KettlePizza, Round 2


 
Sean H

Sean H

TVWBB Pro
I did my first cook with the KettlePizza insert, and it went pretty well. But I did note some areas for improvement, mostly around the bottom of the crust. I didn't get the bottom done quite as much as I'd liked -- I was very conservative the first time around about not putting too much heat on the bottom. Also, it seemed to be feast or famine when it came to heat levels.

So, I added a couple of tweaks. First, I spread out a half chimney of coals directly below the stone, and another half chimney in a basket to the rear of the charcoal grate. I used hickory instead of the apple I used last time as my fuel wood. And I put a layer of fire bricks on the top of the insert (sorry no pics of this). This batch turned out much better -- perfectly cooked on top and bottom. I think I'm in love with this new insert. And it is unlikely I will order pizza out again.

A pie in the "oven:"



Here's one out of the oven:



Our dinner for tonight:



I was really skeptical about this thing, but I am completely sold. Yes, it does require a fair amount of fuel to get it going, but the end product is worth it.
 
Nice job on the pies!

I'm jealous. I do pizzas on my OTG, (with pretty good results using a lodge pizza pan), but I'd love to do a 700 degree wood fired job like that.

Wasn't this a Craigslist score? Even more jealous.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wolgast:
Sure looks good Sean! How long does it take to bake a pizza in that thing when running @ 700? </div></BLOCKQUOTE>

I had intended to time it, but I kept forgetting to set my stopwatch when I put the pies on. Grrr. However, I estimated about 8 or so minutes per pie, on average. It probably could have been less had we opted for thinner dough.
 
I was recently in NYC, and had the most amazing wood fired pizzas at a place called Co. (Jim Lahey of the "no knead" dough recipe). Anyways, I was snooping around with my camera and they let me into the kitchen to meet the chefs. By the end of our conversation, they were asking me how to make pies on the kettle! I gave them the name of this forum because I thought of you and the insert.

I've been thinking about that conversation and I was thinking of trying to make something like this and I hit on an idea that I'm going to try. I'm going to build a ring of fire bricks on the grate in a C, so I can get the lid down and have the slot. wish me luck!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
I was recently in NYC, and had the most amazing wood fired pizzas at a place called Co. (Jim Lahey of the "no knead" dough recipe). Anyways, I was snooping around with my camera and they let me into the kitchen to meet the chefs. By the end of our conversation, they were asking me how to make pies on the kettle! I gave them the name of this forum because I thought of you and the insert.

I've been thinking about that conversation and I was thinking of trying to make something like this and I hit on an idea that I'm going to try. I'm going to build a ring of fire bricks on the grate in a C, so I can get the lid down and have the slot. wish me luck! </div></BLOCKQUOTE>

That is a great idea. I have a feeling that may be a winner. Also, you would put a grate on top of your ring, and lay fire bricks atop the grate. I think this is how the pizza hacker got started with his Frankenweber.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">That is a great idea. I have a feeling that may be a winner. Also, you would put a grate on top of your ring, and lay fire bricks atop the grate. I think this is how the pizza hacker got started with his Frankenweber. </div></BLOCKQUOTE>

I was going to take the handles off an old grate and set the bricks on that. With the grate at that height, and a stone on it, I should be able to get the pie in and out easy. Also, I was going to cut a piece of tin flashing to fit the outside, making it more like your insert, and a little tighter.

I also want to make a sandwich of stones with more fire bricks. I had good luck getting even browning, top and bottom with that set up, but it was too hard to use with out a side slot (I had to disassemble and reassemble for every pie.
 
Great looking pies Sean! JB I am looking forward to some pictures of you idea. I am always looking for new pizza kettle ideas. Another member suggested putting a stone on bottom, then standing some firebricks around that and topping it with another stone.
 
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