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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 10-26-2010, 10:34 PM   #16
caliking
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Gotta try this! Have been looking for a good dough recipe for some time :drool mod:
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Unread 10-27-2010, 10:51 AM   #17
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I did not mount a pizza pan in the lid because the lid was more flat and not as dome'd like a Weber.
Yes, i am using propane. I try it with doing the diffuser.
What if i lower the grate and put firebricks on the grate with the pizza stone on the firebricks?
Here are some pics.
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Last edited by BamaRambler; 04-05-2012 at 06:24 PM..
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Unread 10-27-2010, 01:02 PM   #18
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I think you may be ok without mounting a pizza pan on the inside of that particular lid.

Is this an 18 inch kettle? If so, unless you are using firebricks, you'll definitely need a diffuser. Your flame is probably a lot closer to the stone than mine is, and that's probably why your pies are cooking way too fast on the bottom. Another option would be to use two pizza stones, but from what I've seen from others who have tried this, the bottom one is likely to crack at some point. With the diffuser, you should be OK with one stone.

If you read the beginning of my thread, you'll see that my stone is "d" shaped. The open spot in the back is where the hot air comes up and is forced up over the top of the pies. Since you do not have a d shaped stone, all you need to do is duplicate the d shape by lining the sides and front area around the stone with HD foil so there are NO gaps for hot air to escape. You need that open area in the back directly opposite the vent for that hot air to flow over the pies.

My guess is if you implement these two solutions, you'll be much happier with the results. Also, if you don't have a high heat infrared thermo, it's a necessity with these gizmos. If you are using AP flour, stone temps should be in the 650 range. With 00 flour, you can go way higher than that and get it up to 750 degrees plus.
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Unread 10-27-2010, 01:14 PM   #19
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It's hard to be sure from these pics...but, it looks like the crust
is very thick and/or you have lots of toppings on the Pizza.

That may be why they are not cooking more evenly.


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Unread 10-27-2010, 06:20 PM   #20
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I agree with Moose..block the gaps between the stone and the sidewalls with HD foil in the front and the sides..leaving the back open...you will see much better heat up time as well as the top of the pie cooking much better
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Unread 10-29-2010, 10:48 AM   #21
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I will try your suggestions. It was my daughters birthday party and we let her friends ( make thier own pies. I kept telling them they need to be thin. I couldn't stay in the house to help as i needed to stay outside will the grill. As they were making them i was cooking them. They didn't really complain, they ate all they made.
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Unread 10-29-2010, 12:10 PM   #22
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Here is my thought about lowering the grate and putting the firebricks & stone. Would this be like a diffuser, ya'lls thoughts?
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Last edited by BamaRambler; 04-05-2012 at 06:23 PM..
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Unread 10-29-2010, 12:24 PM   #23
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You shouldn't need a diffuser if you're going to use firebrick, so that design looks really solid. The pizza pan mounted on the inside of the kettle lid will also help tremendously. The only thing I would add is to line the side of the cooking grate/kettle with HD foil so you have both a solid seal and it makes the "d" shape we've been talking about. With these mods, you should be able to get stone temps of 650+ no problem and the tops of your pizzas will cook perfectly.

I hope you'll give gtsum's dough recipe which I posted- it was excellent! 650 seems to be the perfect stone temp for this dough, BTW.

Give it a whirl and let us know how it goes!

QUOTE=BamaRambler;1444332]Here is my thought about lowering the grate and putting the firebricks & stone. Would this be like a diffuser, ya'lls thoughts?[/QUOTE]
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Unread 10-29-2010, 12:31 PM   #24
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How strong is your burner?? If it is a normal burner, you dont need FB and a stone (I use only FB) - I mean, you can use it, but it will take a long time to heat up (I would guess an hour). If you have a 180k BTU burner however, then disregard my comment. By all means give it a try - if you find it taking too long to heat up, then just try it with FB alone...the foil blocking the sides and front gaps will help a lot as well as Moose said
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Unread 10-29-2010, 12:48 PM   #25
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Will do, thanks.
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Unread 10-29-2010, 01:02 PM   #26
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Man.....great looking pies. I just may have to sacrifice the OTS.



......but I just don't know if I can take a saw to that thing.....it was my first charcoal cooker
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Unread 10-29-2010, 02:24 PM   #27
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Quote:
Originally Posted by Wampus View Post
Man.....great looking pies. I just may have to sacrifice the OTS.



......but I just don't know if I can take a saw to that thing.....it was my first charcoal cooker
Looks like it's time to check Craigslist! You can't pass on making one of these pie machines...
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Unread 10-29-2010, 02:28 PM   #28
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Yep, that's what I did...found a donor on Craigslist for $25.

Quote:
Originally Posted by bob80001 View Post
Looks like it's time to check Craigslist! You can't pass on making one of these pie machines...
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Unread 10-29-2010, 02:54 PM   #29
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Hey Bama, check out the pics of my build to see how I laid out the fire bricks, may help you:
http://www.bbq-brethren.com/forum/sh...ad.php?t=94196
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Unread 01-20-2011, 09:14 PM   #30
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Hey guys, I want to dig this back up because I scored a 22" weber for free, have a propane burner, and LOVE pizza!

So I want to do this right, and have been reading threads all night. There is a bunch of info and I want to do it right... can you steer me in the right direction?

I think I want to go right away for the FB method (where you finding it?), looks like I want to close the gaps all around except for the back (proper cut out size?). I also need to trim the lid (again proper cut out size?). I think I also need some form of a deflector on top?


Thanks!
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