I'm impressed with this Baking Steel. The bottom of the crust came out really nice. Has anyone used this on a kettle and how well does it cook on a kettle? I don't have a kettle pizza so I'm wondering how you would set this up in a kettle?
The first time I tried a "from scratch" pizza cook on my kettle, I did it like you guys are discussing. The only difference was that I just used a regular aluminum pizza pan, resting on empty charcoal baskets, on the cooking grate. Very similar results as using the oven in the house (a little taste of smoke, but nothing to write home about). It was cool to use the kettle, but didn't think it was worth the effort and continued using the oven in the house.
If you don't have access to an aftermarket pizza accessory, finding a way to get some really clean wood smoke on your pies is what will make you appreciate the effort involved with making pizzas on the kettle. Without a KP, Pizza Q or similar, I'd suggest cooking at a lower temp, and a bit longer cook time, whether you use a stone, steel or pan.
Now, after having my KP for quite some time, I really appreciate the "wood fired" flavor you get from the burning wood and that needs a LOT of air to keep that smoke clean and flowing out of the kettle. I have used both a pizza
stone and a pizza
steel. For the type of crust I prefer (thin and crispy), the
steel does a better job.