Im going to preface this with the fact i just got the vortex and ive never used a pizza stone before, lol.
BUT, i was thinking. Has anyone put a pizza stone right on top of the vortex? Im thinking that stone should get blazing hot (ie close to perfect for pizza) but im worried about it cracking. Any insight?
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I'd be worried about it cracking, too. Even if cracking isn't an issue, I'd also be concerned that you'd be incinerating the bottom of the crust while the top cooks too slowly.
I use a pizza steel on my gasser and I'm still hunting for the burner settings that will give me the temperature "sweet spot" where the top and bottom of the pie are done at exactly the same time.
FWIW, if you haven't bought a stone yet, you might seriously consider a steel instead. We have both and now only use the steel, both indoors and on the grill.
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Yeah, I would not advise this. I could see it cracking, but even if it doesn't, you will burn the heck out of your pizza. I've had my dial thermo wrapped after reading 850 F +, while the Vortex was rolling.
I agree with MBMorgan , I would switch to either steel or cast iron. I love to use this baking pan by Lodge. (P143) The handles feel great in your hands too. Plenty of room for gloves or a towel. HUGE plus!
It'll crack. You could try to use the vortex to keep the fire away from the stone. You want your fire around the 2/3 of the edge of the kettle, and the stone off centered away from fire.
You actually need heat from the top just as much as from the bottom, so you would get a charcoal crust without finishing the top.
I’ve done this before (not on the vortex, but would be worse with the vortex).
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I have used the Vortex with a pizza stone set on a rack several inches above the Vortex, and it worked really well. Definitely NOT directly on top of Vortex.
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Hmm, was thinking about this set up today for making pita/laffa, and came across this thread. When done with a pizza stone in the oven you heat to 500. Maybe not having toppings to deal with may be the difference. Or I’ll use my Lodge skillet. I’ll report back.
Gas Grill: NXR Tabletop/Portable Propane Charcoal: Weber Performer Silver (i.e., 22.5")
Charcoal: Weber OTG 22.5" Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way Smoker: GOSM Propane 38" 2-drawer
Pellet: CampChef/Browning Deluxe PGP24LTD Thermometer: 2 Mavericks, Red backlit Thermapen
Anova Wi-Fi Sous Vide
So, I put almost a full chimney into the Vortex
wide side up. Used my HoverGrill and then a pizza stone. My Smoke was registering high 500s and then HHH in the indirect area. My stone read that within minutes but I forgot to temp it again with the Infrared. Wouldn’t have been that high most of the time because of the constant opening. The pita/laffa only took a little over a minute on each side. They were good but clearly there is not enough moisture in a kettle for this type of bread - they were more crispy than soft & chewy. I’ve made pizza in my kettle before without the Vortex & I think I’ll try this out next time.
I learned how to toss pizzas many years ago in college and have had that particular stone about 15 years. Someday I’d like to have a wood burning pizza oven, which has more moisture containment than a kettle ever can, but until then I’ll keep experimenting and trying to duplicate it at home. Thanks
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