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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 08-16-2018, 05:42 PM   #1
zippy12
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Default Worked Over Time! I got her! KettlePizza Oven... Next to give her a go ... 312.00!



now to load up on oak chunk to feed the fire

Cant wait to try this out!
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Old 08-16-2018, 05:58 PM   #2
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Nice looking unit
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Old 08-16-2018, 09:05 PM   #3
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I have the Deluxe version of this and have had mixed results but of course I used mine with my slow n sear and I don't think I had enough coals on the side. Next time I'm going to try using it like the directions say to.

I also bought the stainless steel baking steel for it but only used it once. I have not used mine in awhile but need to try it again to get better at it.
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Old 08-16-2018, 09:12 PM   #4
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Quote:
Originally Posted by zippy12 View Post


now to load up on oak chunk to feed the fire

Cant wait to try this out!


The idea of getting one of these units has been floating around in my little brain... let us know how it works - when temps you got etc. you might as well join the ranks of forum members that have helped me spend $. :-)


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Old 08-16-2018, 10:35 PM   #5
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Awesome!

I had a Kettle Pizza and really enjoyed using it. Once you get the fire figured out, you can get very consistent results. I made a clone and still use it frequently.



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Old 08-17-2018, 02:54 AM   #6
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I use mine often and love it. It will get over 900 degrees and cooks perfect pizza in a matter of minutes. Love love love it. Good luck with yours and if you have any questions please feel free to ask. I’ve had mine a little over a year so an quite well versed in its operation.
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Old 08-17-2018, 03:16 AM   #7
Baychilla
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Would one of those work on a WSM?
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Old 08-17-2018, 07:09 AM   #8
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Quote:
Originally Posted by aerotech11 View Post
I use mine often and love it. It will get over 900 degrees and cooks perfect pizza in a matter of minutes. Love love love it. Good luck with yours and if you have any questions please feel free to ask. I’ve had mine a little over a year so an quite well versed in its operation.
Do you have any pictures of how you set your coals up? I think that is where I'm failing. The first time I made pizza's they came out pretty good. The next couple of times they did not and so I've not used it since. I may have gotten too many coals under the stone.
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Old 08-17-2018, 07:11 AM   #9
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It may since it sits on the inside lip. You may have to try it on a lower part where there is an inside lip
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Old 08-17-2018, 07:15 AM   #10
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Quote:
Originally Posted by 70monte View Post
Do you have any pictures of how you set your coals up? I think that is where I'm failing. The first time I made pizza's they came out pretty good. The next couple of times they did not and so I've not used it since. I may have gotten too many coals under the stone.
I don’t have any pictures of the coal set up but I just bank them in a “c” shape in the back of the kettle and when the temp gets up to around 500 degrees I’ll put my wood on top of the coals. Let it get to above 900 degrees and I’m ready to start cooking.
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[COLOR="Red"]22.5” Red limited edition kettle[/COLOR]
22.5” Weber Smokey Mountain
Highly modified Brinkmann smoke n pit pro POS horizontal stick burner
PGS K40 Gasser
[COLOR="Blue"]Pit Boss 24” Kamado [/COLOR]
Cajun bandit rotisserie 22.5”
S/S vortex
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Old 08-17-2018, 07:16 AM   #11
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I get very consistent results every time.
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22.5” Weber Smokey Mountain
Highly modified Brinkmann smoke n pit pro POS horizontal stick burner
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[COLOR="Blue"]Pit Boss 24” Kamado [/COLOR]
Cajun bandit rotisserie 22.5”
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Old 08-17-2018, 07:22 AM   #12
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aerotech11 - are you burning oak? and what size wood (same size you get in chunk from Lowes, HD, or Wally)?
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Old 08-17-2018, 07:49 AM   #13
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Quote:
Originally Posted by aerotech11 View Post
I don’t have any pictures of the coal set up but I just bank them in a “c” shape in the back of the kettle and when the temp gets up to around 500 degrees I’ll put my wood on top of the coals. Let it get to above 900 degrees and I’m ready to start cooking.
Yup this is how I did it when I had one. Coals and wood banked in the back. You do have to monitor and rotate the pizza to get even cooking, but that's part of the fun.
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Old 08-17-2018, 08:08 AM   #14
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Quote:
Originally Posted by zippy12 View Post
aerotech11 - are you burning oak? and what size wood (same size you get in chunk from Lowes, HD, or Wally)?
I usually do burn oak but have had good results with pecan and cherry as well. I think my chunks are a bit bigger than what you would get at hd or Lowe’s. But I’m sure those would work. It’s a fun way to make great pizzas.
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[COLOR="Red"]22.5” Red limited edition kettle[/COLOR]
22.5” Weber Smokey Mountain
Highly modified Brinkmann smoke n pit pro POS horizontal stick burner
PGS K40 Gasser
[COLOR="Blue"]Pit Boss 24” Kamado [/COLOR]
Cajun bandit rotisserie 22.5”
S/S vortex
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Old 08-22-2018, 01:15 PM   #15
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So, I've been considering getting this. Is the Pro Kit necessary or can I just grab the Deluxe Kit? Does the steel lid make that much of a difference?
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