Love it when a plan comes together!

[jkolantern]

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!









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.

[Travis]

I'll take two slices please!


Sent from my iPhone using Tapatalk

[G19]

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?

[MacEggs]

Nice to see everything working out for you. 

I 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.

[jkolantern]

@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!

[Nate]

Very nice! I like that pizza cutter 😎