Weber Kettle Club Forums

Cooking & Food Talk => Pizza Forum => Topic started by: blksabbath on April 28, 2016, 05:24:10 PM

Title: Double baking steel seup
Post by: blksabbath on April 28, 2016, 05:24:10 PM

I've mentioned it in other posts,but thought I'd show you guys.(http://uploads.tapatalk-cdn.com/20160429/feac23ce0d2161b417abe4baee0c6744.jpg)

The upper one is 1/4" and 30lbs.  I was kind of sketched that it would be too much wieght, but no worries.  The bottom is thinner.

(http://uploads.tapatalk-cdn.com/20160429/f683dc20e9cc51bc33228bd144f8e9a9.jpg)

(http://uploads.tapatalk-cdn.com/20160429/d9c201949eaadd8983a124cb9c0b1a65.jpg)

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Title: Re: Double baking steel seup
Post by: Nate on May 03, 2016, 04:54:11 AM

@blksabbath How do you like the steel for cooking the pizzas? I've been thinking about getting one or making a custom one to try out and see how it compares to a stone.

Title: Re: Double baking steel seup
Post by: blksabbath on May 03, 2016, 05:40:03 AM

It works about the same as a stone for me.

Title: Re: Double baking steel seup
Post by: jkolantern on May 03, 2016, 10:54:06 AM

How did you run for temps on what load of fuel with that setup?  I used a couple heavy cast iron griddles and I think that was too much to heat because despite like two chimneys I couldn't get the temps really rocking.

Title: Re: Double baking steel seup
Post by: blksabbath on May 03, 2016, 11:49:28 AM

This was just one full chimney, no wood or anything.  The lid thermometer was around 600, I didn't even look at the kettlepizza thermo.  I don't know how accurate the lid would be since it's above the steel. 

Title: Re: Double baking steel seup
Post by: swamprb on July 14, 2016, 03:01:43 AM

@blksabbath What is you charcoal configuration? Baskets or C ring?

Title: Double baking steel seup
Post by: blksabbath on July 15, 2016, 05:11:58 PM

Two baskets in a V then dump the last little bit the point of the V.  That was a heaping chimney.


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