Cooking Pizza on a 70's Black?

[bear]

I'm in need of some advice:

I'm considering using a 70's Black exclusively for very high heat cooks, mostly pizzas, but I am concerned that such high heat may damage the porcelain.

I intend to keep the coals away from the edges to reduce the impact, but wanted to know about anyone else's experiences on this?

Any feedback is appreciated

[addicted-to-smoke]

The porcelain enabled finish was cured at a much hotter temp that your charcoal can create, if that helps. Wood handles and such might be in danger, depending on circumstances.

On the other hand, cheap 90s-through-current black 22's are everywhere, of course.

[addicted-to-smoke]

I would add to the above to say that charcoal baskets / slow 'n sear etc help preserve paint on bowls by keeping coals away from the bowl. It can make a difference.

Edit: typo fixed

[Mike in Roseville]

Yeah...why not get a cheap newer black kettle if you're worried? I picked up a nice
DD 22" for $5.

Seriously though, I doubt you'll pop/craze porcelain on a black kettle.


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[Dc_smoke309]

I agree. Fine ya a cheap one . My pizza cooker is free kettle I picked up awhile ago .


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[bear]

Iwas also concerned that the daisy wheel kettles don't get hot enough versus the OT

[addicted-to-smoke]

Iwas also concerned that the daisy wheel kettles don't get hot enough versus the OT

I wouldn't know about that, except to say the total airflow area is similar enough to a One Touch's slots that your bigger challenge remains getting enough charcoal concentrated in such a way to put heat where needed. Hence, the KettlePizza attachment and so on.

[KevinP]

I have used a late 60's patent pending black for about 5 or 6 Pizza cooks with a KettlePizza. I have not had any issues yet.


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[Old Dave]

If you do not need a screaming hot kettle for your pizza, I find the following a good method of doing pizza and calzones. My setup will run around 425-450 degrees and I think it does protect the kettle pretty well.



The setup I use for my hot lump coals.



I use a ceramic plate setter with my hearth stone on top and this makes a wonderful base for my pizza.



A nice size pizza going on my hearth setup in my Weber kettle.



First pizza done on the kettle and I usually follow up with a second pizza.



Second pizza done on cooker.



I followed my two pies with three calzones.



Calzones on the kettle.



Results of my Weber kettle bake.

Anyway, this works for me and I am happy with the results.

[nolch01]

I like the idea of normal high heat and raising the height of the stone to use the natural top of the lid to reflect down.


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[bear]

Thanks Dave