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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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Old 06-17-2013, 06:48 PM   #1
jsperk
Babbling Farker
 
Join Date: 09-27-08
Location: Pittsburgh PA
Default Pizza attempt

I tried some pizza with the kettle pizza for the first time. I got it to hot. I think I added to much wood. Surprisingly the burnt pizza still tasted good.

Also had I known I was going to use this device I would have made different dough a head of time. This dough had evoo in it. Not good for high heat.

I also put a piece of 304 stainless steel over top of the oven to lower the roof.
I also had to take the stone off the feet to get the pizza in.

With some practice it should get better. Pies took about 1:30 to 2 minutes.

Last edited by jsperk; 07-30-2013 at 07:47 AM..
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Old 06-17-2013, 07:09 PM   #2
wango
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Join Date: 02-20-12
Location: Vermontville, MI
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Definately looks better than my first attempt did!! Its amazing how much better everything tastes off the grill, I'll bet that second one got devoured. Like anything, it will get better everytime. You're on the right track if your mistakes are still edible!
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Old 06-17-2013, 07:10 PM   #3
caseydog
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Did you cook your pizza right on the grate? If so, you need to get some kind of buffer, like a good pizza stone. You want heat, not flames, cooking your pizza.

CD
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Old 06-17-2013, 07:24 PM   #4
Teleking
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Quote:
Originally Posted by caseydog View Post
Did you cook your pizza right on the grate? If so, you need to get some kind of buffer, like a good pizza stone. You want heat, not flames, cooking your pizza.

CD
Take a better look!
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Old 06-17-2013, 07:24 PM   #5
jsperk
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Quote:
Originally Posted by caseydog View Post
Did you cook your pizza right on the grate? If so, you need to get some kind of buffer, like a good pizza stone. You want heat, not flames, cooking your pizza.

CD
I used a stone. The flames died down in the front once the gunk was cleaned of the grate from my last cook. I added the pie once the flames settled.

I used some hickory wood chunks and mahogany. I was told the mahogany burns much hotter. I probably shouldn't have added the extra wood.

Third pie came real good but I didn't get pics.
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