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Author Topic: Pizza on the Performer  (Read 11964 times)

Duke

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Re: Pizza on the Performer
« Reply #15 on: January 10, 2013, 07:03:53 AM »
Brian, I am hunting for one of those KP's. I also like that griddle. Did the handles get in the way of the lid at all when you put it on.?

MacEggs

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Re: Pizza on the Performer
« Reply #16 on: July 11, 2013, 05:46:29 AM »
Sorry for the thread bump.

Brian, thanks so much for posting this method and the set-up you used.
I just got a KP yesterday, and want to use it very soon.

That CI griddle looks nice, but, I think I will need to use an alternative, as it may be tough for me to find one like that.
Your suggestion should work just fine.

I think for my first try, I will go with the baskets at the rear with 1 or 2 slabs of wood. Then progress from there for future pie cooks.  :D

Thanks again!  :) :D
Sometimes the light's all shinin' on me
Other times, I can barely see
Lately, it occurs to me...What a long, strange trip it's been

zavod44

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Re: Pizza on the Performer
« Reply #17 on: July 16, 2013, 11:00:42 AM »
What if you set a grate on top then covered it with fire bricks?  You now have your top, it's should perform like a brick oven... I just thought of it the other day.  I'm gonna try it this week....

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Vintage Weber Grill raconteur and bon vivant.....and definitely Sir Agent X

MacEggs

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Re: Pizza on the Performer
« Reply #18 on: July 16, 2013, 12:07:13 PM »
What if you set a grate on top then covered it with fire bricks?  You now have your top, it's should perform like a brick oven... I just thought of it the other day.  I'm gonna try it this week....

That's a good idea. I like it!
Initially I thought of fabricating a round piece of 1/8" thick steel with a handle. The same size as a cooking grate.
Put that on top. I think that would work okay. I'm trying to keep the costs down.

I am currently looking for a pizza stone. Stumbled on some websites that deal with pottery making and stuff.
A kiln shelf is what I want to get. Can handle temperatures well over 2000F. And good prices, too.  :D
Sometimes the light's all shinin' on me
Other times, I can barely see
Lately, it occurs to me...What a long, strange trip it's been

Kilted_Griller

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Re: Pizza on the Performer
« Reply #19 on: July 16, 2013, 01:31:54 PM »
Sorry for the thread bump, but this was my first time reading this one.AWESOME....AWESOME....AWESOME...I think you have convinced me to get one.

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« Last Edit: July 16, 2013, 01:38:02 PM by Kilted_Griller »
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zavod44

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Re: Pizza on the Performer
« Reply #20 on: July 16, 2013, 03:08:57 PM »
Well the fire bricks I got were $15 at Menard's.  Your not gonna get much cheaper than that.  It's not about how much heat something can handle, it's about the bricks or iron getting hot and being able to retain heat and reflect the heat back to the top of your pizza.  That's the idea of the brick oven.... I'm thinking the bricks are the way to go.... Maybe better than the iron.  You could however put a square iron griddle or even a cast iron skillet on the top grate... that will retain heat too..

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Vintage Weber Grill raconteur and bon vivant.....and definitely Sir Agent X

MacEggs

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Re: Pizza on the Performer
« Reply #21 on: July 17, 2013, 02:22:19 PM »
Well the fire bricks I got were $15 at Menard's.  Your not gonna get much cheaper than that.  It's not about how much heat something can handle, it's about the bricks or iron getting hot and being able to retain heat and reflect the heat back to the top of your pizza.  That's the idea of the brick oven.... I'm thinking the bricks are the way to go.... Maybe better than the iron.  You could however put a square iron griddle or even a cast iron skillet on the top grate... that will retain heat too..

That all sounds great!
I am thinking of doing something very similar to what you have described.
Could you post a pic or two of your fire brick set-up. Thanks.  :D
Sometimes the light's all shinin' on me
Other times, I can barely see
Lately, it occurs to me...What a long, strange trip it's been

MacEggs

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Re: Pizza on the Performer
« Reply #22 on: July 25, 2013, 04:45:45 PM »
Is this the fire brick set-up that you want to try?
I just picked these up today. Each one measures 8" X 4" X 1".
I thought the bricks would be heavy, but, these ones aren't.
I hope to try it out next weekend.



Sometimes the light's all shinin' on me
Other times, I can barely see
Lately, it occurs to me...What a long, strange trip it's been

Golly

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Re: Pizza on the Performer
« Reply #23 on: July 27, 2013, 11:26:32 PM »
Okay here's the setup..

First the basket setup, they would be full to the brim with coshell, then I would toss in two fist size pieces of oak, until the temp gets up to 700 degrees you might need to add a third piece but you should be at 700 by now,


By zavod44 at 2012-07-29

Then the Kettle Pizza Oven goes on, and the grate goes inside the oven itself.  It needs to sit up higher right on the lip of the oven.


By zavod44 at 2012-07-29

Then I put on the Weber cast iron griddle.  If you don't have a griddle you could put another grate and a pizza stone on top of that,


By zavod44 at 2012-07-29

I let the cast iron get real hot, then the lid


By zavod44 at 2012-07-29

Once everything is hot I slide in the pizza stone and let that heat up


By zavod44 at 2012-07-29

Now your ready to cook some pies that will come out awesome. 

Brian



what handle is on that performer lid?
layered timber ?
GET ON THAT SHIT
WONT TAKE NO FOR AN ANSWER

pbe gummi bear

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Re: Pizza on the Performer
« Reply #24 on: September 09, 2013, 06:38:28 PM »
TTT for the new and improved cooking section of WKC!
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javahog2002

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Re: Pizza on the Performer
« Reply #25 on: September 09, 2013, 06:57:45 PM »
Looks great for a KP.  ;D. So I really want to a closeup of that zebra striped handle.
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pbe gummi bear

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Re: Pizza on the Performer
« Reply #26 on: September 09, 2013, 07:02:19 PM »
Good Eye. It looks like one of those chocolate filled wafers from the grocery store. Which are delicious btw.
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Thin Blue Smoke

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Re: Pizza on the Performer
« Reply #27 on: September 09, 2013, 07:33:57 PM »
I just wanted to add, for those that are not aware, there is a newer model kettle pizza that has the therm off to the side. It has a lower height and, in my opinion, changes what you may want to do on the upper deck. I have the newer one and let it run without anything extra placed up top as I found the top of the pizza was cooking too fast. Of course, ymmv.