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The Pizza Chronicles. Stick Burner Pies

CharredApron

CharredApron

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I am having a little pizza party tomorrow night. Ever since I started working with Paul aka TuscaloosaQ on my cooker, I have had this idea. It is starting to take shape. I had Paul make me a griddle top to fit into the warmer it is to serve a dual purpose. 1st as a griddle for eggs, steak sandwiches, grilled cheese, etc. Secondly I am hope to use it a a heat deflector for making Pizza. My plan goes like this.

I had a piece of Absolute Black Granite cut to the size of one of shelves in the warmer. 20" x 19".



This will be the cooking surface for the pie. Note the polished side of the granite is face down. I have another stone just like this for my Kamado and it works like a charm. The rack above the stome will hold the griddle upside down to act as a heat sink.



I am hoping that the combination of heat from the bottom and the top will give me the same effect as a WFO with it's hot dome. now the set-up





Your thoughts are welocme and I hope your not stuck in the snot right now! Stay tuned more will be revealed!
Jed
 
Are you just relying on heat from the pit into the warming box? Looks like you had the stone and top plat positioned to sandwich the damper opening from the main cooking chamber.
 
Granite is not a good heat retention source. Should have gotten the manufacturer of your pit to make you a steel plate, at least 1/4". That's what I use for my pies.
 
fnbish said:
Are you just relying on heat from the pit into the warming box? Looks like you had the stone and top plat positioned to sandwich the damper opening from the main cooking chamber.
Click to expand...
No, I have a small charcoal basket for the warmer and I will load the top of the griddle with hot coals as well.

Thanks for the reply,
Jed
 
eddieh70301 said:
Granite is not a good heat retention source. Should have gotten the manufacturer of your pit to make you a steel plate, at least 1/4". That's what I use for my pies.
Click to expand...
Thanks Eddie, TuscaloosaQ did make me a 3/8" plate. That is what is on top of the stone in the next rack up. I will try the first run with this set up. Heat retention in the stone is not my primary concern. Even distribution is my main concern from top and bottom sources. The stone allows the dough to wick moisture out and therefore the crust will spring (Rise) in the extreme heat!
Thanks for your reply,
jed
 
Why don't you just use the steel plate and cook your pies on that? I would eliminate the granite all together.
What temps do you plan on cooking your pies?
 
Sounds good. I have done pizza on the isolation plate in my offset firebox, and it turned out great. Kind of a pain to clean up the plate before using (to get rid of all of the soot from previous cooks), but it is fun.
 
im sure this will work just fine as soon as you have figured out the right balance from top and bottom heat. cant wait to see it in action !

DM
 
Cool! Something else I can want! :doh:




Very farking cool there Jed - or hot I should say. :thumb:
 
I've cooked hundreds of pies years ago when I was in school, now I wire up the new pizza ovens. They all use a stone bottom, except the rotating ones.I think you got it nailed. GOOD LUCK it looks great.
 
T&S BBQ said:
I've cooked hundreds of pies years ago when I was in school, now I wire up the new pizza ovens. They all use a stone bottom, except the rotating ones.I think you got it nailed. GOOD LUCK it looks great.
Click to expand...
I hear that, I've gone from this....



to this....

 
MooseLikes_zps5f21f484.jpg
 
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