Kettle Pizza up and running

[haeffb]

Lots of pics, no explanation.

[MikeRocksTheRed]

Hell yeah!!!!  I've very appreciative of see other peoples not so round pizzas!  They look awesome.  We'll done!!


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[Travis]

Well Haeffb, was it fun? Looks great!


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[haeffb]

I'm gonna call it a fail.

Here's the reason why:



When I used my OTG for pizzas, the only issue was getting the underside of the crust browned. It made good pizza's but I kept experimenting with more charcoal under the stone to get it hot enough to finish the bottom.

So, for this first time for the Kettle Pizza, I spread some coals under the stone.

The bottom of my pizzas were burnt - the last one, when the overall temp dropped to 500 deg or so, the bottom was completely burnt and inedible. The first couple were Ok, but not great.

It's a good lesson that changing equipment means changing techniques. We'll see how it goes next time...

[greenweb]

Looks great! Thanks for the head up on your charcoal setup. I am guessing the bigger C setup like Mike setup is the way to go for the kettlepizza.

[Foster Dahlet]

I like seeing the Single-Wide too!

[WNC]

Great color change, that sucker got dark!


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[Maxmbob]

They look great, Brian.

WTB Blue SSP,  Blue mbh, Blue Mlh.

[70monte]

I used my KP for the first time on Saturday and had decent success.  I actually could have let the crust sit a little longer on the stone because the bottom was not as done as it probably should have been.  I used my slow n sear to put the coals and wood in and it kept the temp by the thermometer at over 600 degrees for about 45 minutes.  I need to do some more experimentation and will probably get the baking steel at some point.