Blackstone Pizza VS Kamado Pizza

[FattyMcFatty]

So, what is the main differences you get in a pizza cooked in a Blackstone Vs Kamado?

I have a Kamado Big Joe and have done pizzas quite a few times now, so I know how those pizzas turn out. Would love to get a Blackstone Pizza Oven but doesn't hurt to have more info/justification to help get the approval :heh:

Thanks!

 

[Dweverett]

The Blackstone can hit higher temps and it's easier to have higher heat above the pizza vs below -- something that's really difficult in a kamado. If you like thicker pizzas with lots of toppings you might not notice a huge difference as they inherently need a little while to cook and therefore require lower temps. If you want something like Neapolitan pizza though where it's designed (and in fact technically requires) a 90 second or less cook time you pretty much need something like a Blackstone. My personal experience is I get much better results on the Blackstone even for thicker pizzas as I tend to burn the crap out of the crust on the KJ but I know that others have had success

Results aside, the blackstone is also very quick and easy whether you are doing a single pie or two or having a party and running them through pretty much non-stop. It's harder and takes more time to get the kamado setup and then to manage the heat across multiple pizzas.

We haven't used ours as much as we did the first year but it's still a very worthwhile addition to the lineup.

 

[FattyMcFatty]

The Blackstone can hit higher temps and it's easier to have higher heat above the pizza vs below -- something that's really difficult in a kamado. If you like thicker pizzas with lots of toppings you might not notice a huge difference as they inherently need a little while to cook and therefore require lower temps. If you want something like Neapolitan pizza though where it's designed (and in fact technically requires) a 90 second or less cook time you pretty much need something like a Blackstone. My personal experience is I get much better results on the Blackstone even for thicker pizzas as I tend to burn the crap out of the crust on the KJ but I know that others have had success

Results aside, the blackstone is also very quick and easy whether you are doing a single pie or two or having a party and running them through pretty much non-stop. It's harder and takes more time to get the kamado setup and then to manage the heat across multiple pizzas.

We haven't used ours as much as we did the first year but it's still a very worthwhile addition to the lineup.

Awesome!, I appreciate your input. I def. will be getting one, just a real noob in the pizza making world :grin:

 

[ssv3]

DW summed it up well. I have a kamado also and did pizza on both and had WAY better results in the Blackstone. Another thing I hated doing pizza on the kamado, when doing multiple pizzas, the intense fire that's needed dies down by the time you get to the second pie and so on. And burning your gaskets to a crisp :doh: List goes on. Better, faster pizzas on the BS. Perfect for weeknight pies when you want pizza in 15-20 mins from the time you fire the BS oven up.

Makes the best 90 second Neapolitan pies if you choose to

 

[AClarke44]

Sako! You are gonna have to stop that or I'm gonna end up with one of those too. And we both know how the griddle experiment ended! :tsk:

Those BS pizza ovens make killer lookin pizza! :becky:

 

[FattyMcFatty]

DW summed it up well. I have a kamado also and did pizza on both and had WAY better results in the Blackstone. Another thing I hated doing pizza on the kamado, when doing multiple pizzas, the intense fire that's needed dies down by the time you get to the second pie and so on. And burning your gaskets to a crisp :doh: List goes on. Better, faster pizzas on the BS. Perfect for weeknight pies when you want pizza in 15-20 mins from the time you fire the BS oven up.

Makes the best 90 second Neapolitan pies if you choose to

That's awesome, I've been wanting to try out different styles of pizza aswell.

I'm assuming the only thing you don't get with the Blackstone is the "wood fired" flavor like you do on the Kamado?

 

[ssv3]

That's awesome, I've been wanting to try out different styles of pizza aswell.

I'm assuming the only thing you don't get with the Blackstone is the "wood fired" flavor like you do on the Kamado?

Thank you!

Basically what I can tell you is that at higher temps needed for cooking pizza, especially Neapolitan pies at 800-900*, you can't really taste smoke flavor due to a clean burn. Then again, that's my take on it and to be fair I haven't done that many pies on the kamado for a true comparison on smoke taste.

 

[Bob C Cue]

On the subject of pizza, has anyone else had the pleasure of eating a pie at a Red Brick Pizza? We have one at West County Mall in St Louis and I think the pizzas are some of the best you will find outside of homemade. Had a bacon pizza there once and loved it. Their ovens run close to 1000° and produce an excellent product.

Would love to get a Blackstone Pizza Oven someday but for now will use the PBC and my convection oven

 

[ssv3]

Sako! You are gonna have to stop that or I'm gonna end up with one of those too. And we both know how the griddle experiment ended! :tsk:

Those BS pizza ovens make killer lookin pizza! :becky:

Lol, now that's funny! Honestly Andrew, if you guys do pizza once a week or at least a few months, I'd say it's worth it. You wouldn't guy for take out pizza anymore and I can guarantee that. :heh:

You know what I mean? :wink:

 

[FattyMcFatty]

Thank you!

Basically what I can tell you is that at higher temps needed for cooking pizza, especially Neapolitan pies at 800-900*, you can't really taste smoke flavor due to a clean burn. Then again, that's my take on it and to be fair I haven't done that many pies on the kamado for a true comparison on smoke taste.

This is true, makes sense :thumb:

 

[FattyMcFatty]

Lol, now that's funny! Honestly Andrew, if you guys do pizza once a week or at least a few months, I'd say it's worth it. You wouldn't guy for take out pizza anymore and I can guarantee that. :heh:

You know what I mean? :wink:

This right here is glorious, that is what I'm talking about....

 

[ssv3]

Some of the guys actually scored the oven from $100 from Home Depot. I got mine for 300 out the door and I thought it was a steal. I'd happily pay full price of around $400 now that I had it for quite some time. Really good pizza oven.

 

[ssv3]

Some pesto pies :thumb: You guys get the idea. Thing makes a helluva pizza.

 

[AClarke44]

Dude! :shocked:

 

[KevinJ]

All of the sudden I have a massive craving for Pizza :hungry:

 

[Norm]

Best pies I've made are on my blackstone.

 

[BillN]

Wow the Blackstone pizzas look fantastical.

 

[Dweverett]

Sounds like we have you convinced but here's a few more...

The half eaten pizza was one of the best pulled pork leftovers I've ever made. The full pizza is a desert one modeled after something I had at a Christian music festival. Apples, maple syrup and basil.

 

[SDAR]

I don't have many pictures of the pies I've made. I guess I need to start taking pictures. I would like to add though that the patio oven does a great job of "crisping" up wings, bacon wrapped anything etc...turn it up and 30 seconds or so...BAM!

 

[Inthewoods]

This thread is killing me!!

7:30am and I'll I'm thinking about is pizza!

-D