YOUR Kettle Pizza Setup

[MacEggs]

Thanks for the pics, MacEggs. A picture paints a thousand words . . .  Questions: Why is there tin foil in the bottom?  Also, for everyone, how many pizzas can you bake with three baskets and without reloading?  Thanks!

You're welcome!

First question:  The theory is it will direct airflow towards the charcoal and wood.

Second question:  I go with a full sized Weber chimney of lit lump onto a few pieces of unlit lump.  Then add the wood for extra heat.
Depending on conditions, I can usually cook 2-3 pies.  You gotta really watch those pies when the gauge is reading 700-800°.

[swamprb]

I've only cooked pizza on my BGE's and it took 14-20 minutes (Papa Murphy's - Love at 425*) and a Wood Stone Oven and they took 90 seconds!



I love the kettle mods keep 'em comin'!

[Falstaff]

Alright, I shamelessly stole MacEggs set up. Worked great!  So . . .  How does one post photos on this forum?

[1buckie]

Alright, I shamelessly stole MacEggs set up. Worked great!  So . . .  How does one post photos on this forum?

Here's quick rundown....there's not enough storage on the site to upload directly, so a 3rd party like Photobucket, Flickr or such is needed.....if you're already on one of those grate...if you have any problem with it, just check back in here & we'll help you get sorted out........

http://weberkettleclub.com/forums/trading-post/how-to-post-pictures-here-at-the-wkc/