Weber Kettle Club Forums
Cooking & Food Talk => Pizza Forum => Topic started by: Charcoal_Guerrilla on September 13, 2020, 07:05:54 PM
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Hi all,
I’ve managed to almost lay my hands on a Weber pizza oven (item code 6520). Almost is because I’m in Australia and it’s in Switzerland waiting for available space on a flight down under.
My questions to you knowledgeable folk: what is the best way to get the oven/pizza stone up to temp? Next question, is there a method where the charcoal or wood isn’t piled up against the side wall of the kettle bowl? Is the vortex an option? Maybe a slow n sear basket or existing Weber baskets in a ‘C’ layout?
Any advice or info greatly appreciated!
Sent from my iPad using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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Do a youtube search on Weber pizza and there are some good ones available. Basically the method I use is charcoal first, then wood cubes in a horse shoe configuration. Don’t put heat directly under the stone. It will get too hot and burn. I would recommend getting a temp gun to remotely read you stone temperature. It needs to be above 600, preferably higher. The Kettle Pizza insert is a great accessory if you are going to make a lot of pizzas. Good luck!
Sent from my iPhone using Weber Kettle Club (https://siteowners.tapatalk.com/byo/displayAndDownloadByoApp?rid=91018)
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18" WSM ring works well, partially filled
but I'm confident 3 x Standard baskets, evenly spread filled will be more than sufficient
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Here is some information:
http://olddavespo-farm.blogspot.com/2018/02/weber-original-charcoal-pizza-oven-6520.html?m=0
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http://weberkettleclub.com/forums/index.php?topic=46528.0
I made this basket with 3 charcoal baskets, but anything similar will work to limit bowl contact if you want to do something else more DIY. If I was doing something more DIY I would make the basket lean out with the shape of the bowl and make it taller so it is right under the grate straps.
If I am only cooking 4 or 5 pizzas I usually do a heaping chimney full of lit charcoal briquettes and dump them in a slight C formation in the back. Then I will put the stone on and lid on. After the charcoal has been on a few minutes to start heating the pizza stone I will throw wood chunks in every few minutes until I get it up to temp and occasionally between pizzas to keep the temp up.
If I am doing 10+ pizzas then I might do a chimney of charcoal on top of half a chimney of unlit charcoal just to keep my fire going longer.
It isn't the most efficient method fuel wise, but it works well for pizza.
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Hi all,
I’ve managed to almost lay my hands on a Weber pizza oven (https://grillguru.org/best-outdoor-pizza-oven/) (item code 6520). Almost is because I’m in Australia and it’s in Switzerland waiting for available space on a flight down under.
My questions to you knowledgeable folk: what is the best way to get the oven/pizza stone up to temp? Next question, is there a method where the charcoal or wood isn’t piled up against the side wall of the kettle bowl? Is the vortex an option? Maybe a slow n sear basket or existing Weber baskets in a ‘C’ layout?
Any advice or info greatly appreciated!
Hey! I'm new here, but i think the are a lot of methods, it depends mostly on how much pizzas you wanna cook