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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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08-21-2010, 05:01 PM | #16 |
is One Chatty Farker
Join Date: 01-14-07
Location: Mount Washington, Kentucky
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08-21-2010, 06:59 PM | #17 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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I'd love to get a report from a Brethren when they try it out, this looks interesting.
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"Whose chopper is this?" "It's Zed's." "Who's Zed?" "Zed's dead, baby. Zed's dead." |
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08-21-2010, 09:47 PM | #18 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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No offense to anyone but this looks like a waste of time and money. Why is making pizza on a grill so hard? Like that guy on food network says, don't invest in uni-taskers.
And why are the instructional images taken on a wooden deck? A fire waiting to happen.
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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08-21-2010, 11:53 PM | #19 |
is One Chatty Farker
Join Date: 08-05-09
Location: Stockton CA
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Last pizza I did worked out very nicely. I have a weber with a rotisserie ring on it. The ring comes in two pieces that you bolt together, I added another set of SS bolts 90 degrees to the originals and this allows me to use another rack obove the original. I build up a charcoal base, then put a large pizza pan on the lower rack to act as a diffuser(thank you green egg) then use a pizza pan on the top grill.
You can see one of the added bolts in this pic, sorry I'm too lazy to do the whole pictorial thing, right now. Next time I do pizza I will. Looking at the pic. you can see on the left side the original bolts, bottom one is outward and the top one is mounted inward to provide a mount for the grill, and on the right side is one of the additional ones.
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Green Weber Performer w/S.S rotisserie ring/ECB/18.5WSM/Red thermapen/Maverick ET-73 |
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08-22-2010, 12:05 AM | #20 |
somebody shut me the fark up.
Join Date: 01-26-10
Location: Virginia
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Check your local Bed, Bath, and Beyond.
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Operation BBQ Relief Founding Member - I am Obsessive Compulsive about BBQ. Google it. |
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08-22-2010, 08:26 AM | #21 | |
is one Smokin' Farker
Join Date: 05-06-07
Location: Florence, Az
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Quote:
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If it ain't right, don't do it....If it ain't true, don't say it....If it ain't yours, don't take it. |
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08-23-2010, 03:50 PM | #22 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Yup, me too! I checked his website and he's claiming he gets temps of 800+...
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-23-2010, 06:26 PM | #23 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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The Pizza Hacker is San Francisco, have been following this guys efforts for a couple of years. I thought he was nuts with the mods, but, his product and rep is great.
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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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08-23-2010, 07:12 PM | #24 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-24-2010, 08:17 PM | #25 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Pizza Hacker does his pies in like 90 seconds..he has quite the operation going on. I actually started my weber kettle pizza cooker build tonight. I had a 22 inch weber lying around so I cut the bottom out tonight (it took 2 jig saw blades, but it is done!). I have a 180k BTU burner already. I will be using the original coal grate to hold a diffuser (maybe a pan of sand), and then get HD "food grid" and will place my Primo D plates on that (as I do not have a 19 inch round pizza stone which would be IDEAL), and then my Primo stone on top. I will be cutting a 1 1/2 inch by 8 inch wide hole in the front of the lid - this is the exhaust to force the air over the pie instead of having it go out the top. I will drill a hole in the lid and affix a large aluminum lid or pick up another pizza stone - this will drilled through and then bolted on (loosely so it can expand with heat). This helps cook the top as well. I have seen several of these made on another site and the pies are fantastic looking - they are called mini black eggs (if using smokey joe cooker, medium black egg if 18 and then the big daddy that I am trying)..they are cooking at 750 degree stone temps and 800 degree top stone temps (or thereabouts) and are done in about 3 minutes - with very good top and bottom cooking...something that is a challenge on a ceramic cooker..I will have mine done in a few days
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08-24-2010, 08:19 PM | #26 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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08-24-2010, 08:23 PM | #27 | |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Go to youtube and search for little black egg - you will see an old vid (3 years or so) of a guy cooking pies on one of these...these are first versions..they do not have the front vent in them yet... |
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08-24-2010, 08:26 PM | #28 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Chicago Southwestern Burbs, but always south of Madison Ave.
Name/Nickname : Professor Dickweed
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I see gtsum is knocking one out, which is cool, but I hope no one is paying for these. Pampered Chef Pizza Stone was like $18. Empty a lit chimney around the outside edge of the entire kettle, center the stone so coal are not directly under it, put on lid for 20 min to heat stone, and you have a pizza making machine (I use this at least once a month when cranking out bigger pizzas) Yes, this device looks neat, but as SIDE repeats, why invest in a Uni Tasker
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. Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle |
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08-24-2010, 09:21 PM | #29 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
__________________
Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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08-25-2010, 12:05 AM | #30 |
Babbling Farker
Join Date: 05-04-08
Location: Boise, Idaho
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Why not just get one of these? It'll withstand something like 2300*, and even
accommodates hinged Weber grates. Sure, some of the heat will escape when you open the lid, but that stone is a serious edge-to-edge heat sponge. The heat recovery time with a good fire should be seconds. John |
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weber kettle mods |
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