I really like it!!!!
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Introducing the Slow and Sear Pizza Oven
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Charter Member
- Aug 2014
- 2232
- Forest Park Il
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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.
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Administrator
- May 2014
- 19026
- Clare, Michigan area
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Follow me on Instagram, huskeesbarbecue
Smokers / Grills- Yoder loaded Wichita offset smoker
- PBC
- Grilla Silverbac pellet grill
- Slow 'N Sear Deluxe Kamado (SnSK)
- Masterbuilt Gravity 560
- Masterbuilt Digital Charcoal Cabinet
- Weber 22" Original Kettle Premium (copper)
- Weber 26" Original Kettle Premium (light blue)
- Weber Jumbo Joe Gold (18.5")
- Weber Smokey Joe Silver (14.5")
- Brinkmann cabinet charcoal smoker (repurposed)
Thermometers- SnS 500 4-probe wireless
- (3) Maverick XR-50 4-probe Wireless Thermometers
- A few straggler Maverick ET-732s
- Maverick ET-735 Bluetooth (in box)
- Smoke X4 by ThermoWorks
- Thermapen MkII, orange & purple
- ThermoPop, yellow, plus a few more in a drawer for gifts
- ThermoWorks ChefAlarm (wife's)
- 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)
- a couple BBQ Dragons
- 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 Pans, 22' Easy Spin Grate, and Elevated Cooking grate, by SnSGrills
- Pittsburgh Digital Moisture Meter
Beverages- Favorite summer beers: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
- Fav other beers: Zombie Dust (an IPA by 3 Floyd's Brewing), Austin Bros IPA, 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, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig Toasted, 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) at MyMichigan Health, a University of Michigan Health System.
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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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
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 Thunder77 , 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!
- Likes 3
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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.
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A belated welcome to The Pit, Fishman Griller! We'd love to get an intro from you over in the Introduce Yourself channel when you get a minute. https://pitmaster.amazingribs.com/fo...troductions-aa
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Thanks Huskee!! I tried clicking on the link and it came up as an invalid URL?
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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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
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.
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Charter Member
- Dec 2014
- 211
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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
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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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
Ok, so I saw this at Home Depot...
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....
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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.
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Charter Member
- Feb 2015
- 147
- Greensboro, NC
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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
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
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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.
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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!
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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
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Charter Member
- Feb 2015
- 147
- 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
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.
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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.
- Likes 1
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Founding Member & Owner of SnS Grills
- May 2014
- 4904
- Charlotte, NC
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- Slow 'N Sear Kamado
- Slow 'N Sear Kettle
- Lots of grills that work with Slow 'N Sear
- LOTS of digital thermometers
- 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
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