Originally posted by AJ S.:
Pretty cheap if the conversion rate from South African currency is accurate. If I recall it was like $36 US not including shipping.
At that price, I would buy one tomorrow.
Originally posted by Daniel S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Steve Holat:
http://kettlepizza.com
it's an 18.5".Originally posted by Shaun R:
Nice set up! Is that an 18 or 22?
Great article Steve!Originally posted by Steve Holat:
Kenji kept experimenting until he got it right.
See the embedded links within the article for previous attempts.
The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker
Tony, if you ever get the urge to sell let me know. Would possibly be interested.Originally posted by TonyReynolds:
Interesting second review. Looking at the pictures, I think I may see why I'm having trouble with my Kettle Pizza. On the Weber Performer the Kettle Pizza sits lower creating a more narrow slot. When I see the height of of the slot in the latest photos, it's much higher than what I have.
I have a stainless K-P that we got for me in June 2011. It has the "HOT" cut-out, etc. Has it changed since then?
Frankly, the three times that I used it last summer/fall were not stellar; I had good results on 1 out of the 3. My take on the whole thing was that it wasn't worth the fuss, consuming a large amount of charcaol and lump and an inability to make more than 1 or 2 pies because of heat loss.
Also, the Super Peel didn't work for me, mostly because the combined thickness of the S-P and the height of the pie made it difficult to get the pies onto the stone.
I know that others have had better success, but Cooking pies is something you do for groups and it's been a crappy, cold/wet winter and spring here in Seattle and my family is now just me, unless others pop over (my daughter's getting married and my wife passed away...)
I have a new Char-broil Commercial Tru-Infrared grill that works superbly with temps up to 700F using natural gas. I plan on rigging a stone hanging from the lid and a stone on the grill and seeing how that works. The heat radiats from an emitter below the grill surface that spreads the heat with no hot or cold spots, no flare ups either.
For now, my Kettle Pizza is simply sitting on the deck...
Originally posted by Steve Holat:
Kenji kept experimenting until he got it right.
See the embedded links within the article for previous attempts.
The Pizza Lab: In Which We Get The KettlePizza Insert Working And Meet Its Maker
Based upon things I've read (no personal practical experience) wouldn't bother with the cost of SS. I'd try just a piece of .25 inch A36 Hot Rolled Steel Plate.Thinking about having a stainless steel piece made the same diameter as the Kettle Pizza for the top of it. Any suggestions on gauge and grade of steel?