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Author Topic: Anyone else use an "OnlyFire" pizza kit? - update  (Read 41169 times)

Bearded

  • WKC Brave
  • Posts: 109
Re: Anyone else use an "OnlyFire" pizza kit? - update
« Reply #45 on: October 30, 2020, 08:08:29 PM »
Do you have any pictures of this setup with the baskets?
Personally I wouldnt use the slow n sear with a pizza set up.  If will probably be ok, but if the high heat made it warp it is expensive to replace.  Personally I used 3 charcoal baskets and bolted them together to create a C channel for my charcoal. 

Having a pizza rig for your weber is great, but always use things that are easily replaceable because 600+ degrees is hard on everything. If you are having trouble with the tops melting you can grab a SS baking steel from kettle pizza ($100+) or a Hunsaker griddle ($50?).  Just be aware that if you use any kind of steel it will burn off any seasoning if you used it as a griddle. You could make your own i suppose, but probably not worth the effort unless you just have scrap steel plate sitting around.

Sent from my SM-G981U using Weber Kettle Club mobile app

Retired@55

  • Smokey Joe
  • Posts: 23
Re: Anyone else use an "OnlyFire" pizza kit? - update
« Reply #46 on: November 01, 2020, 10:20:11 AM »
1st pizza on OnlyFire was a surprising success! Thanks to the previous posters as I used some of your feedback. I used roughly 3/4 of a chimney of charcoal - just over the vent holes, which filled my slow n sear about 1/2 way, without the water chamber. Pizza stone was over 600 at the back left within about 10 minutes of putting the oven over the coals. The fire was hotter on the left side, so thatís the side I would turn the pizza away from pretty quickly. The top of the pizza cooked perfectly with the crust, so the design of the OnlyFire seems to be good for reflecting heat back down evenly. Fire from the hickory chunks would lick the edges of the crust at the back, just as I had hoped it would.

The thermostat on the oven was pretty accurate with the center of the stone, which I was measuring with a laser pointer thermometer. I didnít time the cook, but it was probably around 6-7 minutes and I was turning frequently. I used cornmeal on a wooden peel to slide the pizza onto the stone and it was a breeze.  Used the metal peel that came with the OnlyFire to turn the pizza.  I also used a pair of $10 pizza hooks that I got on Amazon - very helpful once crust is firm, as using those let me keep the front door of the oven closed.  The peel is so large you have to open the door to use it.  Hope this helps!

Retired@55

  • Smokey Joe
  • Posts: 23
Re: Anyone else use an "OnlyFire" pizza kit? - update
« Reply #47 on: November 01, 2020, 11:09:31 AM »
One other cooking note: I left the bottom vents wide open. Fire was burning well. I only cooked 1 pizza and then took the oven off and replaced the lid to put the fire out in order to save charcoal. Weíll be cooking 4 pizzas tonight, so Iíll be able to make sure I can get all 4 cooked with 3/4 of a chimney.