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WANTED: KettlePizza Deluxe Kit for 18.5-Inch and 22.5-Inch Kettle Grills
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I do have one. Meathead has a review thats not so good. I'm looking for it now...
its here;
http://amazingribs.com/BBQ_buyers_gu...zza_tools.html
I dig mine. I have the 22 with a pro kit and did some mod to the top. its fun.
BUT the review is accurate! I cannot disagree with it. Like I said I do have fun with it.
Last edited by Jon Solberg; October 20, 2014, 06:50 PM.
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Founding Member & Owner of SnS Grills
- May 2014
- 4890
- 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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I have one, really enjoy it and would recommend it. The commentary is correct in that storage is an issue if you are tight for space and it is a single use item. However, in comparison to building a pizza oven (as my dad did) it's a winner. My Dad's dome is so large I swear Coptic Christians are going to start petitioning him to hold services in it.
Plusses:
It gets to temperature fast. You can cook pizzas in the Neopolitan 4 minute range. The pizzas are outstanding with a good dough.
It looks really cool! (which is a factor - people feasting with their eyes, and they do get excited. Just makes it more fun).
It does capture a smokey flavor
The stone has not cracked (yet!)
Minuses:
Storage
Cost
Things to consider: The wooden peel it comes with is too thick for the opening / the narrow edge is a little too blunt to get under the pizza first time every time. It's fine loading the oven, but scooping the pizza out in an art that I only master occasionally. It's worth going to a restaurant supply store and spending $10 on a slim metal peel like Jon's. Keep the wood one for a)making the pizza on and b) serving the pizza on - if its a large pizza.
It only stays in the temperature range of 750+ for 20 minutes tops. Which is fine for 2 to 3 wide pizzas. However, a tribe of children making individual pizzas requires some juggling. I simply lift the whole assembly and hold it to one side while a friend chucks on more wood, but it's not light.
Finally, the really hot temps destroy the food grill grate. I dedicate last year's decommissioned grate to the pizza kettle.
Finally finally, candied jalapeno's are essential for every pizza.Last edited by mtford72; October 21, 2014, 09:02 AM.
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