Last night's pizza effort on the Performer


 
I like your approach and look forward to future experiments. I'll be watching with a careful eye :)

Do you know what temp you were running at on the last one? The crust looks pretty good.
 
Chris Lynch said:
I like your approach and look forward to future experiments. I'll be watching with a careful eye :)

Do you know what temp you were running at on the last one? The crust looks pretty good.
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I don't have a laser thermometer so I really don't know the temp of the stone. Any guess I could hazard on that would probably be off by maybe 100 degrees so I won't make one. Also, as was pointed out earlier in the thread the stone was sitting on bricks, so the temp was likely not consistent across the stone.

I did hang the probe of my thermometer down through the dome vent (maybe 5 minutes before I put the last pizza went on) and it registered 624*. Two disclaimers on this - I am certain the grill was cooler than that when I put the last pie on because I (obviously) had to take the lid off to get the pizza in, and I can't be sure exactly where the the probe was measuring. I say this because the weber was damn hot at the time and it was a challenge to dangle the probe carefully. Flames may have been licking at the probe, since at the time I had my fuel source at or above the pizza stone.
 
Careful putting lit coals under your pizza stone the excessive heat may crack it. Since I posted about the foil pans I looked at my veggie basket and it's the perfect height and length to use.
 
Is it safe to assume you can't just use any kind of brick for this?I ask because I want to start using a setup like this.
 
Tyson said:
Is it safe to assume you can't just use any kind of brick for this?I ask because I want to start using a setup like this.
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I know guys have cracked some stones that are designed for the oven. I got a couple stones at my local BBQ store and haven't had an issue. They were about $30 bucks each.
 
Tyson said:
Is it safe to assume you can't just use any kind of brick for this?I ask because I want to start using a setup like this.
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I have read stories, and understand just as a matter of science, that cheap, red utility bricks like the ones I used could theoretically crack or even burst in a high heat grill. I've never had it happen though. I live in Wyoming where it sometimes feels like we have negative humidity, so that might have something to do with it.
 
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