Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Jf7fsu on September 21, 2019, 05:25:26 PM
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Picked up a unit for $67 on Amazon couldn’t pass it up at that price. Very sturdy unit well constructed and high quality parts. First run I realized I did not use enough charcoal and wood - it only got high 500’s. I reloaded with double the lump charcoal and added double the amount of wood and I got that thing roaring over 700. Next time I will use briquettes instead of lump charcoal -the fire did not last long enough with the lump. Results were pretty good I got some decent pizzas out will do better next time now that I understand the process a little better. (https://uploads.tapatalk-cdn.com/20190922/405f9a992632c86bc9956373d78c7763.jpg)(https://uploads.tapatalk-cdn.com/20190922/47ce101aad219fbfad4b4cf74e1b91c3.jpg)(https://uploads.tapatalk-cdn.com/20190922/b7bb676c01c31b36030db35491681eec.jpg)(https://uploads.tapatalk-cdn.com/20190922/ee51eea496ad2f6cfd8669e20c8da91c.jpg)
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When trying to get it hot and keep it hot I tend to have better luck when I keep the wood chunks a little smaller as they light faster and burn hotter. I also tend to throw wood in between pizzas or between every other pizza. I am using a kettle pizza and I usually use a heaping chimney of charcoal in a metal basket in the back. Sometimes my temperatures might fall for a bit, but I use parchment paper when I am shaping my dough and it prevents the dough from sticking to the pizza stone. I just carefully pull the parchment paper out after the bottom has had a minute or two to cook. Worst case scenario the paper lights on fire.
With the one chimney of charcoal and the wood chunks I have successfully done garlic cheese bread and 6 pizzas all in one run. I tend to throw the cheese bread in first while the stone and grill are heating up. Makes a good appetizer and it doesn't stick to the stone when it is colder because the bread is already cooked. I simply add a crap load of cheese to it to make it that much better.
That is some nice pizza you made! It has been a big hit at my house and with everyone we have over because they can make it exactly how they want it. I shape the dough on the parchment paper before starting and when one pizza goes in the grill I tell whoever is on deck to make their pizza to go in.
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Maybe my chimney is smaller than yours but one definitely did not do it. I had to use an entire another chimney and quite a bit of wood to get it to where I got it next time I think Ricketts may burn a lot longer and harder and maybe I can fit Martin I was using Kingsford lump charcoal. Maybe I can do better with a different brand?
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When trying to get it hot and keep it hot I tend to have better luck when I keep the wood chunks a little smaller as they light faster and burn hotter. I also tend to throw wood in between pizzas or between every other pizza. I am using a kettle pizza and I usually use a heaping chimney of charcoal in a metal basket in the back. Sometimes my temperatures might fall for a bit, but I use parchment paper when I am shaping my dough and it prevents the dough from sticking to the pizza stone. I just carefully pull the parchment paper out after the bottom has had a minute or two to cook. Worst case scenario the paper lights on fire.
With the one chimney of charcoal and the wood chunks I have successfully done garlic cheese bread and 6 pizzas all in one run. I tend to throw the cheese bread in first while the stone and grill are heating up. Makes a good appetizer and it doesn't stick to the stone when it is colder because the bread is already cooked. I simply add a crap load of cheese to it to make it that much better.
That is some nice pizza you made! It has been a big hit at my house and with everyone we have over because they can make it exactly how they want it. I shape the dough on the parchment paper before starting and when one pizza goes in the grill I tell whoever is on deck to make their pizza to go in.
I used parchment paper and teamwork as well. I stopped using wood chunks. I could easily get 700-900 with a chimney and a half or 2 with good old kingsford. Cooking pizza on the kettle was great because I learned how to make a pizza from scratch but I’ve since abandoned the kettle in favor of the oven. Bigger pizzas and more convenient. It’s a trade off I guess.
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I am using Embers (generic brand Royal Oak) briquettes. I run all of my vents wide open. If you are using lump, maybe you aren't getting as much charcoal in your chimney as I do with briquettes. I use the larger Weber chimneys and literally stack the briquettes as high as I can because I know that as they are getting lit they will settle. I would think lump would burn plenty hot, but maybe not last as long or be as consistent with temps. I am also using a different pizza ring so it might just take some experimentation to get it dialed in. The parchment paper does help a lot though just in case the temp on your pizza stone gets a little too cold. Nothing sadder than a pizza lost because it got stuck to the stone.
Maybe my chimney is smaller than yours but one definitely did not do it. I had to use an entire another chimney and quite a bit of wood to get it to where I got it next time I think Ricketts may burn a lot longer and harder and maybe I can fit Martin I was using Kingsford lump charcoal. Maybe I can do better with a different brand?
Sent from my iPhone using Tapatalk
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I am using Embers (generic brand Royal Oak) briquettes. I run all of my vents wide open. If you are using lump, maybe you aren't getting as much charcoal in your chimney as I do with briquettes. I use the larger Weber chimneys and literally stack the briquettes as high as I can because I know that as they are getting lit they will settle. I would think lump would burn plenty hot, but maybe not last as long or be as consistent with temps. I am also using a different pizza ring so it might just take some experimentation to get it dialed in. The parchment paper does help a lot though just in case the temp on your pizza stone gets a little too cold. Nothing sadder than a pizza lost because it got stuck to the stone.
Maybe my chimney is smaller than yours but one definitely did not do it. I had to use an entire another chimney and quite a bit of wood to get it to where I got it next time I think Ricketts may burn a lot longer and harder and maybe I can fit Martin I was using Kingsford lump charcoal. Maybe I can do better with a different brand?
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I was running the bottom wide open and the top closed. Maybe that was the problem?
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Worth a shot. More air helps give you more heat. Only downside I could see is that the lid might not get as hot and that may help cook the top of the pizza.
I use a baking steel on top of my kettle pizza that is purely designed to retain and reflect heat down on the top of the pizza.
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It reminds me that one special oven kit (https://pizzaovenradar.com/p/kettlepizza-charcoal-grill-pizza-oven-kit-for-weber-review-why-is-it-a-special-oven/) that I bought last week. Still can't get it cause of one damn logistic mistake! >:(
I really like the fact that it has a built-in thermometer and the handles seem comfortable, though.
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Pizza looks great... I gotta try this!