Beach Pizza On The STOK Drum Using The Kettle Pizza Insert

captjoe06 · 08-17-2015, 05:38 AM

It Didn't Stink.

Free Mr. Tony · 08-17-2015, 05:55 AM

Really cool pics. A wonderful dinner setting.

Titch · 08-17-2015, 05:59 AM

I'm in.
Pizza, beach and a sunny day

never seen a Stok before

dport7 · 08-17-2015, 06:34 AM

You have it all together there, everything looks great.

Garyclaw · 08-17-2015, 08:00 AM

Pretty Cool! Cook anything, anywhere! They look great!

NickTheGreat · 08-17-2015, 08:27 AM

I've wondered about the Stok stuff. Target, right?

I have a Kettlepizza that I've only used once. I want to make some sort of heat sink for the top of the pie as well.

garyk1398 · 08-17-2015, 08:44 AM

Very nice pics!!

Bonewagon · 08-17-2015, 10:12 AM

Great lookin' food and great lookin' location!

jason p · 08-17-2015, 12:27 PM

How do you like the kettle pizza insert? I bought the deluxe kit for this a couple of years ago. For me it is a pain in the but to setup and keep at a consistent temp. I only used it a few times and the pizza was ok. I had a hard time getting consistant heat on the top and bottom.
Wondering if I gave up to early? It was alot of money for that set up.

AClarke44 · 08-17-2015, 12:35 PM

Very nice! Pizza looks delicious! And on the beach even!

captjoe06 · 08-17-2015, 12:51 PM

Quote:

Originally Posted by jason p

How do you like the kettle pizza insert? I bought the deluxe kit for this a couple of years ago. For me it is a pain in the but to setup and keep at a consistent temp. I only used it a few times and the pizza was ok. I had a hard time getting consistant heat on the top and bottom.
Wondering if I gave up to early? It was alot of money for that set up.

I think you just need to work it a little. The thinner you spread the dough the better. I use a wood peel to prepare on and shift to the cooking surface and a metal peel to manipulate.

Get the heat cranking and add wood after every pizza or so. When you place your dough on the hot surface, try to plae it toward the back, once you see the dough round up on the bbottom and separate from the cooking surface, pull it out with teh metal peel, give it a 180 degree turn and put back toward the back, after a minute or two you'll have your crust browned nicely. Then place the metal peel under the pie and dome it by lifting it so the toppings get cooked and the crust won't burn.

Trial and error and after about three pies you can really see what works for you.

SmittyJonz · 08-17-2015, 02:16 PM

What's in pic # 2 ?

churrodog · 08-17-2015, 02:40 PM

I feel like this is one of those things I would plan out then bail at the last minute and do it all on the back porch. Nice spread! Loving that grill and accessory.

captjoe06 · 08-17-2015, 03:03 PM

Quote:

Originally Posted by SmittyJonz

What's in pic # 2 ?

Pesto, Buffalo Mozzarella

th3r00st3r · 08-17-2015, 04:02 PM

That looks really good. Great day at the beach!

I just know that my ol' lady would be plenty PO'd if I posted a pic of her where everyone could see down her top.

08-17-2015, 05:38 AM	#1
captjoe06 Full Fledged Farker Join Date: 06-03-15 Location: Gloucester, MA	Beach Pizza On The STOK Drum Using The Kettle Pizza Insert It Didn't Stink. __________________ Black Weber Smokey Joe Silver/ Black Weber 22 inch Kettle/ 18 inch WSM /Lime Green Weber Smokey Joe /3rd Gen Brick Red Weber Performer/1st Gen SS Green Performer

08-17-2015, 05:59 AM	#3
Titch somebody shut me the fark up. Join Date: 11-17-12 Location: South East Victoria Australia Name/Nickname : Titch :-)	I'm in. Pizza, beach and a sunny day never seen a Stok before __________________ Some people are like a Slinky-not really good for anything, but still , you can't help smiling when you shove them down the stairs.:becky:

08-17-2015, 06:34 AM	#4
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	You have it all together there, everything looks great. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

08-17-2015, 08:00 AM	#5
Garyclaw Babbling Farker Join Date: 08-05-09 Location: NE OH-IO	Pretty Cool! Cook anything, anywhere! They look great! __________________ Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo:

08-17-2015, 08:27 AM	#6
NickTheGreat is Blowin Smoke! Join Date: 05-08-12 Location: Iowa	I've wondered about the Stok stuff. Target, right? I have a Kettlepizza that I've only used once. I want to make some sort of heat sink for the top of the pie as well. __________________ 18.5" WSM ; 22" Kettle ; Weber E-330 ; Weber Q200 (for tailgating), Weber Performer

08-17-2015, 05:55 AM	#2
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	Really cool pics. A wonderful dinner setting.

08-17-2015, 08:44 AM	#7
garyk1398 Babbling Farker Join Date: 08-05-08 Location: Omaha, NE -western edge of town Name/Nickname : Gary	Very nice pics!! __________________ Cookshack sm055 and a weed burner.:crazy: Gary, KCBS -CBJ [FONT=Comic Sans MS][COLOR=red]Certified Nebraska MOINK Baller, [/COLOR][COLOR=darkred]KCBS - CBJ[/COLOR][/FONT] Semper Fi, when in doubt empty the magazine :rip:

08-17-2015, 10:12 AM	#8
Bonewagon Babbling Farker Join Date: 06-12-09 Location: Ithaca, Michigan	Great lookin' food and great lookin' location! __________________ Jason Big Steel Keg, WSM, OTG, PBC, Kamado Joe Jr., Carson Rodizio, and a Super Fast [I]and[/I] Accurate [COLOR="Blue"]Blue[/COLOR] Splash-Proof Thermapen

08-17-2015, 12:27 PM	#9
jason p On the road to being a farker Join Date: 09-18-11 Location: Sussex WI	How do you like the kettle pizza insert? I bought the deluxe kit for this a couple of years ago. For me it is a pain in the but to setup and keep at a consistent temp. I only used it a few times and the pizza was ok. I had a hard time getting consistant heat on the top and bottom. Wondering if I gave up to early? It was alot of money for that set up.

08-17-2015, 12:35 PM	#10
AClarke44 Babbling Farker Join Date: 05-14-14 Location: Yukon, OK Name/Nickname : Andrew	Very nice! Pizza looks delicious! And on the beach even! __________________ My cooker fleet: Recteq RT-700 Weber Spirit E-210 with GrillGrates 22.5 Crimson Weber Premium Char-Broil Big Easy Oil-Less Turker Fryer LoCo 80qt crawfish kit Re-homed cookers: Black Weber OTG (Happy Hapgood) Pit Barrel Cooker (PBC) Char-griller Akorn 28” Blackstone Pro Series Oklahoma Joe’s Bronco Check out the PBC Appreciation Thread! [url]http://www.bbq-brethren.com/forum/showthread.php?t=210239[/url]

08-17-2015, 02:16 PM	#12
SmittyJonz somebody shut me the fark up. Join Date: 07-17-13 Location: Burleson Tx	What's in pic # 2 ? __________________ NO Such Thing as Over Smoked - just Over Dirty Smoked.............

08-17-2015, 02:40 PM	#13
churrodog Full Fledged Farker Join Date: 06-15-15 Location: Salty Ham, AL	I feel like this is one of those things I would plan out then bail at the last minute and do it all on the back porch. Nice spread! Loving that grill and accessory. __________________ Akorn, Masterbuilt XL, Churro Dogs

08-17-2015, 04:02 PM	#15
th3r00st3r On the road to being a farker Join Date: 04-22-15 Location: San Dimas, CA	That looks really good. Great day at the beach! I just know that my ol' lady would be plenty PO'd if I posted a pic of her where everyone could see down her top.