First pizza on the kettle...pron

Drifter · 10-28-2009, 02:24 PM

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??

chambersuac · 10-28-2009, 02:32 PM

looks mighty tasty. I have no advice on the stone, though.

landarc · 10-28-2009, 02:45 PM

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.

hockeyfox · 10-28-2009, 02:50 PM

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.

Drifter · 10-28-2009, 02:53 PM

Quote:

Originally Posted by landarc

How long did you let the stone heat up?

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.

hockeyfox · 10-28-2009, 03:00 PM

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.

Blackened · 10-28-2009, 03:08 PM

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..

BlkJeep · 10-28-2009, 03:17 PM

Looks tasty. Add MORE beer and you've got breakfast, lunch and dinner!!

Bushwacker · 10-28-2009, 03:44 PM

Thatsa nice lookin Pie you got there, bet it was nice and tasty too...

landarc · 10-28-2009, 03:49 PM

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.

Drifter · 10-28-2009, 03:54 PM

Quote:

Originally Posted by hockeyfox

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.

I thought about that idea with the fire bricks I just didn' know if that would be too thick to get the heat to the stone. But if it works for you I think I will invest a couple of bucks in some bricks and give it a try. Thanks for all the tips so far everyone, and so fast!!

Blackened · 10-28-2009, 05:26 PM

Speaking of bricks, here's a video using some.. something to think about..

http://www.youtube.com/watch?v=UVeQBHludGs

bigabyte · 10-28-2009, 08:39 PM

That looks fantastic!

Jersey Joe · 10-29-2009, 07:55 AM

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.)

cowgirl · 10-29-2009, 12:27 PM

Great looking pizzas!!

10-28-2009, 02:32 PM	#2
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: Manito, IL Downloads: 0 Uploads: 0	looks mighty tasty. I have no advice on the stone, though. __________________ Dan Large BGE x 2, Small BGE, Big Steel Keg, WSM, 22" Weber Kettle, Charmglow Gasser, The Holy Smoked UDS and her sister UDS, and one custom trailer-ed smoker. The universe's fastest and most accurate Thermapen. (Replaced by Brethren) IMBAS Certified MOINK Ball maker Thanks, Grillman, for the avatar! 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]

10-28-2009, 02:45 PM	#3
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-28-2009, 03:44 PM	#9
Bushwacker is one Smokin' Farker Join Date: 07-13-09 Location: Cape Coma, Fl. Downloads: 0 Uploads: 0	Thatsa nice lookin Pie you got there, bet it was nice and tasty too... __________________ Charm-Glo Gasser, Generic Grill, Smoker conversion, State Park Charcoal Grill. UDS (Under Construction)

10-28-2009, 03:49 PM	#10
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: San Leandro, CA Downloads: 0 Uploads: 0	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. __________________ "perhaps...but then again...maybe not..." careful there son, those ribs are boiling hot... \_\|_/ (='.'=) Here there be bunnies... (")_(")ooo Pacific Rim BBQ Bob's Brew and Que

10-28-2009, 08:39 PM	#13
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	That looks fantastic! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

10-28-2009, 02:50 PM	#4
hockeyfox Got Wood. Join Date: 04-14-09 Location: Eden Prairie MN Downloads: 0 Uploads: 0	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.

10-28-2009, 03:00 PM	#6
hockeyfox Got Wood. Join Date: 04-14-09 Location: Eden Prairie MN Downloads: 0 Uploads: 0	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.

10-28-2009, 03:08 PM	#7
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	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..

10-28-2009, 03:17 PM	#8
BlkJeep is One Chatty Farker Join Date: 10-02-09 Location: Centralia, MO Downloads: 0 Uploads: 0	Looks tasty. Add MORE beer and you've got breakfast, lunch and dinner!!

10-28-2009, 05:26 PM	#12
Blackened is one Smokin' Farker Join Date: 07-07-09 Location: Chico, CA Downloads: 0 Uploads: 0	Speaking of bricks, here's a video using some.. something to think about.. http://www.youtube.com/watch?v=UVeQBHludGs

10-29-2009, 07:55 AM	#14
Jersey Joe On the road to being a farker Join Date: 10-12-09 Location: Northeastern NJ Downloads: 0 Uploads: 0	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.)

10-29-2009, 12:27 PM	#15
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Downloads: 0 Uploads: 0	Great looking pizzas!! __________________ jeanie sittin' by the campfire with my Brethren friends. Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) http://cowgirlscountry.blogspot.com/

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