do some damage. The color change is cool though...(https://uploads.tapatalk-cdn.com/20170704/cfc6a419b0a62d56282ee7bd87d2245b.jpg)(https://uploads.tapatalk-cdn.com/20170704/8e626451d530bbc71599ed4de929ea62.jpg)
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That red looks too nice to be a pizza cooker. Keep looking for a cheap beater.
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My first kettle which got damaged when I removed the ash sweeper that got rusted together is my dedicated Kettle Pizza cooker. I wouldn't use a kettle that's in good shape unless it was a plain black one that's no great loss if it suffers heat damage.
I don't think it fits on an 18"
(https://uploads.tapatalk-cdn.com/20170710/ecc85339ab6d9d2e3de1dda34d218ce4.jpg)
Just did pizza last night. I prefer no special pizza attachment. I crack the lid and hit 650 ish which is good for the large pies I make. I use kbb and no wood. Maybe with wood I could get hotter but don't really need to
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