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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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10-28-2009, 02:24 PM | #1 |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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First pizza on the kettle...pron
This was my first try at grilling pizza, I was happy with the way it turned out even though I used canned pizza crust and ready made sauce because I was in a hurry. I wound up with 4 pizzas-one grilled chicken with roasted peppers, another grilled chicken with peppers and Italian sausage, one sausage and pepperoni, and one cheese, for the kiddo!!
They turned out well, but my biggest concern was not busting the pizza stone. I preheated it in the oven then put it on the grill. I also put an aluminum pan over the coals so the stone wouldn't be exposed to direct heat. Seemed to work pretty well, except the edges got done way before the center. Could the pan I placed over the coals have let the stone "cool off" in the center? What are some of ya'lls experiences with pizza stones??
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Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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10-28-2009, 02:32 PM | #2 |
somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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looks mighty tasty. I have no advice on the stone, though.
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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10-28-2009, 02:45 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nice job on the pizzas. How long did you let the stone heat up? It takes a long time for a pizza stone to heat up, especially the better thick ones. I would wonder if you did not get the center of the stone heated enough before putting the pizzas on.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-28-2009, 02:50 PM | #4 |
Knows what a fatty is.
Join Date: 04-14-09
Location: Eden Prairie MN
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IMHO the pan acted as a diffuser and turned your kettle into a semi oven with convective heat. The stone you are using looks to be heavy duty so I think your set up is pretty darn good. I would actually be surprised if the center of the stone had a cold spot. Those stones absorb heat pretty well and uniformly.
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10-28-2009, 02:53 PM | #5 |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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It was in the oven at 400 degrees for probably 45 minutes or more. I oiled it and was trying to season it some before I used it. It is a new one from BB&B $20.00, probably about 3/8" thick. I believe Oneida is the brand.
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Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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10-28-2009, 03:00 PM | #6 |
Knows what a fatty is.
Join Date: 04-14-09
Location: Eden Prairie MN
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Okay, I stand corrected. For some reason the stone looked to be almost a half an inch thick. My eyes must be deceiving me. You may have some issues with a 3/8 inch thick stone. I have shattered stones in the past. What I did was purchase a bunch of fire bricks, put them on a grate directly above the coals and put the pizza stone on top of the fire bricks. Worked out very well for me. I bought a box of 6 from Ace Hardware for around $20. But most brick/stone supply centers probably sell them for around a buck each.
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10-28-2009, 03:08 PM | #7 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Looks great.. I use a round Oneida stone and I bank the coals on one side and cook indirect because I'm afraid of cracking the stone as well, even though I heat it up in the oven to 425..
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Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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10-28-2009, 03:17 PM | #8 |
is One Chatty Farker
Join Date: 10-02-09
Location: Centralia, MO
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Looks tasty. Add MORE beer and you've got breakfast, lunch and dinner!!
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10-28-2009, 03:44 PM | #9 |
is one Smokin' Farker
Join Date: 07-13-09
Location: Cape Coma, Fl.
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Thatsa nice lookin Pie you got there, bet it was nice and tasty too...
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Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction) |
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10-28-2009, 03:49 PM | #10 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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It should not make a difference since you heated the stone up as long as you did. I bank my coals to the side, as Blackened suggested, that might help.
__________________
[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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10-28-2009, 03:54 PM | #11 | |
is one Smokin' Farker
Join Date: 09-02-09
Location: Brookland, AR
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Quote:
__________________
Weber 22.5 OTG; UDS; knockoff Char-Griller sidebox smoker; Char-Broil RED gasser |
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10-28-2009, 05:26 PM | #12 |
is one Smokin' Farker
Join Date: 07-07-09
Location: Paradise, CA
Name/Nickname : Chris
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Speaking of bricks, here's a video using some.. something to think about..
http://www.youtube.com/watch?v=UVeQBHludGs
__________________
Pit Boss 1600, Oklahoma Joe Offset, Weber Performer, Pit Barrel Cooker, Weber Q, Blackstone 28 |
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10-28-2009, 08:39 PM | #13 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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That looks fantastic!
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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10-29-2009, 07:55 AM | #14 |
On the road to being a farker
Join Date: 10-12-09
Location: Northeastern NJ
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I've seen some folks on another board have great results with one of these Lodge CI pizza pans on their kettle and I am buying one before I do another pizza. My wife cracked the stone I had by not preheating it in the oven first :( (rookies.)
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10-29-2009, 12:27 PM | #15 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Great looking pizzas!!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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