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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-31-2010, 09:34 AM   #1
BlkJeep
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Default 1st pizza attempt on kettle-FAIL!! w/ pron

Well after seeing lots of great pizza on here I thought "I can do that." Had some frozen pizzas at home so I fired up the kettle. I have a good stone but I didn't' want to put it directly on the grate so I laid some angle iron across the top. Then I thought, really I should cut those really quick but then maybe it won't matter? I should have researched this part a little more. So I tossed the stone and the pizza on and put the lid on. At this point the light went off in my head!!!! Well this won't be good! The fire is going to get too hot. Well it pegged my temp gage at over 600'. The pizza was done quickly, I grabbed it off but in the two seconds it took me to get it off it burned the crust! No prob, I have another one, right. I took the stone off so I could cut the angle shorter and calm the fire. This is were the trouble starts. As I was getting the cut off wheel out I hear a loud POP and then I saw it. One totally farked stone! Well lessoned learn. So in the oven went the other pizza. I will add that the burnt pizza had some not burnt spots and they tasted so so good! I will conquer this! The pics are below just before everything went south!









Well Like I said lesson learned!!
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Unread 03-31-2010, 09:43 AM   #2
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Not sure what I can add but this

Well least your tried!
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Unread 03-31-2010, 09:58 AM   #3
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"If you do right the first time, you done something wrong."
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Unread 03-31-2010, 09:58 AM   #4
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What caused it? The super high temps or quality of stone?
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Unread 03-31-2010, 10:02 AM   #5
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Quote:
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What caused it? The super high temps or quality of stone?
I don't know but I would guess super high heat and then cooling it too quick by placing it on the concrete. I've cooked with it in the oven for years.
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Unread 03-31-2010, 10:03 AM   #6
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Stones will crack like that usually for one of two reasons.

1.) Thermo shock from the cold, or warm stone being put onto a very hot grate

2.) Temperature way to high

Next time, try warming the stone up as the grill is coming up to temp. Also let it cool inside the grill when you are done.

At any rate nice try and thanks for posting. Failues as well as success help all of us.
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Unread 03-31-2010, 10:13 AM   #7
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Blues- thanks for tips!! I did let warm up a little on the grate but the much much much colder concrete did it in.

Anyone have a stone they would reccomend?
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Unread 03-31-2010, 10:18 AM   #8
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Sorry to hear about that. I think it was the temp shock too, hot, then cold, then hot again...
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Unread 03-31-2010, 10:18 AM   #9
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Quote:
Originally Posted by Bluesman View Post
Stones will crack like that usually for one of two reasons.

1.) Thermo shock from the cold, or warm stone being put onto a very hot grate

2.) Temperature way to high

Next time, try warming the stone up as the grill is coming up to temp. Also let it cool inside the grill when you are done.

At any rate nice try and thanks for posting. Failues as well as success help all of us.
I agree about the failers, My fatty failed it was a little dry but there was 2 things against me.

1. The meat choice.
2. I over cooked it.

And nice attempt BlkJeep!
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Unread 03-31-2010, 10:22 AM   #10
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I have a 2 pampered chef stones, I love them. I have had them as hot as 600 and never broke one.

http://www.amazon.com/Pampered-Large.../dp/B0009JTSXC
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Unread 03-31-2010, 10:28 AM   #11
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Quote:
Originally Posted by AJP View Post
I have a 2 pampered chef stones, I love them. I have had them as hot as 600 and never broke one.

http://www.amazon.com/Pampered-Large.../dp/B0009JTSXC
We just ordered one, Are they any good for over a char coal smoker?
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Unread 03-31-2010, 10:43 AM   #12
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Don't see why not.
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Unread 03-31-2010, 10:49 AM   #13
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Quote:
Originally Posted by BlkJeep View Post
I don't know but I would guess super high heat and then cooling it too quick by placing it on the concrete. I've cooked with it in the oven for years.
Thermal shock will do it every time.
When I do pizza, the stone goes in when the fire gets lit and doesn't come out until the grill has cooled.
The high heat should not be a factor, ceramics are fired at a much higher temp than you'll ever get from charcoal.

OOPS! Bluesman already said it all.
Guess thats what I get for speed reading.
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Unread 03-31-2010, 11:14 AM   #14
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I think maybe two things: one would be not bringing the stone to temperature gradually and two - use of direct heat under it.

I have done pizzas on the BGE as has Rick and Ross and we all use a platesetter which makes it totally indirect heat - very similar to your conventional oven.

You could probably use firebricks on the grate in the kettle - then cut the angle iron to fit on top of the firebricks to support your new stone - this would allow heat to circulate under the stone. Would also be indirect - more like a wood burning pizza oven.

I think Rick has pics of using the firebricks - might do a search.

Hope this helps
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Unread 03-31-2010, 11:18 AM   #15
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Here is an excellent article from The Naked Whiz about cooking pizza on a Egg. A lot of it can be applied to any grill. There is a section in there about pizza stones and it shows a picture of a Pampered Chef stone that had a fate similar to Blkjeep's stone.

Personally i would buy a stone that is designed to be used in a grill like the BGE stone or this one...

http://www.bakingstone.com/grilling.php
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