$34.20 USD for the Basic. It goes up to $50-something if you include a pizza stone. Shipping stone to Canada seemed like a bad use of money.Originally posted by Stefan B:
How much was shipping to Canada John?
OK, pics it is. Normally when I'm experimenting I like to change one variable at a time but tonight I changed one (used a pizza stone), nature changed one (high wind last night vs no wind tonight) and "being Friday" changed one (forgot to open the lower vent !!).Originally posted by AJ S.: Please post some pictures.. Thanks!
OK, pics it is. Normally when I'm experimenting I like to change one variable at a time but tonight I changed one (used a pizza stone), nature changed one (high wind last night vs no wind tonight) and "being Friday" changed one (forgot to open the lower vent !!).Originally posted by John Bridgman:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by AJ S.: Please post some pictures.. Thanks!
Heck, I'll bet that even Papa Murphy's will taste better baked this way.
For charcoal, almost a full chimney of lump, but roughly half of that was leftover from the previous cook. For some reason leftover charcoal doesn't seem to burn as well as fresh. There were also a lot of small coals so at least 1/3 of the chimney contents went through the charcoal grate and fell to the bottom of the kettle.Originally posted by Jeremy Scarpetta:
Not sure if anyone asked, but how much charcoal and hardwood did you put in?
I just picked up the stone last week and don't have a peel yet so I'm using the pan exclusively and the stone is just acting as a heat sink. Initial experiments using an upside-down pizza pan as a peel were not promisingBy the way, I see you are using a pan as well. Does it work better with the pan?
Not sure I agree with "bamboozled". I know you can make pizza with a stock kettle (and made a bunch that way before testing the oven) and I know I could make one of these things myself in a pinch (but would probably never get around to it), but so far I'm having a lot of fun with it and making at least slightly better pizza than I did before, whether on the kettle or in the oven.Originally posted by Alberto G:
I can't believe you people were bamboozled into buying this, comical!
I think the wood is to add some authentic wood oven flavor, the charcoald heat does the cooking.I also tracked down one of the sources of apparent randomness -- if you use small chunks of hardwood like you would for smoking then they burn out fast and may not be giving much heat when you put the pizza in. D'oh !!
Perhaps you're right in case of the kettle where the source of smoke comes from beneath the pizza to catch it.Originally posted by AJ S.:
I think a bit of smoke would "Adhere" to the pizza, even if cooking it for just a couple minutes. Just my opinion..