mjz55
Found some matches.
- Joined
- Mar 25, 2016
- Location
- Coopersburg
Got it. Thank you!
Moose - your pizzas look great and I'm from Chicago. I know this is an old thread, but I would like to build one for myself. I have been looking at other other builds, but many need welding - which is currently above my skill set. Best part is, other than the Red Sky pizza stone (which is tough to find these days), I have almost everything else laying around to make your pizza oven.
Question for you guys - anyone try to put some smoke to the pizza to make it more "wood fired taste"? I was thinking maybe like many do in gas grills when you put wood chips in aluminum foil when trying to smoke in a gas grill?
I love my gas grill and I love my charcoal grills, but would like to have the option to put some wood taste in my pizzas if I'm feeling for that taste in that cook.
Just curious on what you guys think.
Thanks for the reply Moose! The Pizza Kettle looks pretty mice and gets solid reviews on Amazon. I wonder how long the wood or charcoal will last using it while cooking at high heats? I would imagine it would not nearly be as consistent as your pizza maker. I was thinking that wood chips could be wrapped in aluminum foil and placed over the burner until they start to smoke. Then, while still wrapped in the foil, lay them in the sand to allow smoke to rise into and over the pizza. Has anyone tried something like this?
My other question is - Pizza Kettle uses a round pizza stone. Since there does not seem to be any "D" shaped stones on the market, how does the circle version perform on your pizza maker? Their design looks similar to yours with the opening in the front. However, there's is larger so you can put a pizza in and take out. Does the larger hole help the circle stone? Lots of questions, but I'm looking forward to this build and I have most of the pieces fornit laying around the house!!
A couple of options.Have you ever cooked on the Pizza Kettle before or seen it in action? It looks like a cool product, but not sure I can justify the cost of it.
The legs to my newer kettle disappeared during storage, so I did this.Thank you for sharing the links! I am on Meathead's website all the time reading his and the team's thoughts and suggestions. Plus, he is a fellow Chicago guy!
This has caused two issues:
1.) I'm now hungry for pizza and
2.) I was able to pick up a new top and bottom for a 22" Weber - no legs or bottom vent for $10 on CL and it deserves a good project. I thought a pizza cooker would be a good option, but Meathead says you can make just as good pizza with cast iron pans, stones, etc. I still am thinking a pizza cooker isn't a bad idea since I have most pieces laying around for almost any build that I would or could do.
So, what do I do with this new 22" incher if not a pizza cooker? Decisions.....
Un-glazed tiles from Home Depot work in an oven, so they are a possibility.Sorry guys, my mind is in pizza mode now. What about if I took fire bricks, layed them over the flavorizer bars on my Weber gasser and then cooked with cast iron, pizza stone, or ? on the grates? It gets pretty hot, might take some time to get to temp, but thinking it should get to 600 degrees.
Sorry guys, my mind is in pizza mode now. What about if I took fire bricks, layed them over the flavorizer bars on my Weber gasser and then cooked with cast iron, pizza stone, or ? on the grates? It gets pretty hot, might take some time to get to temp, but thinking it should get to 600 degrees.
Rotisserie. I just cook pizza on a raised rack with a pizza stone on it. Been a while, going to have to rectify that.That's good thinking there dadsr4! I love the performer look to it.
Is that the Kettle Pizza clone on the lower right side?