- Joined
- Nov 15, 2013
- Location
- West Linn, OR
Is anybody using one of the kettle pizza ovens?
If so, what do you think about it?
https://www.kettlepizza.com/
If so, what do you think about it?
https://www.kettlepizza.com/
Have to 2nd this.I got the basic model and haven’t had great success. But I dont have the baking steel to help cook the top and that’s a problem. I’d say get it with the steel or don’t get it at all. It sits in my garage and comes out once or twice a year.
I got the basic model and haven’t had great success. But I dont have the baking steel to help cook the top and that’s a problem. I’d say get it with the steel or don’t get it at all. It sits in my garage and comes out once or twice a year.
I got the basic model and haven’t had great success. But I dont have the baking steel to help cook the top and that’s a problem. I’d say get it with the steel or don’t get it at all. It sits in my garage and comes out once or twice a year.
I have one coming next week, thought the baking steel was a little high priced so found a good alternative at $100 less...that's coming in about a week.
Also ordered the PizzaQue to take a look at them back to back, it arrived yesterday. Looks a little on the cheap side, but it is a good chunk less than the PizzaCraft, and a slightly different setup.
I bought the Pro Kit with the steel, and it has treated me well. The key is to start with the "C" shape of charcoal, and when they're burning well add the wood chunks to the basket in the rear. I keep a bucket with some wood chunks handy, and as the fire in the back burns down I just add a couple of chunks at a time, pushing them in with the steel peel. This only needs to be done every 25-30 minutes. The steel on top does a great job directing the flame over the top of the pizza. I've only used it three times, but so far so good. These photos are from this Monday just past...that dark looking topping on half of the pizza in image KP1 is some of my brisket-excellent stuff on a pizza!
That's a great looking pie!I bought the Pro Kit with the steel, and it has treated me well. The key is to start with the "C" shape of charcoal, and when they're burning well add the wood chunks to the basket in the rear. I keep a bucket with some wood chunks handy, and as the fire in the back burns down I just add a couple of chunks at a time, pushing them in with the steel peel. This only needs to be done every 25-30 minutes. The steel on top does a great job directing the flame over the top of the pizza. I've only used it three times, but so far so good. These photos are from this Monday just past...that dark looking topping on half of the pizza in image KP1 is some of my brisket-excellent stuff on a pizza!
You do if you use Pizza Steel instead of a stone and want to cook above 600 degrees like a normal pizza oven. I was cooking good pies without the Kettle Pizza but when trying to up the temp bottom burned top not done.I’ve got one. I’d agree, bad pizza is operator error, not faulty equipment. It does take some practice, but I also don’t think you need that flat steel to reflect the heat back down from the lid. Man that is expensive.