Search results

Either way your going to have a hard time getting even heat between the top and bottom of the pizza. I would probably use the mid section so you at least away from the hot heat. Id figure out a way to cover up the top of the pizza kettle without using the WSM's big dome lid. Something like a...

How do you plan on getting hot top side heat. That's been my biggest challenge when doing pizza.

Don't try splitting it in 1/2. Work the out side by splitting sticks off. If you don't have a splitting maul then you may have to use a hammer on a wedge or the back side of your hatchet.

I'd split it in to thin sticks. Then break them in half over my knee, or prop it up against a sold object and use the sole of my boot.

Not really if you know how to split wood by hand. I mean it's already split logs so it's not like your tackling a large log.

Take a hatchet and split them in to smaller splits or sticks. As long as they fit in the fire ring it doesn't matter how long they are.

I generally cook hot enough that no grease builds up on the ash sweeper.

The WSM is a better indirect cooker than the kettle. It has more indirect cooking space. It also has a more even heat source since the food is farther away from the charcoal and has some sort of object blocking direct heat.

How are you cooking these pizza's? Directly on the steel or in a lodge cast iron pan? I haven't really messed with making a deep dish style pizza but you cant use the same crust recipe for both. Deep dish pizza's require a longer baking time at a lower temp so the crust is going to need to have...

Bread flour is a general reference to the gluten level. It has a higher level then all purpose flour. Then cake flour is a low gluten level. It has less gluten than all purpose flour. 00 refers to how finely its ground. It is a finer grind than normal flour. Pizza's usually use a high gluten...

Clear blue skies here in centreal Nebraska. Ended up making pizzas instead of a cream can cook. Local radio station played Here "Comes the Sun" by The Beatles right as the diamond ring / sun reappeared. Pretty good old time with family.

Sievert Roofing Torch. You can get it in Titanium too if you want a lighter weight.

A full water pan and a full load of coal and you shouldn't have to get up in the middle of the night to check it. I get a full nights sleep and I don't use a ATC.

I polished my square lodge pan and they are correct. The seasoning flaked right off because it was slick. All I did was sand blast it to remove the slick shine and give the seasoning something to hang on to. It was still smooth, just didn't have the shine any more.

I am in Nebraska in the path of totality. I think a few of my wife's cousins are coming over to watch. I believe they are doing a cream can cook instead of a grill out.

Water helps prevent fast temperature swings, and high temps since it doesn't get any hotter than its boiling point.

WSM is way easier than a kettle for smoking. It's a dedicated smoker so it should be way easier. It is holds a more stable temp, especially if you use water. I think my 18" wsm holds a gallon and a half so it doesn't really need refilled during a cook.

Ideally it's there to increase the temp above the pizza. The flame comes up and hits the low ceiling then travels across the top side of the pizza.

Ideally you want the cooking surface and the air above the pizza to be close in temperature. That way it cooks even. Putting a fire directly under the cooking surface will increase the temp with out increasing the air temp above the pizza. That makes the bottom burn while having an under done...

Looks good and pretty sound advice. I would suggest that you use your current steel as the celing because it will reflect heat back down on to the topside of your pizza. Then use a stone for the cooking surface. A stone will run cooler than a steel and it will help balance out the cooking time...