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Introducing the Slow and Sear Pizza Oven

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  • troymeister
    Charter Member
    • Aug 2014
    • 1451
    • Forest Park Il
    • Weber 26

      Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe

      2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates

      Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
      I love cooking with wine. Sometimes I put it in my food.

      One cannot have too many grills.

    #16
    I really like it!!!!

    Comment

    • Huskee
      Administrator
      • May 2014
      • 15144
      • central MI, USA
      • Follow me on Instagram, huskeesbarbecue

        Want a free bottle of whiskey? Check out my link to Flaviar.com, you join with it, we both get a $50 bottle free.

        Smokers / Grills
        • Yoder loaded Wichita offset smoker
        • PBC
        • Grilla Silverbac pellet grill
        • Slow 'N Sear Deluxe Kamado (SnSK)
        • Dyna-Glo XL Premium dual chamber charcoal grill
        • Weber 22" Original Kettle Premium (copper)
        • Weber 26" Original Kettle Premium (black)
        • Weber Jumbo Joe Gold (18.5")
        • Weber Smokey Joe Silver (14.5")
        • Brinkmann cabinet charcoal smoker (repurposed)

        Thermometers
        • (3) Maverick XR-50: 4-probe Wireless Thermometers
        • (7) Maverick ET-732s
        • (1) Maverick ET-735 Bluetooth (in box)
        • (1) Smoke by ThermoWorks
        • (1) Signals by ThermoWorks
        • Thermapen MkII, orange
        • ThermoPop, yellow
        • ThermoWorks ChefAlarm
        • Morpilot 6-probe wireless
        • ThermoWorks Infrared IRK2
        • ThermoWorks fridge & freezer therms as well

        Accessories
        • Instant Pot 6qt
        • Anova Bluetooth SV
        • Kitchen Aide mixer & meat grinder attachment
        • Kindling Cracker King (XL)
        • BBQ Dragon
        • Weber full & half chimneys, Char-Broil Half Time chimney
        • Weber grill topper
        • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
        • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
        • Pittsburgh Digital Moisture Meter

        Beverages
        • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
        • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
        • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
        • Most favorite beer: The one in your fridge
        • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
        • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
        • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

        About me
        Real name: Aaron
        Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

        Occupation:
        • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

      #17
      Nice work Koy!

      Comment

      • Koy Schoppe
        Charter Member
        • Feb 2015
        • 148
        • Greensboro, NC
        • Name:
          Koy

          ​Location:
          Greensboro, North Carolina

          Grills:
          22" Weber + Slow N Sear
          Pit Barrel Cooker

          Thermo's:
          iGrill 2
          Thermopop

          Drinks:
          Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

          Cooks for:
          Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

        #18
        Fired it up again last night, its such an easy and quick way to get great pizza. No pictures this time, got to busy feeding the hungry kids.
        I had some dough I had made based on troymeister 's recipe with a little baking powder added a la Strat50 . Good crust.
        And thanks to Breadhead for the parchment paper idea, worked like a charm.
        and jgjeske1 , my pizza stone is solid black now as well, oh well...

        I ran out of pizza sauce, so last bit of dough I had got loaded up with fathers day leftovers to make a pork belly and roasted vegetable calzone. That's my dinner tonight!

        Comment

        • Fishman Griller
          Club Member
          • May 2016
          • 5
          • Western NY

          #19
          Nice Job! One question - what did you use to prop open the kettle top? I'm definitely going to try this with my new SnS.

          Comment

        • Koy Schoppe
          Charter Member
          • Feb 2015
          • 148
          • Greensboro, NC
          • Name:
            Koy

            ​Location:
            Greensboro, North Carolina

            Grills:
            22" Weber + Slow N Sear
            Pit Barrel Cooker

            Thermo's:
            iGrill 2
            Thermopop

            Drinks:
            Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

            Cooks for:
            Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

          #20
          I didn't use anything. I found it would stay balanced by itself as long as I didn't make the opening too big. 2 inches max probably. Sometimes it took a little bit to find the balancing point.

          Comment

          • MattTheGR8
            Charter Member
            • Dec 2014
            • 187
            • Backwoods Party
              22" WSM
              Napoleon Apollo
              Weber Performer
              Weber Kettle
              Weber Go-Anywhere Charcoal grill (the rectangular one)

              Rock's Stoker
              BBQ Guru DigiQ II

              Thermoworks TW8060 plus a variety of probes
              Thermoworks Combo Thermapen

              Weber rotisserie
              Smokenator
              Pizza Grill Stone

            #21
            That looks great, thanks for sharing. I'm going to try that technique myself sometime.

            Comment

            • Koy Schoppe
              Charter Member
              • Feb 2015
              • 148
              • Greensboro, NC
              • Name:
                Koy

                ​Location:
                Greensboro, North Carolina

                Grills:
                22" Weber + Slow N Sear
                Pit Barrel Cooker

                Thermo's:
                iGrill 2
                Thermopop

                Drinks:
                Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

                Cooks for:
                Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

              #22
              Ok, so I saw this at Home Depot...
              http://www.homedepot.com/p/PizzaQue-...7001/205581858

              I may have to get this to perfect my set up, eliminating the balancing act for the lid. Only$70, and I get a new pizza stone...


              ​Hi Breadhead , my name is Koy, and I have MCS....

              Comment


              • RonB
                RonB commented
                Editing a comment
                I wouldn't bother. You want the lid as close to the pizza as possible to keep the heat as close as you can. I'd either use a block or two of wood to hold the lid up or use a piece of wire and a hook to hold it up if your kettle has a lid holder.

              • RonB
                RonB commented
                Editing a comment
                Another thought, (and it didn't hurt too much... ). If you want another stone, consider the Baking Steel:

                http://www.bakingsteel.com/steels

              • Breadhead
                Breadhead commented
                Editing a comment
                Koy... Your post made it very obvious you have MCS.👍
            • Koy Schoppe
              Charter Member
              • Feb 2015
              • 148
              • Greensboro, NC
              • Name:
                Koy

                ​Location:
                Greensboro, North Carolina

                Grills:
                22" Weber + Slow N Sear
                Pit Barrel Cooker

                Thermo's:
                iGrill 2
                Thermopop

                Drinks:
                Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

                Cooks for:
                Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

              #23
              RonB the baking steel is definitely on my wish list, if for nothing else than making smash burgers on the grill. WRT the pizza que kit, i read through the comments and several mentioned being able to maintain 700+ degrees for an hour on single load of coal/wood. Heck I could get the Pizza que, and the baking steel, and still be significantly below what I was contemplating spending on the Kettlepizza or the Uuni 2s.

              #MCS

              Comment


              • Breadhead
                Breadhead commented
                Editing a comment
                #MCS ... You got it bad.👌

              • Dr ROK
                Dr ROK commented
                Editing a comment
                @Koy Schoope, if you have GrillGrates, try flipping them over and making smash burgers. Works like a charm.
            • JDenver
              Club Member
              • Apr 2016
              • 40
              • Austin, TX
              • Smokers / Grills:
                • Pit Barrel Cooker
                • Weber Performer 22"
                • New Braunfels Offset Smoker (Permanantly Retired)

                Accessories:
                • Slow 'N Sear
                • EasySpin Cooking Grate
                • PizzaCue Pizza Kit
                • ThermoWorks ThermoPop
                • Maverick ET-732
                • ThermoWorks Dot
                • Weber Rapdfire Chimney Starter

              #24
              Koy Schoppe, your initial post really has me thinking about pizza on the grill. Something I want to try very soon. I was thinking about the Pizzakettle, but the price scared me and I read Meathead's review saying it didn't make the pizza any better or easier than just on the grill. The other day, I saw the PizzaQue at HD for the first time. It looks like it solves a couple of things you mentioned - not having to balance the lid and raising the stone. Plus, it comes with a stone and a paddle as well as being considerably less expensive than the Pizzakettle.
              Later that day, I did a search on AR to see if anyone reviewes the PizzaQue and it brought me back to your thread because apparently you saw the PQ not long before I did! I may pull the trigger on one relatively soon. I'll post an update once I do.

              Comment


              • Koy Schoppe
                Koy Schoppe commented
                Editing a comment
                Reviews of the PQ were quite good on Amazon. But I would highly recommend trying the method I used first, and then see if you think you need the PQ. The balancing act works quite easily, and the stone can be raised other ways.
            • pittkappasig
              Former Member
              • Jul 2014
              • 98
              • Pittsburgh PA

              #25
              I might have missed it because there's a lot of comments on this thread but what's the brand on the stone? Mine stinks... PBC puts out a decent Za but I'm struggling with the SnS and straight kettle.

              Those pics... 😳😛🤔

              This site has already ruined such restaurants as Capital Grille, every burger joint, Mexican, Portguese, BBQ, chicken places and pretty much everywhere we eat... Except coal fired pizza, I can't get a handle on it!

              Comment


              • martybartram
                martybartram commented
                Editing a comment
                you are preheating the stone, correct?
            • martybartram
              Former Member
              • Apr 2016
              • 460
              • Vass, NC

              #26
              pittkappasig On my 22" weber with SNS I use a cast iron griddle on the cooking grate and have used two different stones without any difference. The first is a Pampered Chef stone that we have had for 20+ years and the other is a pizza stone we picked up for a song at Cracker Barrel. This last cook I put charcoal in the SNS and on the charcoal grate and it sped things up for me considerably. I use lump on the charcoal grate because it burns hotter. I put KBB in the SNS for consistency. Here is that post https://pitmaster.amazingribs.com/fo...a-on-the-grill

              Comment


              • pittkappasig
                pittkappasig commented
                Editing a comment
                Read the post, going to try the cast iron griddle/stone combo. Any insight into the logic behind that move? Does the griddle hkd more heat to pass thru to the stone.
            • Koy Schoppe
              Charter Member
              • Feb 2015
              • 148
              • Greensboro, NC
              • Name:
                Koy

                ​Location:
                Greensboro, North Carolina

                Grills:
                22" Weber + Slow N Sear
                Pit Barrel Cooker

                Thermo's:
                iGrill 2
                Thermopop

                Drinks:
                Mainly beer, preferably local: Karbach, Southern Star, Lone Pint, and anything else made in Texas!

                Cooks for:
                Wife, 2 kids (9 & 5), 2 doodle dogs, and whoever smells the smoke and comes on over

              #27
              pittkappasig I don't think he was saying he used it as a combo. He was saying he cooked pizza on a griddle and on a stone (two different stones) with little to no difference in result.

              Comment

              • martybartram
                Former Member
                • Apr 2016
                • 460
                • Vass, NC

                #28
                pittkappasig There are two reasons for using the cast iron. The first is to act as a heat shield between the direct heat and the stone. The direct heat may approach 900+ degrees depending on how close it is and I do not want to test the capabilities of the stone, have it fail, and suffer SWMBO's wrath (she's a redhead). Second, the cast iron diffuses the heat in the stone so you get even temperatures and no hot spots. It retains heat as well so as your coals die you will get consistent temperatures.
                Koy Schoppe you are correct. The same cast iron used with two different stones. The stones are arguably different quality (they had different prices for sure) but they both work. My real point is that you don't need to spend $100 on a stone.

                Comment


                • martybartram
                  martybartram commented
                  Editing a comment
                  BTW I think I am required to buy her replacement stones because she claims I ruined one with Habanero Death Dust and the other smells like smoke. I told her biscotti is better with a little bite of heat LOL. I am headed to the store now.

                • RonB
                  RonB commented
                  Editing a comment
                  I emailed the people at Baking Steel the other day to ask what temp their steel could take and they said 1100* F. So my next kettle pizza will be on the Baking Steel.
              • David Parrish
                Founding Member - Pit Boss Emeritus
                • May 2014
                • 5040
                • Charlotte, NC
                  • Slow 'N Sear Kamado (SnSK)
                  • Lots of grills that work with Slow 'N Sear
                  • LOTS of digital thermometers (my fav)
                  • LOTS of accessories
                  • Favorite Beer - Fat Tire
                  • Favorite Bourbon - Woodford Reserve
                  • Favorite White Wine - Cakebread Chardonnay
                  • Favorite Red Wine - Yes, Please
                  • President/Owner - SnS Grills

                #29
                The cast iron idea is brilliant!

                Comment


                • martybartram
                  martybartram commented
                  Editing a comment
                  I most definitely learned that from this forum!

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  We're brilliant!
              • Baker Dan
                Charter Member
                • Nov 2014
                • 338
                • North Eastern IL. McHenry County

                #30
                That is just a great idea

                Comment

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