http://www.amazon.com/gp/product/B00S5OUMH4/ref=s9_al_bw_g86_i5
(http://ecx.images-amazon.com/images/I/51nPTOTBZWL.jpg)
This looks like a cool addition to the Kettle Pizza.
Yeah, my kettle pizza came with one.
It's freaking awesome.
Quote from: Troy on April 18, 2016, 07:55:04 PM
Yeah, my kettle pizza came with one.
It's freaking awesome.
So do you use that as your lid or do you put the kettle lid over that?
@Troy
Quote from: Josh G on April 19, 2016, 09:15:49 AM
Quote from: Troy on April 18, 2016, 07:55:04 PM
Yeah, my kettle pizza came with one.
It's freaking awesome.
So do you use that as your lid or do you put the kettle lid over that?
@Troy
I put the kettle lid over it making pizza.
My tests as a griddle were full of fail
Sent from my SM-N910V using Tapatalk
I want to fabricate something very similar to this using 16 gauge aluminum sheet.
Quote from: MacEggs on April 19, 2016, 09:44:45 AM
I want to fabricate something very similar to this using 16 gauge aluminum sheet.
doesn't aluminum dissipate heat VERY quickly?
Quote from: Troy on April 19, 2016, 11:04:02 AM
Quote from: MacEggs on April 19, 2016, 09:44:45 AM
I want to fabricate something very similar to this using 16 gauge aluminum sheet.
doesn't aluminum dissipate heat VERY quickly?
Maybe ... I'm no scientist ... Just a backyard bbq guy who likes to tinker .... And, it won't cost $100 + shipping.
I also use fire brick on that level.
Quote from: MacEggs on April 19, 2016, 11:12:50 AM
Quote from: Troy on April 19, 2016, 11:04:02 AM
Quote from: MacEggs on April 19, 2016, 09:44:45 AM
I want to fabricate something very similar to this using 16 gauge aluminum sheet.
doesn't aluminum dissipate heat VERY quickly?
Maybe ... I'm no scientist ... Just a backyard bbq guy who likes to tinker .... And, it won't cost $100 + shipping.
I also use fire brick on that level.
You're probably better off just using a standard cooking grate with firebricks arranged on top
The 16 gauge aluminum would work very well, judging by the time I covered the KP top grill with foil. It worked great, with the kettle running somewhere north of 900...until about the fifth pizza when the foil burned up and started falling into the pizza. Aluminum thick enough to not be damaged by the wood fire would do the job. I think that the trick is to reduce headspace.
I have the Baking Steel, the regular one, not the one above. Now I just set it on the top grate and it works pretty well.
i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.
Quote from: Troy on April 19, 2016, 07:18:52 PM
i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.
Don't waste your time with the 3rd set-up. That is how I do it right now along with the firebrick. Works great!
But, over time, the aluminum foil breaks down, so that is why I want to go with my above idea.
Quote from: MacEggs on April 20, 2016, 06:06:08 AM
Quote from: Troy on April 19, 2016, 07:18:52 PM
i'll be doing a comparison with the baking steel vs no baking steel. I can add a 3rd setup, foil wrapped cooking grate.
Don't waste your time with the 3rd set-up. That is how I do it right now along with the firebrick. Works great!
But, over time, the aluminum foil breaks down, so that is why I want to go with my above idea.
What I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.
I did exactly what Jon did the other night, put a regular baking steel up top on a grate (with the lid of course too). It worked wonderfully. I didn't document the whole thing, but that's going to be the SOP from here out I think.
Sent from my iPhone using Tapatalk
Quote from: Troy on April 20, 2016, 09:10:16 AMWhat I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.
Should I drag my pizza gear up to your place and add another alternative?
(https://farm2.staticflickr.com/1469/24763455703_ab5a022c9b_z.jpg)
Quote from: Jason on April 20, 2016, 04:35:35 PM
Quote from: Troy on April 20, 2016, 09:10:16 AMWhat I'd like to do is actually document the differences in performance of the different setups.
Dome temps, stone temps, etc.
Should I drag my pizza gear up to your place and add another alternative?
(https://farm2.staticflickr.com/1469/24763455703_ab5a022c9b_z.jpg)
Dang that thing is rad!!
Do you also have the tombstone and pro-grate? If so, it'd be awesome to run 2 grills for testing!
So the Baking Steel made for the KP obviates the need to run a second cooking grate to support an alternative heat blocker? If so, that's even better so that you don't be roachin' a cook grate with crazy pizza heat.
Quote from: Troy on April 20, 2016, 04:44:45 PMDo you also have the tombstone and pro-grate?
No, I use a 1/4" thick piece of steel, on a modified grate, as the cooking surface.
Quote from: Troy on April 19, 2016, 11:40:58 AM
Quote from: MacEggs on April 19, 2016, 11:12:50 AM
Quote from: Troy on April 19, 2016, 11:04:02 AM
Quote from: MacEggs on April 19, 2016, 09:44:45 AM
I want to fabricate something very similar to this using 16 gauge aluminum sheet.
doesn't aluminum dissipate heat VERY quickly?
Maybe ... I'm no scientist ... Just a backyard bbq guy who likes to tinker .... And, it won't cost $100 + shipping.
I also use fire brick on that level.
You're probably better off just using a standard cooking grate with firebricks arranged on top
Has anyone done this. I think it would be a great idea and pretty easy to do. the cooking grate and fire brick idea sounds like a perfect pizza oven to me.
Steve
This is what I currently use with my KP set-up on the upper level. It's easy to do and works great.
(http://i1142.photobucket.com/albums/n615/MacEggs/KettlePizza/IMG_2439.jpg) (http://s1142.photobucket.com/user/MacEggs/media/KettlePizza/IMG_2439.jpg.html)