Pizza FAIL/Pizza Kettle oven build WIN

garzanium · 03-13-2013, 10:04 PM

So I wanted to try my hand at pizza outdoors.. looked up the kettlepizza...thats $150 for a piece of aluminum

Decided it would be super easy to build one...already had this piece of barrel precut from a seperate project..measured perfect for my need.

Cut,grind hi temp paint...done!

Wish I could say the same for the pizza...burned the entire bottom crust BAD...Blame the cast iron skillet, or excessive high temp(no thermometer...but I used lump coal.)?was i suppose to indirect cook?

Regardless..I wont quit...gonna find me a pizza stone. Any recommendations on size/where to acquire?

paint

Sent from Galaxy tab

jsperk · 03-13-2013, 10:24 PM

Nice work. You need to go indirect unless you get you pizza up a lot higher. Even it at that you still may need indirect. I usuall make a ring of charcoal when using my kettle for pizza.
What's the height on your insert?

caseydog · 03-13-2013, 10:24 PM

Your pizza is close to the fire, and your dome is far from the fire, so your crust burned before your toppings were cooked. And, from the pr0n, that looks like a thick pizza, so you really need time for it to cook from above, without burning the bottom.

You need to reduce the heat that gets to the bottom of the crust, so that the heat in the dome can cook the pizza. A stone will help a lot. But, you may need more than that, considering how high your dome is. If I were cooking a pizza in a CI pan, I'd put the pan on top of a pizza stone.

Running your coals around the outer ring of the kettle may help, too.

Basically, you need to try to balance the heat from the bottom more with the heat from above you pizza, IMO.

CD

po3po3 · 03-13-2013, 10:29 PM

Quote:

Originally Posted by caseydog

Your pizza is close to the fire, and your dome is far from the fire, so your crust burned before your toppings were cooked. And, from the pr0n, that looks like a thick pizza, so you really need time for it to cook from above, without burning the bottom.

You need to reduce the heat that gets to the bottom of the crust, so that the heat in the dome can cook the pizza. A stone will help a lot. But, you may need more than that, considering how high your dome is. If I were cooking a pizza in a CI pan, I'd put the pan on top of a pizza stone.

Running your coals around the outer ring of the kettle may help, too.

Basically, you need to try to balance the heat from the bottom more with the heat from above you pizza, IMO.

CD

I agree. Also...you may want to buy a couple bricks and place them on the grate and pizza stone on that to raise your pizza closer to the dome

garzanium · 03-13-2013, 10:46 PM

this makes perfect sense now guys-thanks for the insight and direction...The insert is 12 inches total. Im thinking cutting it down to 7 inches in height..or maybe even 6. thanks again-will post a pizza WIN soon.

tomorrow we are doing steak and hotdogs...so thay will be an automatic WIN for the week! Will be my first time using my Grillgrates on streak...so im excited:)

Sent from Galaxy tab

Yendor · 03-13-2013, 10:46 PM

Along with those suggestions I want to say that the idea is brilliant! I want one!

Pyle's BBQ · 03-13-2013, 10:56 PM

Buy a box of firebrick. The will help control your temp and give you a surface for a pan. They are cheaper than a comparable thickness pizza stone.

po3po3 · 03-13-2013, 11:11 PM

Quote:

Originally Posted by garzanium

this makes perfect sense now guys-thanks for the insight and direction...The insert is 12 inches total. Im thinking cutting it down to 7 inches in height..or maybe even 6. thanks again-will post a pizza WIN soon.

tomorrow we are doing steak and hotdogs...so thay will be an automatic WIN for the week! Will be my first time using my Grillgrates on streak...so im excited:)

Sent from Galaxy tab

sweet! I just got a set of second hand grill grates but haven't been able to use them yet. Can't wait to see how your cook goes

garzanium · 03-13-2013, 11:19 PM

Quote:

Originally Posted by Pyle's BBQ

Buy a box of firebrick. The will help control your temp and give you a surface for a pan. They are cheaper than a comparable thickness pizza stone.

im all about buying stuff that has multiple uses..this makes sense and yes...pizza stones are like $30 it looks like. Have been surfing online and there is a restaurant supply store locally that sells deep dish pans that I can set on top of the brick.

Sent from Galaxy tab

Johnny_Crunch · 03-14-2013, 06:34 AM

Cool build!

CarolinaQue · 03-14-2013, 06:50 AM

Unless you can find a way to move the heat across the top of the pizza and out the opening, I don't know that you won't continue to have the same problem. You could make a thinner, NY neopolitan style pizza and that would help, but you'd still have the issue of the bottom cooking much faster than the top.

dwfisk · 03-14-2013, 06:53 AM

Wow, I've been thinking of something like this and here you went and pioneered a build

! Like the other brothers said, get something in between your grate/fire and your pizza stone. After burning the hell out of my firse couple crusts, I used suggestions from several who use fire bricks and make a base for the stone, worked great and my pizza's are turning out much better. I use an Emil Henry glazed ceramic round stone that is made for high direct heat - not just for pizza, I get amazing sear on scallops & blackened redfish! Lodge makes a CI "stone" that looks really neat also. Good luck!

dwfisk · 03-14-2013, 07:01 AM

Oh yea, one more thought. Northern Tool sells a 1-1/4 thick ceramic firebrick in a pack of 6 for $15 that I used and they work great. Here is a link.
http://www.northerntool.com/shop/too...5974_200325974

Groundhog66 · 03-14-2013, 11:26 AM

You need a heat diverter, you don't want your pizza to be directly exposed to the heat source.

joshcary · 03-18-2013, 12:48 PM

I love my KettlePizza, and this looks like a nice build. I would do what you are thinking of. Cut it down to 7", and then follow the "how-to" of the KettlePizza and build a "C" of charcoal along the back, add a couple pieces of chunk wood, and use a pizza stone to help even it all out. Overall it's good looking (and affordable) alternative!

03-13-2013, 10:04 PM	#1
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx Downloads: 0 Uploads: 0	Pizza FAIL/Pizza Kettle oven build WIN So I wanted to try my hand at pizza outdoors.. looked up the kettlepizza...thats $150 for a piece of aluminum Decided it would be super easy to build one...already had this piece of barrel precut from a seperate project..measured perfect for my need. Cut,grind hi temp paint...done! Wish I could say the same for the pizza...burned the entire bottom crust BAD...Blame the cast iron skillet, or excessive high temp(no thermometer...but I used lump coal.)?was i suppose to indirect cook? Regardless..I wont quit...gonna find me a pizza stone. Any recommendations on size/where to acquire? paint Sent from Galaxy tab __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

03-13-2013, 10:24 PM	#3
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Dallas, TX Downloads: 1 Uploads: 0	Your pizza is close to the fire, and your dome is far from the fire, so your crust burned before your toppings were cooked. And, from the pr0n, that looks like a thick pizza, so you really need time for it to cook from above, without burning the bottom. You need to reduce the heat that gets to the bottom of the crust, so that the heat in the dome can cook the pizza. A stone will help a lot. But, you may need more than that, considering how high your dome is. If I were cooking a pizza in a CI pan, I'd put the pan on top of a pizza stone. Running your coals around the outer ring of the kettle may help, too. Basically, you need to try to balance the heat from the bottom more with the heat from above you pizza, IMO. CD __________________ 1995 Red Weber 22.5 Master's Touch with Cajun Bandit Rotisserie mod, 18.5 WSM with iQue 110, 18.5 OTG, Copper Smokey Joe Gold with Mini-WSM mod, Black Smokey Joe Platinum (Jumbo Joe) IMBAS Certified MOINK Baller. From hero to ZERO in just one week! Are you ready for a THROWDOWN?

03-13-2013, 10:46 PM	#5
garzanium Full Fledged Farker Join Date: 01-13-13 Location: Central Tx Downloads: 0 Uploads: 0	Re: Pizza FAIL/Pizza Kettle oven build WIN this makes perfect sense now guys-thanks for the insight and direction...The insert is 12 inches total. Im thinking cutting it down to 7 inches in height..or maybe even 6. thanks again-will post a pizza WIN soon. tomorrow we are doing steak and hotdogs...so thay will be an automatic WIN for the week! Will be my first time using my Grillgrates on streak...so im excited:) Sent from Galaxy tab __________________ Backwoods Fatboy-profile for cart build link,Weber OTG,Weber Smokey Joe, Maverick 732,Tan Thermapen

03-13-2013, 10:46 PM	#6
Yendor On the road to being a farker Join Date: 09-27-12 Location: Mayer, MN Downloads: 0 Uploads: 0	Along with those suggestions I want to say that the idea is brilliant! I want one! __________________ 22.5" Weber One Touch Gold, New Braunfels El Dorado, Country Smoker TG-300 Tailgater

03-13-2013, 10:56 PM	#7
Pyle's BBQ Babbling Farker Join Date: 10-25-06 Location: Des Moines, IA Downloads: 0 Uploads: 0	Buy a box of firebrick. The will help control your temp and give you a surface for a pan. They are cheaper than a comparable thickness pizza stone. __________________ Bryan, Team: Pyle's BBQ; Good-One "Trail Boss" 60T; Homemade rig; 22" Weber Kettle w/rotisserie ring; Big A$$ Rotisserie; BGE-Small; Weber Kettle Gold, Weber OTS, New Braunfels offset smoker. Saddles BBQ Bistro Μολὼν λαβέ

03-13-2013, 10:24 PM	#2
jsperk is one Smokin' Farker Join Date: 09-27-08 Location: Pittsburgh PA Downloads: 0 Uploads: 0	Nice work. You need to go indirect unless you get you pizza up a lot higher. Even it at that you still may need indirect. I usuall make a ring of charcoal when using my kettle for pizza. What's the height on your insert?

03-14-2013, 06:34 AM	#10
Johnny_Crunch Babbling Farker Join Date: 04-03-10 Location: Cypress TX Downloads: 0 Uploads: 0	Cool build! __________________ J Crunch

03-14-2013, 06:50 AM	#11
CarolinaQue is Blowin Smoke! Join Date: 06-23-07 Location: North Berwick, ME Downloads: 0 Uploads: 0	Unless you can find a way to move the heat across the top of the pizza and out the opening, I don't know that you won't continue to have the same problem. You could make a thinner, NY neopolitan style pizza and that would help, but you'd still have the issue of the bottom cooking much faster than the top. __________________ Tim “Travel is fatal to prejudice, bigotry, and narrow-mindedness, and many of our people need it sorely on these accounts.” - Mark Twain - Beautiful family - Home made trailer mounted reverse flow offset w/ vertical chamber, Weber OTG and an ECB

03-14-2013, 06:53 AM	#12
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Wow, I've been thinking of something like this and here you went and pioneered a build! Like the other brothers said, get something in between your grate/fire and your pizza stone. After burning the hell out of my firse couple crusts, I used suggestions from several who use fire bricks and make a base for the stone, worked great and my pizza's are turning out much better. I use an Emil Henry glazed ceramic round stone that is made for high direct heat - not just for pizza, I get amazing sear on scallops & blackened redfish! Lodge makes a CI "stone" that looks really neat also. Good luck! __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-14-2013, 07:01 AM	#13
dwfisk is one Smokin' Farker Join Date: 08-01-12 Location: Fairfield, FL Downloads: 0 Uploads: 0	Oh yea, one more thought. Northern Tool sells a 1-1/4 thick ceramic firebrick in a pack of 6 for $15 that I used and they work great. Here is a link. http://www.northerntool.com/shop/too...5974_200325974 __________________ I'm Dave 26.75 Weber OTG & SJ/WSM Mini Home built trailer mounted 24"x72" hybrid/reverse flow stick burner, 18"x44" grill w/CI grates, upright SS gas oven/smoker, iGrill & a bunch of other cooking toys. Home built 48" fire pit with a 30"x30" Santa Maria style grill.

03-14-2013, 11:26 AM	#14
Groundhog66 Babbling Farker Join Date: 08-20-10 Location: Livermore, CA Downloads: 0 Uploads: 0	Pizza FAIL/Pizza Kettle oven build WIN You need a heat diverter, you don't want your pizza to be directly exposed to the heat source. __________________ Tim -

03-18-2013, 12:48 PM	#15
joshcary Knows what a fatty is. Join Date: 03-05-13 Location: Wichita, KS Downloads: 0 Uploads: 0	I love my KettlePizza, and this looks like a nice build. I would do what you are thinking of. Cut it down to 7", and then follow the "how-to" of the KettlePizza and build a "C" of charcoal along the back, add a couple pieces of chunk wood, and use a pizza stone to help even it all out. Overall it's good looking (and affordable) alternative! __________________ Yoder Smokers YS640 & Yoder Smokers Wichita (Serial Number 1)