Anybody have one of these, or ever used one?
http://www.kettlepizza.com
The reason I'm asking is because of the following ad.
I would want to get it just for the pizza adapter, and maybe another chimney plus the cover. Sell the kettle.
http://ontario.kijiji.ca/c-buy-and-sell-home-outdoor-bbqs-outdoor-cooking-Weber-22-5-Kettle-Grill-with-Pizza-Adapter-and-Chimney-Starter-W0QQAdIdZ496544933
That's at least $250 worth or gear, easily. I'd pick it up and sell what you don't need. Always wanted to try the pizza thing but its so damn expensive. I think Brian (zavod44) has one, maybe he'll chime in. He's gotten some good pies outta his with some mods.
Yeah, very expensive! The base model starts at $150.
Problem is, it's about an hour to 1½ hours drive for this deal. Not sure I wanna do that. I do not like driving to the big city. :( :o
I would like to see the pizza adapter up close (hands on), and, perhaps fabricate something similar.
Just need some measurements, and some good ol' ingenuity. :D ;)
Here is my inexpensive approach to the Pizza Kettle:
Built a metal ring out of aluminum to lift the lid of the kettle about 6 inches (got the idea from a "tamale pot" thread here on the forum) Use the charcoal baskets to lift the stone away from the fire:
(http://images.yuku.com/image/jpeg/c50255ebb1fa0b79d591bc3ab9ae0a738b3d551.JPG)
Pizza stone nice and high:
(http://images.yuku.com/image/jpeg/b92158b5f9bddd13e7fdb419db227285c1a48ec.JPG)
The rig with the lid on:
(http://images.yuku.com/image/jpeg/6012555b73f38b03d7016e4d2d1adb7ed31a79e.JPG)
I fired up TWO weber chimney starters with Royal Oak lump and put the grill, charcoal holders, pizza stone, and lid on. Dome temp was about 575 as measured by my thermapen. Cooked the crust alone for 2 minutes and then removed it. Turned the crust over (cooked side up), added my topping, and retuned to the stone for about 4-5 minutes. Results were pretty good. The main drawback with this setup is that I have to remove the dome to remove the pizza, thus losing all the heat built up in the dome. As a result, the dough cooks pretty fast on the hot pizza stone, while the toppings cook slower as heat has to build back up in the dome. I am now searching for some material that is stiffer than the aluminum flashing, so that I can cut a section out which will allow me to move the pizza in and out without removing the lid. That is the key feature needed to make this work.
If you find an inexpensive alternative to the pizza adaptor, please share.
Couldn't a section be cut out of a 55-gal barrel much like an Ugly Drum Smoker? Those are certainly thick enough to withstand an opening for a door...
And another thread jack: Weber has their pizza stone that doesn't use an extender ... what's the reason for extending the lid up and/or moving the pizza farther from the heat?
QuoteCouldn't a section be cut out of a 55-gal barrel much like an Ugly Drum Smoker? Those are certainly thick enough to withstand an opening for a door.
An excellent idea. Plus you would have latitude on the length of the sides, and therefore, how high you want the dome to be.
Quotewhat's the reason for extending the lid up and/or moving the pizza farther from the heat?
My theory is that you need some space from the direct heat of the fire, or the crust will cook much faster than the toppings.
Thanks for the replies! Thanks Winz, too, for your method and pics. :D
Quote from: saxart on June 24, 2013, 09:04:05 AM
Couldn't a section be cut out of a 55-gal barrel much like an Ugly Drum Smoker? Those are certainly thick enough to withstand an opening for a door...
Something like this .... from another forum. Looks pretty cool!
http://www.thesmokering.com/forum/viewtopic.php?t=54814
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Cant you cut it yourself?
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Just use a jigsaw. I have thought about it in the past, but just kept putting it off. There will come a day.
Quote from: Chad A on June 24, 2013, 05:10:21 PM
Quote from: bryanw21157 on June 24, 2013, 04:04:02 PM
Cant you cut it yourself?
From what I've read, I could make the cuts with a circular saw & metal blade. But coolant needs to be added so the blade doesn't burn out. Messy job to say the least. So the preferred way is plasma cutter, costly. I may be wrong on the cutting, if anyone has experiance with this sort of thing your comments are welcome :D
Quote from: Duke on June 24, 2013, 05:17:04 PM
Just use a jigsaw. I have thought about it in the past, but just kept putting it off. There will come a day.
I'm ever-so-hopeful that my maninical cutting projects are right ariound the corner...... :o
Y'all will know when it happens..... 8)
,
You can use Drill-Ease cutting oil spray & maybe not try to do the whole cut at once..... 8)
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I have one.....Check this thread....
http://weberkettleclub.com/forums/food-pr0n/pizza-on-the-performer/msg2149/#msg2149
Quote from: Chad A on June 24, 2013, 05:46:45 PM
Quote from: 1buckie on June 24, 2013, 05:31:50 PM
You can use Drill-Ease cutting oil spray & maybe not try to do the whole cut at once..... 8)
All I could find we're the wax sticks, do they make a spray?
Shit !!!
Sorry.....after 40 years in the printing industry, some knee-jerk responses are hard to break....what I said before is for PAPER DRILLS....
Yes, it's an extra tall spray can.....works great for drill bits a LITTLE goes a long way.....
This is the right stuff ~~~>
http://www.wescodirect.com/direct/Products/ProductListDetail.aspx?pik=187802&productId=187802
It can be found at the more expansively stocked hardwares & perhaps a metal sales place....not sure about the link there ^^^, just for a pic & description.....Zep LUBEZE Drill Chill
I deal with a metal fabrication place all the time with work. They said they can do it for me at cost. I just haven't given him a final drawing to get a price on it yet. One of these days I'll do it. I have too many other projects in the works right now.
I saw a video on Youtube for these pizza steups for the Webers, It looks cool but since I don't make pizza everyday the cost is pretty steep plus the stone is not something I would be interested in for a couple of reasons. 1) They can break too easily if dropped or even if the temperature change is too rapid.2) I already have too much stuff for my grill that I need to store for the majority of my cooks, e.g. Rotisserie ring, standard lid for said ring, Rib-o-lator , rotisserie setup etc. I have had great success using the setup shown in some of my pizza threads in the Pron section and a nice benefit is that once my pizzas are done I shut down the grill and have lots of coal left that I can reuse for my next cook. Having said that....if someone gave my one of these pizza gizmos I would try it out but as it is the least expensive thing I own in my grilling arsenol is.....my grill. :-[ So for the price of a 12 inch cast iron skillet that I can use for cooking anything vs. a stone and yet another ring I would pass on this. The idea of making your own is cool though, the cost and building it yourself is kind of in the spirit that created the Weber kettle in the first place. Parden the rant.
Naw....that's cool, OTPlatinum.......I see your point entirely, if you had acres of space & a dozen grills, then maybe.......but when you already do a lot w/ your cast iron, then why?
I DO NOT have acres of space, but do have dozens of grills, which kinda puts me in the same fix;
I'd probably dedicate just one rightly matched grill, that I could keep stored out of the elements, just for the pizza deal.....
It would be neat & I would most likely do pizza & maybe related items more often, but cost & space are a thing !!!