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Meat-Up in Memphis 2021

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Introducing the Slow and Sear Pizza Oven

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  • Koy Schoppe
    commented on 's reply
    looks good! I need practice with the dough as well. I tried to follow what they were showing on the stella culinary video, but my dough never looked or acted like his. Mine was sticky as you mentioned.

  • Chiefsilverback
    replied
    Had a second attempt at pizza yesterday using the firebricks to raise the stone. I started with a full chimney of fully lit coals on the main grate, got the bricks and stone in and heating whilst the second chimney of coals got going. The bricks do add a lot of thermal mass so I think next time I might do a fully lit chimney and maybe add some wood to really get it going whilst the second chimney lights.

    Once the second chimney was in the SnS and some wood chunks were burning the temp was up in the mid-500s.

    I also tried making dough this time. I think I need some practice. It was very sticky and I actually lost a pizza trying to get it from the paddle to the stone! Luckily I had some extra dough so I managed to get two pizzas, but it's definitely an art as much as a science!

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  • Koy Schoppe
    commented on 's reply
    Good old all purpose. Nothing fancy. Had already made my dough when I noticed that breadhead said to use bread flour. Doh!

  • RonB
    replied
    Lookin' really good Koy Schoppe . What flour did you use?

    Leave a comment:


  • Koy Schoppe
    replied
    Dr ROK Breadhead had another cook with the pizza que and this time I used breadheads dough recipe. Recipe (made yesterday morning) made for a great crust! I really like the ease of use with the pizza que combined with a SNS. I just like the way the pizza que makes my kettle smile! I preheated stone in the oven while I waited for the dough to come to room temp. Once coals were ready I added them and some wood chunks. I placed a piece of foil partially over the opening with some magnets (and I have the circular burn on bottom of my foot to prove it from one that fell off when I removed the foil). I don't know if this made a difference or not but the pizza que thermometer was pegged at 900ish. Cranked out three really good pizzas. Could have done more for sure.
    Attached Files

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  • Breadhead
    commented on 's reply
    It's all about timing Doc. Like right after she makes a MAJOR shoe acquisition and is feeling a little guilty.😆

  • Dr ROK
    replied
    Breadhead, that's just what I need, another grill/smoker. While I would love having a ceramic, my wife would kill me. Already have 3 grills (gas, charcoal, and pellet), 1 smoker, a pellet pizza oven, a brick oven I built in the back yard that I don't use cause I have all these other options, and have the Roccbox on the way. I also already have the SnS and may be buying the pizza que in the next few weeks.

    Leave a comment:


  • Breadhead
    commented on 's reply
    Dr ROK ...

    Just so you know. With a Kamado you can bake Neapolitan pizza in 90 seconds at 800°. That would be a high production option.🤔

  • Dr ROK
    commented on 's reply
    It is heavy, but I already have it and I'm too cheap to buy something else if I have something else that will work

  • Dr ROK
    commented on 's reply
    Nope, waiting on that one too ;(

  • David Parrish
    commented on 's reply
    Anyone got their Meater yet? smh

  • RonB
    replied
    1/4" steel + large diameter = heavy. You might consider having handles welded on top.

    Leave a comment:


  • Dr ROK
    replied
    RonB Nice video. I know on my pellet oven that the flames shoot out along the top side of the oven over the pizza. I've watched a few of the youtube videos and read several of the rating comments for the home depot rig and they suggest throwing chunks of wood on your coals if you want to get it up to the temp needed to brown/finish the top. I'm also thinking about putting in a slab of 1/4 inch steel about 6 inches above the stone to act as a heat sink. Kenji did this as his hack on the original Pizza Kettle and it made a world of difference. I just happen to have the chunk of steel, I just need to see if it'll fit in my kettle with the Pizza Que and SnS in place. I'm really hoping my Roccbox comes in time, but I'm planning on not having it, since kickstart campaigns alway have delays.

    Leave a comment:


  • RonB
    replied
    Dr ROK . After watching this video over at Stella Culinary, I think having flames curling over the top of the lid is the key to getting a good bake on the Weber. Here is a link to the video. Chef B talks about the fire around 1:30 into the video.

    https://stellaculinary.com/cooking-v...apolitan-pizza

    Leave a comment:


  • Dr ROK
    replied
    Koy Schoppe let us know how you like the home depot set up. I have the SnS and stone too, so it'll be icing on the cake for me too. I'm seriously considering purchasing one if my Roccbox doesn't arrive by August 15th or so. I'm going to be selling pizza at a local concert on the 26th. I'll be using my Unni wood pellet pizza oven as my primary oven, but after about 12 pizzas or so, the ash builds up and I have to dump everything and start it back up again. That's about a 15 minute process. I'm thinking I could use my kettle during this down time and not miss a beat.

    Leave a comment:

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Meat-Up in Memphis 2021

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Meat-Up in Memphis

Spotlight

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If you have a Weber Kettle, you need the Slow 'N' Sear

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The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill
The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

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Griddle And Deep Fryer In One

Pit Barrel Cooker Smoker
The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all!

Click here to read our detailed review and to order


The Pit Barrel Cooker May Be Too Easy

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The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

Click here to read our detailed review and the raves from people who own them


The Undisputed Champion!

thermapen
The Thermoworks Thermapen MK4 is considered by the pros, and our team, to be the single best instant read thermometer. The MK4 includes features that are common on high-end instruments: automatic backlight and rotating display. Don't accept cheap substitutes.

Click here to read our comprehensive Platinum Medal review


Grilla Pellet Smoker proves good things come in small packages

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We always liked Grilla. The small 31.5" x 29.5" footprint makes it ideal for use where BBQ space is limited, as on a condo patio.

Click here for our review on this unique smoker


Delta by Nuke,
Stylish and Affordable
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Click here to read our complete review


Genesis II E-335
A Versatile Gasser That Does It All!

Weber Genesis Grill
Webers Genesis line has long been one of the most popular choices for gas grillers. The new Genesis II E-335 offers solid performance, a sear burner for sizzling heat and an excellent warranty.

Click here to read our complete review


GrillGrates Take Gas Grills To The Infrared Zone

grill grates
GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily rmoved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

Click here for more about what makes these grates so special


Is This Superb Charcoal Grill A Kamado Killer?

PK 360 grill
The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

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Our Favorite Backyard Smoker

kareubequ bbq smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker
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Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer
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Track Up To Six Temperatures At Once

Grilla pellet smoker
FireBoard Drive 2 is an updated version of a well-received product that sets the standard for performance and functionality in the wireless food thermometer/thermostatic controller class.

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Click here for more about what makes this grill special


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill
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Click here to read our detailed review and to order