Matt Rector
TVWBB Pro
I received my Pizzaque kit this weekend and finally got to use it on Sunday. With all the excellent advice I got from the fine folks here, it went way smoother that I thought it would.
After reading reviews from others who have used this kit, one of their big points was that the recommended 1 chimney of KBB, was not enough to do more than one pizza. I started with two chimney's full. The unit like we have all seen it. See the clip on the side, it barely fit tucked into the performer metal top.
How the inside looks. About as cheap a charcoal fence as you will ever find! But it worked fine, it's just a fence. You throw your wood on top of your briquets, before you put the top on. I used some white oak. Those unlit briquets are just a visual, those would be lit ones.
The clips hold the lid on the top. Doesn't need them really, but it's a safety thing. The wire rectangular front is heavy gauge, the whole thing seems pretty sturdy. The two inside pieces attach on each side, for the stone shelf. Seems more than sturdy for the stone they provide. The stone itself seems kind of cheap, but nothing stuck to it. I'm sure I'll upgrade that!
The peel, it's just a peel! It worked just fine. People told me not to make the pizza too early, as this would make it stick to the peel more. I didn't have much of a problem because I went straight to the stone immediately after assembly. Shout out to Chris Conro for the semolina instead of corn meal tip, that probably had a lot to do with it.
Store bought dough, Salami, and homemade Canadian Bacon. First one in, Stone reads 600. I wasn't sure about temps so it was my best guess.
Loading the first one in, it slid off the back a little. I got the hang of it on the second one. Turn it 4 minutes in. 8 minutes total.
Just like ChuckO says, need the radiated heat to cook the top completely . I'm going to rig up something flat like Chuck, instead of the regular lid. It looks sturdy enough to hold a lot of weight. First pizza.
Second one.
Not too bad, for a store bought crust.
Next time, one and a half chimneys to start, a flat top instead of the performer lid, and homemade crust. The stone temp I want will probably depend on how well a flat top helps the top to cook.
Thanks for looking!
After reading reviews from others who have used this kit, one of their big points was that the recommended 1 chimney of KBB, was not enough to do more than one pizza. I started with two chimney's full. The unit like we have all seen it. See the clip on the side, it barely fit tucked into the performer metal top.
How the inside looks. About as cheap a charcoal fence as you will ever find! But it worked fine, it's just a fence. You throw your wood on top of your briquets, before you put the top on. I used some white oak. Those unlit briquets are just a visual, those would be lit ones.
The clips hold the lid on the top. Doesn't need them really, but it's a safety thing. The wire rectangular front is heavy gauge, the whole thing seems pretty sturdy. The two inside pieces attach on each side, for the stone shelf. Seems more than sturdy for the stone they provide. The stone itself seems kind of cheap, but nothing stuck to it. I'm sure I'll upgrade that!
The peel, it's just a peel! It worked just fine. People told me not to make the pizza too early, as this would make it stick to the peel more. I didn't have much of a problem because I went straight to the stone immediately after assembly. Shout out to Chris Conro for the semolina instead of corn meal tip, that probably had a lot to do with it.
Store bought dough, Salami, and homemade Canadian Bacon. First one in, Stone reads 600. I wasn't sure about temps so it was my best guess.
Loading the first one in, it slid off the back a little. I got the hang of it on the second one. Turn it 4 minutes in. 8 minutes total.
Just like ChuckO says, need the radiated heat to cook the top completely . I'm going to rig up something flat like Chuck, instead of the regular lid. It looks sturdy enough to hold a lot of weight. First pizza.
Second one.
Not too bad, for a store bought crust.
Next time, one and a half chimneys to start, a flat top instead of the performer lid, and homemade crust. The stone temp I want will probably depend on how well a flat top helps the top to cook.
Thanks for looking!
