Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Bailey151 on May 15, 2019, 01:18:49 PM
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Just picked this up off Amazon. Did a search here & didn't find anything....but....that doesn't mean much given my search skills ;D
https://www.amazon.com/gp/product/B07LC5VZWR/ref=ppx_yo_dt_b_asin_title_o02_s01?ie=UTF8&psc=1
Seems like it has most of the required features *cough* like a Kettle Pizza *cough* (which I like but it is a tad pricy) - decent quality SS construction, low ceiling for equal top & bottom, & a vent in the bottom rear for heat flow. I've had decent results with just a stone on a kettle but getting the top & bottom of the pizza even can be a bit of an issue. I liked the "door" in the front to make it just a bit easier to launch & retrieve the pizza. Overall build quality is pretty good, welds are solid. Stone is a bit thin, maybe 5/8". Handles fold up & down & stay in place. Owned a Uuni 3.........don't get me started on the utter lack of engineering on that thing.
Hopefully we get some decent weather this weekend & I can give this thing a test drive.
Update:
So I got to use it yesterday & found it to be very good. The low height keeps the heat down on the pizza making very easy to get a balance between the bottom and top. The front "door" allows for easy launch and retrieval of the pizza. The vents in the rear do a good job allowing the coals to get/stay hot. The vents also do allow any flame from wood to lick up the ceiling of the "oven".......just like one would expect.
I used a full chimney of Weber w/ two chunks of oak. Put the coals in a slow & sear at the rear of the kettle. I set the OnlyFire on top and gave it 15 minutes or so to heat up. IR gun had the rear @ 700 or so and the front around 600 - might have been more even with coals in the middle instead of banked at the back.
First pizza - tried 90 seconds to turn, got a bit charred at the back & the top of the cheese had some leopard spotting (a bit too done for our taste). This told me the top & bottom would cook pretty even.
Second pizza - did one minute turns & it was perfect. Some nice leopard spotting on the bottom and the very bottom edges of the crust were just at the burn point = excellent pizza. Total cook time was 3 minutes. There was a nice wood fired taste!
So far this is the best unit I've used. Better than just a stone on a kettle (more even) and MUCH better than an Uuni (rubbish IMHO). The stone is a bit then so I have no idea about durability. On the plus side it heats up pretty quickly. The stainless is good quality and is now a nice brown color from the heat (very even brown too, no blue hot spots).
For the $125 I paid I'd give it high marks.........but factor in I'm no pizza pro :)
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That looks good! Lettuce know how your pizzas come out :)
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Looks promising
Keep the updates coming
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Looks like I might be able to provide an update, first time in some 6 weeks it's not looking like rain over the weekend...........
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We have a lot of weather over here too, surprisingly. We get very high winds like in central Kansas and there are times a barbecue will not stay on the ground.
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There’s not much info out there yet, but the more I see this, the more I’m liking it.
I’m wondering if it’ll be awkward on an 18. Or using an 18 grate in the 22 bowl to raise the heat and spread it out more. And then...
I might need to sell some kettles and buy one.
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I've actually been eyeballing one of these for a few weeks now. What I'll probably have to do is save some credit card points, cash in some rewards, and wait 2-3 more months to acquire enough points. Looks like a pretty good rig to me.
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There’s not much info out there yet, but the more I see this, the more I’m liking it.
Come on Rick, buy one for the good of the Club. You can break it in at the picnic.
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There’s not much info out there yet, but the more I see this, the more I’m liking it.
I’m wondering if it’ll be awkward on an 18. Or using an 18 grate in the 22 bowl to raise the heat and spread it out more. And then...
I might need to sell some kettles and buy one.
Can't say how it would be on an 18.....it's designed for a 22 & it fits perfectly. It just drops right on the kettle, There is SS around the stone in the middle (which is 15").......but you might run into issues with the vents in the back - they are cut into this "deck" area.
If I get a chance I'll try to take a pic of the unit, the vents aren't really shown anywhere online.
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I also have a brand new 14" baking steel pizza pan that would probably fit nicely in one of these only fire pizza units...
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I am curious though...the places I've looked, that's a $140 unit. How, or where, did you find one for $125? Not that this would stop me, but I am curious...
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I also have a brand new 14" baking steel pizza pan that would probably fit nicely in one of these only fire pizza units...
There are 3 tabs welded inside the inner circle that hold the stone in place.....I'd bet they're big enough to hold a steel. Height wouldn't be an issue as you can open the door & access the stone/steel w/o much of an issue.
I am curious though...the places I've looked, that's a $140 unit. How, or where, did you find one for $125? Not that this would stop me, but I am curious...
On Amazon, had a click coupon = I got lucky. Went down from 139 - 125.
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Sweet. Savings is savings. That'll pay for a few pizzas. Will just have to see if the OnlyFire can support the weight of my steel pan.
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Sweet. Savings is savings. That'll pay for a few pizzas. Will just have to see if the OnlyFire can support the weight of my steel pan.
Unless the steel is really heavy it should be fine. The bottom is a single formed piece of SS w/ a hole cut in the middle & vents in the rear. There are 3 metal tabs welded to the circle in the center......should hold a fair amount of weight.
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Here’s a picture of the bottom. The vents are to the rear when on the grill. The tabs are welded to a ring which is in turn welded to the base.
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Thanks!
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I currently have one of these...
https://www.amazon.com/Eastman-Outdoors-BBQ-Grill-Pizza/dp/B076VRNP2V/ref=sr_1_30?keywords=pizza+grill&qid=1558554631&s=gateway&sr=8-30
I also have a cast iron pizza pan, the baking steel pan, and I bought a few fire bricks at Tractor Supply once upon a time to elevate my pan higher in my Weber dome. But I'm an engineer, so I'm a gadget guy. And this one looks too sweet for me to pass up.
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I missed in the original post that you banked all of your coals in your slow n sear. That'll be good to remember. I'm guessing the stone would heat more evenly with the coals spread out. But the vortex would be a great way to help get the heat and smoke to come up on the back side and enter the chamber from the back where the holes are. Maybe throw 1/4 of the briquettes in the slow n sear, and the rest spread out under the stone. Hadn't thought about the slow n sear here, but I do see how, if done right, that could be very valuable in the wood fired pizza world!
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Interesting. I haven't seen that one yet. I have the onlyfire pizza kit that is like the pizza kettle and it works great. I also just bought their rotisserie for the kettle but haven't had time to try it out. The stainless rings of both fit perfectly on my weber master touch. I'm quite impressed with the quality of the onlyfire stuff and the price. This design looks very interesting. Only thing that I can see an issue with is I already have a pizza oven for the weber and also the artisan pizza oven for my campchef three burner stove.
How mant pizza ovens does one guy really need?
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This new Onlyfire kit is easily the closest thing to the original pizza conversion kit Weber made several years ago...
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................How mant pizza ovens does one guy really need?
Well if need has something to do with it I'm screwed with many things I own :D
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................How mant pizza ovens does one guy really need?
Well if need has something to do with it I'm screwed with many things I own :D
The answer used to be five! But may be six now.
http://weberkettleclub.com/forums/weber-kettles-accessories/evidently-the-answer-is-five/msg282703/#msg282703 (http://weberkettleclub.com/forums/weber-kettles-accessories/evidently-the-answer-is-five/msg282703/#msg282703)
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Well Then, I guess I had better pick up a few more. I obviously missed that memo!
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I want one of these, you may have just sold me on it. It'll have to wait until Christmas, though.
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Used it a few times, still pleased and it works pretty well.
Let's see if I can get some pics uploaded, a couple of pizzas from a recent cook. Nothing fancy just pepperoni & same fresh basil.
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I tried a few already, currently have the fancy kettlepizza, works ok, but this design looks SO much better. Super easy fit and finish.
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Pizzas are looking good
How is the fuel laid out?
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.......How is the fuel laid out?
I've been using the slow & sear to pile them to the rear (where the vents are). I tried it once with the Weber baskets in the center = stone was too hot, bottom got over cooked while the tops weren't done enough. Piled to the back seems to be the ticket. I also use a couple of wood chunks for flavor.
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the end product looks great! thanks for sharing!
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Hello Baylei151 I’m thinking to buy this oven. Do you recommend it yet? Is still working well ? Sorry for my english. Thanks a lot
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Hello Baylei151 I’m thinking in buying this oven. Do you recommend it yet? Is still working well ? Sorry for my english. Thanks a lot
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I am new to the forum, but, just ordered the only fire Stainless Steel Pizza Oven Kit from Amazon. It is now 182 dollars with piel and stone. At 10 dollars a pizza, I will break even at 20 pizzas.....
I hope this is as presented. I also am a bread baker and wanted to see if I could do sourdough on the stone. It's all about the fire....
v/r rch
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Has anyone cooked on it yet? Will it do Neo style pizza? Pics???
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Mine will be in tomorrow night. I should start reporting my Monday. As described on Amazon, it should be about right. I am considering how to place the fire. I need to see the cooker. 50/50 between the slow and sear or just a straight circle around the stone itself leaving directly under the stone clear.
Hope this item is as advertised because wood fired pizza is in a class of its own.
Thanks to all who make this forum great.
rch
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I got the OnlyFire in on Saturday but spent all Saturday and most of yesterday under the effect of Tropical Storm Christobal (heavy rains). i unboxed it about an hour ago and may try a seasoning run with some temp probes and an ir gun to see what is what.
My first observation besides the fact it is all stainless steel has the peel and the stone, is that the vents cut in the rear seem to be almost exactly sized to the Weber baskets and are at two separate positions (from 10 o'clock to 11 o'clock on the left and 1 o'clock to 2 o'clock on the right. The rest of the plate is resting on the kettle and has no other venting out. Between the vents at 10 and 2 is stainless steel. The entire working surface around the stone is one continuous steel surface. The Stone has maybe a 1/8 " gap around it for expansion. Other than that, all heat is going to go to the plate and stone. It then has to go into the cooking chamber where it can only exit out the front door after passing over the top of the stone.
I am going to follow what Bailey151 did for heat and use the slow and sear.
The vents have a set of cross straps that will prohibit loading wood or coal to the baskets below. It appears to only way to recharge the fire is to lift the oven off and set it aside, service the fire, and replace the oven. There are folding handles on each side that will make this straight forward with my performer table right there. It Will require gloves. I suspect the whole operation will be somewhat hazardous if one is clumsy or careless.
My initial observation is that this unit will be the "cat's a**" if it performs as I predict. I will season the stone and test burn the oven this afternoon. I am going to go buy briquettes for this operation. I normally only use lump, but, I want a briquette count by Weber Basket and I am going to run a couple of probes while it burns. If anyone is interested, I can try to take some pictures and post them as well.
thanks to all who make this forum great.
v/r rch
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I am totally interested since my only fire arrives Thursday. Would appreciate learning along with you.
Bob
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First round with the Onlyfire: Full chimney briquettes into Slow&Sear 2 with the empty water reservoir in place at the rear of the Onlyfire. Temp at the back of the stone 750 +/- by ir gun. Front of stone 650 +/-. Thermometer on onlyfire 600. Bottom Vent full open.
Pizza was a 15" grocery store bought uncooked pre-assembled pizza. This came with instructions for 18 -22 minutes at 450 (not a thin crust).
Outcome: Toppings were done in about 6 minutes. I didn't put a timer on it. I had thrown a handful of cornmeal onto the stone just before I dropped the pizza onto the peel (with more cornmeal under the pizza on the peel for easy exit). It took about 30 seconds for the corn meal on the stone to completely carbonize. From about the 60 second mark I was lifting and spinning the pizza. I ended up turning it about every 40 seconds trying to save the bottom. Toppings (supreme) were very good, edges were good with some leopard spotting, the bottom had a 100% paper thin hard carbon finish. It was perfectly burnt from edge to edge. It was so thin, that the pizza cut and served like normal, but with a carbonized surface to a bottom crust that wasn't burnt inside. I was able to eat the whole thing with only a slight notice of the carbon layer.
Finding: If this was a thin crust, thin topping pizza, I might have pulled it off. The heat was there top and bottom to melt the cheese and cook the toppings if they weren't layered into a 1.75 pound pizza. It would mean dropping the pie, and starting with your peel and pizza hooks at about the 45 second mark. The crust might have survived the 4 or 5 minute mark.
Plans:
1. Try a thin crust, thin topping pizza and spin it like a top.
2. Try half a chimney of coal and reduce the bottom vent. See if it will settle in with the stone temp a closer to 450 front and 550 rear.
3. Consider using a single Weber basket to concentrate the footprint of the heat and not burn directly into the outlets to the upper chamber.
Overall, no downside to the unit. It performed as designed. Now it is strictly a matter of learning how to work the heat and the pie design itself.
Bailey151 if you are still out there, consider jumping in with lessons learned (fire control etc).
v/r rch
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We used ours for the first time this weekend.
Good quality device but we had a two pizza learning curve. Pizza 3 & 4 turned out great.
First two we made too big so crust was too thin and couldnt get it off the peel.
Thicker crusts & more cornmeal and it worked great.
Interesting to note were the differences n the kettle & onlyfire thermometers. (https://uploads.tapatalk-cdn.com/20200713/ac6475dd42155175bfa19a2b4bfc11df.jpg)
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(https://uploads.tapatalk-cdn.com/20200713/2aa9441f3a3059f5af188c2e7ba3bc0b.jpg)
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(https://uploads.tapatalk-cdn.com/20200713/832b8b3d24ff763e55549e387f11e034.jpg)
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(https://uploads.tapatalk-cdn.com/20200713/e298e284d2310cb72e416ab7bc263306.jpg)
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It looks like a nice device and I like the slim profile. One question I have is in its somewhat encapsulated form factor, does the wood / charcoal smoke make it into the pizza chamber? Are you able to taste it? That is one of the key features I am looking for, that fresh fired taste from the grill / wood. Thanks.
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Just ordered the OnlyFire kettle oven today with delivery scheduled for Friday, just in time for Saturday night pizza! There’s still not much info on this accessory, at least not that I could find, but what I did find was mostly positive. I liked the lower ceiling to keep heat on top of the pizza. I saw in a several kettle pizza reviews that you either had to manually hold the pizza up into the kettle dome to get the top well cooked, or buy some additional accessory. The OnlyFire design seems to have addressed this issue. I also have the slow n sear and plan to use that, at least on the first attempt. Will report back once I’ve done some cooks with it. Thanks for posting this - I had never even hear of the OnlyFire until I read your post!
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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.
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OnlyFire arrived today. Don’t you just love a package that has no assembly required?! Pizza dough is rising overnight and we’ll be cooking pizza tomorrow. Weather will be perfect: blue skies and in the 60s. I’ll report back with the results of the cook, but keep in mind that the only pizza we’ve ever “cooked” has been of the frozen variety, so keep expectations low!
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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.
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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 that’s 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 didn’t 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!
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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. We’ll be cooking 4 pizzas tonight, so I’ll be able to make sure I can get all 4 cooked with 3/4 of a chimney.
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Just in case anyone is still following this, I wanted to provide some more info and some suggestions. We made pizzas again last night and they turned out great!
I intentionally kept the pizzas small - in the 8-10” range. That made a huge difference in the cook, as I could easily move the pizzas around on the stone and monitor the crust much better. This also allowed me to pull the pizzas towards the front, where the stone wasn’t quite as hot but heat from the top was radiating back down, cooking the toppings really well. I’m finding that most pizza dough recipes that say they make 2 pizzas really make enough for 3. This recipe link is super easy and was the best I’ve tried so far: https://youtu.be/c_DrwsGB7OQ Thanks to the poster of the smashburger pizza thread for sending it to me.
Get a pair of pizza spinners. That way, you can spin pizzas without lifting the door in the front. This retains the heat on top of the pizza and lets you get the toppings piping hot. You can also use them to slightly lift the pizza edges to monitor the crust. I found these spinners on Amazon for around $10: https://www.amazon.com/Cuisinart-CPS-022-Alfrescamore-Pizza-Spinners/dp/B00N0L5Q6O
Get an extra peel if you will be cooking multiple pizzas. That way, you can make a pizza on 1 peel and have it ready to go while using the other one during the cook and to remove the cooked pizza. I use a wooden peel to make the pizza, as the dough seems to slide off of it a little better than the metal one that came with the OnlyFire. I learned that after turning a pizza into a calzone when trying to slide it off the metal peel onto the pizza stone.
Use a healthy dose of corn meal on the wooden pizza peel to get your pizza to slide off onto the pizza stone. I had read that using too much would cause the crust to burn, as the corn meal burns easily, but I haven’t had that problem.
If you have a SnS, I’ve found that it works perfectly with the OnlyFire. Using 3/4 of a chimney seems to be the right amount of charcoal to get the center of the stone to 600°, which I’ve found is the sweet spot.
I’ve now cooked around 10 pizzas on the OnlyFire and absolutely love it! The 1 piece form factor is great and no add-on options are needed. It is really well-built and actually looks good. The low top really keeps the heat down on top of the pizza, which is needed to cook the toppings while the stone cooks the crust. I was about to buy the Kettle Pizza until I found out that a separate attachment is required to get this functionality, which pushes the price point well above what I thought it was worth. The OnlyFire is complete with no add-ons needed. I highly recommend it!
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Thank you for your updates. I plan on purchasing this after the rain season
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Agreed. Thanks for the update and tips. Any additional you have are great. I plan to get this if Santa does not.
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I second what @Retired@55 has said about the quality of the onlyfire pizza kit. I picked up the one pictured for $65 not too long ago and have already had multiple successful pizzas nights with it. Should be a tool that pays for itself in a matter of no time and is fun for everyone involved. I use parchment paper when putting my pizzas on because my first one also turned into a calzone but since then it’s been successful, really simple to use great looking product imo
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