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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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10-18-2010, 01:48 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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FrankenWeber Pizza Kettle Maiden Voyage: Major Pizza Pron!
If this is a new topic for you, you might want to check out the original post with a number of insightful comments and questions on my build HERE:
http://www.bbq-brethren.com/forum/sh...ad.php?t=92652 There is a link in the above thread in one of the posts that details all you need to know about building one. Here's what it looked like after I built it about a month ago: Since then, I removed the foil from the inside of the lid as others indicated it will burn up pretty fast. A number of you have been inquiring whether I had used it yet, and truth be told, it had to be backburnered for a while. But this Friday, the missus and a buddy of mine told me it was time to fire this puppy up - no more excuses. So that's what I did! Friday night we made dough using Peter Reinhart's recipe, and let it sit in the fridge till Sunday. We also made an additional batch of beer and butter dough ( I also posted this a while back if you want the recipe) on Sunday using the breadmaker. Sunday afternoon, I made up a batch of my homemade pizza sauce and let it cool. One of the concerns I had was what to use as a heat deflector, but gtsum who posted quite a bit on this topic here uses a 10 inch steel metal bowl 1/2 way filled with sand with good results in his build, so I decided to try that: I fired up the kettle, and decided I would go for a target stone temp of 675 degrees. Man, this thing makes a lot of noise. You can't see the flame very well in this pic, but it was about 8 inches high, and I only had it cranked up about 3/4. For the stone, I used my grilled pizza stone specifically made for 22 inch Weber kettles: The great thing about this stone is its "d" shape. With the d side positioned exactly opposite the front vent, it allows the hot air to move over the top of the pies for a convection effect. It only took about 20 mins for the stone temp to reach 675 degrees. Time to make pizza! We made 3 different pies. Sausage, sage and mushroom, pepperoni and sausage, and a classic neapolitan style. Here's the sausage, mushroom and sage just before we put it in the kettle: Each pizza took under 4 minutes to cook, and we rotated them about every 45 seconds. I didn't take pics of the other pizzas before we cooked them, but here they all are after they were done. Neapolitan with fresh mozzarella, tomatoes, and basil: Pepperoni & sausage on the beer and butter dough: Sausage, mushroom & sage: The pizzas tasted GREAT! The bottom of each crust was slightly blackened like you'd get in a wood fired oven, so the outside was nice and crispy, yet the inside was soft and chewy. And the beer and butter crust was way better than Peter Reinhart's revered recipe, which I probably won't make again. My only complaint is that the top of the pies were not quite as done as the bottom, but I know there's an easy solution to it, I just haven't figured it out yet. For my first time, I'd say it worked out very well, and I plan to start using this regularly, also experimenting with new dough recipes and hotter temps. The pizzas this thing cranks out are way better than anything I've had from an oven, and I know with a little time and some experimenting, it will only get better. To date, I have about $135 invested in my FrankenWeber Pizza Kettle...worth every penny and then some!
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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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Thanks from: ---> |
10-18-2010, 01:56 PM | #2 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Those look amazing!
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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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10-18-2010, 01:58 PM | #3 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Great looking pies Moose
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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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10-18-2010, 02:02 PM | #4 |
is One Chatty Farker
Join Date: 07-05-09
Location: Aurora, Colo.
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It's Pizza Party Time.....
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10-18-2010, 02:06 PM | #5 |
Full Fledged Farker
Join Date: 01-30-08
Location: Farkerville
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I'd be on those pies like a poodle on a post master.
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10-18-2010, 02:09 PM | #6 |
Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Very nice. I have been thinking about putting one of these together as well with leftover bottoms of kettles sacrificed for UDS lids. I like the use of the burner to get up to higher temps but I am still thinking of trying to do it with wood/lump. Do you think you would get some wood fire flavoring if you put a couple chunks of wood in the sand? I would assume it would be hot enough to get it smoldering.
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10-18-2010, 02:17 PM | #7 |
is Blowin Smoke!
Join Date: 08-13-08
Location: San Antonio TX
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Man I love pizza those look awesome! I'm noticing the same thing in my 22.5 kettle. In my 18" SJP I can get the top of the pizza nice and golden brown but not so much so on the big kettle.
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22.5 OTG, 18.5 SJP (modded), 14.5 SJS, Weber Q 100, TX Longhorn Camper grill TL 21 [URL="http://www.elcapoteranch.com"]www.elcapoteranch.com[/URL] [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL] Club Member (2) Creator of: "The Great Chicken Sammich Debacle of 2010" |
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10-18-2010, 02:22 PM | #8 |
somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Dang Moose! Just, dang!
How can you get just a little more convection over the top I wonder...
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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10-18-2010, 02:31 PM | #9 |
somebody shut me the fark up.
Join Date: 06-05-09
Location: Mooresville, IN
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NICE!
Awesome lookin' pies!
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[COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR] |
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10-18-2010, 02:40 PM | #10 |
is Blowin Smoke!
Join Date: 12-24-03
Location: Kennesaw, GA
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Thanks for the write up! Keep working on the technique, and once you have it down perfect let me know so I can copy every detail!
There has to be a way to force more hot air down on the top of the pie so that the crust and top are done at the same time. I wonder if you should just try it once with layer of HD foil on the lid just to see if it makes any difference? Even if it does burn up, dunno. It would be interesting to know temp of the area above the pizza stone, but don't know if there is a way to measure that. Maybe not enough heat is getting through the opening into the upper area? So many variables!
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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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10-18-2010, 02:51 PM | #11 |
is one Smokin' Farker
Join Date: 07-26-09
Location: Wellington, KS
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looks good interesting build
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Country Q Here for a Good Time, not a Long Time!Webber 22.5 OTS The fastest and most accurate splash proof Red Thermapen UDS that gets used more than traeger Shop built 300 gal smoker Traeger bbq 125 with digital 180 controller collecting parts for a 500gal reverse flow build |
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10-18-2010, 02:53 PM | #12 |
is One Chatty Farker
Join Date: 08-24-08
Location: Los Angeles
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Sugoi! Nice pies there!
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....UDS....Mini-WSM....Midi-WSM....Mod-ECB....22.5-OTG....34"wood fired pizza oven.... |
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10-18-2010, 02:53 PM | #13 | |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Good suggestions, Mark. I think next time instead of centering it directly over the flame, I'll position the metal bowl/diffuser towards the front of the kettle so more heat/air flows towards the back which will work its way over the top of the pies...that may do the trick.
I may also try it with my 16 inch round granite stone and see how that works as well. Quote:
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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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10-18-2010, 03:09 PM | #14 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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Looks good Moose! Glad to hear the maiden voyage went well for you. I would say it was a very successful outing! Couple of things to think about/ponder/digest -
1) are you using the stock food grate? if so, it will start to warp pretty bad from the extreme heat. I tried doubling them up and it still wanted to warp after a few cooks - to get around this I bought a replacement charcoal grate (for the 22.5) and I use that as my grate - I bought SS 3 1/2 bolts that I drilled through the kettle wall (4 of them) and the charcoal grate sits on those - it is much sturdier and does not warp at all 2) Top browning - do you know what your dome temps are? (I installed a cheap thermo in top of mine). Originally I was cooking at 600 stone temps and about 700 dome temps before a few more mods....... 3) I did a couple of things that helped my results - I removed the SS bowl with sand and I use firebrick as the hearth - FB transfers hear much slower then your stone (I would imagine), so I can get away with not using a diffuser and getting me faster heat up times then I could before. Also, I moved my FB hearth all the way up front (like your open "D" shape) and then I blocked off ALL the gaps on the sides between the FB and the edge of the kettle - this helped a lot with dome temps..now, my dome temps are around 850 degrees. Finally, do you have a disk or something in the lid to reduce the volume and force the "ceiling" of the dome lower (closer to the pie)? I am using a 19 inch alum pizza pan in my dome that seems to work ok. What is the gap on the edges between the stone and the edge of the kettle? Even 1/2 to 3/4" gaps will cause you to lose top heat...if necessary, block these gaps with HD alum foil and try it again - I bet you will see a major improvement on the dome temp which will = more top heat on the pie...these things are pretty finicky - I tried all sorts of combos before settling on my current setup (I tried moving the SS bowl more forward to force it the hear rear...it had limited affect for me....you might still need the SS bowl in yours..it just depends on how your stone heats up....good luck let me know how it comes out!! |
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10-18-2010, 03:16 PM | #15 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Nice smoker, and killer pizzas! Man those just flat out look good
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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