Kettle Pizza owners have you seen this?

[Davescprktl]

http://www.amazon.com/gp/product/B00S5OUMH4/ref=s9_al_bw_g86_i5



This looks like a cool addition to the Kettle Pizza.

[Troy]

Yeah, my kettle pizza came with one.
It's freaking awesome.

[Josh G]

Yeah, my kettle pizza came with one.
It's freaking awesome.

So do you use that as your lid or do you put the kettle lid over that? 

@Troy

[Troy]

Yeah, my kettle pizza came with one.
It's freaking awesome.

So do you use that as your lid or do you put the kettle lid over that? 

@Troy

I put the kettle lid over it making pizza.
My tests as a griddle were full of fail

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[MacEggs]

I want to fabricate something very similar to this using 16 gauge aluminum sheet.

[Troy]

I want to fabricate something very similar to this using 16 gauge aluminum sheet.

doesn't aluminum dissipate heat VERY quickly?

[MacEggs]

I want to fabricate something very similar to this using 16 gauge aluminum sheet.

doesn't aluminum dissipate heat VERY quickly?

Maybe … I'm no scientist … Just a backyard bbq guy who likes to tinker …. And, it won't cost $100 + shipping.
I also use fire brick on that level.

[Troy]

I want to fabricate something very similar to this using 16 gauge aluminum sheet.

doesn't aluminum dissipate heat VERY quickly?

Maybe … I'm no scientist … Just a backyard bbq guy who likes to tinker …. And, it won't cost $100 + shipping.
I also use fire brick on that level.

You're probably better off just using a standard cooking grate with firebricks arranged on top

[Jon]

The 16 gauge aluminum would work very well, judging by the time I covered the KP top grill with foil. It worked great, with the kettle running somewhere north of 900...until about the fifth pizza when the foil burned up and started falling into the pizza. Aluminum thick enough to not be damaged by the wood fire would do the job. I think that the trick is to reduce headspace.

I have the Baking Steel, the regular one, not the one above. Now I just set it on the top grate and it works pretty well.

[Troy]

i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.

[MacEggs]

i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.

Don't waste your time with the 3rd set-up.  That is how I do it right now along with the firebrick.  Works great!
But, over time, the aluminum foil breaks down, so that is why I want to go with my above idea.

[Troy]

i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.

Don't waste your time with the 3rd set-up.  That is how I do it right now along with the firebrick.  Works great!
But, over time, the aluminum foil breaks down, so that is why I want to go with my above idea.

What I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.

[blksabbath]

I did exactly what Jon did the other night, put a regular baking steel up top on a grate (with the lid of course too).  It worked wonderfully.  I didn't document the whole thing, but that's going to be the SOP from here out I think.


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[Jason]

What I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.

Should I drag my pizza gear up to your place and add another alternative?

[Troy]

What I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.

Should I drag my pizza gear up to your place and add another alternative?

Dang that thing is rad!!

Do you also have the tombstone and pro-grate? If so, it'd be awesome to run 2 grills for testing!