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Introducing the Slow and Sear Pizza Oven

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  • 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

    Introducing the Slow and Sear Pizza Oven

    Decided to fire up the kettle and SnS in pizza oven mode again. Works so good. Here's the set up:
    Full chimney of briquettes poured into the SnS once they ashed over. Let pizza stone warmup in grill 20 minutes with lid on and vents wide open, plus added oak logs on top of coal. Then added pizza, and cracked open the kettle opposite the fire and closed the top vent to get heat flowing over the pizza and out crack in front. Took about 5 minutes tops per pie. Delicious!
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9790
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Dang man that is somethin' else..... 5 minutes??.....my kind of cooking if I ain't smoking something for 15 freaking hours.

    Comment

    • Thunder77
      Founding Member
      • Jul 2014
      • 2777
      • Halethorpe, MD
      • Weber 26.75" Kettle with SnS. Broil King Baron 5 burner. Akorn Kamado, and Akorn Jr kamado. Primo Oval Junior. Love grilling steaks, ribs, and chicken. Need to master smoked salmon Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager All-time favorite drink: Single Malt Scotch

      #3
      Dang! Now you spoiled my fun!

      Comment

      • Breadhead
        Banned Former Member
        • Jul 2014
        • 0

        #4
        Nice pizza pies Koy Schoppe ...

        That was a great idea the way you lifted the lid to add airflow and put that big chunk of wood on to increase the cooking temperature.👌

        Comment


        • Koy Schoppe
          Koy Schoppe commented
          Editing a comment
          I put the thermapen through the top vent and it maxed out at 570. Was getting some good heat!

        • Breadhead
          Breadhead commented
          Editing a comment
          Creative... Getting 570° in a Weber kettle for that long is a feat!
      • HouseHomey
        Club Member
        • May 2016
        • 5310
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #5
        Koy Schoppe THAT SIMPLY ROCKS!!!

        Comment

        • CeramicChef
          Former Member
          • Jul 2014
          • 1184
          • OKC, OK

          #6
          Now that's what you call great patio pizza! Congrats and kudos to you!

          Comment

          • Medusa
            Charter Member
            • Sep 2014
            • 666
            • For those who are about to Cook - WE SALUTE YOU!

              Weber Genesis Silver B - 14 years
              GG's
              Weber OTS
              Vortex
              SnS
              Maverick ET-733 dual 6' probes / Thermo-Pop
              ennoLogic eT650D IR ( -58 to 1202F)
              Weber Rapid Fire Chimney
              Kingsford Blue

            #7
            Koy Schoppe , Brilliant! I'm going to have to try this. Excellent post! --Ed

            Comment


            • Medusa
              Medusa commented
              Editing a comment
              Bookmarked this thread under "Techniques" in my Favorites
          • RonB
            Club Member
            • Apr 2016
            • 12871
            • Near Richmond VA
            • Weber Performer Deluxe
              SNS
              Pizza insert
              Rotisserie
              Smokenator 1000
              Cookshack Smokette Elite
              2 Thermapens
              Chefalarm
              Dot
              lots of probes.
              CyberQ

            #8
            Hmmmmm - looks like I need to make pizza for Father's Day.

            Two questions Koy Schoppe - How long did you maintain that temp? How many pizzas could you do before adding more charcoal/wood?

            Comment


            • Koy Schoppe
              Koy Schoppe commented
              Editing a comment
              I only did two pizzas (it was just me and the kids), then shut down the kettle. I still have a full bank of coals in there. I think I could have done a lot more. I could easily keep adding logs to the back to cook for a lot longer.
          • richinlbrg
            Founding Member
            • Jul 2014
            • 1871
            • Leesburg, VA. (Northern, VA)
            • We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).

            #9
            GREAT job! Creative!
            Pizza looks scrumptious!

            Comment

            • fuzzydaddy
              Charter Member
              • Nov 2014
              • 4963
              • Winchester TN
              • Hardware
                Blackstone 36” Griddle.
                Slow 'N Sear Deluxe Kamado & Kettle Grill.
                Slow 'N Sear (1.0, Deluxe, 2.0).
                DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
                Weber Chimney Starters (regular and compact).
                Joule, Instant Accu Slim.
                GrillGrates.
                Maverick XR-50 [my favorite].
                ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

                Consumables / Favorites
                KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
                Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
                SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
                MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

              #10
              Wow! Pizza looks awesome and thanks for sharing your method!

              Comment

              • SteveFromLafayette
                Former Member
                • Dec 2015
                • 118
                • Lafayette, LA

                #11
                Nice job! One question, do you heat your stone on the direct or indirect side?

                Comment


                • Breadhead
                  Breadhead commented
                  Editing a comment
                  You might want to use 1 of the briquette baskets that came with you kettle under your pizza stone. Just a thought.👍

                • David Parrish
                  David Parrish commented
                  Editing a comment
                  Yes it's a good idea to get some heat under the stone.

                • SteveFromLafayette
                  SteveFromLafayette commented
                  Editing a comment
                  Thanks guys!
              • fzxdoc
                Founding Member
                • Jul 2014
                • 5193
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles
                  Steelmade Griddle for Summit gas grill

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #12
                Koy Schoppe Those photos shot between the rim and the lid lip of the kettle should go into the SnS Hall of Photo Fame. Pit Boss

                They're beatiful.

                What a great idea for patio pizza. Congrats!

                Kathryn

                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

                  #13
                  Only change I would make would be to raise the stone a bit. The grate and thus the stone is a little bit below the lip and my first pizza was a messy disaster (although still quite tasty) because I couldn't get the peel under it.

                  Also, meant to mention that i did rotate the pizzas during the cook. At the half way point and then some more at the end.

                  I have been debating on what I wanted for Father's Day this year and was trying to decide between the Pizzakettle with baking steel, or an Uuni 2s. I think I successfully scratched that itch last night and saved myself some serious dough .

                  Comment


                  • Steve R.
                    Steve R. commented
                    Editing a comment
                    Breadhead is it actually ok to use the parchment paper at 600+ degree temps in this setup? The roll I have in my pantry right now says safe to 420. Or is there another grade of paper out there? This is all new to me, so just checking.

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    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.😉

                  • NorCalJeremy
                    NorCalJeremy commented
                    Editing a comment
                    I wonder if the SNS rotating grill grate would give that height needed for easier peel access?
                • 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

                  #14
                  After pizzas were done, it was movie time. In the pool! All around great night. It's 9:30am now and my kids are still sleeping!

                  Comment


                  • fzxdoc
                    fzxdoc commented
                    Editing a comment
                    Way cool.

                  • Tim E
                    Tim E commented
                    Editing a comment
                    Nice setup! Sounds like a great night.

                  • Breadhead
                    Breadhead commented
                    Editing a comment
                    Kids sleeping until 9:30am is heaven for mom and pops...😆
                • CrustyBits
                  Former Member
                  • May 2016
                  • 5
                  • Morris County, New Jersey

                  #15
                  That crust has the perfect amount of char, it looks fantastic!

                  Comment

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                  Meat-Up in Memphis 2021

                  SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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