I do because I like cooking pizza over burning Oak. Haven't figured out a way to do that in a kettle yetNice looking pies, Chuck. Do you prefer the WSM over a kettle with the KP?
I can get insane heat, but I keep it about 650/700Looks great. What kind of temps were you rocking with that setup?
The kettle pizza is adjustable to both the 18" and the 22" so if you're thinking about getting the 22" WSM, by all means do so, wish I did
That lid is off the Jumbo Joe Premium. A flatter lid is still needed (imho) I probably will have a piece of steel cut to fit the top of the KP, and it can be used as a grill when not cooking pizzasIt looks like you are using a flatter 22 lid for the KP. Do you have any idea how it would work on a WSM with a pizza stone on to of the KettlePizza and just use the standard WSM dome? Just curious. That KP is definitely on my wish list. Will probably get the Vortex first though.
That lid is off the Jumbo Joe Premium. A flatter lid is still needed (imho) I probably will have a piece of steel cut to fit the top of the KP, and it can be used as a grill when not cooking pizzas
I do because I like cooking pizza over burning Oak. Haven't figured out a way to do that in a kettle yet
I did try it with the WSM lid, and the problem was the top of the pizzas weren't getting done. It seems you need a low ceiling lid, almost flat on the KP seem idealIm really interested in trying this out but have some questions! So this is on an 18" WSM right? Would you be able to use the 18" WSM lid instead of the lid you have on? I dont have a kettle...yet...but would like to get the kettle pizza and im just wondering if it would all fit up on the 18" using the 18" lid and wondering what the reason is for using the different lid? thanks!
Next time you do this, can you snap a photo, I'd like to see this method. Go Giants!!!Chuck, You mentioned you were wondering doing the kettle version. What I do on my 22 is light a full chimney of KBB and ring in around the backside of the kettle, kind of a U configuration. Then I place about 3 or 4 fist sized pieces of oak on the charcoal when the stone is fully heated and ready for pizza. You can attain 700 degrees, no problem and you get that nice oak smell and flavor. Haven't tried it on my 18 inch kettle yet.