Teddy J.
TVWBB Pro
There are so many threads on multiple forums relating to pizza cooking on kettles. However, one problem that seems fairly common throughout is getting enough reflective heat off the dome of the lid to cook the top of the pizza sufficiently. So in an attempt to address this problem, I began wondering if foiling the underside of the lid with gold reflective film would help this issue.
For those that aren't familiar - C&R Racing out of Indy sells the stuff. It's basically aerospace quality gold film with high temp adhesive backing. It reflects ~78% of radiant heat w/ a continuous operating temp of ~840(F). I was introduced to the stuff many years ago building some race cars where we used it around the firewall/floors, brake systems, and drivetrain components.
So this had me thinking, what if the underside of the lid was lined with this foil? How would it affect the cooking temperature of the top of the pie? Would it be substantial?
This is the primary method of cooking pizza I use on my Performer. >Here<
One problem that I run into is the elevation of the pie has a tendency to choke the airflow and decrease the temps. However, I've needed to elevate the pie that high to cook the top sufficiently. If I could lower the pie just a bit, this would free up some airflow, but I'd sacrifice cooking temp at the top of the pie due to the greater distance between the pie and the dome. This is where I began thinking about the benefit of the gold film.
I'm thinking out loud here - what do you guys think?
For those that aren't familiar - C&R Racing out of Indy sells the stuff. It's basically aerospace quality gold film with high temp adhesive backing. It reflects ~78% of radiant heat w/ a continuous operating temp of ~840(F). I was introduced to the stuff many years ago building some race cars where we used it around the firewall/floors, brake systems, and drivetrain components.
So this had me thinking, what if the underside of the lid was lined with this foil? How would it affect the cooking temperature of the top of the pie? Would it be substantial?
This is the primary method of cooking pizza I use on my Performer. >Here<
One problem that I run into is the elevation of the pie has a tendency to choke the airflow and decrease the temps. However, I've needed to elevate the pie that high to cook the top sufficiently. If I could lower the pie just a bit, this would free up some airflow, but I'd sacrifice cooking temp at the top of the pie due to the greater distance between the pie and the dome. This is where I began thinking about the benefit of the gold film.
I'm thinking out loud here - what do you guys think?