Introducing the Slow and Sear Pizza Oven

[Meathead]

DOH! Makes perfect sense!

[Chiefsilverback]

Thanks Breadhead, I thought about a hover grill but I think both might lift the stone too high. I picked up some firebricks for $2.50 each so stay tuned for an update...

[Breadhead]

This is a good device to rise your pizza stone up higher... Simple too.
https://www.amazon.com/Grill-Dome-GE...ag=amazi0a8-20

[Chiefsilverback]

I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Dr ROK ), I'm going to try that setup since I already have all the parts.

I'm not worried about stability as much as the stresses on the stone, having the 'load' on two or four small contact areas.

I'm thinking about doing a run with one chimney of ashed coals going on the charcoal grate, bricks and stone in and let that all heat nicely whilst a second chimney of coals ashes over for the SnS. Once that's in it will be time to start stretching and topping...

[RonB]

I thought about using firebricks too. If you are not worried about additional thermal mass, two or four bricks should do it. If one brick on opposite sides is stable enough, that would be all you need. If not stable enough, then one on each side should do it. I'd place them as far apart as possible to expose as much of the stone as possible to the heat.
I've had a Pizza Kettle for several years, but never used it much. After reading how Kenji modified it, (Thanx Dr ROK ), I'm going to try that setup since I already have all the parts.

[Chiefsilverback]

Looks like 6 9"x4" firebricks will cost about $16 and should give a nice 1.5" lift to the stone, so I might pick some up on my way home...

[David Parrish]

They would act as additional thermal mass. So they would slow down the heating process, but once hot would help stone maintain heat.

[Chiefsilverback]

I thought about normal bricks! Fire bricks could work, although next time around I was going to put some coals under the stones as well as in the SnS to see if I can get the stone hotter. Would fire bricks act as an insulator in this scenario?

[David Parrish]

Thought about fire bricks?

[Chiefsilverback]

Before my next go at this I'm trying to think of a good method for raising the stone so it's flush with the rim of the kettle. Using a cast iron griddle doesn't seem like it would get the stone high enough, and I thought about using my skillet, but I think it could end up taking the seasoning off. Now I'm thinking about getting two pieces of angle iron to lay perpendicular to the main cooking grate, a second grate on top of the angle and then the stone....

[Fishman Griller]

Thanks Huskee!! I tried clicking on the link and it came up as an invalid URL?

[JDenver]

@Koy_Schoppe, I ended up buying it too. I didn't have a stone or peel, so for $69 for everything it seemed like a decent deal. Tonight I broke it in and the pizzas turned out pretty good. Just another meal I can work to master.

[Huskee]

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

[Breadhead]

Steve R. Worrying about any liability potential I'll say this. Try this at your own risk.😎

Having said that... I will say I've used parchment paper at 650° to 800° at least 50 times, being diligent to trim the paper so NONE of it is exposed to direct heat and I've NEVER had a problem.😉

[Koy Schoppe]

Was at Home Depot this weekend and had a moment heavy MCS when I saw the PizzaQue. For 69 bucks couldn't pass it up. New coderite stone and extra pizza peel were merely icing on the cake as my main goal was to eliminate the lid balancing act. Last nights pizza turned out great. Tonight's was a bit frustrating. I went to turn my pizza and it was too soon, and I ended up pushing it onto the coals! In the scramble to get it off coals I pretty much destroyed it. Rookie move. But once done it still tasted good. Even the homemade cheese stuffed that the kids wanted turned out ok. Kids were happy so it was a success.